Small Plates

67 After-School Snack Recipes Kids Will Love

From healthy granola bars and energy bites to edible cookie dough, we've got your family's after-school snacking covered.
Image may contain Toy Human Person and Food
Photo by Chelsea Kyle, Food Styling by Rhoda Boone
  • Image may contain Toy Human Person and Food
    Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    1/66

    No-Bake Energy Bites with Oats and Dried Cherries

    These coconut- and oat-studded bites come together in just one bowl—keep them on hand for a healthy anytime pick-me-up.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Kate Schmidt
    2/66

    Granola Bars with Dried Fruit and Seeds

    A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    3/66

    Homemade Spiced Coconut Chips

    Customize this addictive crunchy snack to your heart’s content with your favorite sweetener and ground spices.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    4/66

    Yogurt Pops

    Adults and kids alike will love snacking on these fruit-studded, high-protein, low-sugar yogurt pops.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    5/66

    Frozen Yogurt Bark

    Just the right mix of crisp, creamy, and slightly sweet, this frozen treat is exactly what kids want to snack on after a long day at school.

    Get This Recipe
  • Photo by Alex Lau
    6/66

    Classic Applesauce

    Cooking the apples with their skins on adds a beautiful rosy blush to the finished sauce.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    7/66

    Peanut Butter Banana Muffins

    Wheat germ lends a good dose of vitamins to these deliciously addictive, kid-friendly muffins while boosting the nutty flavor.

    Get This Recipe
  • Photo by Chelsea Kyle, food and prop styling by Ali Nardi
    8/66

    Crispy Curry-Roasted Chickpeas

    These spicy and crunchy chickpeas make a crowd-pleasing healthy snack. Feel free to customize the seasoning for picky eaters.

    Get This Recipe
  • Photo by Aubrie Pick
    9/66

    Rice Balls With Salmon Filling (Onigiri)

    Onigiri is a quintessential Japanese food: made by moms for breakfast, lunch boxes, and picnics. It is the ideal handheld food (the nori wrapper keeps the sticky rice from getting all over your hand).

    Get This Recipe
  • Photo by Travis Rainey, Food Styling by Erika Joyce
    10/66

    Easy Hummus With Canned Chickpeas

    A simple trick gets silky-smooth results from canned chickpeas—no rinsing or overnight soaking required.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    13/66

    Cinnamon Toast Bites

    The crispy sugar-and-spice coating on these toasted challah bites takes this comfort-food snack to the next level.

    Get This Recipe
  • Photo by Tara Donne, Prop Styling by Alex Brannian, Food Styling by Cyd McDowell
    14/66

    Creamy Cauliflower Dip

    Earthy and rich without being heavy or filling, this creamy vegetable dip is just the thing to snack on without ruining dinner.

    Get This Recipe
  • Photo by Jerrelle Guy
    15/66

    Sweet Potato Rice Crispies

    Here, all of the best flavors of sweet potato casserole are combined into your favorite sweet-and-crunchy childhood treat. The best part? It all comes together in about half an hour.

    Get This Recipe
  • Photo by Elizabeth Coetzee, Food styling by Mira Evnine
    16/66

    Frozen Chocolate-Covered Bananas

    If you’re able to stop making “Arrested Development” jokes long enough, these sweet bites will be the actual talk of your next party.

    Get This Recipe
  • Photo by Katrina Scott and Karena Dawn
    17/66

    Blondie Muffins

    These vegan, dairy-free, gluten-free mini muffins are perfect for those moments when you want to serve the kids something that's sweet but still healthy. The chickpeas lend great protein and fiber, making them a wonderful after-school pick-me-up.

    Get This Recipe
  • Photo by Alex Lau
    18/66

    Chewy No-Bake Grain and Oat Bars

    These easy to make, customizable bars are packed with enough virtuous things that you might almost forget they’re dessert. Pack them in lunches, take them on road trips, or serve them for family movie nights—everyone will be happy.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    19/66

    Double-Decker Peanut Butter Brownies

    These rich, two-layer flourless brownies are endlessly customizable. Top with chocolate chips, chopped pretzels, or any crunchy snack you have in the pantry.

