The kids just got home from school and they barely have time to drop their backpacks before they are out the door again. Keep your kids fueled up with healthy snacks that will keep them moving until dinner is on the table.

Kim Martin and her friend Kelly Jones and holistic nutritionist Annabelle Cameron share their favorite after school snacks that are quick, easy to prepare and kid approved.


1 cup dry oatmeal
2/3 cup toasted coconut flakes
1/2 cup peanut butter (or other nut butter)
1/2 cup flaxseed or wheat germ
1/2 cup chocolate chips
1/3 cup honey
1 tsp vanilla

1. Stir all ingredients in a medium bowl.
2. Refrigerate for 1/2 hour.
3. Roll into balls.
4. Can be stored in an airtight container in the fridge for up to one week.

(Recipe credit: Kelly Jones)


1 cup sugar
4 Tbsp melted butter
2 eggs
3 mashed bananas
1 ½ cups flour
1/4 tsp salt
1 tsp baking soda

1. Cream the sugar and butter with a mixer.
2. Add the eggs and mashed bananas and mix until incorporated.
3. Mix in the flour, salt and baking soda.
4. Pour into a greased loaf pan and bake at 375 for 1 hour.

(Recipe credit: Kelly Jones)


1 cup milk
1/4 cup plain or vanilla yogurt
1 cup mixed berries (fresh or frozen)
2-3 ice cubes

1. Place all ingredients in a blender and blend on high until smooth.
2. Add extra milk if too thick.
Note: If using frozen berries, no ice cubes will be needed.

(Recipe credit: Kim Martin)

My go to after school snack is what we call the Picky Plate. I grab a big plate or cutting board and put an array of food choices. It will usually include some of the following:

  • A couple of kinds of cut up fruit.
  • Raw veggies like broccoli, cauliflower, mushroom, carrot, snow peas, cherry tomatoes, celery sticks and even some spinach leaves.
  • Some nuts or seeds.
  • Either a hummus or guacamole for dipping.
  • Sometimes even some organic cheese cubes or cooked happy chicken pieces.
  • A few pieces of organic dried fruit.

The picky plate offers lots of choice. It can be left at the end of the counter for kids to come and go from. If lots of veg are eaten here and raw, you gain a little insurance if dinner vegetable consumption is low. Many kids prefer the texture of raw over cooked.

Any left overs are easily packed up for another day.

(Recipe credit: Kim Martin)

This is my version of hummus. Super easy to make with food processor. Amazing nutrition and the garlic can help keep away the back to school cold season.


1 can of chickpeas OR 2 cups of cooked chickpeas
3-5 cloves of garlic
1/2 half lemon, freshly squeezed
2 Tbsp ground sesame seeds  (use coffee grinder or magic bullet) or you can use tahini if you wish.
Cayenne pepper to taste.

1. Place above ingredients in a food processor and mix until creamy.
2. Store in refrigerator for a few days. Can be frozen for later use.
Note: I have put in ice cube trays so I can take out the amount needed. Can be eaten cold or room temperature but I recommend trying it warmed. Warm hummus is a traditional presentation of hummus and is a favourite with my after school crew.

(Recipe credit: Bella Cameron)