30 Easy Homemade Snack Ideas for Kids

1. Stir together 3 cups O-shaped multigrain cereal, 1 cup chopped dried apples, and ⅓ cup pepitas. Set aside.

2. Over low heat, combine ½ cup brown rice syrup, 3 Tbs. natural peanut butter, ½ tsp. vanilla, and a pinch of salt in a saucepan. Cook, whisking, until the mixture is runny (about 1 minute).

3. Pour over the cereal mixture and stir to coat evenly. With wet hands, shape into 24 balls.

4. Let set on parchment paper at room temperature for 1½ hours.

1. Over medium heat, combine a 13.5-oz. can full-fat coconut milk, ½ cup natural peanut butter, 2 Tbs. lime juice, 1 Tbs. each fish sauce and brown sugar, ½ tsp. grated ginger, and ⅛ tsp. salt.

2. Cook until the mixture is smooth and thickened slightly, about 5 minutes.

3. Cover and refrigerate until ready to use. (If the dip over-thickens, microwave it for 45 seconds.) Serve with veggies.

Tip: You can keep cut veggies like celery, carrots, and cucumbers crisp for a few days if you wrap them in damp paper towels and seal them in a zip-top bag.

1. Toss together 8 cups plain popped popcorn, 1 cup banana chips, ½ cup chocolate chips, 6 Tbs. freeze-dried strawberries, ½ cup toasted walnut pieces, and ¼ tsp. salt.

2. Store in a large, airtight container for easy scooping.

1. In a food processor, combine two 13.5-oz. cans chickpeas (drained and rinsed), 2 cloves grated garlic, ⅔ cup olive oil, ½ tsp. salt, 1 Tbs. cool water, and ¼ cup each barbecue sauce, tahini, and fresh lemon juice.

2. Process until smooth. Serve with veggies or pita chips.

1. Heat oven to 375°F and coat a muffin tin with cooking spray. Toss together 2 cups thawed hashbrown potatoes, 3 Tbs. chopped scallions, and 1¼ cups shredded cheddar. Divide among the wells.

2. Whisk together 9 eggs, ⅓ cup half-and-half, ½ tsp. salt, and ¼ tsp. pepper. Divide among the wells and press the potato mixture beneath if needed.

3. Bake until lightly browned around the edges and set, turning halfway through, about 25 minutes.

4. Freeze until ready to eat (to reheat, microwave on high for 1 minute).

1. Mash one 13.5-oz. can drained and rinsed black beans.

2. Stir in ½ cup cooked rice, 2 chopped scallions, ½ tsp. cumin, ¹⁄8 tsp. garlic powder, ¼ tsp. salt, ½ cup panko breadcrumbs, and 1 lightly beaten egg until smooth. Shape into 8 small patties.

3. In a medium skillet over medium heat, warm 1 Tbs. olive oil, then add patties and cook in batches until golden brown, about 4 minutes per side.

1. Mash together 1 cup canned pinto beans, ¼ tsp. garlic powder, a few pinches each of chili powder and salt, and 1 Tbs. cool water.

2. Top tortilla chips with the bean mixture and shredded cheddar. .

3. Bake at 375°F until the cheese melts, about 4 minutes. Scatter with cherry tomatoes and shredded lettuce.

1. Whisk together 3 eggs with a few pinches of salt and pepper. Stir in 2 Tbs. shredded baby spinach and 4 tsp. shredded cheddar.

2. In a nonstick 12-inch skillet over medium-high heat, melt 2 tsp. butter. Pour in the egg mixture and swirl to cover the bottom.

3. Cook until the egg is set, shaking the pan occasionally to avoid burning, about 2 to 3 minutes.

4. Use a spatula to slide the egg onto a parchment-covered cutting board, then roll up.

5. Let cool for 5 minutes (seam-side down). Slice and serve.

1. Puree ½ cup crumbled feta, 2 Tbs. olive oil, 1 tsp. lemon juice, and 1 tsp. oregano in a food processor until smooth.

2. Cut a zucchini into ¾-inch-thick slices. Top each with the cheese mixture.

3. Bake on a parchmentlined sheet at 375°F until tender, about 10 minutes. Top with tomato slices.

Tip: For a fresh version of this snack, replace the zucchini with 8 cucumber slices and skip the baking step!

