10 Snacks Kids and Grandparents Can Make Together

No-Bake Almond Butter & Banana Energy Balls

Recipe by Laura Miner of Cook At Home Mom

“These five-ingredient energy balls are absolutely delicious and made in a snap with wholesome pantry staples,” says Miner. “And no baking is required to make these fabulous treats! They come together by simply mixing the ingredients together and forming into balls, then dipping in the chocolate sauce.”

almond butter banana oat bites

Ingredients:

  • 1 cup rolled oats
  • 1 banana
  • 3 Tbsp. almond butter
  • 2 Tbsp. maple syrup
  • ¼ tsp. cinnamon or substitute baking spice
  • ¼ cup chocolate chips
  • 1 tsp. coconut oil

Optional ingredients:

  • 2 Tbsp. mini chocolate chips
  • 2 Tbsp. raisins or dried cranberries
  • 2 Tbsp. chopped almonds

Instructions:

  1. Peel and smash the banana with a fork. Measure out the remaining energy ball ingredients and add them to a bowl.
  2. Mix well, using a fork to blend the peanut butter and banana into the mixture and combine it well. Place the mixture in the fridge for about 10 minutes to chill.
  3. Use your hands or a mini scoop to roll the mixture into 10 to 12 even balls.
  4. In a small dish, gently warm the chocolate chips and coconut oil in the microwave for 30 seconds at a time, and stir until melted and smooth.
  5. Dip each energy ball into the chocolate mixture to coat and set back onto a dish until it hardens. Enjoy right away or store in the refrigerator for later.

Ants on a Log

Recipe by Healthy Little Foodies

This is a classic childhood snack that many grew up with. For adults, it can be a fun dose of nostalgia. And for kids, ants on a log can be a tasty snack that’s not only visually appealing but also fun to eat. The best part is it only involves a handful of ingredients and is extremely easy to make!

ants on a log

Ingredients:

  • 3 celery sticks 
  • ¼ cup peanut butter 
  • 30 raisins 

Instructions:

  1. Wash the celery sticks and cut each stick in half. 
  2. Add peanut butter into the concave part of each celery stick and spread. 
  3. Push raisins into the peanut butter to represent “ants.”

Once you’ve made the classic version, don’t be afraid to try some fun variations.

Instead of celery, try:

  • Carrots
  • Cucumber (slice in half, lengthways and scrape out seeds)
  • Banana (slice in half, lengthways)
  • Apple (cut into wedges)
  • Pear (cut into wedges)
  • Peach (cut into wedges)
  • Nectarine (cut into wedges)

You can swap peanut butter out for:

  • Any nut butter
  • Cream cheese
  • Cottage cheese
  • Hummus
  • Mashed avocado or guacamole
  • Greek yogurt
  • Other dips/spreads (beetroot dip, carrot hummus, bean dip, tzatziki, etc.)

And instead of raisins, try:

  • Other dried fruit, like apricots, dates, figs, pineapple, etc. (cut into raisin-sized pieces).
  • Peas
  • Sweet corn
  • Olives
  • Cherry tomatoes 
  • Grapes 
  • Blueberries
  • Seeds
  • Nuts

Pimento Cheese

Recipe by Charlie McKenna, founder and Chef of Lillie's Q, a Southern BBQ restaurant company and CPG brand

“Pimento cheese is a great recipe for parties, tailgating, and holiday gatherings,” says McKenna. And it’s pretty easy to make! “This is a great way for kids to try just a little bit of spice. It can be served up on tasty crackers, bread sticks, or pretzels,” McKenna adds. Dips and spreads are the perfect thing to make with kids because you don’t need a ton of tools or time.

pimento cheese

Ingredients:

  • Sharp cheddar, 454 grams
  • Cream cheese, 154 grams
  • Pimentos, 165 grams
  • Mayonnaise, 100 grams
  • Roasted serrano peppers, 55 grams
  • Kosher salt, 13 grams
  • Worcestershire, 13 grams
  • Black pepper, 2 grams
  • Cayenne, 1.5 grams

Instructions:

  1. Lightly coat serrano peppers in oil and roast in the oven at 375 degrees Farenheit until the skin blisters. Take out the peppers and place in a covered container until cool.
  2. Remove skins and seeds. Micro dice the peppers and set off to the side.
  3. Shred the sharp cheddar. (For an easier recipe, use shredded cheese.)
  4. Mix everything together thoroughly in a large batch.
  5. Take smaller batches and whip with a mixer until the mix is light and fluffy.
  6. Place all whipped batches together, cover tightly and store in the fridge until ready to enjoy.

