Broccoli Tots
Craving a snack that’s crispy, cheesy, and sneaks in a full serving of veggies without anyone complaining? These Broccoli Tots are baked (not fried!), made with just 6 simple ingredients, and come together in under 40 minutes — perfect for kids, meal prep, or anytime you want a healthy broccoli tots recipe that actually tastes amazing.
If you told me a few years ago that I’d be genuinely excited about broccoli shaped into tiny little nuggets, I’d have laughed. But then I made these on a random Tuesday night when I was trying to use up half a head of broccoli sitting sadly in my fridge — and honestly? My whole family was fighting over the last one.
These little guys are golden on the outside, tender on the inside, and cheesy in all the right ways. I make them almost every week now and I’m not even a little embarrassed about it.
Table of Contents
Why You’ll Love These Broccoli Tots
These aren’t just “healthy broccoli tater tots” that taste like disappointment. They’re legitimately good — the kind of snack you’ll want to make again before the first batch is even gone. The almond meal gives them a nutty bite, the sharp cheddar brings that melty cheesy pull, and the garlic makes everything smell incredible while they bake.
They’re also naturally gluten-free, easy to make vegan (more on that below), and work brilliantly as a side dish, party snack, or lunchbox add-on. Oh, and they pair ridiculously well with a fresh, bright salad if you want to make a proper meal out of them.
Ingredients You’ll Need
Everything here is simple and easy to find. The star is obviously the broccoli — use fresh for the best texture.
| Category | Ingredient | Amount |
|---|---|---|
| Produce | Broccoli (florets + stem) | 2 medium heads (550g / 19.5 oz) |
| Produce | Garlic cloves, minced | 2 cloves |
| Protein | Eggs | 2 large |
| Dry | Almond meal / almond flour | ¾ cup (60g) |
| Dairy | Sharp cheddar cheese, grated | ¾ packed cup (75g) |
| Seasoning | Salt (skip for babies) | ½ teaspoon |
Quick tip on the broccoli: Don’t throw away the stem! Once you peel off the tough outer skin, the inner stem is tender, mild, and perfect for this recipe. Less waste, more tots. Win-win.
How to Make Broccoli Tots — Step by Step
Step 1: Get Your Oven Ready
Preheat your oven to 375°F / 190°C and line a baking sheet with parchment paper. This little prep step saves you from a sticky disaster later — don’t skip it.
Step 2: Prep the Broccoli
Cut the florets off the broccoli and break them into medium-sized pieces. For the stem, peel away that tough outer layer and cut the inner stem into small chunks, about ½ to ¾ inch in size.
Don’t stress about making everything perfect here — you’re going to chop it all up anyway. Rough and ready is totally fine.
Step 3: Steam the Broccoli
Steam (or boil) the stem pieces for about 1 minute first, then add the florets and steam for another 3–4 minutes until everything is soft but not mushy. Drain it really well — and I mean really well. Extra moisture is the enemy of a crispy tot.
“I usually spread the steamed broccoli on a clean kitchen towel for a couple of minutes to help it dry out faster. A little patience here goes a long way.”
Step 4: Chop and Mix
Transfer the cooked, drained broccoli to a large mixing bowl and give it a rough chop. Then add the sharp cheddar, eggs, almond meal, minced garlic, and salt. Mix everything together well, mashing any larger broccoli chunks as you go.
The mixture should hold together when you press it — not too wet, not too dry. It’ll smell amazing at this point, by the way. The garlic and cheese together is genuinely dreamy.
Step 5: Shape Your Tots
Scoop a heaped tablespoon of the mixture and shape it into a tot — kind of like a small oval cylinder. Place each one on your prepared baking tray. You should get around 23–25 tots from this batch.
Tip: Wet your hands slightly before shaping. The mixture is less sticky and the tots hold their shape better.
Step 6: Bake Until Golden
Give the tots a light spray of cooking oil if you have it (it helps with that golden crispness, but it’s totally optional), then bake for 20 minutes until they’re golden and firm on the outside.
