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30+ Healthy Back to School Snacks Your Kids Will LOVE!

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30+ Healthy Back to School Snacks Your Kids Will LOVE!

Snacks can be a great way to give your kids extra fuel they need for growing and being healthy and strong.

But it can be hard enough to get kids to eat healthy snacks*, especially at school or daycare when junk food and sugary snacks are showing up in their friends lunchboxes. I used to always manage to find a way to trade the healthier snacks my mom packed me for sugar-filled treats my friends had that weren’t allowed in my house!

Luckily there are SO many nutritious & delicious snack ideas that your kids will actually enjoy instead of toss in the trash…or trade 🙂

As you think through what to prepare or pack for you child, aim to include: protein, carbs, and healthy fats. By including each of these nutrients in their snack, it will help them feel fuller longer, help with their focus and concentration, brain health, get a more restful sleep, improve their mood, and maintain a healthy weight.

It can be hard to get kids on board with wanting to eat the more nutritious option, but they’ll be more likely to eat them if you have them help you cook and prepare the food, make it look pretty/fun/creative, they tell you what you want (and you can make a healthier-version!) or give them a choice of 2 or 3 mama-approved ones and let them pick, and of course make them taste delish! 

Check out this clip featuring many of these snacks on the local news:

Start scrolling to see over 30 ideas for healthy snacks your kids will LOVE & click on each individual snack name to see a close-up picture of it:


Crispy Cinnamon Sugar Apple Slices

These are a tasty, crunchy, and sweet snack that’s perfect for kids and adults alike! Thanks to my awesome sister-in-law Nikki for the tried and true recipe, these are loved by my adorable niece and nephew 🙂

2 apples
1 teaspoon cinnamon
1 tablespoon coconut sugar (optional)

  • Preheat your oven to 220 degrees and line 2 baking sheets with parchment paper.
  • Thinly slice the apples (I used my mandolin slicer to easily get them all the same size). Arrange then on the baking sheets, making sure to have the slices placed in a single layer not overlapping.
  • In a small bowl combine cinnamon and sugar, then sprinkle cinnamon sugar mixture over apples. Use your fingers to spread disperse evenly.
  • Bake for 1 hour, then FLIP and bake for another 1 to 1 ½ hours – until they have crisped up and no longer moist. Store in airtight container.


This is a great opportunity to make yourself a nutritious breakfast at the same time as your kids a healthy snack. Add more ingredients of your favorite smoothie to the blender so you have enough for a meal for you, and pour some in a portable jar or waterbottle for them. Plus it’s a great way to sneak veggies like spinach into them!

Here’s a recipe I love:

1 cup almond or coconut milk
1 ripe banana (I like mine pre-sliced & frozen)
Large handful of spinach
2 tablespoons Sunbutter or almond butter
2 tablespoons raw cacao powder
1 tablespoon seeds (like chia, hemp, flax, etc)
small handful ice cubes
Optional: Vegan protein powder (Sunwarrior is my favorite)

Add to blender and blend!

This is another really good one that tastes like a PB&J:

1 cup almond milk
2 teaspoons honey
2 tablespoons peanut butter
1 frozen banana
1 cup frozen strawberries
small handful ice cubes
pinch sea salt

Raw Protein Bites

These are a fantastic make-ahead snack. You can even double any protein bite recipe and freeze half to thaw out another time!

My favorite short-cut trick with these is to empty the dough onto a piece of parchment paper, and use my hands to flatten and mold it into one big square. Then use a knife to cut in to bite-sized squares. It’s WAY faster than rolling individual balls (but if you do want to, use an ice cream scoop to help!)

