Afterschool Snacks Ideas

RECIPES

Afterschool Snacks Ideas

By Anthea Dawson

Granola Banana Muffins

I love finding ways to incorporate two amazing breakfast staples. These muffins are easy to whip together and freeze really well - just make sure to freeze them flat and then put them in a big container or ziplock, otherwise they will all squish up in a big frozen muffin ball. To make these school-snack friendly, make sure the granola you use is nut free!

Makes 18 muffins

  • 1 1/2 cups all purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1 ripe banana, mashed
  • 1 cup buttermilk
  • 2 eggs
  • 1/4  cup honey
  • 1 tsp. vanilla
  • 1/3 cup vegetable oil
  • 2 cups of granola
  • 2 Tbsp. raw sugar (optional)
  1. Preheat your oven to 375 degrees. Spray your muffin tins with non-stick spray.
  2. In a medium sized bowl, mix together flour, baking soda, baking powder and salt.
  3. In a stand-up mixer, combine mashed banana, buttermilk, eggs, honey, vanilla and vegetable oil. Mix until well combined. At low speed, slowly add the flour mixture. Once that is combined, add the granola - be sure not to overmix!
  4. Fill each muffin cup 3/4 full. Bake for 20 - 25 minutes (turning the pans half way through cooking) until the tops are firm top the touch. Let cool on a wire rack. Enjoy!

 

Oatmeal Peanut Butter Balls

Makes 24 balls

This is a quick and easy after school snack that takes no time to prepare. The peanut butter can easily be swapped out for almond butter and the chocolate can be replaced by dried fruit or nuts (or a combo!)

  • ⅓ cup honey
  • ¼ cup natural peanut butter
  • 2 tbsp unsalted butter
  • 1 cup crisp Rice Krispies cereal
  • 1 cup old-fashioned rolled oats
  • ¼ cup chocolate chips
    1. In a small saucepan over medium, heat honey, peanut butter, and butter. Stir until loosened and smooth, 1 - 2 minutes. Remove from heat; stir in cereal, oats, and chocolate chips.
    2. Drop mixture by the tablespoon into mini paper cupcake. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes.

     

    Baked Kale Chips

    These are ridiculously easy to prepare and last a very long time stored in an airtight Tupperware or large ziplock bag. The key to getting your kale chips crispy is to make sure that they are very well dried in a salad spinner after washing. If the leaves aren’t fully dried they will steam in the hot oven and get soggy instead of crisping up.

    • 1 bunch curly kale, stem removed, washed and well dried and a salad spinner

    • 2 tbsp. olive oil
    • 1 tsp. Kosher salt (or more)
    1. Preheat your oven to 400 degrees. Toss your dried kale leaves in a large bowl with the olive oil and salt. Spread out on a large, parchment paper lined baking sheet in one layer, trying to spread out the leaves evenly.
    2. Pop into the oven and bake for about 15 minutes, checking on them from time to time and giving them a toss. Every time I make these in a different oven, the cooking time varies so I just watch them carefully (as they will burn) and take them out once they’ve achieved the perfect level of crispiness. Sprinkle with a touch more salt if needed and serve!

    Fruity Frozen Yogurt Pops

    Makes 10 Pops

    These are great snacks for the beginning of the school year while the weather is still nice and fresh fruit is still vibrant and plentiful.

     

    • 3 cups plain Greek yogurt

    • 6 tablespoons honey
    • 2 cups fresh (or frozen) fruit, like strawberries, blueberries, raspberries or mango (or a mix)
    1. Whisk together 1 cup yogurt and 2 tablespoons honey in a small bowl.
    2. In a food processor, pulse remaining 2 cups yogurt and 4 tablespoons honey with the frozen fruit until mostly smooth, with a few small chunks remaining. Layer half of plain yogurt mixture into ice-pop molds, then half of fruit mixture.
    3. Repeat process with remaining mixtures; swirl with the tip of a knife to marble. Insert popsicle sticks and freeze until firm, at least 8 hours and up to 1 month.
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