    Get This Recipe
  • Photo by Alice Gao
    20/66

    Butterscotch–Potato Chip Balls

    Butterscotch chips and crushed potato chips make these buttery brown sugar cookies dance across your tongue with sweet and salty flavor.

    Get This Recipe
  • Photo by Kelsey McClellan
    21/66

    Granola Cluster Cookies

    These meringue-like cookies have all our favorite granola ingredients. You can swap in equal amounts of other nuts and seeds, such as hazelnuts, peanuts, or sunflower seeds.

    Get This Recipe
  • Photo by Deb Perelman
    22/66

    Kale-Dusted Pecorino Popcorn

    Given that this popcorn is green and has the word "kale" in the title, it has proved to be shockingly popular among the preschooler set as well as adults.

    Get This Recipe
  • Todd Porter and Diane Cu
    23/66

    Olive Oil-Baked Beet Chips With Sea Salt And Black Pepper

    When the raw slices are baked, they will shrink considerably, so use large beets.

    Get This Recipe
  • Photo by Eric Wolfinger
    24/66

    Chia-Berry Shake

    As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.

    Get This Recipe
  • Photo by Chris Court and William Meppem
    25/66

    Quinoa and Sweet Potato Bakes

    Make these gluten-free quinoa and sweet potato "muffins" ahead for a quick breakfast or energizing mid-day snack.

    Get This Recipe
  • Photo by Alex Lau, Food Styling by Sue Li
    26/66

    Palm Springs Date Shake

    Walnuts add a touch of bitterness to balance the sweet dates blended into this favorite Southern California ice cream treat.

    Get This Recipe
  • Photo by Paige Green
    27/66

    Granola Bark

    This bark recipe lands somewhere in between granola bars the snack and granola the cereal.

    Get This Recipe
  • Photo by Penny De Los Santos
    28/66

    Nutter Butter® Cookies

    Made from equal parts butter and peanut butter, these shortbread wafers are ultra-crunchy and salty-sweet—perfect for sandwiching with whipped peanut butter creme. They’re best made with commercial peanut butter, which makes the dough and filling easy to handle.

    Get This Recipe
  • Peden and Munk Taylor and Jen
    29/66

    Sweet and Tangy Hummus

    Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.

    Get This Recipe
  • Photo by Emma Fishman, Food Styling by Kate Schmidt
    30/66

    Vegan Banana Ice Cream

    Watching frozen bananas transform into ice cream—no sugar or dairy necessary—is like magic.

    Get This Recipe
  • Photo by Lisa Keenan
    31/66

    Berry Explosion Muffins

    Free of refined sugar, these muffins are sweetened naturally with dates, and get a protein boost from both chia seeds and almond flour.

    Get This Recipe
  • Christina Holmes
    32/66

    Mango, Berry & Banana Smoothie

    Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And flaxseeds are a good source of beneficial omega-3s.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    33/66

    Edible Cookie Dough with Variations

    Cookie dough lovers, eat your hearts out! Toasting the flour in this egg-free version zaps any bacteria, making the raw dough safe to eat as is.

    Get This Recipe
  • Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Michelle Gatton
    34/66

    3-Ingredient Tomatillo Guacamole

    Store-bought tomatillo salsa provides a shortcut to spicy and flavorful guacamole.

    Get This Recipe
  • Photo by Ted Axelrod
    35/66

    Veggie Sushi Hand Roll

    Kids will gobble up vegetables when they're packaged in perfect handheld sushi rolls.

    Get This Recipe
  • Photo by Alex Lau
    36/66

    Seedy Oat Crackers

    This crackers recipe features a variety of seeds, and the combination of colors and textures is impressive, but you can use fewer types—just make sure total volume stays the same.

