Healthy & Delicious After-School Snacks

After a long season of being home, it’s time to get back into the swing of things when it comes to feeding kids. To support a fresh and exciting rotation of after-school snacks, we’ve combined a list of fan favorites that keep life simple, clean, and delicious.

Ready in Less Than 5 Minutes: 

Ants on a Log

Slice each celery stick diagonally into 2-3 pieces, then slather approximately one teaspoon nut butter of your choice on each piece. Replicate “ants” with dark chocolate chips, raisins, or chia seeds to make a miniature garden jungle.

A Nutritious Cinnamon Roll Smoothie

Blend 1 cup unsweetened almond milk, one-third cup old-fashioned rolled oats, 1 cup ice, 1½ frozen bananas, ½ teaspoon vanilla extract, ½ teaspoon ground cinnamon, and 1 tablespoon maple syrup.

Chocolate Avocado Pudding

In a food processor, combine the 2 ripe avocados, 2 bananas, 6 tablespoons cocoa powder, 1 teaspoon vanilla extract, and a dash of cinnamon to blend until smooth. Transfer the pudding to 2-4 small bowls to serve with fresh raspberries and additional chocolate shavings.

Zested Lime Guacamole & Tortilla Chips

Give your traditional guacamole a breakthrough flavor boost by mashing 2 ripe avocados in a small bowl, then mixing in the juice of 1 lime, 2 tablespoons freshly chopped cilantro, 1 teaspoon minced garlic, and salt to taste. Serve with whole-grain tortilla chips for the ultimate savory satisfaction.

Under 15 Minutes:

Italian Sub Pinwheels

For one serving size, place one tortilla flat on a clean surface. Spread a thin layer of plain hummus over the tortilla, then layer with 2 slices of turkey, 1 slice of provolone cheese, and 2 slices of salami. Evenly layer on some sweet pimentos, banana peppers, and fresh spinach. Carefully roll up the tortilla with the delicious fillings, then secure four even sections with a toothpick. Slice between each toothpick to create four Italian sub pinwheels.

Cookie Dough Energy Bites

In a food processor, combine 1 cup rolled oats, 1 cup (pitted and chopped) dates, 1 cup roasted almonds, 1 teaspoon ground cinnamon, ½ teaspoon vanilla extract, 1 tablespoon sweetener (maple syrup or honey). Pulse until chopped and then process until ingredients are finely ground. Add up to 1 tablespoon olive oil, if the mixture is too dry. Transfer to a bowl and fold in ¼ cup mini-chocolate chips. Tightly press and roll together 1-2 tablespoons of batter per dough bite. Makes approximately 20 dough bites. Store in an airtight container in the fridge.

Apple Dipper Smorgasbord

Using a clean 12-cup muffin tin or 10-12 small bowls, place the following ingredients in individual cups: 2-3 apples (cored and sliced), ¼ cup cottage cheese, ¼ cup peanut butter or almond butter, ¼ cup jam or apple butter, ¼ cup yogurt, as well as a handful of shredded coconut, pumpkin seeds, mini-chocolate chips, and bite-size-sliced cheddar cheese. A delicious mixture of textures and tastes to let your kid(s) be creative with their combinations!

Got an extra minute? Try out these snacks that will knock your taste buds out of the park!

Chocolate-dipped Frozen Banana Skewers

Simply slice each banana lengthwise into bite-sized pieces, then press a small skewer into the center of each slice. Dip each slice into melted chocolate, then transfer to a flat dish lined with parchment paper to freeze for at least 25 minutes. Enjoy now or transfer remaining banana skewers to a freezer-safe bag to store in the freezer up to one month.

Zucchini & Cheddar Savory Muffins

Preheat oven to 350F and lightly grease or line a 12-cup muffin pan. In a large bowl, mix 3 cups all-purpose flour, 2½ teaspoons baking powder, 1 teaspoon salt, and ½ teaspoon black pepper. In a separate bowl, whisk together 1 large egg, 1 cup milk, and 2 tablespoons olive oil. Pour the wet ingredients into the dry mixture and whisk just to combine. Then, stir in a finely chopped spring onion, 100 grams reduced-fat cheddar cheese, 130 grams grated zucchini, and (optional) 1 tablespoon freshly chopped rosemary. Spoon the batter into the prepared muffin tin to fill each cup about ¾ full. Bake for 30-35 minutes, until a toothpick comes out clean. Allow the savory muffins to cool in the pan for at least 10 minutes, then completely on a wire rack. Store leftovers in an airtight container up to three days.

Who knows? Maybe you’ll find a few new favorites above or even become inspired from your own ideas that will become a new staple.


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photography by JEJ PHOTOS Budget Blinds of North

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