12 Healthy School Snacks Kids Will Actually Want to Eat

When school starts, one of the biggest daily challenges for parents is often not getting children into the classroom—it is getting them to eat what comes in their lunchbox.

After the summer break, children may complain that the first school bell officially marks the end of summer and that they have to return to their desks after three months away. Their mothers, meanwhile, may secretly be delighted to see school back in session, even if they cannot quite show it. One thing they can do to make those first days of returning to school a little easier is prepare a lunchbox they know their children will enjoy.

That means snacks that are healthy without being dry, dull or overloaded with seeds and vegetables that few children will actually eat. The goal is smart, flavorful food that kids—and adults—will enjoy: cakes, wraps and cookies that do not require endless hours in the kitchen but deliver plenty of satisfaction.

The secret to a successful school lunchbox, ultimately, is knowing your audience: understanding what children like, the particular conditions in which they will eat their food—standing up, in the schoolyard and possibly while playing soccer—and, of course, having the right recipes.

The recipes below use wholesome ingredients in ways that make the finished dishes look and taste appealing rather than overly “healthy.” They are divided into categories to help you find the options that best suit your child and their particular tastes.

These sweet and savory snacks can be prepared and packed quickly and easily, eaten without complaints and provide energy and valuable nutrients. What more could a mom want—apart from making the exact same lunchbox for herself to take to the office?

Wraps and Savory Snacks

Wrap With Roasted Vegetables and Feta Cream

By Ioanna Chalmouki

Prep time: 15 minutes
Cooking time: 20 minutes
Difficulty: *

Makes 2-4 servings

For the roasted vegetables

• 1 red bell pepper, cut into small strips

• 1 zucchini, cut into half-moons

• 1 small eggplant, sliced

• 1 sweet potato, sliced

• 2 tablespoons extra-virgin olive oil

• 1/2 teaspoon oregano

• Salt and pepper

For the feta cream

• 150 g (5.3 oz) feta cheese

• 3-4 tablespoons Greek strained yogurt

• 1 tablespoon extra-virgin olive oil

• A little garlic or lemon juice, optional

To assemble

• 2-4 wrap-style flatbreads or pita breads

• Fresh herbs, such as mint, basil or parsley, finely chopped

Method

1. Spread the cut vegetables on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with oregano, salt and pepper. Roast in a preheated 400°F (200°C) oven for 20 minutes, or until the vegetables are tender and lightly browned.
2. Crumble the feta into a bowl and add the yogurt and olive oil. Stir or blend with an immersion blender until a cream forms. For a more pronounced flavor, add a few drops of lemon juice or a little garlic.
3. Spread 1-2 tablespoons of the feta cream over each flatbread. Top with the roasted vegetables and chopped fresh herbs, then roll or fold and serve.

Fluffy, Irresistible Cheese Pastries

By Youli Bouza

Prep time: 40 minutes
Cooking time: 25-35 minutes
Difficulty: *

Makes 25 pieces

• 200 g (7 oz) cream cheese

• 150 g (5.3 oz) melted butter

• 500 g (17.6 oz) self-rising flour

• 2 eggs

• 300 g (10.6 oz) crumbled feta

• 150 g (5.3 oz) grated yellow cheeses

• Sesame seeds, for sprinkling

Method

1. In a large bowl, mix the cream cheese and eggs until smooth. Add the melted butter and continue mixing. Gradually incorporate the flour, working the mixture with your hands until you have a soft, pliable dough.
2. In a separate bowl, mix the feta with the grated cheeses. Take small pieces of dough, flatten them into disks and fill them with the cheese mixture. Fold them into half-moon shapes or shape them into small rings for a more original presentation.
3. Arrange the cheese pastries on a baking sheet lined with parchment paper. Sprinkle with sesame seeds and bake in a preheated 350°F (180°C) convection oven for 25-35 minutes, depending on their size, until nicely browned.

Tip: For extra aroma, add finely chopped fresh herbs, such as mint, to the filling.

