As families prepare to go back to school, many parents are done. They have been feeding their progeny all day every day since the March shutdowns and for some districts, those doing completely online learning, that isn’t going to change any time soon.

If you are feeling tapped out in the creativity department for snacks, here are some great recipes to change up your routine and give parents a break.

Zucchini Walnut Breakfast Cookies

Yes, you read that right. Breakfast cookies. 

These cookies are full of great protein thanks to the oats and walnuts. They are also low in processed refined ingredients and are a great option for those mornings when you are too busy to scramble a few eggs. They are also an easily adaptable Gluten-free, dairy-free, peanut-free option. Just make sure your oats and oat flour are gluten free. 

When the kids have an early bus or just sleep late, hand them a couple of these and an apple and they are off to a good start. I double this recipe and use an ice cream scoop to make giant cookies. It is simple enough for my nine- and four-year-old to mix up themselves. My kids really like these microwaved for 10 seconds and then drizzled with honey butter.

1 1/2 cups quick oats

3/4 cup old fashioned oats

1 cup oat flour OR whole wheat flour

2 teaspoons cinnamon

1 teaspoon baking powder

1/4 teaspoon fine sea salt

1/2 cup unsweetened applesauce

1/3 cup honey

4 tablespoons melted coconut oil OR butter

2 large eggs

1 teaspoon vanilla extract

1 cup shredded zucchini excess moisture squeezed out

1/2 cup chopped walnuts

1/2 cup mini chocolate chips

Preheat the oven to 375°. Line two baking sheets with parchment paper. Place all ingredients in a large bowl and mix until well combined. Scoop the cookies with a cookie scoop or tablespoon, placing about 2 tablespoons of cookie dough per cookie. Slightly flatten and shape the cookies (they will not change during baking). Bake the cookies for 12-14 minutes (14-18 for bigger cookies), or until lightly golden. Cool on a rack, then store in an airtight container for up to three days. These freeze well. I make extra-large cookies and wrap them individually in plastic wrap and freeze in a bag. Then I can pull them out one at a time and microwave.

Lavashak (Fruit Leather)

This is one of those recipes that takes a little more planning but is easy and kids love it. Letting them help prepare their own snacks makes them more likely to eat them too. These are so much better than the store-bought junk variety since it is a fruit puree, they retain the health benefits of fiber you don’t get from just juices. 

Any ripe stone fruit will work for this recipe which makes them perfect for fall since many of those fruits are coming into season. This recipe originates in Persia. Lavashak would have originally been dried on ceramic plates over the course of several days. 

5 lbs of stone fruit

1/2 cup of water

Preheat oven to 170 degrees. Wash fruit and cut in halves, removing pits or stones. Place the fruit into a large pot and cook over medium-low heat until fruit has completely broken down, stirring occasionally. Allow to cool before blending in a food processor or blender.

Pour fruit mixture over a parchment or silicone lined baking sheet and spread until 1/2 inch thick. Bake for 5-6 hours or until the fruit is not tacky to the touch. Allow to cool slightly and then carefully peel away from liner and cut into 2 inch strips. Roll each strip with parchment paper and tie with twine to close. Store in an airtight container and enjoy.

Frozen Yogurt Berry Bark

This is one of those recipes that is so easy you feel like there should be more to it. It is fast, easy and super healthy. It has stayed hot enough through August, I think we can anticipate some warm afternoons where kids just want a frozen pick me up after school. This also does double duty for a fun on-the-go breakfast treat.

1-1/2 cups 2% or 5% Greek yogurt. I do not recommend nonfat for this recipe as it gets icy when frozen. My family likes vanilla flavored, but you can use plain. It will just be a little tangier.

1/4 cup berry jam. Stir this vigorously or heat slightly so it is thin enough to swirl into the yogurt.

1 cup fresh, larger berries, chopped (we like blackberries and strawberries, but any will do).

Line a rimmed baking sheet (I used a quarter sheet pan) with parchment paper or a silicone liner. Make sure the baking sheet will fit into your freezer. Pour the yogurt onto the baking sheet and use a rubber spatula to spread the yogurt into a single layer, a little less than 1/2 inch thick. You will not cover the whole sheet pan. Dollop teaspoon size amounts of jam all over the yogurt and use a butter knife to swirl the jam into the yogurt. Sprinkle the fresh berries over the yogurt and transfer to the freezer. Freeze for several hours, until firm. I cover the baking sheet in plastic wrap (without letting it touch the yogurt). Once chilled, break into irregular pieces. Keep this in the freezer and serve frozen.

Whether your family is back to school in the building, online or embarking on a home school journey I hope it is filled with excitement, fun and learning – and tasty snacks.