After-school snacks they’ll remember
Back to routine we go, with school days spreading out before us… and hungry kids bounding in the door in the afternoon. It’s too early for dinner, but they want a little something to fill their bellies.
We’ve come up with some really good snacks that are make-ahead simple, nutritious, not too filling before dinner, and definitely appealing.
Hint: not only kids like them. You will, too.
Banana-oat snack cookies
Soft, naturally sweet and substantial enough to bridge the gap between school and dinner.
Makes about 18 cookies
3 very ripe bananas, mashed
1½ cups old-fashioned rolled oats
½ cup natural peanut or almond butter
¼ cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon baking powder
Pinch of salt
⅓ cup mini chocolate chips
¼ cup chopped walnuts or pecans, optional
Method:
Heat oven to 350°F. Line a baking sheet with parchment. Mix everything together in a bowl. Let the mixture stand for 5 minutes so the oats can absorb some of the moisture.
Drop heaping tablespoons onto the baking sheet and flatten slightly. Bake for 12–15 minutes, until the cookies are set and lightly golden around the edges. Cool on the pan for 5 minutes before transferring to a rack.
Tip: These are soft cookies rather than crisp ones, and they're best that way. They freeze beautifully, too.
Chocolate-date energy bites
These are a little bit like a chocolate truffle, only healthier.
Makes about 18–20
1 cup soft pitted Medjool dates
¾ cup old-fashioned rolled oats
½ cup natural peanut or almond butter
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla
Pinch of salt
2–3 tablespoons unsweetened shredded coconut, plus more for rolling
1–2 tablespoons water, as needed
Method:
Put the dates, oats, nut butter, cocoa, vanilla and salt in a food processor. Process until the mixture comes together and is sticky enough to hold its shape. Add a little water if necessary.
Stir in the coconut, then roll into 1-inch balls. Roll in additional coconut if desired.
Refrigerate for at least 30 minutes before serving. Store refrigerated for up to a week.
Tip: For younger children, use smooth nut butter and make sure the dates are completely processed. For a nut-free version, sunflower-seed butter works well.
Apple-cheddar quesadillas
This combination of crisp apple, melted sharp cheddar and a touch of cinnamon is wonderful.
Makes 4 quesadillas
4 small white flour or whole-wheat tortillas
1 crisp apple, thinly sliced
1 cup grated sharp cheddar
1 tablespoon butter
¼ teaspoon cinnamon
Optional: tiny drizzle of honey
Method:
Butter one side of each tortilla. Place two tortillas butter-side down in a skillet. Divide the cheese and apple between them, leaving a little room around the edges. Sprinkle lightly with cinnamon and add the honey, if using.
Top with the remaining tortillas, butter-side up. Cook over medium heat for 2–3 minutes per side, until golden and crisp and the cheese has melted.
Cut into wedges and serve warm.
Tip: Try aged cheddar with a crisp Honeycrisp or Pink Lady apple.
Frozen yogurt bark
This is a fun snack, one children can help assemble.
Makes about 12 pieces
3 cups plain Greek yogurt
2 tablespoons maple syrup or honey
1 teaspoon vanilla
1 cup mixed berries
½ cup granola
2 tablespoons unsweetened shredded coconut
2 tablespoons mini chocolate chips, optional
Method:
Line a baking sheet with parchment paper. Stir the maple syrup and vanilla into the yogurt. Spread the yogurt evenly over the parchment, about ¼ inch thick.
Scatter the berries, granola, coconut and chocolate chips over the top, gently pressing them into the yogurt.
Freeze for at least 3 hours, or until completely firm. Break into irregular pieces and serve immediately. Keep leftovers in an airtight container in the freezer.
Tip: Frozen berries work particularly well and make the bark even easier to assemble. Letting the yogurt sit out for a couple of minutes before eating makes it easier for younger children to bite.
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Happy new school year to everyone! We think these are snacks that will be eaten, get shared, and be remembered.
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