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7 Simple Homemade Toddler Snack Recipes

January 13, 2016

Tired of reaching for the expensive packaged snacks for your little ones? Check out these yummy, easy recipes to satisfy those hungry bellies as well as the whole family!

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NO BAKE ENERGY BITES

(Recipe and image courtesy of www.gimmesomeoven.com)

 

Ingredients:

• 1 cup (dry) oatmeal

• 2/3 cup toasted coconut flakes

• 1/2 cup peanut butter

• 1/2 cup ground flax seed

• 1/3 cup honey or agave nectar

• 1 teaspoon vanilla extract

(Optional)

• 1/2 cup chocolate chips or cacao nibs

• 1 tablespoon chia seeds

Directions:

1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.

2. Once chilled, roll into 1” diameter balls or whatever size you like. Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.

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Try these 2 pouch recipes!

ZUCCHINI, PEACH, & QUINOA POUCHES

(Recipes and images courtesy of www.littlegreenpouch.com)

Ingredients:

• 1.5 cups zucchini

• 1/4 cup cooked quinoa

• 2 peaches

Directions:

1. Cut zucchini and peaches into chunks. Steam for about 5 minutes until tender.

2. Add peaches, zucchini, and quinoa to a blender. Puree to desired consistency.

3. Fill pouches and serve. Makes about 3-4 pouches.

EDAMAME, APRICOT, & YOGURT POUCHES

Ingredients:

• 1 cup frozen edamame

• 3 tablespoons whole milk yogurt, formula or breast milk

• 1/2 teaspoon curry powder (yes, you may offer your older infant a dash of curry powder in her foods. You do need to watch for any reactions as some components of curry or even chili powder may give baby a rash)

• 2 tablespoons apricot puree*

• 1 tablespoon water

Directions:

1. Heat water over a steamer pot with the edamame and heat beans for 3-4 minutes.

2. Put all ingredients in a food processor and blend until pureed.

3. Cool and fill pouch. Makes about 1 pouch.

*To make puree, put a bag of dried apricots in a bowl and cover with hot water. Let stand 10-15 minutes. Puree in a food processor.

There are lots of options for reusable pouches. You can find some here.

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We love overnight oats—so easy and tasty!

PEANUT BUTTER & JELLY OATS

 

Ingredients:

• 1 cup rolled oats

• 1 cup non-dairy milk

• 1 tablespoons chia seeds

(For Strawberry Chia Jelly)

• 3 cups strawberries

• 2 tablespoons water

• 1or 2 tablespoons chia seeds

(For Topping)

• 2 tablespoons natural organic peanut butter or almond butter

Directions:

1. Add oats, non-dairy milk & chia seeds in a bowl and mix together.

2. Add strawberries, water and chia seeds into a blender and blend together on high for 20 – 30 seconds. Store in a container in the refrigerator overnight and in the morning, you’ll have a yummy jelly!

3. Divide overnight oats into jars, top with strawberry chia jelly and peanut butter & enjoy!

BANANA NUT OATS

Ingredients:

• 1 cup rolled oats

• 1 cup non-dairy milk

• 1 tablespoons chia seeds

• 1/2 teaspoon vanilla extract

(For Toppings)

• 1 medium ripe banana, sliced

• 1/4 cup chopped walnuts

Directions:

1. Add oats, non-dairy milk, chia seeds and vanilla extra into a medium size bowl and mix together.

2. Divide evenly between two mason jars and top with sliced banana and chopped walnuts.

3. Store in the refrigerator overnight, and it will be ready in the morning!

4. Enjoy within 3-5 days.

(Recipes courtesy of www.healthygrocerygirl.com)

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SWEET CORN PANCAKES

(Recipe and image provided by Gemma, our UK Marketing Director, courtesy of www.annabelkarmel.com)

Ingredients:

• 1/4 cup flour

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1 large egg

• 1 can sweet corn, drained

• 2 small spring onions, finely sliced

• 2 tablespoons oil for frying

Directions:

1. Put all the ingredients except the oil in the bowl of a food processor.

2. Whiz for one minute to make a batter.

3. Heat a little of the oil in a large frying pan and drop in teaspoonfuls of the batter.

4. Cook for 1 to 1 ½ minutes in batches until golden on the underside.

5. Carefully turn and cook for a further minute.

6. Dab with paper towel before serving.

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MINI SNACK MUFFINS

(Recipe courtesy of Elizabeth, UK sales. Image courtesy of Babble)

Ingredients:

• 1/2 cup mashed sweet potato

• 1/2 cup mashed banana

• 1/4 cup nut butter

• 2 eggs

• Cinnamon to taste

(Optional)

• Dark chocolate chips

• Chia seeds

• Raisins

Directions:

1. Mash sweet potato and banana together.

2. Add the remaining ingredients.

3. Fill greased or lined mini muffin tins with mixture.

4. Bake at 350 degrees for around 18-20 minutes.

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Have you ever tried:

• Oatmeal, applesauce, and cinnamon?

• Baked yams and black beans?

• Yogurt bites made from frozen drops of yogurt on wax paper?

What are some of your tried-and-true homemade snacks? Comment below with your faves!


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