Cookies

Oat, Orange and Chocolate Cookies — No Added Sugar

By Eva Monochari

Prep time: 30 minutes
Cooking time: 18 minutes
Difficulty: *

Makes 22-24 cookies

• 100 g (3.5 oz) rolled oats

• 140 g (4.9 oz) all-purpose flour

• 80 g (2.8 oz) shredded coconut

• 2 teaspoons zest from an unwaxed orange

• 50 g (1.8 oz) freshly squeezed orange juice

• 100 g (3.5 oz) honey

• 130 g (4.6 oz) butter

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 50 g (1.8 oz) chocolate couverture chips, plus a few extra for the tops

Method

1. Heat the honey, butter and orange juice in a small saucepan, stirring until combined. Remove from the heat and let the mixture cool for 5 minutes.
2. Add all the remaining ingredients and stir with a spoon. Let the dough rest for 10 minutes. Meanwhile, preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
3. Shape walnut-sized balls of dough, place them on the baking sheet and press them down with your palm to flatten and spread them. Bake at 350°F (175°C) in a convection oven for about 18 minutes.
4. As soon as the cookies come out of the oven, add chocolate couverture chips to each one and gently press them in with the back of a spoon. Let the cookies cool completely on the baking sheet before storing them in an airtight container.

Tips: You can leave the chocolate out of the dough if you prefer. You can also add raisins or other finely chopped dried fruit of your choice.

Crispy Tahini and Chocolate Cookies — Gluten-Free

By Eva Monochari

Prep time: 15 minutes
Cooking time: 13-15 minutes
Difficulty: *

Makes 18 cookies

• 300 g (10.6 oz) tahini

• 120 g (4.2 oz) maple syrup

• 1 teaspoon gluten-free baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon vanilla extract, optional

• 80 g (2.8 oz) coarsely chopped chocolate couverture

Method

1. Preheat the oven to 350°F (175°C). Remove the oil that has accumulated on the surface of the tahini and set it aside.
2. Using a hand mixer or whisk, mix the tahini, maple syrup, baking powder, vanilla, if using, and baking soda in a bowl for 5 minutes, or until the mixture has thickened well. Add the chocolate and stir with a spoon until evenly distributed.
3. Lightly oil your hands with the reserved tahini oil and shape the dough into balls weighing 25-28 g (about 1 oz) each. Arrange them on a baking sheet lined with parchment paper, leaving plenty of space between them because they will spread. Press them down with your palm to flatten.
4. Bake at 350°F (175°C) in a convection oven for 13-15 minutes. Let them cool completely on the baking sheet, then store them in an airtight container.

Tips: You can use any tahini you prefer, either whole-grain or regular. If you like, leave out the chocolate and flavor the cookies with cinnamon or ground ginger.

Cakes, Brownies and Muffins

Banana Bread

By Nadia Polyzoï

Prep time: 20 minutes
Cooking time: 35-45 minutes
Difficulty: *

Makes 8-10 servings

• 3 medium ripe bananas

• 2 large eggs

• 1/2 cup 2% yogurt

• 2 tablespoons honey

• 1 teaspoon vanilla extract

• 1 cup oat flour

• 1/2 cup vanilla protein powder

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• 1/4 teaspoon salt

• 1/4 cup walnuts, optional

• Chocolate chips, optional

Method

1. Preheat the oven to 350°F (175°C). Butter a loaf pan and line it with parchment paper.
2. Mash the bananas with a fork in a large bowl. Add the eggs, yogurt, honey and vanilla extract and mix well until combined.
3. In another bowl, mix the oat flour, protein powder, baking soda, cinnamon and salt. Add to the banana mixture, gently folding with a spatula. At this point, add the chocolate chips and walnuts if desired.
4. Transfer the batter to the loaf pan and bake in the preheated oven for 35 minutes. Insert a toothpick into the center of the cake. If it comes out dry, the bread is ready; otherwise, continue baking for another 5-10 minutes.
5. Let the banana bread stand for 10 minutes outside the oven, then remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.

Tahini and Date Brownies

By Nadia Polyzoï

Prep time: 20 minutes
Cooking time: 15 minutes
Difficulty: *

Makes 8 servings

• 15-18 dates

• 1/2 cup tahini

• 1/3 cup cocoa powder

• 1/3 cup almond flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/3 cup milk

• 2 teaspoons vanilla extract

Method

1. If the dates are relatively hard, soak them in lukewarm water for 10 minutes to soften them. Preheat the oven to 350°F (175°C).
2. Process the dates, tahini and vanilla extract in a food processor until you have a smooth but fairly sticky mixture. Add the cocoa, flour, baking soda and salt and continue processing until the ingredients are combined.
3. Divide the mixture among cupcake liners, pressing it down lightly with your fingers. Bake the brownies in a muffin tin for about 15 minutes. Let them cool well before serving.

