Healthy Snacks for Kids

vegetarian ⓘ

4 meals (estimated)

From a reel by Emily and Levi Jensen — watch the original

Ingredients

• 1 cup Greek yogurt
• 1-2 tbsp honey
• 2-3 Strawberries, sliced
• 1 Banana, sliced
• a drizzle of nut butter
• naturally colored sprinkles
• 1 cup cottage cheese
• 2 eggs
• 1/3 cup maple syrup or honey
• 1 banana
• 1/4 cup coconut oil (melted) or butter
• 1 tsp vanilla extract
• 1 1/2 cup oat flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• stir in chocolate chips
• 1 cup raspberries
• 1 tbsp chia seeds
• 4 tbsp water
• 6 tbsp peanut butter
• Dark Chocolate, melted
• Pistachios

Instructions

1. Strawberry Banana Yogurt Bark: Mix Greek yogurt and honey. Spread the mixture onto a parchment-lined pan. Arrange sliced strawberries, sliced bananas, a drizzle of nut butter, and sprinkles on top. Freeze for 2 to 3 hours, then break into pieces.
2. Cottage Cheese Mini Muffins: Combine cottage cheese, eggs, maple syrup or honey, banana, melted coconut oil or butter, vanilla extract, oat flour, baking soda, and baking powder. Stir in chocolate chips. Pour the batter into a mini muffin tin and bake at 350°F for 12 to 15 minutes.
3. PB&J Snack Cups: Simmer raspberries, water, and chia seeds for 10 minutes to create a jam. In a lined or silicone muffin tin, layer peanut butter at the bottom, followed by the chia jam, melted dark chocolate, and chopped pistachios. Freeze for 2 hours until firm.