Here are some great recipes:

Raw Protein Brownie Bites
Raw Matcha Mint Chip Bites
Raw Chocolate PB Crunch Protein Bites
Raw Superfood Cookie Dough Bites
Raw Chocolate Date Glazed Protein Bars


Ants on a Log

I remember eating this when I was growing up! It’s very quick and easy to throw together and it will give your kids a nice balance of protein, healthy fats, and carbs. The sweetness from the raisins pairs great with the saltiness from the nutbutter, and can taste like a PB&J sandwich. All you have to do is cut the celery stalks to about 4″ pieces. Spread your favorite nutbutter or seedbutter inside, and sprinkle with ants…I mean raisins. To prevent them from rolling around in their lunchbox, use a mandolin slicer or vegetable peeler to very thinly slice the rounded bottom so it’s flat.


Most granola you see on store shelves is loaded with sugar! The good news is, it’s so easy to make it yourself, and there’s a lot you can do with it: eat as-is, use with yogurt (see below), use with milk like cereal, top your ice cream, roll bananas in granola and freeze, add some to oatmeal, or pour some on top of baked apple slices with cinnamon. The silicone gre-usable container in the picture is a great way to transport snacks like this!

Here’s a recipe I love: 

2 cups uncooked old fashioned oats
1/3 cup raw nuts, chopped
1/3 cup raw seeds
1/3 cup pure maple syrup (grade b) or honey
1/2 cup raw coconut flakes
3 tablespoons coconut oil, melted
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 large pinch sea salt
Optional mix-ins: raisins, chocolate chips, yogurt covered raisins

Add all to a large bowl (*except optional mix-ins) and stir to combine. Spread on a cookie sheet in a thin layer, bake 10 minutes at 300, stir around, then ~5 more minutes – until light brown. Let cool, then add mix-ins. Store in an airtight container in a cool, dry place for up to 2 weeks, or fridge for up to a month.

Yogurt + Protein Toppers

With this snack, the devil is in the details! It has the potential to be a nutritious option…but also could go the other way. Many yogurts out there are loaded with sugar or artificial sweeteners, and contain dairy that came from cows treated with growth hormone, antibiotics (which can lead to weight gain, cancer, heart disease, Alzheimer’s, etc).

Look for varieties that are organic, come from grass-fed cows, lower in sugar, and are full-fat (vs. “light” or “fat free”). Also, many people are sensitive to dairy, and luckily there are lots of dairy-free options made from coconut and almond milk (DIY recipe too).

Some great toppers you can pack for your kids to add to the yogurt to help balance out the natural sugars – like seeds, nuts, or granola.


Healthified Popcorn

When you think ‘popcorn’ the first thing that comes to your mind is probably those microwavable bags. While it’s a quick and convenient way to get a bunch of low calorie munchies, the bag almost all microwave popcorn varieties come in is lined with perfluorooctanoic acid (PFOA).

This chemical is the same toxic stuff found in teflon pots and pans. This chemical when heated has been linked to infertility, cancer and other diseases in lab animals. No long term studies have been conducted on humans, but the EPA lists this substance as a carcinogen. 

Instead, there’s a super easy way to make it: click here. You can balance it out by adding some melted grass-fed butter or ghee and pouring it on top, maybe even adding some seeds.

Hummus & Cucumber Bites

This is a tasty one and really easy to whip up! Take a piece of your favorite bread – cut crust off if your little one won’t eat it (this is my favorite!), and smear on some hummus (store-bought, or a recipe like this one or this one). Peel a cucumber and slice it into 1/4″ – 1/2″ pieces, and lay 4 out on the hummus-smeared bread. Cut into 4 even square pieces.

Avocado Banana-Sweetened Chocolate Pudding

My mom used to give me “Snack Packs” chocolate pudding cups to take with me to school…YUM! What my mom probably didn’t know was that each pudding cup contains 3+ teaspoons of sugar, genetically modified ingredients, inflammation-promoting oils, preservatives: calcium carbonate and sodium stearoyl lactylate, and artificial flavors. 

Making your own takes no time at all! Just throw all ingredients into your blender and blend. You’ll have pudding to last days for your kids, plus get them to eat avocado, and cut way down on sugar because it uses a banana for sweetness. CLICK HERE to get the recipe!