Apple Cake

By Nadia Polyzoï

Prep time: 20 minutes
Cooking time: 30 minutes
Difficulty: *

Makes 8 servings

• 1 cup oat flour

• 1/2 cup almond flour

• 2 eggs

• 1/2 cup applesauce, homemade or store-bought

• 1/2 cup grated apple

• 1/4 cup sunflower oil

• 1/2 cup honey

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon

• 1 teaspoon baking powder

• 2 finely chopped dates

• 2 tablespoons sliced almonds

Method

1. Preheat the oven to 350°F (175°C). Butter a small baking pan.
2. Drain the grated apple of excess liquid and transfer it to a large bowl. Add the eggs, sunflower oil, applesauce, honey, vanilla and cinnamon and mix.
3. Add the oat flour, almond flour and baking powder, gently mixing until you have a smooth, homogeneous batter.
4. Pour the batter into the pan. Sprinkle the dates and sliced almonds over the top and bake in the preheated oven for about 30 minutes. Serve warm or at room temperature.

Boosted Muffins

By Nadia Polyzoï

Prep time: 40 minutes
Cooking time: 17 minutes
Difficulty: **

Makes 12 servings

• 1 1/2 cups all-purpose flour

• 3/4 cup oat flour

• 1/2 cup brown sugar

• 2 1/2 teaspoons baking powder

• 3/4 teaspoon baking soda

• 3/4 teaspoon salt

• 1/2 cup grated carrot

• 1/2 cup finely chopped dried pineapple

• 1/2 cup shredded coconut

• 3/4 cup finely chopped apple

• 3/4 cup raisins

• 1/3 cup molasses

• 1/3 cup finely chopped walnuts

• 1 tablespoon chia seeds

• 1 tablespoon flaxseed

• 1 large egg

• 3 tablespoons nut butter of your choice

• 1/4 cup applesauce

• 1 1/2 teaspoons cinnamon

• 1 teaspoon ground ginger

• 1/2 teaspoon ground cloves

• 1/8 teaspoon ground nutmeg

For the streusel topping

• 2 tablespoons brown sugar

• 2 tablespoons rolled oats

• 2 tablespoons finely chopped walnuts

• 1/4 teaspoon cinnamon

• 1 tablespoon cold butter

Method

1. In a large bowl, mix the oat flour, all-purpose flour, sugar, baking powder, baking soda and salt and set aside.
2. In the bowl of a stand mixer, beat the carrot, pineapple, coconut, apple, applesauce, molasses, egg and nut butter. Add the walnuts, flaxseed, raisins, chia seeds and remaining spices and continue mixing.
3. Finally, gradually incorporate the flour mixture, taking care not to overmix, as this will make the muffins tough. Let the batter rest for about 15-20 minutes.
4. Meanwhile, prepare the topping. Mix the brown sugar, oats, cinnamon and walnuts in a smaller bowl. Using a fork, work the cold butter into the mixture and set aside.
5. Butter a muffin tin or use muffin liners. Fill the cups three-quarters full with batter and add the streusel topping, spreading it evenly with your fingers.
6. Bake the muffins in a preheated 425°F (220°C) oven for 5 minutes. Then lower the temperature to 350°F (180°C) and continue baking for another 12 minutes. Let the muffins stand outside the oven for 5 minutes, then remove them from the tin and transfer them to a wire rack to cool completely.