1. Stir together 6 Tbs. leftover white rice, 1½ tsp. mayonnaise, a pinch of sugar, a splash of rice vinegar (optional), and 2 Tbs. each finely chopped cucumber and chopped imitation crabmeat.

2. Halve an avocado, remove the pit, and fill each half with the rice mixture. Top with sesame seeds (optional).

1. Halve cherry tomatoes and quickly scoop out seeds with a small spoon.

2. Fill each with soft herbed cheese (we like Boursin). Top with chopped walnuts (optional!).

Sandwich meat is on a roll! Grab a high-five from your kid with these high-protein bites.

• Hummus, salami, and carrot - Top slices of deli salami with hummus and shredded carrots and roll up.

• Pepperoni pizza - Stir together ¼ cup softened cream cheese and 1 Tbs. finely chopped oil-packed sun-dried tomatoes. Add a dollop to each of 8 slices sandwich pepperoni. Top with a few black olive slices and a generous teaspoon shredded mozzarella, then roll.

• Ham and Brie - Top slices of deli ham with Brie cheese (cut into matchsticks), dab with mustard, and roll.

Ingredients:

18-oz. tube crescent-roll dough; 1/2 cup tomato sauce; 1/2cup pesto sauce; 3/4 cup shredded mozzarella cheese

Make It:

1. Preheat oven as directed on the crescent-roll package. Separate dough so you have 2 rectangles that each contain 4 triangular pieces. Spread tomato sauce in the center of one rectangle and pesto sauce on the other. Sprinkle with mozzarella cheese.

2. Roll rectangles tightly lengthwise and slice each roll into 4 pieces. Lay flat on a parchment-lined baking sheet.

3. Bake as directed on package. Store in an airtight container. Refrigerate up to 3 days or freeze up to 1 month.

Peas pack more protein than many other veggies, so these snacks will help your child will feel full longer.

Ingredients:

2 cups frozen green peas, thawed; 2 tsp. olive oil; 1/4 tsp. kosher salt

Make It: 

1. Preheat oven to 350°F. Place peas on a baking sheet. Toss with oil and salt.

2. Roast until brown and crisp, 35 to 40 minutes. When cool, store in a container at room temperature up to 1 week.

Almost as quick as classic butter and jam, these crispy-bread toppers are filling and fun!

• Ricotta, honey, and fresh raspberries

• Pumpkin butter, apple slices, and cinnamon

• Tomato, cheddar, mayo, salt, and pepper

• Nut butter, banana slices, and sesame seeds

Tip: To toast a bunch at once, bake slices at 350°F for 8 minutes, flipping halfway through.

1. Stir together 8 oz. softened cream cheese and 2 Tbs. pesto.

2. Cover about 16 mini pita rounds with spread and top with 2 Tbs. chopped, mixed fresh veggies like broccoli, corn, and diced bell pepper.

3. Refrigerate until ready to eat.

1. In a blender, combine 3 cups frozen mango chunks, ⅓ cup unsweetened vanilla coconut milk, 1 Tbs. honey (optional), and a splash of vanilla extract.

2. Puree until creamy like sorbet. (If the mango is too hard to blend, add more coconut milk 1 Tbs. at a time.)

3. Freeze until ready to serve.

1. Top chocolate graham crackers with almond butter, apple slices, and a sprinkle of cinnamon.

1. Fill sugar cones with alternating layers of vanilla yogurt and fresh berries. Serve immediately.

Tip: Want to take the berry cones on-the-go? Try ’em in wafflecone bowls instead!

1. In a food processor, pulse 1 cup dried apricots and ½ cup pitted dates until coarsely chopped. Add ½ cup unsweetened, shredded coconut, 2 Tbs. flax seeds, 3 Tbs. water, and a pinch of salt, and continue pulsing to blend.

2. Add ⅓ cup unsalted, roasted cashews and ¼ cup unsalted, roasted almonds until the mixture forms a ball.

3. Place ½ cup chopped nuts in a shallow, rimmed dish. With wet hands, roll the mixture into tablespoonsize balls, then roll the balls in the topping. Refrigerate for 45 minutes before serving.

1. Whisk together 2 cups unsweetened vanilla almond milk, ¼ cup honey, 2 Tbs. cocoa powder, and a pinch of salt.

2. Whisk in ½ cup chia seeds. Cover and refrigerate overnight, stirring a few times if possible (stirring makes it creamier but isn’t essential).