Celery Snails & Caterpillars 

This is a really fun one especially if you have little ones! To make snails: cut the celery stalks to about 4″ pieces. Spread your favorite nutbutter or seedbutter inside, and add a slice of an apple, orange, kiwi, or cucumber for the “shell” and add a cashew for the “head.”

To make caterpillars: cut the celery stalks to about 4″ pieces. Spread your favorite nutbutter or seedbutter inside, and top with grapes, blueberries or grape tomatoes for the body and head. 

To prevent them from rolling around in their lunchbox, use a mandolin slicer or vegetable peeler to very thinly slice the rounded bottom so it’s flat. One more thing: to add candy eyes or not to add candy eyes. Of course these critters are WAY cuter if they have cute candy googly-eyes on them, but beware of what’s in those innocent-looking candies. I bought some from the store I planned to use for these pictures (these), but they had 3 types of artificial food dyes in them…and I’m not comfortable recommend you feed those to your kids due to studies that have been done!

3-Ingredient Fruit Dip

A few moms I know have told me their kids LOVE dipping things! So this is a really fun and easy dip recipe for them to enjoy. 

1 heaping cup organic plain or vanilla Greek yogurt
1/3 cup creamy nutbutter or seed butter
Dash cinnamon
Optional: 1 tablespoon raw honey

Add all ingredients to a bowl and whisk to blend until smooth. Serve with fruit – like bananas, apples, raspberries or strawberries. Store in refrigerator in an airtight container.

Chocolate Covered Nuts

This recipe only has 3 ingredients, you can mix it up and always change the types of nuts/seeds you use for variety, I make it for myself nearly every night after dinner, and I just know your kids will love it!

CLICK HERE to get the recipe 🙂

PB&J Banana Burrito

These travel really well in lunchboxes and taste crazy good! You might even want to make extras and bring them to work with you 🙂

Soft 8” flour or brown rice tortilla
2 tablespoons nutbutter or seed butter
1-2 tablespoons strawberry jelly or preserves
1 bananas, peeled

Place tortilla on a paper towel and microwave for 10 seconds. Spread the nut or seed butter on the tortilla, then spread the jelly or preserves on top. Place the banana near the edge of the tortilla and fold up the ends of the tortilla. Roll-up and enjoy!


Hummus or Guacamole & Dipper Sticks

So YES this is another one that your kids will love…but so will you. Especially the presentation, how it’s packaged up. You’re going to buy your favorite or make hummus or guacamole, and add some to the bottom of a small mason jar, so it fills it approximately 1/3 of the way up. Then, slice your favorite vegetables (I love carrots – not baby carrots! – celery, and bell peppers) so they are the height of the jar, and stand them up in the dip. How cute and convenient is that?!

Homemade Trail Mix

This is probably the fastest thing you could throw together! Be cautious of pre-made trail mix you’ll find on the store at the supermarket – often times sugar is added. I love shopping the bulk raw nut section at the store or buying bulk sizes of various nuts/seeds online to have lots of variety and save money.

Mixing a variety of nuts/seeds with dried fruit like raisins/cranberries or even some mini chocolate chips adds a nice variety. Another fun tip is to pack up your trail mix in silicone molds (you can also use them to store granola or make these healthified fudgesicles!). It looks more fun for kids and is re-usable.

Salsa & Homemade Baked Chips

It’s easier and faster to make homemade, healthified chips than you may realize! All you do is take 6 small corn tortillas and stack them on top of each other, then cut into six equal sized wedges. Put them in a large bowl and drizzle with 1/2 tablespoon olive oil. Toss until they’re all lightly coated. Cover a baking sheet with parchment paper, and spread the tortilla pieces in a single layer so they don’t overlap. Sprinkle lightly with sea salt, and bake 10 minutes. Flip the chips, and cook 3-5 more minutes (watch closely since all ovens are different!) adding a little more salt. Let them cool before serving/storing. CLICK HERE for my amazing salsa recipe.

Fruit Skewers

Kids tend to be more apt to eat healthy foods that are creative and fun, so jazz up their fruit by putting in on skewers. Of course make sure your child is old enough to handle them safely. I got these colorful ones and use them when I have guests over! You can use a variety of fruits like berries, grapes, pineapple, cantaloupe, apple, and bananas.


