When my children come home from school, they resemble an invading horde. My clean living room is strewn with backpacks and papers, shoes are flying, and everyone seems to be talking at once… no, wait, they are all talking at once.
And, inevitably, all of their voices will merge into one less-than-harmonious sound.
“I’m hungry!”
After a long day in school, my troop comes home starving. I distinctly remember seeing a lunch calendar and also making snacks for them to take, but I gather from them that they haven’t eaten in weeks. Perhaps the dogs ate their breakfasts.
Since dinner is only a few hours away, I prefer to keep the snacks easy to make and light, so the kids don’t ruin their appetites. I also try to keep these snacks heavy on the vegetables because I once read that if kids are hungry, they’ll eat veggies that they would normally just push around on their dinner plates. So give them the veggies first. Brilliant.
These snack ideas are great if you don’t want to spend too much, but want to give your kids something that’s healthy and tasty. They’re also easy to prep ahead of time so you’re not chopping vegetables to the background music of hungry whines.
With the start of the new school year right around the corner, give these after school snacks a try.
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Veggie plate.
Pre-chopped carrots, celery, cucumbers, and some grape tomatoes are great, especially on a warm day. You can pair this with hummus (try this yummy recipe) or dressing (I mix ranch with plain Greek yogurt to make it a little healthier).
- Apples and Peanut butter.
This is a classic because it’s delicious and easy. My kids love anything with PB, so this is yummy and filling. Just cut the apples into wedges or round slices (after you’ve cored the apple) and smear with PB (we prefer this natural one).
Fruit Parfait.
This requires a little more prep time, but it’s a real sweet treat. Prepare some chocolate pudding and let it set in the fridge. Then layer strawberry yogurt, fresh strawberries (or any chopped fruit), and the pudding in a tall glass until you get to the top. I normally save this for special days since pudding is rare in our house. Or you can skip the pudding altogether and use granola or oatmeal instead.
- Yogurt Bark.
Take Greek yogurt (I usually use strawberry or blueberry, but any will do) and pour it onto a wax paper-lined sheet pan (if you have a silicone baking mat, even better). After spreading it evenly, put it in the freezer for a couple of hours and then break it up to serve. You can also sprinkle fruit pieces and nuts on it before freezing.
- Broccoli Tots.
For these cute snacks (adapted from this recipe), I cook up about 2-3 cups of frozen broccoli, blanch and drain, and then chop it fine (if you have a food processor, this is even easier, but don’t let the pieces get too small or mushy). Then, add an egg, ½ cup of panko breadcrumbs as a binder, and some parsley and garlic powder. Mold them into tot shapes, and put them on a parchment paper-lined sheet pan. They cook for about 20-25 minutes at 400 degrees, turning halfway through. We dip ours in ketchup, but experiment and see what your kids like.
- Guacamole dipping tray.
My kids love guacamole, so I usually pair it with baby carrots, cucumbers, and celery sticks, instead of chips. You can buy the guacamole, or easily make your own if avocados are in season and decently priced. Take 3-4 avocados and mash in a bowl with fresh cilantro, salt, and fresh-squeezed lime juice. I love some petite diced tomatoes and tabasco in mine as well. Just cover closely with plastic wrap to avoid browning and bring it out when you’re ready.
- Frozen grapes.
Super easy and a huge favorite in my house. Wash and remove the grapes off the vines, then place on a sheet pan to freeze. You’ll probably find yourself tossing a few in your mouth along with the kids! (I know I did.)
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Photo by Vegan Feast Catering 
Banana pops.
Unpeel a few bananas and put them on skewers (or chopsticks, if you don’t have any skewers on hand). Dip them in some strawberry Greek yogurt, and then lay on a sheet pan. Leave them in the freezer for 2-3 hours before handing them out as strawberry-banana ice pops.
- Crunchy Peas.
For these, I defrost a bag of peas in the fridge overnight and then drain and pat them dry. Then, I place them on a sheet pan and sprinkle them with olive oil, garlic powder, and salt. Cook them for 30-45 minutes at 375 degrees, until the peas are crunchy (mushy ones don’t have the same appeal). These are tasty and fun, and I’m thinking of trying them with wasabi powder next time—for the adults, that is.
- Ants on a Log.
This can be done one of two ways: Either with celery sticks that are lined with peanut butter and raisins, or pretzel rods with the same toppings. Either way, the kids enjoy them and they’re a healthy, light treat that won’t ruin dinner.
I hope these after school snacks help you fend off your hungry children until their next meal. These are just some basic ideas, so feel free to experiment and change things to your family’s liking. The best part about cooking and food prep is that you can always tweak your recipe for next time. It’s a continuous learning process, especially if you’re a novice like me!
What are your go-to kids’ snacks? Do you have any suggestions or improvements for these? I’d love to hear in the comments!
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