5 Easy Healthy Kids Snacks

Kids love snacks and variety. Below are 5 recipes (designed by nutritionist and busy mum of 2, Cinzia Cozzolino) that are guaranteed to be are delicious, filling AND nutrition packed!


Carrot and Celery Sticks with Hummus

Hummus recipe:


1 tin chickpeas

½ cup tahini

¼ cup extra virgin olive oil

1 lemon (juiced)

2 cloves garlic



  1. Add all the ingredients into a food processor big bowl
  2. Blend using the food processor or hand stick blender
  3. Add salt/pepper to taste
  4. Store in a container for later use to be served with carrot & celery sticks


healthy-kids-snack-pikeletsHealthy pikelets


1 1/2 cup self raising flour

1 tbs baking powder

1 tsp apple cider vinegar

1 tbs maple syrup

1 ripe banana

1 cup rice milk



  1. In a bowl mash banana, maple syrup, apple cider vinegar and rice milk together
  1. Sift in your flour and baking powder together and combine til smooth
  2. Heat a pan on medium, drizzle olive oil and pour in a small amount of pancake batter
  3. When it starts to bubble, flip over and fry until golden
  4. Allow to cool, then freeze in a container for later use


healthy-kids-snack-date-apricot-bliss-ballsDate and Apricot Bliss Balls


A handful of pitted dates

1 cup dried apricots

1 cup rolled oats

1 tbs chia seeds

1 tbs coconut oil

1 tsp vanilla essence



  1. Place ingredients into your food processor and blend
  2. When combined, form into balls
  3. Store in a container in the fridge for later use


healthy-kids-snack-no-bake-museli-barsNo bake muesli Bars


1 cup cranberries

1 ½ cups rolled oats

¼ cup maple syrup

3/4 cup tahini



  1. Line a baking tray with baking paper
  2. In a bowl mix maple syrup and tahini
  3. Add in cranberries and oats
  4. Mix until well combined
  5. Pour into tray and flatten out evenly
  6. Refrigerate for 1 hour then slice into bars
  7. Store in a container in fridge for later use


healthy-kids-snack-blueberry-muffinsBlueberry muffins


1 ½ cups self raising flavour

½ cup maple syrup

¾ cup soy milk

¼ cup olive oil

¼ cup chia seeds

1 cup blueberries

Pinch of salt



  1. Preheat oven to 200°C and line a muffin tray
  2. In a bowl mix flour, maple syrup, soy milk and olive oil and chia seeds
  3. When well combined mix in the blueberries
  4. Pour into muffin tray and bake for 15 minutes or until golden
  5. Store in a container in your freezer for later use


Recipes provided by nutritionist Cinzia Cozzolino, Founder of Smoothie Bombs and Nutrition Darling.


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