1. Toast 1 slice (≈35 g) of whole grain bread lightly until golden but still soft (avoid very hard crusts). Let it cool until lukewarm.
2. Halve a ripe avocado (≈60 g), remove the skin and pit. Mash the flesh with a fork leaving some small soft lumps for texture — do not puree; small soft pieces are good for baby-led weaning.
3. Place about 40 g blueberries on a plate. For safety, gently halve or slightly mash larger blueberries so they cannot be swallowed whole; small pieces reduce choking risk. If blueberries are very soft, you can leave them whole for babies who handle whole soft fruit well.
4. Spread the mashed avocado evenly over the cooled toast. Scatter the halved or slightly mashed blueberries on top, pressing them in lightly so they stick to the avocado.
5. Cut the toast into finger-friendly strips or small cubes (about 2–3 cm), appropriate to your child’s grasp and chewing skill. Remove any particularly hard crust if needed.
6. Check the pieces are cool and soft before offering. Always supervise your toddler while eating and offer one piece at a time; encourage self-feeding.

Summary

Soft avocado and blueberries on lightly toasted whole grain bread make a toddler-friendly, nutrient-dense breakfast suitable for baby-led weaning from 10 months. This provides healthy fats, fiber and vitamins in a solid-food format with minimal added ingredients.

Storing options

Serve immediately for best texture. Leftover assembled toast is not recommended (avocado browns and bread sogginess increases). You can mash avocado and store it separately in an airtight container with a tiny squeeze of lemon juice for up to 24 hours in the fridge (note: lemon is optional and not necessary); blueberries keep refrigerated in a sealed container for 2–3 days; toast is best fresh.

Allergies & side effects

Check for family history of avocado or fruit allergies. Monitor for any allergic reaction when introducing new foods. Always supervise to reduce choking risk; modify size/shape based on your child’s chewing/feeding ability.