My 4-year-old’s preschool asks parents to pack healthy snacks that feature at least 2 food groups. This being my first year packing anything resembling a school lunch, of course I’m going over the top looking for fun, healthy snack ideas she’ll eat. This has been my first great victory: they’re easy, she loved helping me make them, they travel well, they’re not messy, & even My Husband The Suspicious Of Anything Labeled “Healthy” gave them his stamp of approval.
UPDATE: This is my new go-to to take to new moms. The oats and flax are great for breastmilk supply, and the quick energy is awesome for those early weeks of nursing All. The. Time.
- 2 cups quick oats (use certified gluten-free if needed)
- 1 cup Rice Krispies*
- 1 cup flaxseed meal
- 1 cup mini chocolate chips**
- 1 cup creamy peanut butter (we use Natural Jif or Skippy)*
- 2/3 cup honey
- 2 tsp. vanilla
- 2 Tbsp. coconut oil
- Combine all ingredients in a large bowl, mixing gently to not crush the cereal, until well coated.
- Use a tablespoon or soup spoon to scoop out tablespoon-sized portions & roll them into balls between your hands. Place them on a parchment- or waxed-paper-lined cookie sheet.
- Refrigerate for 1-2 hours. You can serve them now, or place them in a Ziploc bag in the freezer to portion out in your kids’ lunches. They’ll keep a week in the fridge or a few months in the freezer.
Dairy-free option | Soy-free | Gluten-free option | Clean-eating option
* If you want to keep it 100% clean, use a less-processed brown rice cereal, or sub 2/3 cup more of quick oats, and use fresh-ground peanut butter (though that will make it much harder to mix) or another brand of jarred peanut butter that doesn’t contain refined sugar.
** For dairy- and soy-free, use Enjoy Life brand chips.
Linked up at Mommy Solutions