Back to School Munchies

  in Blog

With kids returning to some version of school, you’re going to need healthy snacks to keep everyone fueled in between meals. Here are some ideas for simple snacks for everyone.

Fruit and Cheese Cubes

Fill a divided plastic container with assorted cubes or slices of cheese, easy-to-eat fruit such as apple and pear slices, grapes, berries or melon and whole-wheat crackers.

Nut Butter Dipper

Pack some organic peanut, almond, or cashew butter in a small reusable container, along with whole wheat crackers or whole wheat pita wedges and raw vegetables sticks or fruit wedges.


Quesadillas are quick to make and taste fine at room temperature. If you have some wraps, cheese, leftover meat, or any other fillings your child likes, they are quick to whip up in the morning and cut into wedges. Also pack small containers of sour cream, salsa, and/or guacamole for dipping. Make some quesadillas.

Cream Cheese Wraps

Cream cheese not only tastes great, it’s perfect for holding together a tortilla filled with other healthy goodies. Mix and match fillings such as chopped ham, grated carrots, chopped red pepper, sprouts,  diced cucumber, diced roma tomato, tuna, sliced bananas, etc. Cut up and place in a shallow container with a tight lid or leave whole. Both are easy to eat.


Make your own and freeze them. Thaw a few out the night before and pair with peanut butter or cheese and fruit. Here’s a recipe for Banana Chocolate Chip Muffins.

Hummus & Dippers

Kids love hummus and it’s so easy to make! (Or buy it fresh made from us.) Have some corn chips, carrot and celery sticks on hand and you’ve got a healthy, filling snack. Make some hummus…


Smoothies are so easy to make if you have the ingredients. Keep some frozen banana slices on hand, and then use whatever fruit and milk you have. Ingredients to add to smoothies: yogurt, dairy or non-dairy milk, fresh greens, nut butter, coconut cream, fresh or frozen fruit. Here are some smoothie recipes.


Keep some homemade or bulk Oryana granola on hand for munching. Just a handful is satisfying. Make some granola.

Snack ideas from the grocery department

  • Yogurt
  • Nature’s Treats Apple chips
  • Dehydrated veggie snacks
  • Field Day organic fruit cups
  • Cassava chips
  • Cheese sticks
  • Hard boiled eggs

Snack ideas from the bulk department

  • Pistachios
  • Macadamia nuts
  • Cheddar sesame sticks
  • Mango slices
  • Papaya spears
  • Trail mix
  • Chocolate covered raisins
  • Banana chips
  • Granola


Honey Caramel Corn

1 cup organic unpopped popcorn
1/3 cup coconut oil
1/3 cup honey
¼ cup butter
sea salt to taste

  1. Put popcorn and coconut oil in a large stockpot.
  2. Turn heat to high and cover.
  3. Shake pan occasionally and listen as the popping slows down. Remove from heat when most of the popping has stopped. Pour popcorn into a large bowl.
  4. Return pot to burner on low heat. and add the honey and butter. Stir until blended and melted.
  5. Pour the butter/honey mixture on the popcorn. Add a few pinches of sea salt and stir to combine and coat the popcorn.

Cheesy Mini Macs

From PCC Market

8 oz elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3/4 cup milk
1 cup shredded Monterey Jack cheese
1 cup shredded sharp cheddar cheese
2 egg yolks
1/2 teaspoon dry mustard
Salt and freshly ground black pepper, to taste
1/4 cup shredded Parmesan cheese
1/4 cup fresh breadcrumbs

  1. Preheat oven to 375° F. Lightly grease a 12-cup muffin tin.
  2. Bring a large saucepan of salted water to a boil. Cook macaroni according to package directions; drain.
  3. Melt butter in a saucepan over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in milk and bring to a boil. Cook, stirring occasionally, until sauce coats the back of a spoon, 2 to 3 minutes. Remove from heat and stir in Monterey Jack cheese, cheddar cheese, egg yolks, mustard, salt and pepper until smooth; fold in macaroni.
  4. Spoon macaroni into prepared muffin cups. Sprinkle with Parmesan cheese and breadcrumbs.
  5. Bake until golden and bubbly, 20 to 25 minutes. Cool in pan for 5 minutes before serving.