We’ve never been big snackers at our house, but the sassy little two-year-old that currently lives with us wants to eat all of the things, all of the time. This has turned my minimal snack policy upside-down because 1) she seems to be genuinely hungry – she eats her snack and then still eats a huge meal a few hours later and because 2) she, like her mother, goes from happy-go-lucky lady to hangry terror in about four minutes flat. During those moments, she could be the poster child for the “terrible twos” with her full-on meltdowns, yelling “I WANT SNACK!”
Of course, we can’t offer her a snack and not give one to her big brother too. Our go-to snacks are fruits and nuts, but I’ve been making some things ahead of time that I can just keep in the pantry that require no prep on the day-of and that I can throw in my purse on the way out the door. I love Kim Boyce’s Good to the Grain cookbook, so I was looking there a few weeks ago and came across these granola bars that seemed more like a cookie than a healthy snack. But I figured they still have far less sugar than the store-bought varieties, and I could at least eliminate the sugar from the original recipe. They come together really quickly, but taste more sophisticated than your typical granola bar, which is perhaps why Grant keeps stealing them to go with his coffee every morning.
If you have a hangry toddler like us, check out this list of healthy snack ideas, and leave your suggestions in the comments. Pretty please!
Ingredients Instructions Notes Adapted from Kim Boyce's Good to the Grain
Adapted from Kim Boyce's Good to the Grain