    Get This Recipe
  • Photo by Alex Lau, Food Styling by Chris Morocco
    39/66

    Blueberry, Lime, and Cashew Smoothies

    Save your beautiful farmers' market berries for dessert and use the frozen stuff here instead.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    40/66

    Sheet-Pan Brownie Thins

    These sheet-pan brownies don't require any special equipment, all you need is a standard 18x13" rimmed baking sheet and a bowl. The batter gets spread into a thin layer yielding rich, chewy (not cakey!) brownies that are about 1/4-inch thick—perfect for an after-school sweet treat that doesn't feel over-indulgent.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    41/66

    Cauliflower-Carrot Cheesy Tots

    Cauliflower and carrot—in place of the usual potato—add sweet, vegetal flavor and a good dose of fiber, antioxidants, and vitamins to this irresistible play on tater tots. They can be made ahead and frozen so you can bake small portions for easy snacks after school.

    Get This Recipe
  • Photo by Paige Green
    42/66

    Jam Bars

    The combination of rice syrup and almond butter make these bars less sweet, with a toothsome, more substantial savory quality than most other versions.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    43/66

    Coconut-Pandan Jam (Kaya Jam)

    This creamy custard is popular in Southeast Asia, especially Malaysia and Singapore, where it's slathered onto toasted fluffy white bread and served with poached eggs as a morning snack. Often called the vanilla of Southeast Asia, the long, narrow, vibrant green pandan leaves give the jam its signature aromatic flavor.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    44/66

    Vegetarian Buffalo “Meatballs” With Blue Cheese Dip

    Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Kat Boytsova
    47/66

    3-Ingredient Seeded Crackers

    A quick spin in the food processor is all it takes to mix up these rustic whole-wheat crackers.

    Get This Recipe
  • Photo by Kathy Hester
    48/66

    Instant-Pot Vegan Cauliflower Queso

    Cauliflower is a magical vegetable. It’s tasty on its own, but it can transform into oil-free creamy sauces and even replace meat. In this recipe, it’s the base for a creamy, cheesy take on queso dip. This is great on chips but even better on top of burritos and enchiladas. Best of all, you can get the pickiest of eaters to eat their veggies this way.

    Get This Recipe
  • Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
    51/66

    Chocolate-Avocado Pudding

    A produce-based, low-sugar, vegan-friendly, crowd-pleasing dessert that is absolutely acceptable as a healthy after-school snack.

    Get This Recipe
  • Maren Caruso
    52/66

    Fruit and Seed Bars

    Better than any granola bar you can buy.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    53/66

    No-Bake Energy Bites with Ginger and Turmeric

    Skip the crushed espresso bean coating and these superfood-filled, protein-packed energy bites make a great after-school snack.

    Get This Recipe
  • Tatsuro Nishimura, food styling by Rhoda Boone
    54/66

    Carrot Cake Smoothie

    This smoothie has all the familiar flavors of carrot cake: sweet coconut, buttery walnuts, fragrant cinnamon, and warm vanilla.

    Get This Recipe
  • Photo by Colin Price
    57/66

    Instant Pot Hummus

    The secret to making a smooth, light, fluffy dip is to use warm just-cooked chickpeas. And the Instant Pot makes that easy.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    58/66

    Classic Snickerdoodle Cookies

    This childhood favorite is even better than you remember.

    Get This Recipe
  • Photo by Gentl & Hyers, Food Styling by Rebecca Jurkevich, Prop Styling by Kalen Kaminski
    59/66

    Coconut-Date Power Breakfast Bars

    The whole family will love these nutrient-packed bars as a grab-and-go breakfast or afternoon snack.

    Get This Recipe
  • Photo by Katie Newburn
    60/66

    Sweet Potato Julius

    Light and refreshing with pops of citrus, yet dense and filling because of the sweet potato.

    Get This Recipe
  • 61/66

    Kale Chips

    These crunchy, addictive chips will have your whole family begging for more kale. They are wonderful served alongside sandwiches, on their own as an afternoon snack, or crumbled atop salads.

