Be prepared for the back to school season with healthy snacks that are nut free to keep kids energized and nourished, but without added sugar.
As a mom of 2 and Holistic Nutritionist, healthy snacks are always on the top of my mind. The best ones are those that the kids actually eat! The worst is when their lunchbox returns and all your made-with-love snacks are still sitting in there.
With most kids, they love a food one day and hate it the next. This is why I like to have a variety on rotation, like these 5 nut-free snacks:
Nut free granola bars
No Bake Granola Bars with Seeds and Chocolate: This recipe is easily customizable with different seed butters that your kid prefers. Sunflower seed, sesame seed, and pumpkin seed butters are all school-safe, so give each one a try to see which one sticks. These granola bars are sweetened with honey and melted chocolate chips, are a source of fibre from oats, and the seeds provide some protein and healthy fats for brain health
Brownies made from chickpeas
Chickpea Blondies: These decadent little squares have the feel of a fudgy brownie, but with a secret ingredient- chickpeas. They are made without flour or eggs, are naturally sweetened with maple syrup, and are safe to bring to school. Chickpeas are packed with fibre, which is important for your child’s gut health and to keep them full during the school day.
Squares that double as breakfast
Baked Blueberry Oatmeal Squares: This healthy snack could also make an on-the-go breakfast. They are a mix of rolled oats, blueberries, honey, cinnamon, gluten-free flour and eggs to make a tasty handheld snack that feels like cake. Enjoy them warmed up or cold.
Pancakes you can send to school
Baked Pancake Squares: Save yourself time flipping pancakes and make these on a baking sheet instead. They can be customized with your child’s fave berries, apple and cinnamon, or plain. With the addition of ricotta cheese, they offer extra protein -important for growth and development.
Protein snack-to-go
Baked Egg Bites: These make the best meal prep snack or breakfast for busy mornings. You can make them different each time, customizing for picky eaters. Preheat your oven to 350F and prep muffin tins with paper liners. Whisk 12 eggs with a splash of milk and distribute the mixture into the muffin tins. Decorate (or let your child do it!) each one with diced veggies, grated cheese, leftover cooked bacon or sausage. Bake for 25 mins. These can be enjoyed cold, warm, and are easy to freeze if you make a big batch.
