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4 Easy Back to School Snacks

Snacking made simple, and delicious. Tieghan Gerard of Half Baked Harvest shares four easy-to-make recipes perfect for after school snacks.

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Two blue striped mugs of chai lattes

Back to school time is here! That means getting organized, planning meals, sourcing new school supplies, and preparing after school snacks.

Back when I was going to school, I used to love after school snacks. I’m not sure if it was just me, but I never ate much throughout the school day. At lunch I was always busy talking with friends, so by the time I came home I was starving. Big after school snacks were always my thing, so I’m excited to share some updated versions of my old favorites…quick snacks with something for everyone.

Whole back to school set up for making snacks

Up first we have a classic, easy tomato soup with garlic butter grilled cheese. Yes, you guys, garlic butter grilled cheese. It’s just as delicious as it sounds, and perfect for dipping into this homemade tomato soup. The soup has a grand total of five ingredients and start to finish, takes maybe 30 minutes to prepare.

Tomato soup in bowl on plate with tomato pot behind

I’d recommend making the soup on the weekend and then just heating it up for a super quick snack during the week. It’s the perfect light soup + sandwich combo, great for when you need something hearty and comforting after school. Plus, making homemade tomato soup gives you an excuse to invest in this majorly cute Staub tomato pot…it’s my favorite!

Pumpkin bread in baking tin

Moving right along, back when I was in middle school my mom used to bake all the time. We’d almost always have cookies or some kind of chocolate treat in the kitchen at all times…really, at all times. My mom loved to bake (and still does). Often she would make fresh banana bread and my brothers and I used to love snacking on it.

Pouring creamer into chai lattes in blue striped mugs with plate of sliced pumpkin bread on the right

With fall right around the corner, I was inspired to make a quick pumpkin bread to go along side a steaming hot homemade Chai latte. Mmm, how good does this combo sound? Pumpkin bread + chai lattes for a 4 pm snack? Yes, I would totally look forward to this snack all day long. It’s perfection.

Pumpkin bread, apple peeler, and canister with granola

For a quick grab and go snack, I always like to have homemade granola on hand. This apple spice granola, loaded with oats, nuts, seeds, dried cranberries, and apples, is one of my favorites.

Granola and veggies/fruits in containers

I like to eat it atop a bowl of yogurt, sprinkled over a piece of almond butter toast, or sometimes I’ll even sprinkle the granola over my Chai latte to add a little crunch. It’s also a great snack to pack up and take along with you wherever you go. I love storing my granola in these pretty Weck Canning Jars that are both functional and stylish.

Apple peeled on board

Other quick and easy snack ideas?

-Thinly sliced apples + cheddar cheese + a drizzle of honey
-Hummus packed in the bottom of a jar with carrot sticks on top
-Homemade muffins
-Prosciutto wrapped peaches
-Toast + avocado + lemon + flaky sea salt
-Toast + ricotta + peaches + basil + honey
-Toast + peanut butter + apple + granola + honey
-Green smoothies or fruit smoothies
-Whole grain tortilla + peanut butter + banana = pb banana wrap
-Toasted bagel + munster cheese = cheesy bagel melt (add deli turkey for protein)
-Nutella + soft bread (or my sister uses a flour tortilla) = nutella sandwich (kids LOVE this)
-Brown rice or quinoa + sliced avocado + flakey sea salt

Peaches and carrots in containers

And now I think it’s time to go make snacks…who’s with me?

Happy back to school snacking everyone!