3. Serve topped with banana slices and more chia seeds.

1. Spread 4 dozen pretzel squares on a parchment-lined baking sheet.

2. Melt ½ cup white candy melts.

3. Place the melted candy in a ziptop bag and snip off a corner.

4. Drizzle each pretzel with chocolate, then immediately top with freeze-dried strawberries (you’ll need about ½ cup total).

5. Let the candy set. Store in an airtight container.

Tip: The pretzel bites are also good with chocolate chips!

1. In a blender, combine 2 ripe bananas, 1¼ cups quick oats, ½ cup all-purpose flour, 2 tsp. baking powder, ¼ cup packed dark brown sugar, ¼ tsp. cinnamon, ¾ cup vanilla yogurt, and 2 eggs. Puree until smooth.

2. Dice a large pear and fold in all but ½ cup of it.

3. Pour batter into a greased muffin tin and top with remaining fruit.

4. Bake in a 350°F oven until the muffins are light brown around the edges and a toothpick comes out clean, turning halfway through, about 25 minutes.

5. Let cool in the pan 5 minutes, then transfer to a cooling rack. Refrigerate until ready to eat. Makes 12.

1. In a blender, combine 6 bananas, 3 cups plain yogurt, 2 Tbs. honey, and a splash of vanilla extract. Puree until smooth.

2. Pour the mixture into ice-pop molds or paper cups and freeze 45 minutes.

3. Insert craft sticks, then freeze until solid, about 6 hours. Makes 12 to 16 pops.

1. Combine 2 cups multigrain cereal, ¼ cup coconut chips, 3 Tbs. chocolate chips, and 6 Tbs. each chopped dried mango and dried pineapple. Toss to blend.

2. Store at room temperature in an airtight container.

Ingredients:

Non-stick cooking spray; 3/4 cup milk; 2 large eggs; ⅓ cup honey; 1/4 cup unsalted butter, melted; 1 tsp. pure vanilla extract; 3/4 cup all-purpose flour; 1/4 cup whole-wheat flour; 1/2 cup rolled oats; 1 tsp. baking powder; 1/2 tsp. baking soda; pinch of salt; 1 cup finely chopped frozen peaches; thawed 1 tsp. lemon zest; confectioners’ sugar, for dusting (optional)

Make It:

1. Preheat oven to 400°F. Coat a 24-cup mini-muffin pan with cooking spray. Whisk together milk, eggs, honey, butter, and vanilla. Gently fold in flours, oats, baking powder, baking soda, and salt. Stir in peaches and zest.

2. Divide batter among muffin cups. Bake until a toothpick inserted into a muffin comes out clean,10 to 12 minutes. Cool 10 minutes in pan. Transfer to a wire rack. Refrigerate in a container up to3 days or freeze up to 3 months. Before serving, dust with confectioners’ sugar, if using.

Ingredients:

Nonstick cooking spray; 1 cup granola; 1 cup rolled oats; 1/2 cup chopped dried cherries; 1/2 cup chopped dried apricots; 1/2 cup whole-wheat flour; 1 large egg; 1/4 cup honey; 1/4 cup canola oil; 1/4 tsp. cinnamon

Make It: 

1. Preheat oven to 325°F. Line an 8x8-in. baking pan with foil, letting it extend over the edges; coat it with cooking spray.

2. Mix granola, oats, dried fruit, and flour in a large bowl. Whisk together egg, honey, canola oil, and cinnamon in a small bowl, then stir into granola mixture. Add batter to pan.

3. Bake until browned, about 30 minutes. When cool, use foil to lift from pan. Cut into 15 bars. Store at room temperature up to 3 days or freeze up to 3 months.

1. Slice oranges into wedges and drizzle with honey, sliced almonds, and ground cinnamon.

Ingredients: 

114-oz. can cranberry sauce, about 1 1/2cups; 1/2 cup raspberries (fresh or thawed frozen, drained); 2Tbs. lemon juice 

Make It:

1. Preheat oven to 200°F. Puree all the ingredients in a food processor until smooth. Line a large baking sheet with parchment paper. Pour fruit mixture into the pan, and spread into an even layer with a spatula, about ¼ in. thick.

2. Bake until middle is dry, 4 to 5 hours. Remove from oven; let cool.

3. Cut into strips with kitchen shears, keeping paper attached until serving. Store in an airtight container at room temperature up to 2 weeks.

1. Toast frozen waffles and slice into 1-inch strips.

2. Serve with applesauce for dipping.