Broccoli Tots

Broccoli Tots are golden, bite-sized snacks packed with real broccoli, sharp cheddar, almond meal, and garlic — ready in under 30 minutes and naturally gluten-free.

They’re kid-approved, meal-prep friendly, low-carb, and work beautifully as a snack, side dish, or lunchbox addition. Think of them as the veggie-forward answer to tater tots — only way more nutritious.

Hey there, I’m Claire Whitmore — a pastry whisperer in Asheville, NC, where butter totally counts as self-care. These Broccoli Tots are honestly one of my most-made recipes, and for good reason: they look adorable, taste incredible, and sneak a full serving of vegetables into every single bite.

Little Snapshot: What This Recipe Delivers

These Broccoli Tots are golden, oven-baked bites made with steamed broccoli, sharp cheddar, almond meal, eggs, and minced garlic. They take just 10 minutes to prep and 20 minutes to bake, making them a fast, gluten-free, low-carb snack or side dish for kids and adults alike.

One batch makes around 25 tots — perfect for meal prepping, lunchboxes, or serving as a crowd-pleasing appetizer with your favorite dipping sauce.

Nutritional Peek

Here’s a rough breakdown per serving (approximately 3 tots), based on the full batch of 25.

Nutrient	Amount Per Serving (3 tots)
Calories	~85 kcal
Protein	~5g
Carbohydrates	~4g
Fat	~6g
Fiber	~1.5g
Sugar	~1g

Nutritional estimates are approximate and will vary based on specific brands and ingredient sizes used.

Ingredients for Broccoli Tots

These Vegan Broccoli Tots can easily be made dairy-free too (more on that below), but the classic version calls for just a handful of wholesome, real-food ingredients you probably already have on hand.

For the veggie base, you’ll need fresh broccoli — both the florets and the peeled stem work here, so nothing goes to waste. For the binding and texture, you’re working with eggs and almond meal, which give these tots their satisfying chew without any wheat flour. And for flavor, sharp cheddar and minced garlic are doing all the heavy lifting.

Amount	Ingredient
2 medium (550g / 19.5 oz)	Broccoli heads (florets and peeled stems)
2 large	Eggs
3/4 cup (60g)	Almond meal or almond flour — yes, the whole bag’s worth of nutty goodness
3/4 packed cup (75g)	Sharp cheddar cheese, grated — please grate your own, the pre-shredded kind has coatings that can mess with binding
2 cloves	Garlic, minced — fresh is best here, not the jarred stuff
1/2 teaspoon	Salt — skip this entirely if making for babies

Tools You’ll Actually Use

• Large baking sheet
• Parchment paper
• Steamer basket (or a pot for boiling)
• Large mixing bowl
• Sharp knife and cutting board
• Box grater (for the cheese)
• Tablespoon measure or small cookie scoop
• Cooking spray or oil spritzer (optional)

Step-by-Step Instructions for Perfect Broccoli Tots

These Broccoli Tots come together in a few simple steps — here’s exactly how to nail them every single time.

Step 1: Preheat and prep your pan. Preheat your oven to 375°F / 190°C. Line a large baking sheet with parchment paper and set it aside. This is a non-negotiable step — skip the parchment and you’ll be scraping cheesy broccoli off your pan for a long time.

Step 2: Break down your broccoli. Cut the florets off both broccoli heads and break them into medium-sized pieces. For the stems, peel away the tough outer layer with a vegetable peeler or knife, then cut the tender inner stem into 1–2 cm (about 1/2 inch) pieces. Nothing goes to waste here!

Step 3: Steam the broccoli in stages. Bring a pot of water to a simmer and set your steamer basket over it. Add the stem pieces first and steam for 1 minute. Then add the florets and steam for a further 3–4 minutes, or until everything is tender and bright green. Drain really well — excess moisture is the enemy of a good tot.

Step 4: Chop and transfer. Once drained, roughly chop the steamed broccoli into small pieces. You want a mix of fine bits and slightly chunkier pieces for the best texture. Transfer the chopped broccoli to a large mixing bowl.

Step 5: Mix the tot mixture. Add the 2 eggs, 3/4 cup almond meal, 3/4 packed cup grated sharp cheddar, 2 minced garlic cloves, and 1/2 teaspoon salt (if using) to the bowl with the broccoli. Mix everything together thoroughly, mashing any larger broccoli pieces as you go. The mixture should hold together when pressed — if it seems too wet, add a small handful more of almond meal.

Step 6: Shape the tots. Scoop a heaped tablespoon of the mixture and use your hands to press and shape it into a tot — think small, oval cylinder. Place each one on your prepared baking sheet. Repeat until you’ve used all the mixture — you should get around 23–25 tots total.

Step 7: Bake until golden. Give the tots a light spray of cooking oil if you’d like extra crispiness (totally optional). Bake for 20 minutes, or until the outsides are golden and your kitchen smells absolutely amazing.

Step 8: Serve warm. Pull them out, let them cool for a couple of minutes, and serve with your favorite dipping sauce. Ranch, marinara, hummus, or a garlicky yogurt dip all work beautifully here.

