Healthy Back-to-School Snacks

Recipes recommended by Dietitian Krista Kohls and featured on WISC-TV.

No-Bake Energy Bites

 Makes about 20-25 balls

Ingredients

  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter or almond butter or soynut butter
  • 1/2 cup ground flaxseed or wheat germ
  • 1/2 cup chocolate chips or cacao nibs or ½ cup craisins or raisins (optional)
  • 1/3 cup honey or maple syrup
  • 1 Tbsp. chia seeds (optional)
  • 1 tsp. vanilla extract

Directions:

  1. Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour.
  2.  Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Compliments of gimmesomeoven.com

Roasted Honey Cinnamon Chickpeas

Makes about 4 servings

 Ingredients:

  • 15-ounce can organic garbanzo beans
  • 1/2 tablespoon olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon sea salt
  1.  Preheat oven to 375 °F. Line a baking sheet with parchment paper or a Silpat silicone mat.
  2. Drain and rinse the chickpeas in a colander. Place them on a towel to dry off.
  3. Spread chickpeas on a baking sheet in a single layer. Bake for approximately 45 minutes or until crispy. Test one, and if it’s still soft, bake for longer
  4. While the chickpeas are still hot, toss them in a bowl with the oil, honey, cinnamon, nutmeg, and salt. Enjoy as is or for a caramelized effect, place them back in the oven for another 10 minutes or so.
  5. Store leftover chickpeas in an airtight container.

 Compliments of Modern Parents, Messy Kids

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