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Easy Pack Snack for School

School is back in session and packing easy and nutritious snacks for our kids (and ourselves) can be a lot harder than we think! Here are some tasty and balanced lunch ideas both you and the kids can enjoy:

● Pancake Muffins, a great breakfast on-the-go option (see recipe below)!

● Turkey and cheese sliders

● Apple Snack (Apple Slices + nut butter dip)

● Tortilla roll ups with meat and cheese

● Celery sticks topped with nut butter and fruit

● Toast topped with nut butter, Greek yogurt, and fruit

● Homemade uncrustables (see recipe below)

● Turkey, cheese, cracker, and fruit plate

Pancake Muffins:

Yield: ~12 muffins (or 18-24 mini muffins)


● 2 cups Bisquick

● 1 ½ cups skim milk

● 2 eggs

● ¼ tsp vanilla extract

● Optional: add in your favorite fruits!


  1. Preheat oven to 350 degrees.

  2. Add all ingredients (except optional fruit add-ins) to a large mixing bowl and stir until well blended.

  3. Once mixed to desired thickness, fill each muffin tin a little over half full

  4. If desired, chop up your favorite fruit and add to muffin tins. Be careful not to overfill.

  5. Bake for 15-20 minutes or until golden brown (or 12-18 minutes if using mini muffin tin).

Nutrition Facts:

1 muffin (or 4 mini muffins): 120 calories, 2g fat (0.5g saturated fat), 350mg sodium, 20g carbohydrate (2g fiber, 5g sugar), 6g protein

Recipe adapted from OU Health Sciences Center CHAMP Camp 2021 recipe book

Homemade Uncrustables:


● Whole wheat bread (2 slices per uncrustable)

● 2 Tbsp peanut butter (or nut butter of choice)

● ¼ banana, thinly sliced

● ¼ cup strawberries, quartered

● Optional: get creative! You can add whatever you like to your uncrustables.


  1. Warm bread in microwave for 5 seconds then use a cookie cutter, empty jar, or knife to remove bread crust.

  2. Spread peanut butter on the middle of both sides of the bread (~1 Tbsp per slice). Be sure to leave room around the edges to seal the uncrustable later!

  3. Add banana slices and strawberry to bread as desired. Add any additional add-ins now too.

  4. After adding everything you want inside your uncrustable, place one slice of bread on top of the other to make a sandwich. Using the bottom edge of a fork, press down and score the edges until the uncrustable is sealed completely.

  5. Place in the fridge for 10 minutes, then enjoy!

Nutrition Facts:

1 uncrustable: 130 calories, 3.5g fat (2.5g saturated), 85mg sodium, 20g carbohydrate (10g sugar), 6g protein

Recipe adapted from OU Health Sciences Center CHAMP Camp 2021 recipe book

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