These easy recipes will surely give a treat for your kids after school
Here are some of the easy recipes for after-school snacks that your kids will surely enjoy.
Mommies worry no more about the snack that your kids will have when they arrive at home from school.
After a long day of studying and doing various school activities, treat your kids with these snacks.
Here are some of the easy recipes for after-school snacks.
Peanut Butter Honey No Bake Granola Bars
Ingredients
- 2 2/3 cups old fashioned rolled oats
- 3/4 cup creamy peanut butter
- Generous 1/2 cup honey
- Generous pinch of salt
- Optional mix-ins: mini chocolate chips raisins, chia seeds
Instructions
- Place peanut butter and honey in a large microwave-safe bowl. Microwave in 10-second increments until the peanut butter and honey can be easily combined, but are not hot (this should happen quickly). Stir well. Add oats and salt and stir until well combined, use your hands if you have to.
- Dump into a greased 8×8 baking dish and pack and flatten into an even layer. Cover and refrigerate until firm. Slice into bars or squares.
Notes
Mix-ins: I typically use a handful of raisins or mini chocolate chips or 2 tablespoons chia seeds. If using mix-ins, reduce the oats to 2 1/2 cups. These bars hold their shape best if they stay chilled. I store them in the refrigerator.
Chocolate Coconut Crispy Bites
Ingredients:
- Oats
- Rice Krispies
- Coconut Oil
- Honey
- Cocoa Powder
- Vanilla
Instructions:
- Blitz the oats and Rice Krispies in a food processor to break them down to a finer consistency.
- Melt the coconut oil in a cup and mix in the honey, cocoa powder, and vanilla extract.
- Add this mixture to the food processor and blitz again until all the ingredients are well combined.
- Use a tablespoon to take a spoonful of the mixture from the food processor. Press down with on the mixture in the spoon with the palm of your hand so that it becomes compact. Turn the spoon over onto a lined tray or plate and a dome-shaped bite should come out.
Note:
- The mixture makes 15 bites. Refrigerate for at least 45 minutes then serve!
- Once made the bites will keep in the fridge for up to 4 days, ready to serve up for an instant afternoon snack or to pop into packed lunches and snack boxes for school and nursery.
Sweet Potato Chips
Ingredients
- 1 sweet potato
- olive oil for misting
- salt and pepper to taste
Instructions:
- slice the potato using a mandolin or a very sharp knife, about 1/8 inch thick
- lightly mist the slices with olive oil, and season with salt and pepper
- arrange the slices in a single layer on parchment paper
- lay the paper on a microwave safe plate
- cook on high for 2 minutes
- flip
- cook on high another two minutes
- they may need to be flipped once more and cooked for an additional minute {I cooked mine 5 minutes}, but the time will vary depending on the thickness of the slices
- chips will crisp up as they cool
Chunky Monkey Protein Smoothie
Ingredients:
- Chocolate Protein Powder
- Almond Milk, Cashew Milk or other milk of choice
- Unsweetened cocoa powder
- Frozen, sliced banana
- Peanut butter
- Ice
Instruction:
- Simply combine all of the ingredients in your blender with plenty of ice and your healthy Chunky Monkey Protein Shake is ready in seconds!
Note:
- For the thick, creamy texture of this shake use frozen bananas
- It’s a great way to use up overripe bananas, too.
Cauliflower Popcorn
Ingredients:
- 8 c. small cauliflower florets, stems trimmed
- 3 tbsp. olive oil
- 1/4 c. Grated Parmesan cheese
- 1 tsp. garlic powder
- 1/2 tsp. turmeric
- 1/2 tsp. salt
Instructions:
- On large rimmed baking sheet, toss cauliflower florets with olive oil, Parmesan cheese, garlic powder, turmeric, and salt.
- Roast in 475°F oven 25 to 30 minutes or until browned and tender. Serve immediately.
Berry Swirl Frozen Yogurt Bark
Ingredients:
- 1 1/2 cups plain 2 % Greek yogurt I do not recommend nonfat for this recipe
- 1/4 cup berry jam see note (I used mixed berry)
- 1 cup fresh berries larger berries chopped
Instructions:
- Line a rimmed baking sheet (I used a 1/4 sheet pan) with parchment paper or a silicone liner. Make sure that the baking sheet will fit into your freezer.
- Pour the yogurt onto the baking sheet and use a rubber spatula to spread the yogurt into a single layer little less than 1/2 inch thick. You will not cover the whole sheet pan. Dollop teaspoon size amounts of jam all over the yogurt and use a butter knife to swirl the jam into the yogurt. Sprinkle the fresh berries over the yogurt and transfer to the freezer. Freeze for several hours, until firm. I cover the baking sheet in plastic wrap (without letting it touch the yogurt). Once chilled, break into irregular pieces.
Note:
- Before putting the jam on the yogurt, you will want to vigorously stir it or heat it just slightly so it will thin out enough to spread into swirls easily.
Enjoy these easy recipes.