Apple Sandwich or Cookie (Banana Sandwich or Cookie)

This is a more fun way to present the traditional apple slices or banana slices and nut butter for dipping. All you do is slice an apple into pieces about 1/4″ to 1/2″ thick (or a banana). Spread your favorite nutbutter or seedbutter on the piece, and top with another slice to make ‘sandwiches’. You can also serve it open-faced for a ‘cookie’ and even sprinkle some vegan mini chocolate chips or seeds on top.

Cinnamon Sugar Coconut Chips

Have you tried Dang Coconut Chips? If not, they are coconut flakes that have been seasoned/flavored, they taste incredible, but they are pretty pricey and you only get a small amount. No doubt your kids would LOVE them! Turns out, you can make your own SO easily. Check out my recipe below:

2 heaping cups coconut flakes
1 tablespoon coconut oil, melted
2 tablespoons coconut sugar

Preheat the oven to 350 and line a baking sheet with parchment paper. In a large mixing bowl, stir together the coconut oil and coconut sugar, then add the coconut flakes and mix around until coated. Spread onto the baking sheet and sprinkle cinnamon on top.

Bake for 5 minutes, toss, and bake for 7 more minutes. They will be golden brown when they’re ready! Let them cool completely before you eat.

Date & Nutbutter Poppers

If you ask most kids and parents alike if they like dates, they’ll probably make a face and say no. I’m the same way, I like them in things like raw protein bites, but on their own…I wouldn’t say I’m a fan. Despite that, I highly recommend you try this recipe. These stuffed dates are simple, satisfying, and deliciously chewy.

They taste almost like a peanut butter cup, even though there’s no chocolate in it. No idea how! They require no fancy cooking equipment, just a knife and a spoon, and can be made in seconds. CLICK HERE for the recipe, including step-by-step picture showing how to make them.

Scratch-Made Jello Bites

Don’t let “scratch-made” in the name fool you into thinking making Jello is hard or time-consuming! Definitely beware of Jello packets you see in stores that most likely contain lots of sugar, artificial sweeteners, and artificial coloring/flavors (studies have linked regular exposure to nervous system damage, depression, dizziness, chest pain, headaches, fatigue, allergies, brain damage, seizures, nausea, tumors, and many other types of cancers).

This Strawberries & Cream recipe below uses grass-fed gelatin (great source of protein and LOADED with health benefits including strengthening the immune system, helps keeps bones healthy and strong, and promotes healthy digestive, and central nervous systems) and healthy fats from the full-fat coconut milk.

Make it more fun for kids by using fun molds (like this or this) and experiment with different flavors (generic recipe).

Strawberries & Cream Jello

1 cup full fat coconut milk
1 cup fresh strawberries, pureed (I blended with a splash of water)
3 tablespoons grass-fed gelatin
½ teaspoon vanilla extract
4 tablespoons raw honey (or more to taste)

In a small bowl mix ½ cup of coconut milk with pureed strawberries. Add the gelatin to the coconut milk and let it soak for a minute or until it gels up, then heat the remaining ½ cup of coconut milk in a saucepan on low heat until it’s hot but not boiling.

Pour the hot coconut milk over the gelatin mixture and use a whisk and mix the ingredients together well. Add the vanilla extract and raw honey to the batter and whisk again then pour* into the molds or a 5×7″ pyrex pan. Refrigerate for 2 hours or until set. Store in a closed container in the refrigerator.
*I pour the mixture in a large zip loc bag and let it sit for about 15 minutes to firm up a little so it’s easier to pour out, and used the bag as a piping bag to get it in the molds. Click here to see what I mean!



DIY GoGurt

Taking a little time up front can save your child a lot of sugar, artificial ingredients, and actually get more vegetables/fruits in their body! Making your own version of the classic GoGurt – drinkable yogurt – is pretty easy and you can save time in the future by making a bunch in advance (freeze if they aren’t going to eat in the next week). I use these “zipsicle” bags that are really cheap on Amazon.