    Get This Recipe
  • Photo by Waterbury Publications, Inc.
    62/66

    Homemade Plain Whole Milk Yogurt in the Instant Pot

    If you’ve never made yogurt at home, you’re in for a treat. It’s a rewarding process that gives you an appreciation for the role that bacteria play in our lives—and it yields delicious, versatile yogurt you can enjoy without any additives or artificial ingredients.

    Get This Recipe
  • Photo by Carl Kravats
    63/66

    Chocolate Chip, Peanut Butter, and Banana Cookies

    These vegan cookies are free of butter, added sugar, and even eggs—the peanut butter and applesauce hold them together. But kids won’t miss the sugar. The sweet banana and abundance of chocolate more than make up for it.

    Get This Recipe
  • Weelicious
    64/66

    Hummus Veggie Wraps

    Make a big batch of these veggie-packed wraps to stash in the fridge for emergency snacks all week.

    Get This Recipe
  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    65/66

    No-Bake Butterscotch-Coconut Cookies

    Need cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.

    Get This Recipe
  • Tatsuro Nishimura, food styling by Rhoda Boone
    66/66

    Strawberry Rhubarb Crumble Smoothie

    The flavors of a strawberry rhubarb crumble mingle in this satisfying smoothie, which is thickened by uncooked oats.

    Get This Recipe
The Epicurious editorial team develops original recipes, and publishes stories about cooking better, faster, and more creatively, sustainably, and affordably. See our full masthead, here. ... Read More
Read More
The Most-Saved Recipes in the Epicurious App This Week
Like grilled chicken wings and a citrus bitters cocktail.
The Most-Saved Recipes in the Epicurious App in May
Like green falafel smash burgers and a crispy rice salad.
19 Low-Alcohol Cocktails That Still Bring the Party
Like a strawberry-rhubarb spritz, a watermelon-sherry-kombucha cooler, and more low-ABV drinks for day drinking and keeping your witz.
41 Father’s Day Breakfasts to Say, “Thanks, Dad”
Extra-tender cinnamon rolls, everything-bagel quiche, a chorizo and egg crunchwrap, and more ways to show your gratitude.
23 Fresh Basil Recipes for Pesto and Beyond
Grilled corn with basil butter, pineapple shrimp noodles, slow-cooker pork with zesty basil sauce, and more.
The Best Mac and Cheese You'll Ever Make (Restaurant-Quality)
In this edition of Epicurious 101, professional chef and culinary instructor Frank Proto demonstrates how to make the best mac and cheese at home. From the perfect melty sauce to a delicious toasted crust, follow Frank’s guide and never make a dry mac and cheese again.
31 Fourth of July Desserts for Star-Spangled Summer Fun
Like butter-pecan icebox cake, sour cherry pot pie, sheet pan shortcake, and more.
Cheese Expert Tries Every Trader Joe’s Cheese
Trader Joe’s is famous for its cheese selection, but which ones are actually worth buying? Cheese expert Liz Thorpe joins Epicurious to taste test everything from classic Brie and sharp cheddar to more adventurous flavors like chocolate stilton and spicy scotch bonnet. Join Liz as she breaks down the best buys, hidden gems, and which cheeses to skip on your next Trader Joe’s run.
Pro Chefs Blind Taste Test Every Hot Dog
Chefs Cara Nicoletti, Pat LaFrieda, and Matt Abdoo are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent hot dogs found on supermarket shelves. Which hot dogs pack the most bang for your budget, and which should you avoid at all costs?
Pro Chefs Blind Taste Test Every Frozen Burrito
Chefs Yara Herrera, Eric See, and Adán Medrano are used to thinking outside the box when it comes to cooking; however, today on Epicurious, we’ve asked them to give us their unfiltered, honest reviews of some prominent frozen burritos found on supermarket shelves. Which burritos pack the most bang for your budget, and which should you avoid at all costs?
19 Homemade Ice Cream Recipes Worth a Second (or Third or Fourth) Scoop
Hazelnut espresso, no-churn dark chocolate, raspberry-cardamom, and more dreamy combos.
All the Recipes From Bon Appétit’s Drinks Issue
We’ve got coffee cake scones, pad kra pao, and a frozen espresso martini.