13 Healthy Kids Snacks That Are Almost Too Cute to Eat (2024)

You're stoked that they're eating frozen yogurt and fruit, while they're lovin' up on the little robot man. Win-win.

Get the recipe at Super Healthy Kids.

Ditch the store-bought version full of ingredients you can't pronounce. This one's just as tasty, and the kids can still play with their food.

Get this recipe at Raining Hot Coupons.

Swap out the traditional marshmallows for jicama in this fun snack, and watch the kids play with 'em in their mouths before munching.

Get the recipe at Eating Made Easy.

Ditch the fruit cup and make this fruity treat in less than five minutes.

Get the recipe The Soccer Mom Blog.

Your kiddo will get a kick out of these fish-inspired treats. They're basically the perfect snack for the car ride over to soccer practice.

Get the recipe The First Year Blog.

If they won't asking for potato chips, give 'em apple baked chips. Crunchy, yet healthy.

Get the recipe at Misadventures of a Foodie.

Put colorful, healthy foods on a kabob stick and watch your child's face light up. Because eating anything on a stick is just more fun (no matter what your age).

Ingredients:
6 cherry tomatoes
2 large basil leaves, torn in half
4 small mozzarella balls (bocconcini)
Herbed focaccia or crusty Italian bread, split into 4 1-inch cubes
2 10-inch wooden skewers

Thread a cherry tomato onto a skewer followed by a piece of basil, a mozzarella ball, and a bread cube. Repeat so the skewer has two of every item. Add a third cherry tomato on the end of each skewer. Snap off the pointed ends of the skewers and discard. Repeat with remaining ingredients. Serve with a side of olive oil and balsamic vinegar for dipping.

Recipe excerpted from Best Lunch Box Ever.

It's easy to toss a pre-packaged granola bar at a hungry kid, but these homemade ones are full of fiber-rich, whole-grain cereal and oats, chopped walnuts, dried fruit, and a handful of chocolate chips. Translation: They taste better and are way healthier.

Ingredients:
1 cup quick-cooking or old-fashioned oats
1 cup spoon-size shredded wheat cereal
1 cup walnuts
1 1/2 cups dried fruit
1/2 tsp ground cinnamon
1/2 tsp salt
2 large eggs
1/4 cup honey
1 tsp vanilla extract
1/4 cup mini semi-sweet chocolate chips

Heat the oven to 350° F. Lightly oil or coat an 8x8-inch baking pan or dish with nonstick cooking spray and set aside. Place oats, shredded wheat, walnuts, dried fruit, cinnamon, and salt in the bowl of a food processor and pulse until mixture is finely chopped (fruit should be the size of a dried pea or lentil). Whisk together eggs, honey, and vanilla in a large bowl until well-blended. Add oat mixture and chocolate chips; stir to combine. Spread mixture evenly in prepared pan; flatten gently with the back of a spoon or rubber spatula. Bake, about 18 minutes, or until the edges turn golden-brown. Let cool completely in pan before slicing into twelve 12 2x2 1/2-inch bars. If you have leftovers, wrap individual portions in plastic baggies or aluminum foil and freeze.

Makes 12 servings.

Recipe excerpted from No Whine With Dinner by Liz Weiss, M.S., R.D., and Janice Newell Bissex, M.S., R.D.

Slice up some veggie sticks so they can dip 'em into a spread that's loaded with good-for-you fat, fiber, and vitamins.

Ingredients:
1 avocado
1 Tbsp salsa
1 tsp light sour cream
1/2 tsp lemon juice

Slice avocado lengthwise. Scoop out flesh from both avocado halves. Transfer flesh and all other ingredients into a food processor and blend. Return mixture to one of the scooped-out avocado shell halves. Makes one heaping avocado boat.

Recipe courtesy of SuperHealthyKids.

Add chocolate to anything and they'll probably eat it. But adding Greek yogurt to the mix adds a punch of protein to their snack.

Ingredients:
6 oz Greek yogurt
2 Tbsp unsweetened cocoa powder, sifted
1 Tbsp agave or honey
Handful of strawberries

Mix the first three ingredients, then dip strawberries into mixture. Enjoy the frosted treats right away or place them on wax paper and let them chill in the refrigerator, about an hour.

Recipe courtesy of Rookie Mom, a writer for Bright Horizons.

This snack is creamy and rich enough for the kids to think it's dessert, while you smile knowing it's filled with protein and cancer-fighting antioxidants.

Ingredients:
1/2 cup 1% cottage cheese
1/2 cup frozen berries
A few shakes of stevia extract or 3-4 tsp of a stevia blend (like Truvia)
Dash of vanilla extract
Pinch of sea salt

Mix all ingredients together. Process them well in a food processor until you reach desired texture. Makes a 1-cup serving.

Recipe courtesy of Trim Healthy Mama.

Sandwiches made with bread are so last year—and not just for those who have given up gluten. Add more crunch with these fruity, protein-packed bites.

Ingredients:
1 large apple
1/2 lemon
2 Tbsp peanut, tree nut, or seed butter
2 Tbsp granola

Use an apple corer or melon baller to remove the apple's core. Cut half an inch off the top and bottom of the apple. Cut apple crosswise into four 1/2-inch-thick slices. They will look like bagels with holes in the center. Rub the cut side of the lemon over both sides of the apple slices to keep them from browning. Spread peanut butter on two of the apple slices. Sprinkle granola over the peanut butter. Top with remaining apple slices.

Makes two crispy apple-wiches.

Recipe excerpted from Best Lunch Box Ever by Katie Morford, RD.

Make eating vegetables more interesting by turning a pepper into the kind of underwater creature that SpongeBob would befriend.

Ingredients:
1 bell pepper
3 Tbsp hummus
1 zucchini
1 black olive
1 carrot

Slice the top off the pepper. Remove all seeds and white interior. Cut the top of the pepper into strips (which will become octopus tentacles). Spread hummus onto a plate. Cut the ends of zucchini. Use a peeler or knife to slice off two thin strips. Roll each one up and secure with a toothpick. Thinly slice two carrot sticks and place them in the middle of zucchini rolls. Assemble the octopus onto the hummus as pictured. Cut two olive slices and stick them on as eyes using a little hummus.

Recipe courtesy of SuperHealthyKids.