Print Recipe
Easy Tomato Soup with Garlic Butter Grilled Cheese
Votes: 4
Rating: 2.75
You:
Rate this recipe!
Servings
4
Ingredients
Tomato soup
  • 2 tablespoons olive oil
  • 1/2 sweet onion chopped
  • 1 can San Marzano tomatoes 28 ounce
  • 1 cup whole milk plus more if needed to thin
  • 1/2 cup basil pesto
  • fresh basil for serving
Grilled Cheese
  • 4 tablespoons butter plus more for the pan
  • 1 clove garlic grated
  • 4 slices thick bread
  • 1 cup sharp cheddar cheese grated
Servings
4
Ingredients
Tomato soup
  • 2 tablespoons olive oil
  • 1/2 sweet onion chopped
  • 1 can San Marzano tomatoes 28 ounce
  • 1 cup whole milk plus more if needed to thin
  • 1/2 cup basil pesto
  • fresh basil for serving
Grilled Cheese
  • 4 tablespoons butter plus more for the pan
  • 1 clove garlic grated
  • 4 slices thick bread
  • 1 cup sharp cheddar cheese grated
Votes: 4
Rating: 2.75
You:
Rate this recipe!
Instructions
Tomato Soup
  1. Heat the olive oil over medium heat in a large pot. Add the onion and cook until soft, about 10 minutes. Add the tomatoes and season with salt and pepper. Cook another 10 minutes or until the tomatoes begin to break down. Stir in the milk.
  2. Using a hand held blender, puree the soup until smooth. Stir in the pesto and, if needed, thin the soup with additional milk or water. Taste and adjust salt and pepper to your liking. Keep warm over low heat until ready to serve.
Grilled Cheese
  1. In a small bowl, stir together the butter and garlic.
  2. Heat a large skillet over medium heat and add a pat of butter. Spread the outside of each slice of bread with the garlic butter. Arrange the cheese on the opposite side, making a sandwich. Place the sandwiches, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.
  3. Ladle the soup into bowls and top with fresh basil. Serve the grilled cheese on the side. Enjoy!

Print Recipe
Pumpkin Bread
Votes: 5
Rating: 3.2
You:
Rate this recipe!
Servings
1 loaf
Ingredients
  • 1 can pumpkin puree 15 ounce
  • 1/2 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup packed light brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon kosher salt
Servings
1 loaf
Ingredients
  • 1 can pumpkin puree 15 ounce
  • 1/2 cup canola oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup packed light brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon kosher salt
Votes: 5
Rating: 3.2
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees F. Grease a 9x5 inch bread pan.
  2. Whisk together the pumpkin puree, canola oil, eggs, vanilla, and brown sugar in a medium bowl until smooth. Stir in the flour, baking powder, pumpkin pie spice, and salt until just combined. Pour the mixture into the prepared bread pan.
  3. Transfer to the oven and bake for 50-55 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. If the top is browning before the center of the bread is done cooking, cover with foil.

Print Recipe
Chai Maple Latte
Votes: 9
Rating: 3.44
You:
Rate this recipe!
Servings
2 lattes
Ingredients
  • 2 chai tea bags
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 cup hot water
  • 2-4 tablespoons real maple syrup
  • 1 cup whole milk
  • Whipped cream and grated nutmeg for serving
Servings
2 lattes
Ingredients
  • 2 chai tea bags
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1 cup hot water
  • 2-4 tablespoons real maple syrup
  • 1 cup whole milk
  • Whipped cream and grated nutmeg for serving
Votes: 9
Rating: 3.44
You:
Rate this recipe!
Instructions
  1. Add the tea bags, cinnamon, and ginger to a heatproof bowl. Pour the hot water over and let steep for 5-10 minutes. Remove the tea bags and stir in the maple.
  2. Meanwhile, froth the milk according Nespresso manufacture directions.
  3. Divide the tea between 2 mugs. Pour over the frothed milk. Top with cream and grated nutmeg.

Print Recipe
Apple Spice Granola
Votes: 4
Rating: 2.5
You:
Rate this recipe!
Servings
4 cups
Ingredients
  • 3 cups old fashioned oats
  • 2 cups mixed nuts and/or seeds
  • 4 tablespoons butter
  • 1 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup dried apples
Servings
4 cups
Ingredients
  • 3 cups old fashioned oats
  • 2 cups mixed nuts and/or seeds
  • 4 tablespoons butter
  • 1 cup pure maple syrup
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup dried apples
Votes: 4
Rating: 2.5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 325 degrees F.
  2. In a large bowl combine the oats and nuts/seeds. Toss well.
  3. In a small pot, melt together the butter and maple syrup until combined. Remove from the heat and stir in the vanilla, cinnamon, nutmeg, ginger, and salt. Pour the warm mixture over the dry oat mixture and mix to fully combine. I normally stir for a good 3 to 5 minutes.
  4. Spread the granola out onto two parchment lined baking sheets with sides. Bake for 30 to 40 minutes, stirring every 15 minutes so the granola will get evenly toasted. Let cool completely, and then stir in the cranberries and apples. Store in airtight container for up to one month.

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