Believe it or not, I really struggle sometimes with good snacks to feed my toddler dude. He’s in that phase, which I hear is normal, where he’s not exactly into meals, but will eat a whole meal of snacks at weird times throughout the day.
We are working on that! In the meantime, I’ve been trying to find some good, and somewhat healthy, snacks to feed him.
Last year I went to a blogging conference and met the lovely Laura Fuentes, founder of momables.com! After the conference, she sent me a few of her books and I sort of forgot about them until recently!
One of them seemed pretty appropriate for my current struggle. It’s called, simply, The Best Homemade Kids’ Snacks on the Planet! Easy enough right?
I dug into it recently and made a bunch of different snacks from it. Here are three easy kid snacks that worked really well for us! I hope you like them.
Broccoli Nuggets
These are the hardest recipe out of the three, but the ingredient list couldn’t be simpler. I do think it helps to have a food processor to really pulse the broccoli, but if you didn’t have one you could very finely chop the broccoli and probably be okay.
In the world of a toddler, a few of these can make a meal, honestly. They also freeze beautifully so it’s okay that the recipe makes a lot.
Broccoli Nuggets
Equipment
Ingredients
- 1 pound broccoli florets
- 1 cup breadcrumbs
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cups grated cheddar cheese
- 3 large eggs
Instructions
- Steam broccoli until it’s tender, but still a bit crisp. Rinse with cold water.
- Preheat oven to 375 degrees F. and line a few baking sheets with parchment paper.
- Pulse broccoli in a food processor until they are finely chopped. In a large bowl, stir broccoli together with other ingredients.
- Make heaping spoonful-sized nuggets out of the mixture and place them on baking sheets. Press them down a bit to flatten.
- Bake nuggets for 25 minutes, flipping once after 15 minutes.
- Serve nuggets while warm or store in an airtight container for 5-7 days. You can also freeze them once they are cooled.
Nutrition
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Easy Oatmeal Banana Cookies
I kind of don’t know how this recipe works. The original recipe refers to magic and I’m not too sure it isn’t in play.
It’s literally three ingredients and the cookies are above par. They have no added sugar and really healthy fats.
I snuck one a of them, in fact. No shame!
Magic Banana Cookies
Ingredients
- 2 ripe bananas
- 1 cup rolled oats
- ¼ cup chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Mash bananas with a fork until they are in a puree. Then stir in oats and chocolate chips until well incorporated.
- Scoop out batter into large 2-tablespoon sized cookies on the parchment paper.
- Bake cookies for 12-15 minutes or until they are slightly golden on top.
Nutrition
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PB Pudding
This is the healthy dessert snack of the group (the cookies aren’t actually that sweet, believe it or not). This pudding though is a five-minute deal and is super creamy and wonderful. My dude ate as much of it as I put in front of him!
3 Ingredient Peanut Butter Pudding
Equipment
Ingredients
- 1 banana, sliced
- ½ cup peanut butter
- ½ cup plain yogurt
- Peanuts for garnish, opt.
Instructions
- Combine ingredients in a food processor (or blender) until blend until very smooth. Refrigerate or serve immediately!
Notes
Nutrition
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I spent about 90 minutes on a lazy weekend and made all of these snacks and had great snacks for him for the entire upcoming week. It was great and made days much less stressful.
Adrienne Bruno
Those broccoli nuggets look cool, thanks for the tip! Also, I love his sweater!
Melly
So cute. That’s definitely a Nick expression there. <3
Cindy
Do you think the cookies would work with pre-frozen bananas? I always have some in the freezer for banana bread, but no ripe bananas at the moment.
Caroline L
Thanks, Nick! The broccoli nuggets were a hit! My little guy called them cookies and gobbled them up. I’m trying the PB pudding next. Max is a cutie!