Claire’s Pro Tips for the Best Broccoli Tots

Working on these Healthy Broccoli Tots over the years, I’ve picked up a few tricks that take them from “pretty good” to “everyone’s fighting over the last one.”

The biggest lesson? Dry your broccoli really, really well after steaming. Too much moisture is the number one reason tots fall apart. I spread mine out on a clean kitchen towel for a few minutes before chopping.

Grate your own cheese. I know, I know — pre-shredded seems so much easier. But those bags contain anti-caking agents that stop the cheese from melting and binding properly. Fresh-grated makes a huge difference in both texture and flavor.

Don’t skip the mashing step when you mix. Those bigger broccoli pieces won’t hold together as well — breaking them down as you stir helps everything bind into cohesive little tots.

Make your tots the same size. An even tablespoon per tot means they’ll all bake at the same rate. A small cookie scoop is your best friend here.

For extra crunch, spray lightly with oil before baking. It makes the outsides beautifully golden and crispy, almost like a mini fritter. Totally optional, but so worth it.

Quick Fixes for Broccoli Tots

My tots are falling apart. What went wrong?

This almost always comes down to moisture. Make sure your steamed broccoli is well-drained before chopping and mixing. If the mixture still feels too wet, stir in an extra tablespoon or two of almond meal before shaping.

The tots aren’t getting crispy. Help!

Two likely culprits: the oven wasn’t fully preheated, or the tots are sitting too close together on the pan. Give them space! Crowded tots steam each other instead of crisping up. A light spray of oil before baking also helps a lot.

My mixture is too dry and crumbly.

If the mixture isn’t holding together, try adding a tiny splash of water or an extra egg yolk. This can happen if your broccoli was particularly dry or if you used a finer almond flour rather than almond meal.

The tots are sticking to the pan.

Parchment paper is your non-negotiable here — don’t skip it. A light spray of cooking oil on the parchment adds another layer of insurance against sticking. Let the tots cool for 2–3 minutes before removing; they firm up as they cool.

Variations and Fun Twists

These Vegan Broccoli Tots are super easy to adapt depending on what you’ve got in your fridge or who you’re feeding.

Make it dairy-free or vegan: Swap the cheddar for a good melting vegan cheese or nutritional yeast (start with 3 tablespoons). For a fully egg-free version, use 2 flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg, rested for 5 minutes). The texture will be slightly softer but still delicious.

Add extra flavor: A pinch of smoked paprika, onion powder, or dried Italian herbs stirred into the mixture takes these to a whole new level. Cumin and a little lime zest gives a fun taco-inspired twist the kids go wild for.

Fancy it up: Swap the cheddar for gruyere or parmesan for a more sophisticated flavor. Serve on a platter with a trio of dipping sauces for an impressive appetizer at your next dinner party.

Sneak in more veggies: Finely grate a small zucchini (squeeze out all the moisture first!) or add 2 tablespoons of finely chopped spinach to the mixture. Nobody will even notice.

Serving, Storage, and Reheating

Serve these Broccoli Tots warm, straight from the oven, with your favorite dipping sauce on the side. They pair wonderfully with a creamy avocado egg toast for a well-rounded, nourishing brunch spread.

To store, let the tots cool completely before placing them in an airtight container. They’ll keep well in the fridge for up to 4 days. Stack them between layers of parchment paper to prevent sticking.

To reheat, pop them back in the oven at 350°F / 175°C for about 8–10 minutes, or until heated through and crispy again. The microwave works in a pinch but they’ll lose their crunch. An air fryer at 350°F for 4–5 minutes also does a brilliant job.

No-Waste Kitchen Magic

Don’t toss those broccoli stems! They’re actually the most nutritious part of the plant, and this recipe uses them in full. Peeling and chopping the stems means zero food waste and extra fiber in every tot.

If your mixture ends up a little too wet to shape into tots, don’t throw it out — it makes a fantastic fritter batter. Just drop spoonfuls into a lightly oiled pan and pan-fry instead. Same great flavor, slightly different shape.

Leftover tots can be crumbled and stirred into scrambled eggs the next morning for a speedy, veggie-packed breakfast. They’re also great tucked into a wrap with some hummus and greens for a quick weekday lunch.

Speaking of easy no-fuss treats, these frozen peanut butter dates make the perfect sweet finish after a savory snack plate — no baking required.

FAQs About Broccoli Tots

Cozy Closing

That’s everything you need to make the most incredible batch of Broccoli Tots right in your own kitchen. Whether you’re sneaking veggies into a picky toddler’s diet, meal prepping snacks for the week, or just want something cheesy and satisfying that won’t weigh you down, this recipe delivers every single time.

I’d love to see your spin on these Broccoli Tots! Drop a comment below with your photos — did you go dairy-free, add extra spices, or try a fun dipping sauce? I’d love to see how you made them your own.

This Broccoli Tot recipe is so versatile — I bet you’ve already got some amazing variations brewing in your head. Go make a batch, grab your favorite dip, and enjoy every single golden, cheesy bite.

I’m Claire Whitmore — a dessert daydreamer (and veggie lover) from Asheville, NC. For me, cooking isn’t about perfection — it’s about feeding the people you love something real, something warm, and maybe sneaking an extra handful of cheese into the mix along the way.