The smell coming from your oven at this point is going to be absolutely unreal — cheesy, garlicky, toasty. Your whole kitchen will smell incredible.
Step 7: Serve and Dip
Serve them hot with your favourite dipping sauce. Honestly, they’re incredible with a simple garlic aioli, sriracha mayo, ketchup, or even just a squeeze of lemon. Whatever you’ve got — it’ll work.
Expert Tips for the Best Broccoli Tots
Drain the Broccoli Well
This is probably the most important tip in the whole article. Wet broccoli = soggy tots that fall apart. After steaming, drain it thoroughly and even pat it dry if you can. Your future self will thank you.
Don’t Skip the Cheddar
Sharp cheddar is the key to real flavour here. Mild cheddar works in a pinch, but sharp cheddar gives that bold cheesy punch that makes these healthy broccoli tater tots actually crave-worthy. Freshly grated melts better than pre-shredded too.
Use Almond Flour for the Best Texture
Almond meal (or finely ground almond flour) keeps these gluten-free and gives a slightly nutty, satisfying bite. If you want a finer texture, use blanched almond flour instead of regular almond meal.
Make Them Baby-Friendly
Totally skip the salt if you’re making these for babies or toddlers. Everything else stays the same, and you’ve got a wholesome finger food that little ones can pick up and munch on easily.
Variations and Swaps
Vegan Broccoli Tots
Making a vegan broccoli tots version is super easy. Swap the eggs for flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, rested for 5 minutes) and use a vegan cheese alternative. The texture is slightly softer but still delicious.
Add Extra Veggies
Feel like mixing it up? Finely grated zucchini, carrot, or even spinach can be added to the broccoli mixture. Just make sure to squeeze out any extra moisture from whatever you add.
Spice It Up
Add a pinch of smoked paprika, chilli flakes, or onion powder to the mix if you want a little kick. A tablespoon of nutritional yeast is also lovely if you want extra cheesy depth (especially in the vegan version).
Air Fryer Option
You can absolutely make these in an air fryer! Cook at 375°F for about 12–14 minutes, flipping halfway through. They come out extra crispy and cook a bit faster than the oven.
Troubleshooting
My Tots Are Falling Apart
This is almost always a moisture issue. Make sure the broccoli is drained and dried as thoroughly as possible before mixing. You can also add an extra tablespoon of almond meal to help bind things together.
They’re Not Getting Crispy
Two possible culprits: too much moisture in the mixture, or they’re placed too close together on the tray. Give them some breathing room — about an inch of space between each tot — so hot air can circulate and crisp them up properly.
The Mixture Is Too Dry
If the mixture isn’t holding together at all, add a small splash of water or an extra egg yolk to bring it back together. This can happen if your broccoli was very small or your eggs were on the smaller side.
Storage, Reheating & No-Waste Ideas
| Method | How Long | Notes |
|---|---|---|
| Fridge | Up to 4 days | Store in an airtight container |
| Freezer | Up to 3 months | Freeze in a single layer first, then bag them |
| Reheat (oven) | 10 mins at 375°F | Best for keeping them crispy |
| Reheat (air fryer) | 5–6 mins at 350°F | Quick and very crispy |
| Reheat (microwave) | 60–90 seconds | Faster but softer texture |
No-Waste Kitchen Tip: Got broccoli stems left over from another recipe? Peel and dice them and keep them in the freezer until you have enough to make a batch of these. Also — leftover tots can be crumbled and tossed into a hearty chili or served alongside a comforting bangers and mash for a fun twist on dinner.
Nutritional Information
Per serving (approximately 3 tots)
| Nutrient | Amount (approx.) |
|---|---|
| Calories | ~110 kcal |
| Protein | 6g |
| Carbohydrates | 5g |
| Fat | 8g |
| Fibre | 2g |
| Sodium | 160mg |
Nutritional values are estimates and will vary based on specific ingredients used.
