10 Make-Ahead Snacks for Back to School

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As the kids go back to school, do you need healthy go-to snack ideas?

I’ve compiled a list of 10 easy homemade recipes that can be made in advance. Pack them in lunches, or grab ’em after school or while you’re on the go!

If you need a little more help (don’t we all?!) or just crave some fresh ideas for lunches at school or at home, be sure to click the image below to get my FREE downloadable cheat sheet with hundreds of combinations for lunches to pack for school/work or to enjoy at home! Best of all, use the cheat sheet for yourself, not just your kids!

10 Make-Ahead Snacks for Back to School

And now…on to the make-ahead snacks you wanted!

Apple Chips

Cut an apple in half and scoop out the seeds with a spoon. Slice thinly (1/4 inch). Place apple slices on a greased baking sheet. Bake at 200° F until dry (2-3 hours).

Banana Chips

Slice a banana into thin (1/8 inch) slices and place on a greased baking sheet. Bake at 200° F until golden brown (2-3 hours). Let harden at room temperature.

Black Bean Hummus

Drain 1 can (15 oz) black beans and puree with 1 garlic clove, 2 tablespoons lemon juice, 2 tablespoons tahini, and 1 teaspoon cumin. Add water to desired consistency. Season with salt and serve with vegetables or crackers.

Variations:

• White Bean Hummus: Substitute white beans for black beans and top with 1/3 cup chopped scallions.
• Edamame Hummus:  Substitute 1 cup cooked, shelled edamame for the black beans. Add 1 teaspoon sesame oil and top with sesame seeds.

Crunchy Chickpeas

Cook 1 can (15 oz) drained chickpeas with 2 tablespoons olive oil, 1 teaspoon cumin, and 1 teaspoon smoked paprika for 2 minutes over medium heat. Transfer chickpeas to a baking sheet, season with salt, and bake at 425° F for 20 minutes.

Frozen Bananas

Cut a banana in half and put each half on a popsicle stick. Roll the halves in yogurt and then coat with a crispy rice cereal or granola and freeze. Enjoy straight from the freezer or slightly thawed.

Fruit Leather Roll-Ups

Mix 1/3 cup fruit preserves (with no added sugar) with 1 teaspoon cornstarch. Spread onto greased parchment paper and bake at 225° F for 45 minutes. Cool. Trim the parchment and roll up! Store roll-ups in an airtight container in the refrigerator or freezer.

Granola

Combine 3 cups rolled oats, 1 cup mixed seeds, 1 cup chopped mixed nuts, 1/4 cup shredded coconut, and a pinch of salt and cinnamon. Toss with 1 tablespoon coconut oil and 3 tablespoons honey. Spread on a baking sheet and bake at 325° F for 25 minutes. Cool, then stir in 2 cups mixed dried fruit.

Peanut Butter Yogurt Dip

Combine one (6 oz) container plain Greek yogurt, 3 tablespoons creamy peanut butter, and 3 teaspoons honey. Stir until evenly combined and smooth. Serve with apple slices, pretzels, and more!

Tortellini Mini Kebabs

Mix cooked spinach tortellini, grape tomatoes, and small mozzarella balls with pesto, olive oil, salt and pepper. Thread onto mini skewers.

Zucchini Crisps

Slice 2 zucchini into 1/4 inch rounds and toss with 1 tablespoon olive oil. Dip rounds into a mixture of 1/4 cup grated Parmesan cheese and 1/4 cup bread crumbs; press the coating on to stick. Place zucchini on a baking sheet and sprinkle with salt and pepper. Bake at 450° F until crisp (25-30 minutes).

Packing school lunches doesn’t need to be so unhealthy or difficult!

Grab my FREE printable cheat sheet full of hundreds of combinations for easy and healthy school/work lunches — great for kids and adults! (Click the image below to have it emailed straight to you!)

Original post: September 10, 2016 | Updated July 27, 2020