11 Simple After-School Snack Recipes for Children

How to prepare Idli upma

Step 1-In a pan, heat 3 teaspoons of oil. Allow the mustard seeds to pop. Fry for 30 seconds after adding the chana dal and cumin seeds. Combine the slit green chili, ginger, and diced onion in a mixing bowl.

Step 2 – Sprinkle with salt and heat for 3 to 4 minutes, or until the onion softens. Now stir in the turmeric and carrot (optional). 30 seconds in the oven

Step 3: Crumble 6–7 idlis and combine with the onion mixture. Season with salt to taste and thoroughly combine.

Step 4 – If the mixture appears to be dry, add more water and cook for 5 minutes on low heat. Finally, stir in the lemon juice and coriander leaves.

Crackers for Oysters

• Powdered Garlic
• Powdered Onion-
• For this dish, make your onion powder!
• Salt from Celery
• Juice of lemon
• Hands of parsley in a bowl of seasoned oyster crackers

Making Seasoned Oyster Crackers

Simply combine the butter, Worcestershire sauce, garlic powder, onion powder, celery salt, lemon juice, and dried parsley to produce this delicious little snack. After all of those ingredients have been thoroughly blended, add the crackers. Mix until every cracker is completely covered.

Transfer the crackers to a parchment-lined baking sheet, spread them out evenly, and bake for 25-30 minutes at a low temperature (approximately 250 °F). When the crackers are browned, remove them from the oven. Remove from the oven when they are brown and somewhat crispy. It’s fine if they’re still a touch soft; they’ll crisp up further outside the oven.

Muffins with Peanut Butter and Bananas

• 1 cup (125 g) all-purpose flour 
• 1 cup (80 g) rolled oats 
• 1 teaspoon baking powder 
• 1 teaspoon baking soda 
• 1 teaspoon cinnamon 
• 1 pinch kosher salt, to taste 2 medium bananas 
• 1/2 cup (120 g) organic peanut butter 
• 1/4 cup (85 g) honey 
• 1/2 cup (140 g) plain Greek yogurt
• 1/4 cup organic vanilla unsweetened almond milk
• 1 cup confectioners’ sugar (125 g) 
• 1-3 teaspoons organic vanilla unsweetened almond milk

1. Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 12-cup muffin pan with muffin liners.

2. Combine the flour, oats, baking powder, baking soda, cinnamon, and salt in a medium mixing basin.

3. Mash bananas in a separate dish, then stir in peanut butter, honey, Greek yogurt, almond milk, egg, and vanilla extract.

4. Mix the wet and dry ingredients until completely blended.

Pour the mixture evenly into the prepared muffin liners.

5.14-18 minutes in the oven When done, the top of the muffin should spring back when gently touched.

Glaze

1. In a small mixing dish, combine the confectioner’s sugar and almond milk. Whisk until the mixture is smooth and creamy.

2. When the muffins have cooled, drizzle with the almond milk glaze.

Energy Bites

Ingredients

• 1/4 cup creamy peanut butter 2 cups quick oats
• 1/4 cup protein powder, vanilla
• 1/4 cup ground flaxseed meal 4 teaspoons honey
• 1/2 cup small semi-sweet chocolate chips
• a tsp vanilla extract
• 1 teaspoon chia seeds

Instructions

1. Combine oats, peanut butter, protein powder, honey, flaxseed, chocolate chips, vanilla, and chia seeds in a large mixing dish. Stir until thoroughly blended.

2. Scoop out the ingredients and roll them into a ball with a 1-inch cookie scoop. Place the energy bites on a baking sheet coated with parchment paper and repeat with the remaining ingredients.

3. Freeze the pan until the energy bites have hardened (about 1 hour).

Keep it in a ziplock bag.

Homemade Apple Sauce

Ingredients

• 3-4 pounds peeled, cored, and quartered Granny Smith apples
• 1 tablespoon apple cider vinegar (adjust to taste)
• 1/2 teaspoon cinnamon powder
• Granulated sugar 1/2 cup
• 1 cup of water
• 1/2 tsp kosher salt
• Instructions

Put the apples in a big pot. Combine the vinegar, cinnamon, sugar, water, and salt in a mixing bowl.

Bring to a boil over high heat, then reduce to a low simmer, cover, and let for 20-25 minutes, or until the apples are soft and cooked through.

Turn off the heat. Puree the apples in a food processor.

If the applesauce is too thick, thin it up with extra water.

If the mixture isn’t sweet enough, add more sugar to taste. If the sauce is overly sweet, add the extra apple cider vinegar.

Ranch Pretzels

• 1 bag (16 oz.) of miniature pretzels 
• 1/2 cup popcorn oil 
• 1 package of dry ranch seasoning 
• 2 teaspoons garlic powder

Instructions

1. In a small mixing bowl, combine the popcorn oil, ranch seasoning, and garlic powder.

2. Combine pretzels and oil mixture in a large mixing dish.

3. Toss the pretzels in the oil mixture until well-coated.

5. Place in a baking dish to dry.

6. After drying, store in an airtight container for up to one week.

Puppy Chow

• 1 cup (168 g) semisweet chocolate chips 
• 1/2 cup (129 g) creamy peanut butter 
• 1/4 cup (12 sticks / 56 g) 
• unsalted butter 
• 1 teaspoon vanilla extract 
• 2 cups Rice 
• Chex cereal (250 g) sugar for confections

Instructions

1Add the chocolate chips, peanut butter, and butter to a medium microwave-safe bowl. Microwave on high for 30 seconds at a time, stirring after each session. Continue stirring until the liquid is smooth.