Here are some recipe ideas to get you started:

1 cup organic plain, whole milk yogurt
1 cup {frozen strawberries} or {blueberries+some spinach}
1 banana
2 tablespoons gelatin
Few drops stevia or a little local honey

Add all ingredients to a blender or food processor. Use a small funnel to transfer the yogurt into the yogurt sticks. Keep in the fridge or freeze.

*Another flavor combo: 2 peaches 1 large carrot (steamed) ½ cup pineapple

*Another flavor combo: 1 ripe pear, 1 banana, 1 cup raw spinach, juice 1/2 lemon

Nut or Seed Butter On-The-Go Packets & Crackers, Veggie Sticks, Fruit

For this one, you could easily just scoop your favorite nutbutter or seedbutter from the jar into a small container, or to save on dishes and time, use an on-the-go packet like these from Justin’s brand or these Sunbutter packets. You can use them with any type of fruit, slices of vegetables, or even crackers. Some good options: Mary’s Gone Crackers, Lundberg’s Thin StackersLe Pain des Fleurs Crispbread, and Edward & Sons Rice Snaps.

>> Want to see more of these snacks in action?

Overnight Oat Chia Pudding

Another perfect make-ahead you and your kids will love! It’s a great source of protein, complex carbs, and healthy fats, and so easy to grab and go. I’d recommend taking this single serving recipe below and making a few at a time while you already have the ingredients out.

3/4 cup unsweetened almond milk (or your favorite milk)
1/4 cup oats
3 tablespoons chia seeds
1 tablespoon maple syrup (or your favorite sweetener, more to taste)
~3 tablespoons chopped banana
~3 tablespoons chopped berries
½ teaspoon vanilla extract
1/4 teaspoon cinnamon
1 serving collagen peptides

In a mason jar, add the milk and collagen peptides, put the cover back on, and shake well. Open the cover again and add the rest of the ingredients, put the cover back on, and shake well again. Refrigerate for a minimum of 4 hours and up to 5 days. Enjoy with your favorite toppings like nuts, seeds, shredded coconut.

Cucumber Sandwiches

Super cute! You’ll be using (peeled) cucumber slices as bread in these mini sandwiches. You can mix up what you put in between the sandwiches, like a small slice of organic cheese + folded slice of nitrite, carrageenan, and filler-free deli meat like this brand. Secure them with a toothpick so they don’t fall apart in transit (for kids of a certain age!).



Chocolate Zucchini Muffins

These will be a big winner with your kids! The recipe below (without the chocolate chips) only has 1 teaspoon of sugar (4g) per muffin! Because of that, they’re not super sweet, so add more sweetener or the chocolate chips if you want them sweeter. There’s also good protein and healthy fats from the nut or seed butter and eggs.

1 large zucchini (1 cup shredded, measure after squeezing the liquid out – see directions)
1 cup almond butter or Sunbutter
2 eggs
1/4 cup milk (I use unsweetened almond milk)
1 teaspoon vanilla extract
1/4 cup unsweetened cacao powder
1/4 cup coconut sugar, honey, or maple syrup (or more to taste)
1/2 teaspoon baking soda
2 tablespoons coconut flour
Pinch sea salt
1/4 cup chocolate chips (optional)

Pre-heat oven to 350 degrees. Grease a 12-cup muffin pan with cooking spray or coconut oil (I have and love this one!). Use the small holes on a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean dish towel and squeeze out as much water possible, then measure out 1 cup worth.

In a large bowl, combine the almond butter, eggs, milk ,and vanilla extract. Mix until all the et ingredients are well incorporated. Add in the cacao powder, coconut sugar, salt, baking soda, chocolate chips (if using) and coconut flour. Mix again until everything is well combined. Gently stir in the shredded zucchini.

Pour batter half full in each muffin cup (top each with 4-5 chocolate chips). Bake for 20 minutes or until cooked through. Cool and store in fridge.

