If you have kids then you know they are like little bottomless pits when it comes to eating snacks. And with the price of groceries these days, I just can’t keep up. Over the past couple of years, I’ve been incorporating a lot more homemade foods into our life and I’m here to share 5 homemade snacks my kids will actually eat. Spoiler alert…I eat them too 😉
PROTEIN WAFFLES
I could literally make these with my eyes closed at this point. My kids were going through so many frozen waffles and even the “healthier” ones I was buying still had ingredients I didn’t love. So I finally started making my own and I never looked back. These are a staple of our breakfast and great as a grab and go snack too!
I’ve spent so many quiet mornings in our kitchen making these for the kiddos and it’s become one of my favorite times of day before everyone wakes up 🙂
Protein Waffles
Ingredients
- 2 cups flour
- 3 scoops protein powder of your choice
- 1 tbsp coconut sugar
- 4 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/2 cup melted coconut oil
- 1 tsp vanilla
- 2 cups milk
Instructions
- Combine flour, sugar, protein powder, salt and baking powder in a large bowl.
- In a separate small bowl, whisk the two eggs. Then add the vanilla.
- Pour the egg mixture into the dry mixture.
- Add the melted coconut oil and milk and stir until smooth and creamy.
- If too thick add a little more liquid. If too thin, add a bit more flour.
- Scoop mixture onto your waffle iron and cook for recommended time or until golden brown.
Notes
We've used a variety of different protein powder flavors including vanilla, chocolate, toffee, and eggnog. They're all delicious! Our current fav is Vanilla Cream from FlavCity.
You can also use this same recipe and make pancakes instead.
We store these in the freezer in a silicone zip lock bag and pop in the toaster when ready to enjoy. You can also put in lunches frozen and they will thaw out by lunch time.
BANANA OAT MUFFINS
Muffins are the perfect breakfast, snack, lunch…really any time of day food 🙂 They’re super easy to customize and get creative with too by adding different things like nuts, chia or chocolate chips!
Banana Oat Muffins
Ingredients
- 1/3 cup melted coconut oil
- 1/2 cup plain greek yogurt
- 1/2 cup maple syrup
- 2 eggs
- 2-3 mashed bananas
- 1/4 cup milk or water
- 1 tsp baking powder
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tbsp chia seeds
- 2 cups flour
- 1/2 cup oats
- 1/2 cup chocolate chips
- 1 tsp or more coconut sugar for sprinkling on top
Instructions
- Preheat oven to 325 degrees and if necessary grease your muffin tin
- In a large bow, mix together the coconut oil and maple syrup. Then add in yogurt.
- Add the eggs and beat well. Followed by the bananas, milk, baking soda, vanilla, salt, chia and cinnamon.
- Add the flour and oats and mix to combine.
- Fold in the chocolate chips.
- Fill your muffin tins 2/3 full and sprinkle with coconut sugar.
- Bake for 20-22 minutes or until a toothpick comes out clean.
Notes
Store at room temperature for 2 days or 5 days in the fridge. Can also freeze for up to 3 months in a freezer safe bag.
CHOCOLATE DATE ENERGY BALLS
I make peanut butter energy bites for myself often, and 2 of my kiddos will eat them as well, but Hawk doesn’t like peanut butter so I’m always trying to find snacks to make that he can enjoy too. These have a small amount of almond butter but he doesn’t seem to notice 😉 And dates are such an easy way to add sweetness without using sugar and there’s just something about eating something in ball form that makes it taste like a treat.
Chocolate Date Energy Balls
Ingredients
- 2 cups pitted dates
- 1 cup brown rice crisps
- 2 tbsp cacao powder
- 1 tbsp maple syrup
- 1 tbsp chia seeds
- 1/2 tsp sea salt
- 2 tbsp almond butter
- 1 tbsp milk
- 1/2 tsp vanilla
Instructions
- Line a baking pan with parchment paper ( no baking required, this is just a place to set your balls)
- Place dates in a food processor and process until the mixture is uniform throughout
- Add in the rice crisps and process until combined but not fully ground.
- Add in the rest of the ingredients and process until the mixture starts to clump together
- Scoop out 1 tbsp portions and roll into a ball and place on baking sheet.
- Transfer to an airtight container and store in the fridge or freezer until they harden up, anywhere from 30 mins to an hour.
- Enjoy chilled or at room temp!
Notes
Store in the fridge in an air tight container for up to 2 weeks or in the freezer for 3 months.
GRANOLA
This is so easy to make and again another one that you can customize to your taste with different add ins. My kids love to eat it plain, with milk, or over yogurt with fruit on top and a drizzle of honey!
Homemade Granola
Ingredients
- 4 cups old fashioned oats
- 1 cup pecans
- 1 cup slivered almonds
- 1 tsp sea salt
- 1 tsp cinnamon
- 1/2 cup melted coconut oil
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 cup cacao nibs
- 1/2 cup chia seeds
- 1/2 cup coconut flakes
Instructions
- Preheat oven to 350 and line a baking sheet with parchment paper
- In a large bowl combine the oats, nuts, salt and cinnamon
- Pour in the oil, maple syrup and vanilla and mix until evenly coated
- Add in the cacao, chia and coconut and stir to combine
- Spread the granola evenly on your baking sheet
- Bake until lightly golden, about 20 minutes, mixing it around half way through
- Let cool for about 30 mins and then break apart
Notes
Store in an airtight container at room temperature for 2 weeks or in a sealed freezer bag for up to 3 months.
AVOCADO PUDDING
I’m a big fan of Bobby from FlavCity and am always on the hunt for “Bobby Approved” foods. I used his avocado pudding recipe as a guide but tweaked it a bit for our family. It’s perfect as a pudding or my kiddos love using it as a dip with fruit or pretzels.
Avocado Pudding
Ingredients
- 2 ripe avocados
- 1/2 cup cacao powder
- 1/2 cup maple syrup
- zest of one orange
- juice from one orange
- 1 tsp vanilla
Instructions
- Add everything to a food processor and mix until smooth and creamy!
- If pudding is too thick you can add a splash of water as needed
Notes
Store in an airtight container in the fridge for 2 days.
I hope these recipes help give you some ideas for healthier snacks for your kiddos…and yourself!
SHOP MY FAVORITE INGREDIENTS
