Snack Recipes

Healthy Granola

  • 1/2 cup Splenda
  • 1/2 cup Brown Sugar Splenda
  • 1/2 cup water
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple flavoring
  • 4 cups old-fashioned oatmeal

In a small bowl, mix the first five ingredients.

In a large bowl, measure out 4 cups of old-fashioned oatmeal. Pour the liquid over the oatmeal, stir until well-mixed and bake at 275 degrees for 60 minutes.

Healthy Trail Mix

  • 2 cups Healthy Granola (recipe above)
  • 1 cup Honey Nut Cheerios
  • 1 cup raisins

Mix all ingredients and serve.

* For Deluxe Trail Mix (and not quite so healthy) mix Healthy Granola, Honey Nut Cheerios, regular Cheerios, raisins and M&M’s.

Trix Treats

  • 1/4 cup butter or margarine
  • 4 cups miniature marshmallows
  • 3 cups Trix Cereal
  • 3 cups Cheerios Cereal

Spray a 12″x9″ baking pan with cooking spray; spray the back of a spoon with cooking spray. Melt butter in large saucepan over medium heat. Add marshmallows; cook until melted, stirring constantly. Remove from heat. Gently stir in cereal.

Pour mixture into the baking pan, using the back of the spoon to spread evenly. Cool for 30 minutes. Cut into bars and wrap individually in plastic wrap.

For extra thick bars, use a 9-inch square baking pan.

Indoor S’mores

  • 8 cups Golden Graham® cereal
  • 5 cups miniature marshmallows
  • 1 1/2 cups chocolate chips
  • 1/4 cup light corn syrup
  • 5 T butter or margarine
  • 1 t vanilla
  • 1 additional cup miniature marshmallows, if desired

In large bowl, measure cereal. Butter a 13×9-inch pan.

In a large sauce pan, cook 5 cups marshmallows, the chocolate chips, corn syrup and butter over low heat, stirring occasionally until mixture is melted and smooth. Stir in vanilla.

Pour hot mixture over cereal; quickly toss until completely coated. Stir in the cup of optional marshmallows, if desired.

Use a buttered back of a spoon to press mixture evenly in pan. Let stand uncovered at least 1 hour.

Veggie Pizza

  • 1 – 8 oz package crescent rolls
  • 1 – 8 oz package cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 oz package dry ranch salad dressing mix
  • 1 cup chopped fresh cauliflower
  • 1 cup chopped fresh broccoli
  • 1 cup shredded carrots
  • 1 cup shredded cheese


1. Preheat oven to 375 degrees F (190 degrees C).

2. Roll out the crescent roll dough onto a 9×13 inch baking sheet, and pinch together edges to form the pizza crust.

3. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

4. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Fruit Pizza

This is a super simple version of the well-known fruit pizza.

  • Crescent roll dough
  • 8 ounces cream cheese, softened
  • 7 ounces marshmallow creme
  • Assorted fruits such as strawberries, grapes, pineapple, kiwi, raspberries, bananas or blueberries.

Spread crescent roll on the bottom of a 13 x 9″ pan. Bake at 325 degrees for 10 minutes. Let cool.

Combine cream cheese and marshmallow creme. Spread on the cooled crust. Top with desired fruits.

Oatmeal Scotch Cookies

  • 1-1/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3 cups Quaker old fashioned oatmeal
  • 11 ounce package butterscotch chips

Preheat oven to 375 degrees F.

Combine flour, baking soda, salt and cinnamon in small bowl. In large bowl, beat butter, granulated sugar, brown sugar, eggs and vanilla. Gradually combine the two mixtures. Stir in oatmeal and chips. Drop by rounded spoonfuls onto ungreased baking sheet.

Bake for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crispy cookies.

Fruit Juice Jiggles

Jiggles are a fun snack to make. The kids love them and it’s a way to work on colors and shapes without the kids knowing that they’re learning!

  • 1 3-ounce package flavored gelatin
  • 1 envelope unflavored gelatin
  • 1-1/3 cups apple juice

In a medium bowl, pour in both gelatin powders.

Heat the apple juice in the microwave just before boiling.

Pour the juice in with the gelatin power and mix well with a whisk. Pour into a 8″ x 8″ pan that has been sprayed with cooking spray. Cool in the refrigerator for at least three hours.

Use fun shaped cookie cutters to cut out and serve the jiggles.


Tiny little sandwiches that the kids gobble up just because of the fun shape I make them in. (And maybe the fact that I cut off the crust!)

  • Bread
  • Butter
  • Sandwich filling of your choice

The mini-wiches in the photo are ham and cheese, but you can use PB&J or any other filling the kids would like.