Incorporate the vanilla extract.

2. Fill a large mixing bowl halfway with cereal. Stir in the chocolate mixture until the cereal is evenly coated. Fill a big Ziploc bag halfway with coated cereal.

3. Combine the confectioners’ sugar and the coated cereal in a bag. Shake the bag until the cereal is evenly coated. Spread it out on Waxed paper or parchment paper Allow it to cool and the chocolate to set.

For up to 2 weeks, keep the puppy chow in an airtight container on the counter or in the refrigerator.

Rainbow Fruit Salad

Ingredients

• 1 pound fresh hulled and quartered strawberries
• 1 pound fresh pineapple, peeled and sliced into 1-inch wedges
• 1/2 ounces blueberries, fresh
• 1/2 ounce seedless red grapes, cut in half
• 4 peeled and sliced kiwis
• 1 can (15 ounces) drained mandarin oranges
• 2 bananas, sliced
• 1 tablespoon honey
• 1 tablespoon lime juice, freshly squeezed

Instructions

1. Combine all of the fruit in a large mixing dish.

2. In a small bowl, whisk together the honey and lime juice and sprinkle over the fruit just before serving. Toss gently to coat.

9. Homemade Pretzel Bites

• 1 1/2 cups warm water 1 package 
• (2 1/4 teaspoons) Pretzel Dough 
• 1 1/2 teaspoon salt 
• 1 tablespoon sugar 
• 4 cups flour active yeast
• Boiling Pretzels 
• 8 cups water
• 1/3 cup baking soda
• 1 egg whisked, 
• for egg wash 
• 1 teaspoon kosher salt, for topping

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.

Dough for Pretzels

2. Allow yeast to activate in a small basin with warm water (about 3-5 minutes). Stir in the salt and sugar to mix.

3. Pour the yeast mixture over the flour in a large mixing basin. Knead the dough for about 5 minutes.

4. Divide the dough into six parts. Roll the dough into a 15-inch rope to make pretzel bites (about 1-inch thickness). Cut the rope into 2-inch lengths. Make a little spherical ball out of any extra or leftover dough (optional: cut an x into the top of the ball).

Boiling Pretzels

5. In a medium saucepan, combine the water and baking soda. Cook over medium-high heat. When the water is boiling, drop 6-8 pieces of pretzel dough into it. After about 30 seconds, remove the pretzel pieces using a slotted spoon and arrange them on a baking sheet lined with parchment paper.

Topping for Pretzels

6. Brush the dough lightly with egg wash and sprinkle with salt.

7. Bake for 5 minutes before flipping. Coat the tops of the pretzel bits with the remaining egg wash using a basting brush. Repeat after another 5 minutes. Cook for another 3-5 minutes (a total of 13-15 minutes), or until golden brown.

Fruit Rollups

• 4 ripe pears 
• 1/4 cup water 
• 2 tablespoons granulated sugar 
• 1/4 teaspoon ground cinnamon 
• 1 pinch of fine salt 
• 2 teaspoons freshly squeezed lemon juice

Instructions

1. Pears should be peeled, cored, and sliced into small pieces.

2. In a saucepan, combine the pear chunks, water, sugar, cinnamon, and salt.

3. Over medium to medium-high heat, bring the mixture to a low boil.

Reduce the heat to medium-low and continue to cook, stirring periodically, until the pears are knife-tender. Because my pears were so ripe, this took about five minutes. If your pears aren’t quite ripe, just make sure they can be readily pierced with a fork and increase the cooking time to around 15 minutes.

4. Pour the mixture into a blender slowly and gently. Instead of the lid, I draped a thick towel over the top to allow any steam to escape. Blend the mixture on high until it is very smooth. (This took around 3 minutes in my old blender.)

Banana Bread

• Banana
• Butter
• Brown sugar
• Egg 
• Baking powder & Baking Soda
• Vanilla extract and Cinnamon 

1)In a small bowl, place the ripe banana.

2) Mash the banana till soft and mushy with a fork and set aside.

3) Combine the softened room-temperature butter and brown sugar in a large mixing basin. Blend these two items for two minutes using a hand blender. Blend for 3 minutes if using a whisk.

4) To the butter and sugar mixture, add the mashed banana and vanilla essence.

5) Blend until the banana is thoroughly combined with the butter mixture.

6) Stir in the flour, baking powder, baking soda, salt, and cinnamon.

7) Using a spatula, gently fold the dry ingredients into the wet components.

8) Fold the nuts and chocolate chips into the batter.

9) Pour the batter into a greased and lined loaf pan and sprinkle with chocolate chips.

10) Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius and bake the banana bread for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

11) Allow the bread to cool for ten minutes in the pan and 30 minutes on the counter before slicing.