*Note: If you’d like a less spicy pimento cheese, go easy on the peppers.

Snowball Truffles

Recipe by Adriana Maiotti, courtesy of FARE

“As a chocolate lover, energy bites and truffles are some of my favorite snacks to make and enjoy throughout the week,” says Maiotti. These desserts can be made quickly from a variety of ingredients: sunflower seeds, maple syrup, oats, pureed dates, or mini chocolate chips. “Due to the flexibility of this recipe, ingredients can easily be exchanged for allergy-friendly alternatives,” Maiotti adds. This specific recipe contains coconut, but sunflower seeds or gluten-free oats could also work. Be creative with the combinations. Maiotti says you can add any flavors you wish, as long as there is a good balance of binding and dry ingredients. 

snowball truffles

Ingredients:

  • 1 ½ cups shredded coconut and an extra ⅓ cup for exterior
  • 1 cup white chocolate chips
  • 1 Tbsp. coconut oil
  • ¼ cup dried cranberries, chopped

Instructions:

  1. Melt the chocolate. (Maiotti suggests heating for 30 seconds in the microwave, stirring in some coconut oil, and then microwaving until fully melted for another 30 seconds.)
  2. In a medium bowl, stir together the melted chocolate and the shredded coconut.
  3. Add in the cranberries, mixing until well combined.
  4. Cool in the refrigerator if needed, so the mixture solidifies slightly.
  5. Shape into mini snowballs and roll to coat in the extra coconut.
  6. Store in the refrigerator.

Fruit Pizza

Recipe by Amber Rodenas, RD, LDN, owner of Seeds and Sprouts Nutrition for Kids

Anything with the word “pizza” in its name is sure to catch a kid’s attention. This can be served as a snack, or even enjoyed for breakfast. “The whole-grain English muffin and fruit provide a fiber-filled breakfast or snack, and kids love putting on their own fruit toppings,” says Rodenas.

fruit pizza

Ingredients:

  • 1 whole-grain English muffin
  • 2 Tbsp. cream cheese
  • ¼ cup berries or fruit of your choice

Instructions:  

  1. Toast English muffin as desired.
  2. Spread cream cheese.
  3. Let kids assemble fruit as desired.

Low-Sugar Chocolate Cupcakes 

Recipe by Kristina Zalnieraite, RD and medical consultant with diabetes management app Klinio

“More than 1 in 4 people over the age of 65 have diabetes, so here's a way for grandparents to still enjoy their sweets without impacting their blood glucose levels,” said Zalnieraite. “Healthy habits start early for kids. If grandparents can get them to cut back on their sugar intake with these popular desserts, everyone gets healthier. This is especially important for grandkids who have a relative with diabetes. The earlier they adopt these healthy habits, the better.”

chocolate cupcakes

Ingredients:

  • ⅓ cup coconut flour 
  • ½ cup unsweetened cocoa powder
  • ¼ cup powdered erythritol (or other low carb sweetener of your choice)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 4 whole eggs
  • 1 tsp. vanilla extract
  • 8 drops stevia extract
  • 4 Tbsp. extra light olive oil
  • ½ cup unsweetened almond milk (or another dairy-free alternative)

Instructions:

  1. Preheat the oven to 350 degrees F. Prepare muffin tins by greasing or baking with cupcake liners. 
  2. In a medium bowl whisk together coconut flour, cocoa powder, erythritol, baking powder, baking soda, and salt. 
  3. Make a well in the center of the dry mixture. Add eggs, vanilla extract, stevia (if adding), olive oil and almond milk. Mix until the ingredients are well combined. Allow to sit for 5-8 minutes.  
  4. If mixture becomes thicker in consistency, then you can add 2 tbsp. of water to batter until it reaches your desired consistency. 
  5. Spoon 2 tbsp. of batter into each tin. Bake 20 to 22 minutes, or until a toothpick comes out clean. 
  6. Frost with your favorite low-carb frosting or whipped cream and enjoy!

