Tasty Snack Recipes
Best DIY Nutella Pops
YIELDS: 6 PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 3 HOURS 15 MINS
INGREDIENTS
1 c. Cool Whip
1/2 c. milk
1/4 c. Nutella
DIRECTIONS
In a medium bowl, whisk together Cool Whip, milk, and Nutella until combined.
Pour mixture into six (3-ounce) Dixie Cups. Top each with a small square of tin foil to cover cup. Using a paring knife, slice a small slit in the middle of each. Place a wooden popsicle stick in each slit and freeze until firm, 3 hours. When ready to serve, snip off a bit of the cup and peel off pop.
Breakfast Banana Splits
INGREDIENTS
1 banana, split lengthwise
1 c. vanilla yogurt
1/4 blueberries
1/4 chopped strawberries
4 tbsp. granola
DIRECTIONS
Place banana slices in a long narrow serving dish. Scoop yogurt on top. Drizzle with honey and top with blueberries, strawberries and granola. Serve immediately. Can also use Nutella in place of honey for drizzling.
Chocolate Zucchini - Chocolate Zucchini Muffins - Julie's Eats & Treats ®
Prep Time - 15 mins
Cook Time - 25 mins
Total Time 40 mins
Cuisine: American
Servings: 12
Calories: 241 kcal
Course: Breakfast Author: Julie Evink
Ingredients
• 2 c. all-purpose flour
1/2 c. unsweetened cocoa powder
• 1/4 c. granulated sugar
• 1/4 c. light brown sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 large egg
• 5 Tbsp unsalted butter melted
• 1 tsp pure vanilla extract
• 1 C. skim milk
• 3/4 c. semisweet chocolate chips
• 1 finely shredded zucchini on the small to medium size
Instructions
1. Preheat oven to 375 degrees F. Spray a muffin tin with nonstick spray or line with muffin liners. Set aside. 2. In a large bowl whisk together flour, cocoa powder, sugars, baking powder, baking soda, and salt. 3. Add the egg, melted butter, and vanilla extract. Add skim milk and stir until combined. Fold in shredded
zucchini and chocolate chips (batter will be thick). 4. Divide batter evenly between the prepared muffin cups and place in the oven. Bake for 20-25 minutes or
until a toothpick inserted in the middle comes out clean. Remove from the oven and let muffins cool in muffin pan until they're safe to handle, about 10 minutes. Transfer to a wire rack to cool completely.
Apple Chips
Crispy Baked Apple Chips. Simple oven recipe with just cinnamon and apples, no sugar
or dehydrator! Easy, healthy, and so much better than store bought.
PREP: 20 mins
COOK: 2 hrs 30 mins
TOTAL: 4 hrs
SERVINGS: 3 cups, approx.
Ingredients
• 3 large sweet crisp apples, such as Honeycrisp, Fuji, Jazz, or Pink Lady . 3/4 teaspoon ground cinnamon
Instructions
Place racks in the upper and lower thirds of your oven and preheat your oven to 200 degrees
F. Line two baking sheets with parchment paper or a silpat mat. 2 Wash the apples. With an apple corer, very small cookie cutter, or the round side of a metal
piping tip, core the apples (you can also skip this step if you don't mind a few seeds in the chips). With a mandolin (recommended) or a very sharp knife, slice the apples horizontally into 1/8 inch-thick rounds. Arrange the apples in a single layer on the prepared baking sheets. Sprinkle with cinnamon. Bake for 1 hour in the upper and lower thirds of the oven. Remove the baking sheets and switch the pans' position on the upper and lower racks. Continue baking for 1 to 1 1/2 additional hours, until a single apple chip removed from the oven is crisp when set out at room temperature for 2 to 3 minutes (to test the apple chips, remove a single apple slice but
let the others continue baking). Once you are happy with the crispness (the total time will vary based on the thickness of your slice and the type of apple), turn off the oven and let the apples sit in the oven for 1 hour as it cools down to crisp further (unless you fear you overcooked them, in which case remove the pan immediately and let it sit at room temperature).
Notes
• Thin slices are best! If you slice the apples more than 1/8 inch thick, they will still be
delicious, but they won't be crisp.
• The color of the final apple chip will vary based on the type of apple. Crisper apples tend to
be lighter, while softer, sweeter apples tend to be darker.
• The total cooking time will vary based upon the moisture content of your apples.
• Store baked apple chips in an airtight container at room temperature for up to 1 week.
• Favorite ways to enjoy these: Chopped and sprinkled over yogurt with granola, on top of
salads, on top of oatmeal, and, of course, right out of the container!
