Back-to-school season is exciting, but packing snacks and lunches day after day can quickly become overwhelming. These easy homemade back-to-school snacks are two of my go-to alternatives to individually packaged, store-bought treats.
Both recipes can be made ahead of time and stored in the refrigerator or freezer. Once they have cooled or chilled, I wrap them individually so they are ready to grab for school lunches, after-school activities or busy mornings.
Homemade Granola Bars
Prep Time: 15 minutes (plus 30 minutes chill time)
Ingredients:
- 1/4 c. salted butter
- 1/4 c. honey
- 1/4 c. brown sugar or coconut sugar
- 1 t. vanilla extract
- 1 t. cinnamon
- 1 1/2 c. total nuts and seeds (chia seeds, flax seeds, pumpkin seeds, walnuts, etc.)
- 2 T. peanut butter
- 1/2 c. raisins or dried cranberries
- 1 1/2 -2 c. rolled oats
- 1/2 c. chocolate chips
Instructions:
- Prep a parchment paper-lined pan. The size of the pan will determine the thickness of the bars.
- In a saucepan over medium heat, melt butter completely. Add honey and brown sugar. Mix until it begins to bubble. Immediately take off the heat.
- Mix peanut butter, vanilla and cinnamon into the saucepan until well combined.
- Add nuts, seeds and raisins. Mix to combine.
- Add oats until no excess liquid remains and all oats are coated.
- Pour mixture into the parchment paper-lined pan. Sprinkle chocolate chips on top. Using the parchment paper, press the mixture down firmly to flatten.
- Flash freeze for 20-30 minutes before cutting into bars or squares. Keep in the fridge for up to a week or in the freezer for up to a month!
Pro Tip: If your school does not allow nuts, you can save this as an after-school snack!
Double Chocolate Banana Muffins with Sourdough Discard
Prep Time: 35 minutes
Ingredients:
- 8 T. salted butter (melted)
- 1 c. brown sugar or coconut sugar
- 2 eggs
- 3 bananas, mashed
- 3 T. Greek yogurt
- 1 t. vanilla extract
- 1/2 c. sourdough discard (or 1/2 c. more Greek yogurt)
- 1 3/4 c. all-purpose four
- 1/4 c. cocoa powder
- 2 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- 1 c. chocolate chips
Instructions:
- Preheat oven to 350 degrees. Thoroughly oil a 12-count regular size or 24-count mini muffin pan.
- Combine flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add melted butter and brown sugar to a standing mixer. Mix on medium speed with the paddle attachment until light and creamy.
- Add eggs, banana, sourdough discard and vanilla. Mix on low to medium speed until fully combined.
- Add dry ingredients. Mix on low or with a spatula just until combined. Fold in chocolate chips.
- Bake for about 20 minutes or until a knife comes out clean.
- Let cool completely. Store in the fridge for up to a week or in the freezer for months.
Make School Snacks Easier With Meal Prep
Preparing snacks in advance can make busy school weeks feel much more manageable. Individually wrap the granola bars and muffins after they have completely cooled, then place them in the refrigerator or freezer.
For frozen snacks, transfer what you need to the refrigerator the night before. By morning, you will have an easy homemade snack ready to add to a lunchbox or take on the go.