Summer Eats: 8 Snack and Lunch Recipes Perfect for Kids

School is out for summer, and the playground is being swapped for the backyard as kids return home. Instead of school cafeterias taking care of their mid-day meals, kids will be rooting around in the kitchen to scrounge up a an afternoon treat or lunch. To help you get ready for this pint-sized kitchen invasion, we’ve got eight snack and lunch recipes to have on hand so that when your kids start asking what there is to eat, you’ll have plenty of options at the ready.



1. Oatmeal breakfast cookies

Before sending the kids outside to play, taking them to the pool, or dropping them off at a summer camp or sports lesson for a few hours, give them plenty of fuel for their activities with this breakfast cookie from Momables. Kids will be delighted that they get to eat cookies for breakfast and you’ll be satisfied that they’re getting a healthy dose of protein, fiber, and omega-3s with their breakfast. If you can’t stomach giving your kids cookies for breakfast, have them on hand for an afternoon treat. It makes twelve large cookies.


  • ½ mashed banana (about 1 large)
  • ½ cup natural peanut butter (or non peanut)
  • ½ cup honey
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • ¼ cup ground flax seed (or an add’l ¼c flour)
  • ¼ cup nonfat milk powder or vanilla protein powder (+2TB of water if dough is too thick)
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • ½ cup dried cranberries or raisins

Directions: Preheat oven to 350 degrees Fahrenheit. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, ground flax, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.

Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.