Nutrition
CARBOHYDRATES: 189
SERVING: 1(of 6), about 1/2 cup SODIUM: 2mg
CALORIES: 65kcal FIBER: 5g
SUGAR: 11g
No Bake Energy Balls
These No Bake Energy Balls have quickly become a family favorite! They are so easy to make, they're made with nutritious ingredients (and chocolate for good measure), and they are oh so delicious!!
Servings: 20 servings
Ready in: 20 minutes
Prep
10 minutes
Ingredients
1/2 cup creamy peanut butter 1/3 cup honey 1 tsp vanilla extract 1 cup old-fashioned oats (raw) 2/3 cup toasted, sweetened shredded coconut 1/2 cup ground golden flaxseed meal (I used Bob's Red Mill) 6 Tbsp chocolate chips (next time I'll use minis)
Instructions
1.
In a mixing bowl, stir together peanut butter, honey and vanilla extract.
2.
Add remaining ingredients and stir until evenly coated.
3.
Transfer mixture to refrigerator or freezer and chill until mixture has firmed up a bit, about 30 minutes.
4.
Remove from refrigerator and shape into 1-inch balls.
5.
Store in refrigerator in an airtight container.
Banana Sushi
This quick and easy, protein-rich banana sushi is a favorite healthy snack your little monkeys will love!
PREP TIME 5 minutes
TOTAL TIME 5 minutes
Ingredients
• 1 flour tortilla (I like to use whole wheat, but you can use white, too)
• 1 banana, peeled
• 2-3 Tablespoons peanut butter
. a small smear of Nutella
Instructions
1. Spread peanut butter on one side of a tortilla. Add a thin line of Nutella.
2. Peel banana and straighten it a bit (it's okay if it cracks a little). Place on top of Nutella. 3. Roll tortilla up around the banana, trying to make it as tight as possible. 4. Slice your “sushi” roll into 1/2-1 inch rounds and serve.
No-Bake Peanut Butter Cheerio Bars (3 Ingredients!)
Looking for healthy and easy snack ideas for kids? These quick and easy no-bake Peanut Butter Cheerio Bars are always a hit. Made with just 3 simple ingredients: Cheerios, peanut butter and honey. They're perfect for breakfast, after school, or a quick grab-n-go snack. Toddlers, teens and adults love them!
Servings
9
Ingredients
• 3 cups Cheerios
• 3/4 cup peanut butter
• 1/2 cup honey Instructions
1. Line an 8x8 pan with parchment paper or foil; set aside. 2. In a medium sauce pan, heat the peanut butter and honey over medium heat until melted and well combined. 3. Remove from the heat and stir in the Cheerios. 4. Place the mixture in your prepared pan and press into place. 5. Cover and refrigerate for at least 1 hour before cutting. 6. Keep any leftovers stored in the fridge.
Recipe found at TheLazyDish.Com
Blueberry almond healthy baked oatmeal cups
Prep Time: 10 mins Cook Time: 20 mins
Yield: 12 1x! Category: Breakfast, Gluten Free, Vegan
INGREDIENTS
4 cups old fashioned oats, gluten free certified if necessary
192 teaspoon ground cinnamon
1 teaspoon baking powder
12 teaspoon salt
2/3 cup unsweetened almond milk
14 cup coconut sugar or brown sugar
2 teaspoons vanilla extract
1 cup pure maple syrup 1 cup blueberries, fresh or frozen
1/2 cup sliced almonds
INSTRUCTIONS
: Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is
combined.
Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or a 1/4 measuring cup. The mixture will be a little watery, so it's important to mix well before each scoop to make sure you get an even combination of milk and oats.
3 Bake oatmeal cups for 20 minutes, or until cooked through.
NOTES
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.
Apple cinnamon healthy baked oatmeal breakfast cups
Prep Time: 10 mins Cook Time: 20 mins
Yield: 12 (1x] Category: Breakfast, Gluten Free, Vegan
INGREDIENTS
4 cups old fashioned oats, gluten free certified if necessary
2 teaspoons ground cinnamon
1 teaspoon baking powder
12 teaspoon salt
2/3 cup unsweetened almond milk
14 cup coconut sugar or brown sugar
2 teaspoons vanilla extract
1/3 cup pure maple syrup
1 cup small diced apple, I used granny smith
INSTRUCTIONS
i Pre-heat oven to 375 degrees F. Add all ingredients to a large bowl and mix well until everything is
combined.
i Spray a muffin tin with cooking spray and scoop oatmeal mixture in using a large ice cream scoop or
a 1/4 measuring cup. The mixture will be a little watery, so it's important to mix well before each scoop to make sure you get an even combination of milk and oats.
3 Bake oatmeal cups for 20 minutes, or until cooked through.
NOTES
Store oatmeal cups in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 3 months.