Pancakes and Energy Bars

Savory Potato Pancakes With Spinach and Cheese Filling

By Ioanna Chalmouki

Prep time: 25 minutes
Cooking time: 15 minutes
Difficulty: **

Makes 8-10 pieces

For the potato mixture

• 4 large potatoes, peeled

• 2 eggs

• 6 tablespoons all-purpose flour

• 4 tablespoons milk

• Salt and pepper

• A little nutmeg, optional

For the filling

• 200 g (7 oz) fresh or frozen spinach, thoroughly drained

• 120 g (4.2 oz) cream cheese

• 100 g (3.5 oz) grated graviera cheese

• 1 tablespoon extra-virgin olive oil

• 1 small onion or 1 scallion, finely chopped

• Salt and pepper

Method

1. Grate the potatoes and squeeze them very well with your hands or a towel to remove excess moisture. Mix them in a bowl with the eggs, flour, milk, salt, pepper and a little nutmeg until you have a thick, homogeneous mixture.
2. Heat the olive oil in a pan and lightly sauté the onion and spinach until wilted and all the liquid has evaporated. Remove from the heat, add the cream cheese and graviera and mix well. Taste and adjust the seasoning with salt and pepper if needed.
3. Heat a nonstick skillet without adding any fat and spoon some of the potato mixture into it. Flatten it slightly, place a little filling in the center and cover with a little more potato mixture. Cook the pancakes over medium heat for 3-4 minutes on each side, until golden brown and cooked through.

Tahini and Halva Pancakes

By Nadia Polyzoï

Prep time: 15 minutes
Cooking time: 20 minutes
Difficulty: *

Makes 4-6 servings

• 1 cup all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon sugar

• 1/4 teaspoon salt

• 1 egg

• 1 cup milk

• 2 tablespoons melted butter

• Tahini and pieces of halva, for serving

Method

Mix the flour, baking powder, sugar and salt in a large bowl. Beat the egg in another bowl and add the milk and melted butter, mixing well.

Pour the liquid mixture into the bowl with the dry ingredients and stir until combined. Do not worry if a few lumps remain.

Heat a nonstick skillet over medium heat and pour in 1/4 cup of the batter. Cook the pancake for about 2-3 minutes. Once bubbles appear on the surface, flip it with a spatula and cook for another 1-2 minutes, until golden brown. Repeat until all the batter is used.

Serve the pancakes topped with pieces of halva and tahini.

Chocolate Energy Bars

By Ioanna Chalmouki

Prep time: 10 minutes
Chilling time: 30 minutes
Difficulty: *

Makes 12 bars

• 2 cups rolled oats

• 2 tablespoons chia seeds

• 2 tablespoons flaxseed

• 1 cup tahini

• 3/4 cup honey

• 1/2 teaspoon cinnamon

• 2 tablespoons shredded coconut

• 1/3 cup raisins

For the topping

• 1/4 cup crushed chocolate couverture

• 1/2 tablespoon coconut oil or another mild vegetable oil

Method

1. Mix the oats, chia seeds, flaxseed, tahini, honey, cinnamon, coconut and raisins in a medium bowl until you have a homogeneous mixture.
2. Line a 20 x 20 cm (8 x 8 inch) baking pan with parchment paper, covering the sides as well. Pour in the mixture and press it down very firmly with a spatula to form a flat, even layer. Refrigerate for 10 minutes.
3. Mix the chocolate couverture and oil in a bowl and melt in the microwave, stirring every 30 seconds until almost completely melted. Remove the bowl from the microwave and stir again until the mixture is smooth and creamy.
4. Pour the melted chocolate evenly over the mixture in the pan and return it to the refrigerator for another 20 minutes.
5. Using a sharp knife, cut the contents of the pan evenly into 12 bars. Keep the bars refrigerated until ready to eat.

Nut Energy Bars

By Ioanna Chalmouki

Prep time: 10 minutes
Chilling time: 30 minutes
Difficulty: *

Makes 10-12 bars

• 1/2 cup seeds, such as pumpkin seeds, sesame seeds, chia seeds or sunflower seeds

• 1 cup nuts, such as hazelnuts, walnuts, almonds, peanuts or cashews

• 1/2 cup finely chopped dates

• 1/2 cup honey

• 1/2 cup peanut butter

• A little salt

Method

1. Coarsely chop the nuts in a food processor or pulse them in a blender. Mix them in a bowl with the seeds and dates and sprinkle with salt. Pour the honey and peanut butter over the mixture and stir again until combined.
2. Spread the mixture evenly in a baking pan lined with parchment paper and refrigerate for at least 30 minutes. Then cut into bars of your preferred size and keep refrigerated.