Make a sandwich and cut it into fun shapes with play-dough cutters.

Fruit Smoothie

Smoothies can be great for snack or for breakfast. I have this recipe that is popular and I have a different smoothie recipe under the breakfast recipes that the kids like.

  • 1 cup frozen strawberries or raspberries
  • 2 cups orange juice
  • 1 banana, cut up
  • 1/2 cup milk
  • 2 T. sugar

Combine all ingredients in a blender and blend until smooth.

Peanut Butter Power Balls

  • 1 cup peanut butter
  • 1/2 cup dry milk
  • 1/2 cup raisins
  • 1/4 cup honey
  • 8 graham crackers, crushed

In a small bowl, mix together the peanut butter, dry milk, raisins and honey.

Crush the graham crackers into fine crumbs and place in a shallow bowl.

Roughly grab and form some of the peanut butter mixture into a small ball. It becomes easier to work with once you roll the ball into the graham cracker crumbs.

(Avoid giving children under 1 year of age peanut butter or honey.)

Peanut Butter Power Balls (2)


  • 1/2 cup honey
  • 1/2 cup peanut butter
  • 1 cup dry milk
  • 1 cup quick-cook oatmeal

Mix the four ingredients together and form into 1″ balls.  Serve immediately.  Stores well in an air tight container.

Baked Cheese Curds

  • Cheese curds
  • Milk
  • Bread crumbs, finely crushed

Preheat oven to 375 degrees.

Dip each cheese curd in milk, then roll in the bread crumbs. Place on a baking sheet. Bake for 4 – 5 minutes.

Spread a thin layer of marinara on a small plate. Place a serving of baked cheese curds on the plate. Serve immediately.

Fruit Salad

  • 11-ounces mandarin oranges, drained
  • 1 cup red seedless grapes, halved
  • 8 ounces pineapple tidbits, drained
  • 8 ounces lemon yogurt

Stir ingredients together and serve!

Banana Krispies

Very simple recipe and the kids love it.  The hardest part is getting the peanut butter to stick to a banana slice.  Once you master that, you’re good to go!


  • Sliced Bananas
  • Peanut butter
  • Rice Krispies

Top the bananas with peanut butter.  The secret is that you can’t try to spread the peanut butter.  Bananas get slippery as soon as you touch them with anything.  Use the knife to “push” the peanut butter onto the banana.  Place some Rice Krispies in a shallow bowl.  Dip the peanut butter covered bananas into the  Rice Krispies.

Apple Nachos


  • Apples, sliced or diced
  • Peanut butter
  • Strawberries, diced small
  • Pecans or walnuts, chopped
  • Coconut, shredded

Slice the apples and place on a plate or dice the apples and put in a bowl.  (The diced apples work better for younger children.)  Slightly melt the peanut butter in the microwave to give it a pouring consistency.   Top with diced strawberries, chopped nuts and shredded coconut.

Granola Bars


  • 2 cups old-fashioned oatmeal
  • 1 cup Rice Krispie cereal
  • 1/2 cup dried fruit of your choice.     (I use Craisins.)
  • 1/2 cup chopped peanuts
  • 1/4 cup butter
  • 1/3 cup brown sugar
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips


Grease a 13″ x 9″ baking pan with cooking spray.  Mix the oatmeal, Rice Krispies, dried fruit and nuts together in a large bowl.

Melt the butter in a saucepan over medium heat.  Add the brown sugar, honey and vanilla extract.  Whisk until the sugar is dissolved and the mixture begins to foam.  Remove from the heat immediately and pour over the dry ingredients.  Stir well.  After the mixture has cooled for just a few minutes, add the mini chocolate chips. Stir and again and then spread this mixture in the baking pan.  Refrigerate for at least one hour before serving.

Carrots, Celery & Peanut Butter

This isn’t much of a recipe.  It’s more like an idea for a healthy snack.


  • Carrots, cut into sticks
  • Celery, cut into sticks
  • Peanut Butter

In a microwavable bowl, melt some peanut butter for dipping.  I would use about 2 tablespoons per child.  Peanut butter melts quickly, so check often for consistency while melting

Pour into individual serving cups.  Add the carrot sticks and celery sticks.  Serve.

Peanut Butter and Banana Quesadillas

A quick and easy snack, that would also work well as a nutritious breakfast.


  • 2 Taco or Burrito-sized flour tortillas
  • Peanut butter
  • Bananas

Spread a thin layer of peanut butter on one side of each tortilla.  (This will prevent the quesadillas from slipping apart when the children eat them.)  Cover one tortilla with banana “coins”.  Top with the second tortilla, peanut butter side down.  Cut into pizza slices and serve.