The kids are home and hungry, but dinner isn’t for hours. In fact, after a long day, you might be hungry too! What will you make? After school snacks can be more than just a bag of chips or a sleeve of cookies—they can be lots of fun and exciting to eat! Here are some of our favorite easy recipes from our Pinterest board that will satisfy your kids’ cravings while also being great, healthy choices for them. What’s more? None of these delicious snacks will spoil their appetites for dinner!
Mini Zucchini Pizzas
Photo by Confessions of a Fit Foodie
Slim down the standard pizza with these mouth-watering zucchini bites! Sometimes the best snacks are simple and savory. You can top them with your favorite pizza toppings, but we like them simple with sauce, cheese, and fresh parsley for color. These can be made-to-order or ahead of time.
1/3 cup Pizza or pasta sauce (tomato, alfredo, or pesto)
½ Zucchini, thinly sliced
2 ½ T Shaved Parmesan or shredded mozzarella (or vegan substitute)
Olive oil spray
Chopped fresh parsley
Set the oven to Broil on High. Line a baking pan with foil or parchment paper and spread zucchini slices on top. Spray the slices with olive oil spray and sprinkle with garlic powder. Place pan in the oven and broil for a few minutes, or until zucchini starts to brown. Remove pan and flip zucchini slices, seasoning the other side with garlic powder. Add a dollop of sauce and then cheese. Place in broiler again until cheese is melted and golden. Pull from the oven, garnish with fresh parsley. Then, watch these tasty morsels disappear!
Chocolate-Hazelnut and Banana Sushi
Photo by Kid Spot
Who doesn’t love finding new ways to enjoy chocolate? This chocolate-hazelnut and banana combo takes five minutes to prepare and can be a fun after school snack. Not only that, but it can also be a creative party platter item!
4 T Chocolate-hazelnut spread
Place bread on a cutting board and apply a layer of spread, peel the banana and lay in on the edge of the tortilla. Roll banana in tortilla, slice into rounds, and arrange on a plate with the cut edge facing up. Voila! Easy homemade sushi. Chopsticks are optional, but fun!
Goat Cheese, Honey, and Fruit Crostini
Photo by Feeding my Kid
This elevated snack is great for both children and adults, so indulge! Bread, cheese, honey, and fresh fruit are combined for the perfect bite, with endless combinations. Try some of our favorite pairings: strawberry/basil/balsamic, cantaloupe/mint, and blackberry/sage/cracked black pepper. Need we say more?
1 French baguette, cut into ¾ inch thick slices
8 ounces Plain goat cheese
2 T Honey (plus extra to drizzle)
1 cup Fruit (thinly sliced)
½ cup Chopped herbs (optional)
Preheat oven to 360F. Place bread slices on a baking sheet and bake for 10-12 minutes or until lightly toasted, then remove. Mix goat cheese and honey together until smooth. Spread goat cheese mixture on toasted bread. Top with fruit, herbs, and whatever else you’d like. Get creative! Before serving, drizzle each crostini with honey. This is a heavenly snack that everyone deserves.
Frozen Fruity Yogurt Bites
Photo by Eats Amazing
This fun and yummy treat can make for a great afterschool snack, healthy dessert, or even a fun breakfast! This recipe can be adjusted to whatever preferences you have and a quick way to get your kid eating dairy without all the utensils.
200g Yogurt (any flavor)
2 Handfuls of any fruit you’d like (larger pieces should be cut into small pieces)
Gather the ingredients and lay out 12 cupcake cases or silicone muffin cups on a small baking sheet or tray. You’ll need to make sure this can fit into your freezer, so check the size of the sheet before starting! Use a spoon and dollop some yogurt into the bottom of each cake case until all the yogurt is gone. Put a couple pieces or fruit in each cup and make sure to press them down with the tip of your finger. They don’t need to be submerged in the yogurt, but you’ll want to give them a little push. Freeze for last two hours and then eat until your heart is content!
Pumpkin Basil Pinwheels
Photo by the Elephantastic Vegan
It’s Fall season, which means pumpkin recipes! These pinwheels are great snacks to take on-the-go and enjoy in the comfort of your own home. For the vegan variation, watch this video:
1 Package of puff pastry dough
1/3 cup Cooked pumpkin or pumpkin puree
½ tsp Salt
Cracked black pepper
¼ cup Loosely packed fresh basil leaves, chopped
Preheat oven to 400F. Thoroughly mix pumpkin with salt and pepper. Roll out puff pastry and spread pumpkin evenly on top, leaving inches from the bottom border without pumpkin. Sprinkle basil leaves evenly on top of pumpkin. Starting from the top of the puff pastry, roll as tightly as possible. Cut the puff pastry roll into rounds (about 25 pieces). Place pinwheels on a baking sheet and place in the oven for 15-20 minutes or until golden brown. Once they’ve cooled, it’s time to eat! Pumpkin spice lattes have a new Fall rival.
Photo by Chef in Training
If carrot cake can be a thing, why can’t zucchini cookies? This sweet treat is soft, fluffy, and won’t dry out! Top it off with frosting and you have a great snack to end a stressful school or work day.
1 ½ cups Flour
1 cup Sugar
½ tsp Baking soda
½ tsp Salt
¼ tsp Nutmeg
¾ tsp Cinnamon
¾ cup Shortening
1 cup Grated zucchini
1 ¾ cups Quick Oats
½ cup Butter (softened)
3 T Milk
2 tsp Vanilla extract
3-4 cups Powdered sugar
Preheat oven to 400F. Combine flour, baking soda, salt, nutmeg, and cinnamon in a large bowl. Add shortening and egg, beat until well combined. Add zucchini and oats, stir until well combined. Spoon drops of cookie dough onto a greased cookie sheet and bake for 8-10 minutes. To make frosting, combine butter, milk, vanilla extract, and powdered sugar into a bowl until smooth. Add more milk or powdered sugar for desired consistency. Once cookies have cooled, frost cookies and sprinkle tops with nutmeg. Enjoy cookies while they last!
Brussels Sprout Chips
Photo by Eating Rules
A fun twist on kale chips, Brussels sprout chips are an easy snack that requires just three ingredients and hardly any work! If it’s too simple for your liking, add extra spices such as ranch seasoning, paprika, garlic powder, or cracked black pepper. Healthy, cheap, easy, and tasty- it’s a yes from us.
15 Brussels sprouts
1 ½ tsp Extra virgin olive oil
Preheat oven to 350F. Cut off the bottom tip of each sprout and carefully remove leaves into a mixing bowl. Toss leaves gently with oil and salt to taste. Lay leaves in one layer on a baking sheet, making sure not to stack them (this will make it harder for them to dry out). Place in oven and bake for 10-15 minutes, until leaves are lightly browned and crisp. Once they are done, place them in a bowl and snack away!
For more great snack ideas, check out our previous blog posts: 6 Recipes to Keep You Cool This Summer or 6 Summer Snacks for Every Chef Level. Be sure to also follow our Pinterest foodie board to stay up-to-date on our favorite recipes!