Frequently Asked Questions
Can I make broccoli tots ahead of time?
Yes! You can prep and shape the tots the night before, then cover the tray with plastic wrap and keep it in the fridge overnight. Just bake them fresh when you’re ready. They taste best straight from the oven, but refrigerated leftovers reheat really well in the oven or air fryer too.
Are these broccoli tots gluten-free?
They sure are! As long as you use almond meal or almond flour (not breadcrumbs or regular flour), this healthy broccoli tots recipe is completely gluten-free. Always double-check your cheese and other packaged ingredients just to be safe.
Can I use frozen broccoli?
You can, but fresh broccoli gives you a much better result. Frozen broccoli tends to hold a lot of water even after thawing, which can make the mixture too wet. If you do use frozen, thaw it completely and squeeze out as much liquid as possible before using it.
What dipping sauce goes best with broccoli tots?
Honestly, they go with almost anything! Garlic aioli, sriracha mayo, ranch, ketchup, or a simple honey mustard are all fantastic. For a lighter option, a squeeze of fresh lemon juice or a yogurt-based dip works beautifully too.
Can I make vegan broccoli tots without eggs?
Absolutely. Flax eggs work really well as a binder here — mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it gets a gel-like consistency. Use one flax egg per regular egg in the recipe. Pair it with vegan cheese and you’ve got a fully plant-based snack that’s just as satisfying.
Ready to Make These?
Honestly, if you make one recipe from this blog this week, let it be these broccoli tots. They’re quick, they’re easy, and they never last long in our house — which is the highest compliment I can give a recipe. Even veggie skeptics tend to come around after their first bite.
If you give them a go, I’d absolutely love to hear how they turned out! Drop a comment below and let me know what dipping sauce you went with. And if you loved them, please save this recipe to Pinterest — it really does help more people find it, and it means the world.
Looking for more easy snack inspiration? You might also love these buttery pecan cookies for something sweet, or check out these buttery pecan sandies — because honestly, once you start snacking, it’s hard to stop.
Happy cooking!
Broccoli Tots
Equipment
- Baking sheet
- Parchment paper
- Steamer or Saucepan
- Large mixing bowl
- Tablespoon or cookie scoop
Ingredients
Produce
- 2 medium Broccoli (florets and stem) approximately 550g / 19.5 oz
- 2 cloves Garlic minced
Protein
- 2 Eggs large
Dry Ingredients
- ¾ cup Almond meal or almond flour 60g
Dairy
- ¾ cup Sharp cheddar cheese packed, 75g, freshly grated
Seasoning
- ½ teaspoon Salt optional — omit for babies
Instructions
- Preheat your oven to 375°F / 190°C and line a baking sheet with parchment paper.
- Cut the florets off the broccoli and break them into medium-sized pieces. For the stem, peel away the tough outer skin and cut the inner stem into small chunks, about ½ to ¾ inch in size.
- Steam (or boil) the stem pieces for 1 minute first, then add the florets and steam for another 3–4 minutes until everything is soft but not mushy. Drain thoroughly — extra moisture will make the tots soggy.
- Transfer the cooked, drained broccoli to a large mixing bowl and give it a rough chop.
- Add the sharp cheddar cheese, eggs, almond meal, minced garlic, and salt. Mix well to combine, mashing any larger pieces of broccoli as you go. The mixture should hold together when pressed.
- Scoop a heaped tablespoon of the mixture and shape it into a tot — a small oval cylinder. Place on the prepared baking tray. Repeat with the remaining mixture to make approximately 23–25 tots. Tip: wet your hands slightly before shaping to prevent sticking.
- Lightly spray the tots with cooking oil (optional, but helps with crispiness) then bake for 20 minutes, or until golden and firm on the outside.
- Serve hot with a dipping sauce of your choice — garlic aioli, sriracha mayo, ketchup, or honey mustard all work great.
