Oven-Baked Broccoli Tots
Oven-baked broccoli tots are a healthy, crave-worthy twist on the classic tater tot, combining the nutritional benefits of broccoli with the satisfying crunch of a snackable bite. Customizable, kid-approved, and easy to prepare, they’re perfect for clean eating, meal prepping, or simply sneaking more veggies into your day.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
- 12 oz broccoli florets
- 1 cup shredded cheese your choice of variety
- 1 large egg
- ⅔ cup panko breadcrumbs
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon salt optional
Preheat your oven to 375°F (190°C).
Place the broccoli florets in a microwave-safe bowl along with 2 tablespoons of water. Microwave on high for 3 to 5 minutes, or until the broccoli becomes soft and fork-tender. Alternatively, you can boil the florets in a small pot of water for about 3 minutes. Once cooked, drain thoroughly and finely chop the broccoli into small pieces. Kitchen scissors work well for this, but a food processor can also be used.
In a mixing bowl, combine the chopped broccoli with the panko breadcrumbs, shredded cheese, egg, garlic powder, onion powder, and salt. Stir until everything is evenly mixed.
Using a tablespoon, scoop out portions of the mixture and shape them into small tot-like cylinders. Arrange the shaped tots on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 to 25 minutes, or until the edges are lightly browned. For even cooking, give the pan a gentle shake halfway through the baking time.
I used kitchen scissors to chop the broccoli florets, but you can also use a food processor or blender to achieve finer pieces. I kept a few small chunks for extra texture, though you can chop them more finely if you prefer a smoother, more traditional “tot-like” consistency.
For the cheese, I went with cheddar to boost the flavor, but mozzarella is a great low-sodium option if you're making these tots for a baby.
