Ten Back-to-School Snacks They’ll Devour

 

Back-to-school season is basically a balancing act between school runs, life chaos, and keeping everyone fed without losing your mind. Snacks need to be quick, healthy-ish, and something your kids will actually eat. These are fun, flavorful, and parent-approved — plus, they come with easy recipes so you can make them on autopilot.

 
 

  1. Pizza Pinwheels

ELEMENTS:

1 TUBE WHOLE-WHEAT CRESCENT DOUGH

1/2 CUP PIZZA SAUCE

1 CUP MOZZARELLA CHEESE, SHREDDED

1/4 CUP TURKEY PEPPERONI SLICES

DIRECTIONS:

  1. Preheat oven to 375°F (190°C).

  2. Roll out dough, spread with sauce, sprinkle with cheese, and layer on pepperoni.

  3. Roll up, slice into 1-inch rounds, and place on a lined baking sheet.

  4. Bake 10–12 minutes until golden and melty.

Tip: Freeze extras before baking — pop them in the oven straight from the freezer for a quick after-school win.

2. Rainbow Fruit Skewers with Dip

ELEMENTS:

1 CUP STRAWBERRIES

1 CUP PINEAPPLE CHUNKS

1 CUP GREEN GRAPES

1 CUP BLUEBERRIES

2 KIWIS, PEELED AND SLICED

1 CUP VANILLA GREEK YOGURT

1 TABLESPOON HONEY

DIRECTIONS:

  1. Thread fruit onto skewers in rainbow order.

  2. Mix yogurt and honey for the dip.

Tip: Make them on short skewers for little kids to avoid accidental sword fights.

3. Peanut Butter and Jelly Sushi Rolls

ELEMENTS:

1 WHOLE -WHEAT TORTILLA

2 TABLESPOONS PEANUT BUTTER (OR NUT BUTTER OF CHOICE)

2 TABLESPOONS STRAWBERRY JAM

FINELY SHREDDED UNSWEETENED COCONUT

CRUSHED FREEZE-DRIED STRAWBERRIES

GREEK YOGURT

HONEY OR MAPLE SYRUP

STRAWBERRY PUREE TO DRIZZLE (OPTIONAL)

DIRECTIONS:

  1. Spread peanut butter, then jam, on tortilla.

  2. Roll tightly and slice into 1-inch “sushi” pieces.

  3. Sprinkle with coconut and freeze-dried strawberries.

  4. Drizzle with yogurt mixture before serving.

Tip: Press lightly after slicing to keep the rolls from unraveling.

4. CHEESY BROCCOLI TOTS

ELEMENTS:

2 CUPS STEAMED BROCCOLI, CHOPPED

1 CUP SHREDDED CHEDDAR CHEESE

1/2 CUP BREADCRUMBS

1 LARGE EGG, BEATED

DIRECTIONS:

  1. Preheat oven to 400°F (200°C).

  2. Mix broccoli, cheese, breadcrumbs, and egg.

  3. Shape into tots and bake 15 minutes, flipping halfway.

Tip: Double the batch and freeze — they reheat perfectly in an air fryer.

5. APPLE NACHOS

ELEMENTS:

2 APPLES, THINLY SLICED

2 TABLESPOONS PEANUT BUTTER, WARMED

2 TABLESPOONS GRANOLA

1 TABLESPOON MINI CHOCOLATE CHIPS

DASH CEYLON CINNAMON

DIRECTIONS:

  1. Arrange apples on a plate.

  2. Drizzle with peanut butter and sprinkle with toppings.

Tip: Squeeze lemon over apple slices to keep them from browning in lunchboxes.

6. MINI QUESADILLA DIPPERS

ELEMENTS:

4 SMALL FLOUR TORTILLAS

1 CUP CHEDDAR CHEESE, SHREDDED

1/2 CUP CANNED BLACK BEANS, RINSED AND DRAINED

SALSA OR GUACAMOLE FOR DIPPING

DIRECTIONS:

  1. Heat skillet over medium heat.

  2. Layer cheese and beans between tortillas.

  3. Cook 2–3 minutes per side until golden, then slice into wedges.

Tip: Cut with a pizza cutter for perfectly even wedges in seconds.

7. BANANA SPLIT YOGURT CUPS

ELEMENTS:

2 BANANAS, SLICED

2 CUPS VANILLA GREEK YOGURT

1 CUP STRAWBERRIES, SLICED

1/2 CUP CRUSHED PINEAPPLE, DRAINED

2 TABLESPOONS MINI CHOCOLATE CHIPS

DIRECTIONS:

  1. Layer banana slices in cups.

  2. Top with yogurt, berries, pineapple, and chocolate chips.

Tip: Use clear cups so the layers look extra fun and colorful.

8. DIY BENTO BOXES

ELEMENTS:

1 CUP CHEDDAR CHEESE CUBES

1 CUP WHOLE-GRAIN OR RICE CRACKERS

1 CUP TURKEY SLICES

1 CUP GRAPES

1 CUP JICAMA STICKS

1 CUP SUGAR SNAP PEAS

1 CUP PITTED DATES

1 CUP YOGURT-COVERED RAISINS

DIRECTIONS:

  1. Divide into four containers and store in fridge for up to 3 days.

Tip: Add a mini treat (like one dark chocolate square) to make them feel special.

9. CINNAMON ROLL ENERGY BITES

ELEMENTS:

1 CUP ROLLED OATS

1/2 CUP ALMOND BUTTER

1/4 CUP HONEY

1 TEASPOON CINNAMON

1/2 TEASPOON VANILLA EXTRACT

1/4 CUP CRUSHED GRAHAM CRACKERS

DIRECTIONS:

  1. Mix oats, almond butter, honey, cinnamon, and vanilla.

  2. Roll into 1-inch balls, coat in graham crumbs, and chill.

Tip: Store in the freezer — they thaw in minutes for grab-and-go mornings.

10. FROZEN YOGURT BARK

ELEMENTS:

2 CUPS GREEK YOGURT

2 TABLESPOONS HONEY

1 CUP MIXED BERRIES

1 CUP PUMPKIN SEEDS

1 CUP SHREDDED COCONUT

DIRECTIONS:

  1. Line baking sheet with parchment.

  2. Mix yogurt and honey, spread evenly, and top with berries, seeds, and coconut.

  3. Freeze 3–4 hours, then break into pieces.

Tip: Let kids choose the toppings — it makes them way more excited to eat it.

 

x, Melissa

 
SnacksMelissa Childressback-to-school, snacks, kidsComment