Perfect Evening Snacks For Kids

by Dr. Shanthi Thomas

Every mother agonizes over what to give to kids in the evenings, when they are most hungry. Conscientious mothers try their best to make healthy snacks, avoiding oil and unnecessary sugar. Read on for a list of fun and healthy evening snacks for kids that are easy to make.

1. Pizza toast


  1. Bread – 6 slices
  2. 2 c. shredded mozzarella
  3. 1 c. pizza sauce
  4. 1 tbsp. Parsley
  5. 1/2 c. mini pepperonis


Line a medium size baking sheet with parchment paper and preheat oven to 350°.  Place the bread slices on the prepared baking sheet and spread pizza sauce on each one. Top with mini pepperonis and mozzarella. Place in the oven and bake until cheese is melted and pepperoni is slightly crispy. You can garnish with parmesan and parsley before serving.

2. Potato toast


  1. White bread – 4 slices
  2. Potatoes – 2
  3. Green chilies – 2
  4. Cilantro – 3tbsp
  5. Unsalted butter – 1tsp
  6. Salt to taste


Cut the potatoes into small cubes and boil until soft. Mash the potatoes until very smooth. Add the chopped cilantro, chopped green chilies and salt. Mix well. Grease a skillet with butter. Spread the mashed potato mixture on one side of the bread and toast until the colour changes to golden brown.

3. Chia Seed Protein Bites


  1. quick-cooking oats- 1 1/2 cups
  2. creamy peanut butter or almond butter – 1 /2 cup
  3. chia seeds – 1/2 cup
  4. honey – 1/2 cup
  5. vanilla or chocolate protein powder – 1/4 cup
  6. unsweetened shredded coconut – 1/4 cup


Combine all the ingredients in a large bowl. Refrigerate until firm enough to roll. Shape into one inch balls. You can roll in additional coconut if desired. You can store this in the refrigerator.

Kids need protein for proper growth and development, so if you’re looking for quick snacks whilst on the go, protein chips are a great option.

4. Grilled Guacamole


  1. medium ripe avocados, halved and pitted – 3
  2. medium red onion, cut into 1/2-inch slices – 1
  3. plum tomatoes, halved and seeded – 2
  4. jalapeno pepper, halved and seeded – 1
  5. canola oil, divided – 2 tablespoons
  6. fresh cilantro leaves, chopped – 1/4 cup
  7. lime juice – 2 tablespoons
  8. ground cumin – 2 teaspoons
  9. salt – 3/4 teaspoon
  10. Tortilla chips


Combine onion, tomatoes and pepper in a large bowl, with 1 tablespoon oil. Gently toss to coat. Grill over medium-high heat until tender and charred, turning occasionally. It takes approximately 6 to 8 minutes. Brush avocados with the remaining oil. Grill avocados, cut side facing the heat, until charred. It takes approximately 4-6 minutes. Cool the vegetables completely.

Chop the tomatoes, onion and pepper, then set aside. Peel the avocados. Transfer them to a large bowl, then mash with a fork. Stir in the vegetables, cilantro, cumin, lime juice, and salt. Serve immediately with chips.

5. Banana Chip Muffins


  1. all-purpose flour – 1-1/2 cups
  2. baking soda – 1 teaspoon
  3. sugar – 2/3 cup
  4. egg – 1 large (room temperature)
  5. ground cinnamon – 1/4 teaspoon
  6. mashed ripe bananas – 1-1/3 cups (about 3 medium)
  7. vanilla extract – 1 teaspoon
  8. butter – 1/3 cup (melted)
  9. salt – 1/8 teaspoon
  10. chocolate chips – 1/2 cup semisweet


Preheat oven to 375°. Whisk flour, baking soda, sugar, cinnamon and salt in a large bowl. In another bowl, whisk bananas, egg, melted butter and vanilla until blended. Add this to the flour mixture and stir lightly. Fold in chocolate chips into this mixture.

Fill greased muffin cups three-fourth full of the mixture. Bake for 17-20 minutes. Cool for five minutes and remove from the pan to a wire rack. Serve warm.

6. Yogurt & Honey Fruit Cups


  1. fresh fruit (pears, bananas, apples, grapes, etc.) – 4-1/2 cups cut-up
  2. mandarin orange, lemon or vanilla yogurt – 3/4 cup
  3. honey – 1 tablespoon
  4. grated orange zest – 1/2 teaspoon
  5. almond extract – 1/4 teaspoon


Divide the cut fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and the almond extract.  Spoon this mixture over the fruit.

7. Chunky Apple Snack Cake


  1. Eggs –  2 large (room temperature)
  2. all-purpose flour – 2 cups
  3. medium Gala or Fuji apples, shredded – 4 (about 4 cups)
  4. butter, melted – 6 tablespoons
  5. packed brown sugar – 1/2 cup
  6. sugar – 1/4 cup
  7. vanilla extract – 2 teaspoons
  8. ground cinnamon – 2 teaspoons
  9. baking soda – 1 teaspoon
  10. baking powder – 1 teaspoon
  11. salt – 1/4 teaspoon
  12. chopped pecans – 3/4 cup


Preheat oven to 350° and coat a 13×9-in. baking pan with cooking spray. Beat eggs, brown sugar, sugar, melted butter and vanilla in a large bowl until well blended. Whisk flour, cinnamon, baking powder, baking soda and salt in another bowl.  Gradually and slowly beat this into the egg mixture. Stir in apples and pecans.

Transfer to the cooking pan and bake until a toothpick inserted in the center comes out clean. It takes around 25-30 minutes. Cool on a wire rack.


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