Having easy to make, nutritious and yummy snacks that are ready to go in our household is essential - especially with a hungry toddler running around! For me, it's so important to know just what I'm putting into his body, so I love making quick homemade snacks whenever I can that are handy to quickly reach for whenever he starts to get hungry.

These snacks are full of amazing, nutritious and wonderful ingredients that will leave your little one feeling satisfied between meals and are perfect for school lunchboxes too if you're kids are a little bit older! Plus, they're so yummy that I'm willing to bet you won't mind finishing them off if your bubba isn't that hungry!

These snacks are great for preparing in advance and storing in an air-tight container in the fridge or even in the freezer. They're also meals in their own right (fibre, protein, healthy fats etc...) that they make wonderful meals too depending on how hungry your little one is. So if you're looking for new meal/snack time ideas for your kiddies then keep on scrolling! (There's also a video at the end showing just how quick and easy they are to make!)

Carrot Cake Flapjack Bars Baby Weaning

Carrot Cake Flapjack Fingers



  • 2 Ripe Bananas
  • 2 Carrots
  • 150g Oats
  • 50g Plain Flour
  • 1 Egg
  • 2tbsp Honey*
  • ½tsp Ground Cinnamon

*If your little one is under 1 then substitute the honey for maple syrup.


  1. Pre-heat your oven to 200°C (180°C fan assisted) and line a baking tin with grease proof paper.
  2. Mash the bananas into a mixing bowl. Peel & grate the carrots into the bowl and mix through the banana.
  3. Add in the oats, flour, cinnamon. Whisk the egg and stir through along with the honey. Mix until all the ingredients are combined and transfer to the baking tray.
  4. Bake in the oven for 20-25 minutes until golden on top and cooked through (insert a toothpick into the middle and it should come out clear). Store in an air-tight container for up to 5 days or in the freezer for up to 3 months.
Mini Egg Cups

Mini Egg Cups



  • 2 Eggs
  • 1tbsp Plain Flour
  • ½ Cup Steamed Broccoli
  • ½tsp Garlic Powder 1/2tsp Onion Powder


  1. Pre-heat your oven to 200°C (180°C fan assisted).
  2. Whisk the eggs in a large bowl. Break up the pre-steamed broccoli into smaller pieces, adding this to the bowl along with the rest of the ingredients.
  3. Pour the mixture into a cupcake tray (spray with a little fry-light if needed before hand).
  4. Bake in the oven for 15 minutes until cooked through. Once cool, store in an air-tight container in the fridge for up to 3 days or one month in the freezer (de-frost thoroughly before re-heating).

Mini Cheesey Scones

Mini Cheesy Scones



  • 100g Plain Flour
  • 50g Grated Cheddar Cheese
  • 50g Yogurt
  • 60ml Whole Milk


  1. Pre-heat your oven to 200°C (180°C fan assisted) and line a baking tray with grease proof paper.
  2. Add the flour, cheese and yogurt to a large bowl and mix thoroughly. Stir the milk through a tablespoon at a time until the mixture forms a dough and it comes together.
  3. Sprinkle a little flour on a clean surface and roll the dough out until it's 1/2 inch thick. Using a cookie cutter, cut out 6 scones and place them on the baking tray.
  4. Bake them for 12-15 minutes until golden on top. Store in an air-tight container for up to 4 days or in the freezer for up to 3 months.

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