Stuck for ideas for healthy kids snacks? Check out these 5 super quick super healthy snack ideas for kids that are simple to make but are delicious to eat!
#1. Peanut Butter Apple
You will need peanut butter and an apple.
Simply slice your apple into whatever shape you like and spread some peanut butter on top.
#2. Fruit parfait
Ingredients
- 2 tablespoons of oats
- fruit e.g. kiwi and raspberries
- greek yoghurt
- chia seeds.
Method
Place oats into a small glass. Fill the other half with yogurt and top with kiwi, raspberries and chia seeds.
Remember to look for a yogurt low in sugar.
#3. Overnight Oats
Ingredients
- handful of blueberries
- 1 banana
- 2 tablespoon chia seeds
- 2 tablespoon oats
- almond milk
Method
Mash some blueberries and half a banana together before placing in a glass jar. Add chia seeds, oats and pour in some almond milk onto the mixture. Refrigerate overnight.
#2. Rice Cakes/Crackers with Peanut Butter and Fruit
Ingredients
- Rice cakes or Crackers
- Peanut butter
- 1 banana or alternative fruit
Method
Spread your peanut butter on top or your rice cake or cracker and slice half a banana or other fruit alternative, and spread slices on top of peanut butter.
#5. Chocolate hazelnut bars
Ingredients
- 3 heaped tablespoons cacao powder
- 5oz/150g pitted dates
- 2 tablespoons honey
- 2oz/50g butter
- 5oz/150g hazelnuts
- 8oz/210g oats
- 3oz/70g cacao nibs or dark chocolate nibs
- Pinch of salt
Method
Add dates, cacao powder and salt to a food processor and mix until they form a ball.
Heat the butter and honey together in a pan or the microwave and add to the date mixture. Pulse until mixed well.
Remove from food processor and add toasted hazelnuts, cacao/chocolate nibs and oats and mix well by hand.
Spread the mixture on a lined, greased tin and place in the fridge for approx 1 hour. Once set cut into bars and enjoy! They will keep in an airtight container for up to a week or you can freeze them to enjoy at a later date.
Over to you now. Did you like these healthy snack ideas for kids? Tell us what you thought in the comments below.
About the Author: Jill Holtz