Berry Ice Pops

Recipe by Kelsey Riley of Planted in the Kitchen

These ice pops are fun to make. “They’re also dairy-free, gluten-free and dye-free, accommodating a number of dietary needs and preferences,” says Riley. “These homemade popsicles are great to help beat the summer heat but can be enjoyed all year long!”

berry ice pops

Ingredients:

  • 1 banana
  • 1 cup almond milk
  • ½ cup vanilla yogurt
  • ½ cup blueberries

Instructions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Pour the mixture into popsicle molds, place the popsicle sticks into the mold, and place in the freezer.
  3. Freeze for several hours.

Fruit Kebabs

Recipe by Healthy Little Foodies

This recipe is a fun way to incorporate a variety of colorful fruit. It’s a beautiful way to “eat the rainbow” and even includes a fun dipping sauce. What’s more fun than fruit on a stick? It’s a great snack for a refreshing summer’s day.

fruit kebabs

Ingredients:

  • 6 strawberries
  • 6 chunks cantaloupe melon
  • 6 chunks pineapple
  • 3 thick slices of kiwi (cut in half)
  • 12 blueberries
  • 6 grapes

Instructions:

  1. Thread 1 strawberry, 1 cantaloupe melon chunk, 1 pineapple chunk, 1 half kiwi slice, 2 blueberries and 1 grape onto a bamboo skewer approx. 9 cm (7.5 inch) long.
  2. Place on a platter and serve with a dip of choice, such as yogurt or cream cheese and marshmallow fluff.

Apple Peanut Butter Sandwiches

Recipe by Healthy Little Foodies

It’s said that an apple a day keeps the doctor away. But getting kids to eat one can be easier said than done. This recipe can help sneak in a dose of fruit. It also contains nut butter for an extra protein boost.

apple sandwiches

Equipment:

Small Cookie Cutters / Apple Corer

Ingredients:

  • 1 apple
  • 3 Tbsp. peanut butter
  • Optional toppings (oats, raisins, crushed nuts, coconut, chocolate chips, etc.)

Instructions:

  1. Place the apple horizontally (so you’re cutting through the core) on a chopping board and cut into slices approx. 0.5 cm (1/4 inch) thick. Each apple should yield about 6 slices. 
  2. Match the apple slices into pairs that are most similar in size. 
  3. Remove the core from the center of the apple by using small cookie cutters. Make sure to use the same shape on the matching apple pair. 
  4. Spread 1 Tbsp. of peanut butter on one slice of each matching pair
  5. Sprinkle with toppings (optional).
  6. Top with matching apple slice to form a sandwich.

Notes:

  • If you don't have small cookie cutters then either use an apple corer or a sharp knife to remove the core.  
  • If not eating straight away, brush a little lemon juice on the cut apple flesh to help prevent browning.
  • For a nut-free version, replace the peanut butter with sunflower seed butter or tahini.

Low Carb Pumpkin Muffins

Recipe by Erin Palinski-Wade, RD, CDCES, LDN, CPT

Muffins can be a great way to sneak some healthy ingredients into a tasty snack. These are filled with fruit and fiber, as well as protein from the nut butter and eggs. And for the chocolate lovers, you can toss in a handful of chocolate chips. You can also make a big batch and store these in the freezer to pull one out whenever you’re ready for a quick bite.

pumpkin muffins

Equipment:

  • A muffin pan
  • Cupcake liners
  • A medium bowl
  • A blender
  • An ice cream scoop

Ingredients:

  • ½ cup coconut flour
  • 2 Tbsp. erythritol (monk fruit sweetener)
  • 1 tsp. ground cinnamon
  • 1 tsp. pumpkin pie spice
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 3 bananas, sliced
  • 4 eggs, at room temperature
  • ½ cup almond butter
  • ¾ cup pumpkin puree
  • 1 Tbsp. vanilla extract
  • ½ cup chocolate chips

Instructions:

  1.  Preheat the oven to 350 degrees F. Line the muffin pan with cupcake liners and keep it ready.
  2. In a medium bowl combine the dry ingredients: coconut flour, erythritol, cinnamon, pumpkin pie spice, baking soda and salt. Keep it aside.
  3. To a blender, add sliced bananas, eggs, almond butter, pumpkin puree and vanilla extract. Blend for a minute and pour the liquid mixture over the flour. Mix the wet and dry until well combined. Fold the chocolate chips into the batter.
  4. With the help of an ice cream scoop, divide the batter equally into 12 muffins and bake them for 20-22 minutes until the muffins look golden on top and a toothpick inserted into a muffin comes out clean.
  5. Allow the muffins to cool down for 10 minutes by placing the muffins on a wire rack and serve them later.

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