5 Quick School Snack Recipes For Kids

Want to avoid shop-bought cakes and cookies, which are loaded with sugar, in your child's snack box? Try our amazing recipes that are packed with nutrition and easy to make at home.

By Priyanka G Mehta

5 Quick School Snack Recipes For Kids

As a mother, who always wants to ensure the best nutrition for her child, you may often feel guilty about packing shop-bought munchies in your little one's school snack box. Sometimes, because of your hectic schedule and rushed mornings, you may be forced to give sugar and trans fat-laden cakes and biscuits for the snack break. 

Children love such treats but regular consumption of these unhealthy foods can put them at risk of obesity and other lifestyle problems in the long run. So, with a little planning, why not make healthy versions of these snacks at home for your child to take to school. What's more, these home-made delights do not just taste good, these are also filled with power-packed goodness — just what your little bundle of energy needs! 

Here are some super-easy recipes that provide bite-sized nutrition:         

1. Peanut Butter Chocolate Chip Balls 

Ingredients:

  • 1 cup peanut butter
  • 2 tbsp chocolate chips
  • ½ cup desiccated coconut
  • ½ cup roasted and powdered oats
  • ¼ cup honey
  • ¼ cup mixed nuts, chopped

Method: 

  1. In a small pan, melt the peanut butter on the stove top and take off the flame.
  2. To the melted peanut butter, add honey, oats, mixed nuts and combine well.
  3. When the mixture is at room temperature, add the chocolate chips to the mix.
  4. Form small lemon-sized balls with the mixture and coat with desiccated coconut.
  5. Keep them in the fridge to set. Use as required.

2. Veggie Muffins 

Ingredients:

  • 1 cup fine semolina or whole wheat flour
  • 1 cup curd
  • ¾ cup mixed vegetables (capsicum, carrot, peas, onions, finely chopped)
  • Salt to taste
  • Crushed black pepper to taste
  • 1 tsp pizza seasoning
  • 2 tbsp oil
  • ½ tsp baking soda
  • ½ cup grated cheese 

Method: 

  1. In a large bowl, mix semolina with curd and combine well.  Let it sit for a few minutes. 
  2. Semolina will soak up the curd and swell in a few minutes. Add 1-2 tbsp of water to this and mix, to keep it moist. 
  3. Add the vegetables, oil, salt, pepper and half of the cheese and mix well.
  4. Finally, add baking soda and mix gently. Pour the batter into holes of a lined muffin tray.
  5. Fill the holes to ¾ of their capacity and top with the remaining cheese. 
  6. Bake the muffins at 180 degrees C in a preheated oven for 15-18 minutes until nice and golden and a toothpick inserted in the middle comes out clean.

3. Beet Kebabs 

Ingredients:

  • 1 large beetroot
  • 2 boiled potatoes
  • ¾ cup bread crumbs
  • Salt to taste
  • Crushed black pepper to taste
  • ¼ tsp dried mango powder (amchur)
  • 1 tsp roasted cumin powder
  • 2 tbsp fine chopped fresh coriander
  • 2 tbsp wheat flour
  • 2 tbsp olive oil or ghee

Method:

  1. Boil the beetroot and mash in a bowl. Add mashed, boiled potatoes and combine well. 
  2. Add ½ cup of bread crumbs, salt, pepper, cumin powder, amchur powder and coriander, and mix well.
  3. In a bowl, add 3-4 tbsp water to the whole wheat flour and make a paste. Keep aside.
  4. Form the kebabs from the prepared mixture in the desired shapes and dip them in the flour and water slurry. Coat with bread crumbs.
  5. Shallow fry the kebabs in a hot pan on medium heat until golden brown.
  6. Serve with ketchup or green chutney.

4. Pizza Pinwheels 

Ingredients:

  • 1 cup whole wheat flour
  • ¼ cup cold butter cut into pieces
  • Cold water to knead the dough
  • 4 medium tomatoes, pureed
  • 1 small onion, finely chopped
  • 3-4 garlic cloves, minced
  •  1 tsp olive oil
  •  1 tsp dried basil or 1 tbsp chopped fresh basil leaves
  • 1 tsp chilli flakes
  • 1 tsp pizza seasoning
  • ½ cup shredded cheese 
  • Salt to taste
  • Crushed black pepper to taste

Method:

  1. Heat the olive oil in a pan and add chopped onions to it. Cook for a minute. Add minced garlic and saute till the onions turn pink.
  2. Add the tomato puree and stir. Let cook till most of the water from tomatoes is absorbed.
  3. Add salt, black pepper, chilli flakes, pizza seasoning and basil, and stir again. Cook for 1-2 minutes more and take off the flame; your fresh homemade pizza sauce is ready.
  4. Put the flour, butter, salt in a food processor jar and pulse till the butter is well combined. The mixture should resemble bread crumbs. 
  5. Start adding chilled water little by little to make a pie crust dough. The dough will be tight and will not require much water.
  6. As it starts coming together, take it out and form a ball, roll the dough on a work top dusted with some flour.
  7. Roll into a large rectangle and spread the pizza sauce all over it.
  8. Spread the shredded cheese over it and roll it like a Swiss roll, seal the ends by pinching a little.
  9. Cut out ½ inch roundels from the roll and line them on a cookie tray.
  10. Bake these in a preheated oven at 180 degrees C for 18-20 minutes or, until golden brown.
  11. Put it in your kids snack box either with some cheese sauce or pizza sauce.

5. Oats and Nuts Energy Bars 

Ingredients:

  • 1 ½ cup rolled oats
  • 1 cup de-seeded dates
  • ½ cup chopped almonds
  • ¼ cup honey
  • ¼ cup creamy almond butter
  • ½ cup of mixed nuts, chopped 
  • Handful of chocolate chips (optional) 
Method:
  1. Process the dates in a food processor until they form a dough. 
  2. Roast the oats in a pan on medium heat for 5-10 minutes till there is no raw smell.
  3. Roast the almonds and other nuts separately. 
  4. In a large mixing bowl, put the oats, dates and nuts, and mix well.
  5. In a small pan, heat together honey and almond butter, just to a flowing consistency. 
  6. Add this to the oats mixture and combine well. 
  7. If using chocolate chips, add them to the mixture. Pour this mixture onto a parchment-lined square baking dish.
  8. Press with the back of a spoon to smoothen and let cool in the fridge for 15-20 minutes. 
  9. Cut into rectangular bars once set. Store in an air tight container in the fridge for up to a week.

Here are some more recipes for your child's lunch box.    

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