As a parent, I am continuously managing what is going into my children’s mouths. As toddlers, it is inedible objects and the fear of choking. As they grow a bit older, it becomes sugar, candy and sweets galore. I am very health conscious and try to teach my kids the importance of feeding our bodies right but I am also aware that they are kids and want to splurge a bit at times (like us all right?). So how do you, as a parent, find a balance? I have spent HOURS creating a repertoire of recipes my kids will enjoy and feel like they are getting their “sweets” fix…minus the bad sweets. The list of recipes goes from the most popular in my household to the least popular but still tolerable. LOL
Peanut Butter Oatmeal Chocolate Chip Cookies
(Courtesy of Build your Bite!)
- 1 cup natural creamy peanut butter
- ½ cup pure maple syrup
- 1 tablespoon vanilla extract
- 1 cup gluten free rolled oats
- 1 cup semi sweet chocolate chips
- 1 egg
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
1. Preheat oven to 350 degrees
2. In a bowl, beat peanut butter, maple syrup, egg, and vanilla.
3. In a separate bowl, whisk together the oats, baking powder, and salt
4. Add dry mixture to wet and beat until combined
5. Beat or stir in the chocolate chips
6. Drop by spoonfuls onto a baking sheet
Fruit Kebabs Drizzled With Dark Chocolate
Use your favorite fruit to create a beautiful kabob the kids will be sure to devour once they see it.
Frozen Chocolate-Dipped Bananas
Take a banana, cut it in half and freeze it. Once frozen, Melt a bag of chocolate chips and dip the frozen banana in the chocolate. Roll in your kids’ favorite topping and refreeze.
Frozen Grapes
- STEP 1: Put the grapes in a colander and rinse them with cold water for about 30 seconds. …
- STEP 2: Check for any broken or decaying grapes and remove them. …
- STEP 3: Fill the washed and pulled grapes in a ziploc bag.
- STEP 4: Freeze the grapes overnight or for at least 8 hours.
No Bake Granola Bars
- 2 1/4 cups quick cooking oats
- 1 1/2 cups crispy rice cereal (like Rice Krispies)
- 2 Tablespoons ground flaxseed (optional)
- 6 Tablespoons butter (*see note)
- 1/3 cup honey
- 3/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips, or other favorite add-in’s
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Line 8 or 9’’ square pan with parchment paper, with paper some overhang.
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In a large mixing bowl stir together oats, rice krispies cereal and flaxseed.
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Add butter, brown sugar and honey to a large microwave-safe bowl and heat mixture on HIGH power for 1 minute. Remove from microwave and stir mixture until the butter has melted. Return to microwave and heat on HIGH power for 1 1/2 minutes.
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Carefully remove from microwave and stir in vanilla. Pour over oats mixture and stir gently until coated evenly. Gently stir in chocolate chips.
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Pour mixture into prepared pan. Lightly grease your hands with cooking spray and press the mixture evenly into the pan.
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Lay a piece of parchment or wax paper over the top of the bars and press extra firmly all around the pan to flatten the bars. This is the most important step to ensure they don’t crumble when you cut them.
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Sprinkle mini chocolate chips on top and press them gently onto the tops of the bars.
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Refrigerate for about 1-2 hours before pulling up on the parchment paper to remove them from the pan and cut them.
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Store in an air-tight container in the fridge for firmer bars or at room temperature for softer bars). Bars are best enjoyed within 7 days.
*You can use salted or unsalted butter. If using unsalted butter, add a pinch of salt in with the butter and sugar mixture. You could also substitute coconut oil but only cook for 2 minutes (total) in the microwave, instead of 2 1/2 minutes.
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