Snazzy After School Snacks

 

Hey moms and dads! How did the first week of school go?

We know that going back to school after a long and fun filled holiday isn't really easy for some of our kids.

Children don't always enjoy the first few days back at school after a long holiday as their bodies are still in what they now call “Chill mode”. 

 

You ask : “How was your first day back at school?”

They reply : “OMG! School was amped today! But now I am so dead and so starved”

Your Mind : P-r-o-c-e-s-s-i-n-g_AMPED?_DEAD?_HUNGRY!

Aha... previously happy but now hungry and tired kid.

No worries...

Here's 3 of our best choices for quick, easy and healthy after school or any time snacks for tired and hungry kids:

 

Cranberry Oat Cereal Bars:

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• Non-stick cooking spray
• 4 tablespoons unsalted butter
• 1 bag marshmallows
• 1/2 teaspoon salt
• 6 cups toasted oat cereal
• 1 cup dried cranberries, or raisins
  

Directions:

1. Spray a 10-by-15-centimetre rimmed baking sheet with cooking spray. Line with waxed paper; spray paper with cooking spray, and set aside.
   
2. In a large saucepan, melt butter over medium heat. Add marshmallows and salt; cook, stirring occasionally, until marshmallows have melted, about 5 minutes. Remove from heat, and stir in cereal and dried cranberries.
   
3. Immediately transfer mixture to prepared baking sheet. Using a spatula (or your fingers) coated with cooking spray, press in quickly and firmly. Let cool, about 1 hour; cut into 24 bars (3 rows lengthwise by 8 rows crosswise). 
   
    
   

Healthy Oatmeal Cookies:

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

• 1/2 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/3 cup vegetable oil
• 2/3 cup packed dark-brown sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1/2 cup rolled oats (not quick-cooking)
• 1/2 cup dried currants or raisins
  

Directions:

1. Preheat oven to 350 degrees. In a medium bowl, whisk together flours and baking powder; set aside.
   
2. In a large bowl, whisk together oil, sugar, egg, and vanilla. Add flour mixture, and stir to combine; mix in oats and currants.
   
3. Using two tablespoons of dough per cookie, roll into balls; place on two baking sheets lined with parchment paper, 1 ½ centimetres apart. Bake until lightly browned, 15 to 17 minutes.
   
4. Cool 5 minutes on sheets, then transfer cookies to a rack to cool completely.
   

Egg Cups:

 

 

 

Ingredients:

• 4 large eggs
• 2 tablespoons reduced-fat mayonnaise
• 1/2 teaspoon mustard
• 1/2 teaspoon vinegar
• Dash of hot sauce
• Coarse salt and freshly ground pepper
• Thinly sliced paprika, optional, for serving
  

Directions:

1. Place 4 large eggs in a small saucepan; add water to cover eggs by 1 centimeter. Bring to a boil. Remove pan from heat; cover, and let stand for 13 minutes. Drain; rinse eggs under cold water. Peel eggs. Remove yolks leaving whites intact; place yolks in a medium bowl.
   
2. Add 2 tablespoons reduced-fat mayonnaise, 1/2 teaspoon each mustard and vinegar, and a dash of hot sauce; season with coarse salt and ground pepper. Mash together with a fork until combined.
   
3. Spoon filling into egg whites; sprinkle with thinly paprika.
   

Let's get snacking smartly!

Missed out on our last holiday camp? No problem! Head over to our website and book online to secure your place for another fun themed camp this April. To view the finer details for each of our themed holiday camps and prices, check out our rates and dates.