Healthy School Snacks for Kids
Easy back-to-school recipes kids will love.
Reading Time: 5 minutes
Whip up these healthy school snacks recipes kids will love, perfect for back to school.
by Rita Heikenfeld
I never considered myself a “pioneer” in any shape or form, but I chuckle when I think about a book I wrote way back in 2001 with three talented colleagues, about healthy snacks for active kids. That book was timely. Orange slices didn’t cut it anymore. Kids wanted cool snacks and parents wanted those snacks to have some identifiable nutritional value.
Fast forward to today, and the same tenet holds true. Whether it’s the in-between time from school to supper, or the post-game hungries, snacks are fuel for growing bodies. A few days ago, I checked out the snack aisle at the grocery store and came away with sticker shock.
How about making your own versions? You’ll save money and can customize them to children’s taste and needs. Get those kids involved in choosing ingredients and prep work. That way, they learn about benefits of good food choices, and get some family time to boot.
Here are some favorites. Tried and true through two generations!
Healthy School Snacks to Make
The first recipe is crunchy granola, with a good amount of protein from mixed nuts and seeds. And it’s versatile. I use old-fashioned oats because they hold up well during baking. But that doesn’t mean you can’t use quick cooking oats if that’s what you have. As far as seeds go, think high-protein hemp hearts and pumpkin seeds (pepitas). Do your own thing here. Chia, sunflower, or flax seeds are good protein choices, too. Stirring dried fruit into the granola after it cools makes it irresistible.
Hummus is one of my grandkids’ favorite snacks. We make batches when they come to my house. Hummus, at its core, is peasant food, chock full of fiber and protein from chickpeas and tahini (ground sesame seeds). Garlic, lemon, cumin, and yogurt work in symmetry to create a yummy dip.
My newest recipe uses a technique that makes hummus super smooth. Cooking the chickpeas in a bit of water and baking soda softens the legumes and allows the skins to slip off and float to the top, where they’re easily removed.
Trail mixes are hugely popular, with good reason. Make a heart-healthy blend with your choice of nuts, high-protein seeds, and dried fruit. Just the ticket for an after-school snack or a tote-along treat.
Oh, I wanted you to have a couple more favorites, too: “No recipe” Mozzarella rollups and tortilla pinwheels!
High-Protein Crunchy Granola
A little more or less of any ingredient is fine.
Ingredients base:
Mix together, then set aside to make coating:
- 4 cups rolled oats — I used old-fashioned oats
- 1-1/2 cups nuts, chopped — I used salted mixed nuts
- 1 cup your choice of seeds
- 3/4 teaspoon cinnamon or pumpkin pie spice
Coating – Whisk together:
- 1/2 cup oil
- 1/4 cup each honey and maple syrup
- 1 tablespoon real vanilla extract
Add after baking: 1 cup coconut and dried fruit, if you like.
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Spray large, rimmed baking sheet.
- Pour coating over oat mixture, mix, and pour onto pan.
- Bake until golden, stirring halfway through, about 25 minutes.
- Cool, then stir in coconut and fruit (optional).
Super Smooth Hummus
Hummus is a personal thing, so taste as you go along. Recipe doubles or triples. Serve with pita wedges or raw vegetables. A side of pitted olives is nice.
Ingredients:
- 15-ounce can chickpeas, drained
- 1/2 teaspoon baking soda
- 1 teaspoon garlic, minced
- Fresh lemon juice — start with 3 tablespoons
- Olive oil — start with 3 tablespoons
- Tahini — start with 3 tablespoons
- 1 teaspoon ground cumin
- 3 to 4 tablespoons Greek yogurt
- Salt and a bit of cayenne (optional), to taste
Instructions:
- Pour chickpeas into saucepan. Cover with water and stir in baking soda.
- Bring to boil, then lower to simmer for 10 minutes or until you see some skins floating on top. Remove as many skins as you can, but no worries if some remain. Drain.
- Put chickpeas, garlic, lemon juice, olive oil, and tahini in food processor. Process until smooth.
- Add cumin and yogurt and process until blended.
- If hummus is too thick, add a little water.
- Pour into bowl; adjust seasonings.
- Garnish with a swirl of olive oil
- Store, covered, in refrigerator up to 2 weeks.
Some Tips
- Don’t want to go the baking soda route? Your hummus will still be yummy, just not as creamy.
- Make hummus by hand with a potato masher. Depending upon how much you mash, you’ll wind up with a rustic, or somewhat smooth texture.
- Smear inside of a pita half generously with hummus. Fill with diced vegetables and olives. Top with favorite cheese.
Heart-Healthy Trail Mix #1
Use this recipe as a guide. More or less of any ingredient is okay. Feel free to divide the recipe in half if that’s your take. Make bigger batches by doubling or tripling the ingredients.
Ingredients:
- 1-1/2 cups dried fruit, chopped if necessary — I used cranberries
- 1 cup walnut halves
- 1 cup almonds
- 1/2 cup pepitas
- 1/2 cup pecan halves
- 1/4 cup pistachios
Instructions:
Mix everything together. Store in covered container for 2 weeks at room temperature.
Yield: About 5 cups
Heart Healthy Trail Mix #2
This batch includes dried cranberries, peanuts, raisins, and sunflower seeds.
Ingredients:
- 1-1/2 cups dried cranberries, or favorite dried fruit
- 1 cup walnut halves
- 1 cup almonds
- 1 cup raisins — I used a combo of black and golden
- 1/2 cup peanuts
- 1/2 cup pepitas
- 1/4 cup sunflower seeds
Instructions:
Mix everything together. Store in covered container for 2 weeks at room temperature.
Yield: About 6 cups
Tip: Toast those Nuts
To store for a longer time, lightly toast the nuts for a few minutes in a 350 degree F oven, just until they smell fragrant. Check after 5 minutes. This process removes some of the moisture, allowing for longer storage.
Bonus “Recipes”
No real recipe needed!
Tortilla Rollups with Chicken and Roasted Peppers
Smear a flour tortilla with a thin coat your favorite condiment. We like spicy ranch dressing. Top with lettuce or spinach, thinly sliced roasted chicken, roasted red pepper strips, and thinly sliced red onion. Roll up tightly and refrigerate up to a day. Slice as desired.
Fresh Mozzarella Rollups
Remember these when you were a kid? The go-to back then was thinly sliced salami. Change it up by wrapping the cheese in prosciutto or pepperoni. Cheddar sticks work well, too.
More Healthy Recipes to Make
- Healthy Homemade Fruit Roll-Ups Recipe
- Summer Green Smoothie Recipes
- A Tomato Ketchup Recipe Anyone Can Make
- What is Muesli? How to Make Muesli at Home
Rita Heikenfeld comes from a family of wise women in tune with nature. She’s a certified modern herbalist, culinary educator, author, and national media personality. Most importantly, she is a wife, mom, and grandma. Rita lives on a little patch of heaven overlooking the East Fork River in Clermont County, Ohio. She is a former adjunct professor at the University of Cincinnati, where she developed a comprehensive herbal course. AboutEating.com column: rita@communitypress.com.
Originally published in the September/October 2025 issue of Countryside and Small Stock Journal and regularly vetted for accuracy.