Kale Chips

Turning vegetables into chips are the perfect disguise for healthy foods! They’re super crunchy, salty, and can be flavored all kinds of ways. Cooking them low and slow is key. There’s sometimes a fine line between perfectly cooked and burnt to a crips. Also – if you don’t want to make them yourself using this simple recipe, you can always buy them pre-made at the store.

1 large bundle curly green or purple kale
1-2 tablespoons melted coconut oil
Your favorite seasonings (like a pinch sea salt, 1 teaspoon cumin powder, 1 teaspoon chili powder, 1 tablespoon nutritional yeast, etc.)

Pre-heat oven to 225 degrees, and rinse and thoroughly dry kale, then tear into small pieces and discard any large stems.

Add to a large mixing bowl and drizzle with oil and seasonings of choice. Toss thoroughly to combine, using hands to distribute the oil and seasonings evenly. Spread the kale over 2 large baking sheets, ensuring the kale touches as little as possible to help them crisp while baking. 

Bake for 15 minutes, then turn the pans around and lightly toss/stir kale to ensure even baking. Bake for 5-10 minutes more, or until kale is crispy and very slight golden brown. Watch closely as it can burn easily. Remove from oven and let cool slightly – chips will crisp up even more once out of the oven.

Crispy Chickpeas

Here’s another super delicious salty and crunchy snack your kids will really get excited for. They won’t even know they’re eating beans! 🙂 You can also make a cinnamon-sugar version to mix things up (recipe).

Sea Salt Crunchy Chickpeas

1, 15-ounce can chickpeas, drained, rinsed, and dried
1 tablespoon olive oil 
1/2 teaspoon sea salt

Position an oven rack in the center of the oven and preheat to 350 degrees. Spray a baking sheet with coconut oil cooking spray.

Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly (key step!). In a medium bowl, toss the chickpeas with olive oil to coat, then sprinkle on sea salt and toss again. Transfer in an even layer to your baking sheet, and bake (shaking the pan halfway) until they’re nice and crunchy – about 50 minutes to an hour. Let cool on the sheet for an hour (they get crunchier as they cook). Best eaten within a day.

Hard Boiled Eggs

Classic, quick, and really easy way to serve protein and healthy fats to your child! You can always pre-make extras so you can include them in your breakfast or salad to mix things up.

Here’s a really simple way to make and peel them: Place 6 large eggs in a medium saucepan. Add water and cover them by about 1 1/2″. Bring to a boil, remove from heat, cover, and let stand for 11 minutes. Transfer eggs to a bowl of ice water to cool a couple minutes. Gently crack the eggs and peel under running water immediately. Store in an air-tight container in the fridge.

Raw Coconut Macaroons

Nice and simple sweet treat that only calls for 5 little ingredients! You just throw them all in the food processor, pulse until well combined, and use an ice cream scooper to help you create uniform-sized little treats. That’s it! You can even make them chocolate flavored.

1 cup unsweetened shredded coconut flakes
2 tablespoons maple syrup
2 tablespoons coconut oil
½ cup almond flour, more as needed
1 teaspoon vanilla extract

Place all of the ingredients in a food processorf. Pulse until well combined.

Roll into desired shape (I use a 1-tablespoon ice cream scoop) and store in an air tight container and refrigerate to firm up. To make chocolate, add 1 tablespoon cacao powder.


Grab & Go Pre-Packaged Grocery Store Healthy Options

Sometimes life gets in the way and you just have no time at all to prep or cook any snacks at home. That’s why it’s great to have some go-to’s to fall back on in a pinch at the store that will still support your child’s health. 

Here are some good options!

Happy Tot Superfood Pouches (veggie/fruit puree)
Munk Pack Oatmeal Fruit Squeeze
GoMacro Bars
Orgain Shake
Plum Kids Shredz Veggie/Fruit Snacks
Happy Baby Superfood Munchies
Brothers Dehydrated Fruit Crisps


Did you like this collection of healthy back to school recipes?? *Comment below and tell me which your kids will LOVE the most!! 

*This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission


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