10 simple, healthy back-to-school snacks

No one said you have to sacrifice your health when satisfying your snack cravings. Whether you’re packing lunches for your kids, or need a few grab-and-go options for your busy work day, I’ve compiled a few of my favourite snack recipes from Simply Quinoa.

Having a fridge stacked full of ready-made snacks will have you feeling organized (not to mention less stressed) as you head into a new week. I recommend setting aside a few hours on Sundays to batch cook a few recipes.  Try doubling the recipes, and pack a second batch in the freezer to prepare for those inevitable days when you need something quick and easy.

These recipes are simple, take minimal prep time, and use whole ingredients to help fuel your day. Best of all, the nutrient density of each recipe doesn’t sacrifice taste - they’re as delicious as they are healthy!

  1. Turtle cookie energy bites

Photo via  Simply Quinoa

Photo via Simply Quinoa


  • 1 cup pitted medjool dates about 10

  • 1 cup raw pecans

  • 2 tablespoons nut butter

  • 2 tablespoons maple syrup

  • 1 tablespoon coconut oil

  • 2 tablespoons cocoa powder

  • 1 - 2 tablespoons water only if needed

  • 1 cup quinoa crisps

  • 1/2 cup chocolate chips


  1. In the bowl of a food processor combine the dates and pecans. Process until they resemble a coarse sand.

  2. Add nut butter, syrup, oil and cocoa powder and process until a dough forms. If the dough does not come together, add some water, 1 tablespoon at a time until the dough sticks together when you press it between your fingers.

  3. Pulse in the quinoa crisps and chocolate chips.

  4. Form 1" balls with your hands and place on a parchment lined plate. Freeze for at least 30 minutes and then enjoy.

  5. Keep in a covered container in the freezer for best results, but they will also keep in the fridge.

2. Gluten-free honey graham crackers

Photo via  Simply Quinoa

Photo via Simply Quinoa


  • 1 cup rolled oats ground into flour

  • 1/2 cup almond flour

  • 1/2 cup toasted quinoa flour

  • 1/4 cup tapioca starch

  • 1/4 cup Nektar Naturals Honey Crystals

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3 tablespoons coconut oil

  • 3 tablespoons honey

  • 2 tablespoons almond butter or nut/seed butter of choice

  • 3 tablespoons coconut milk

  • 1/2 tablespoon flaxseed meal


  1. Preheat the oven to 350 degrees F.

  2. Whisk together the dry ingredients and set them aside.

  3. Melt together the coconut oil, honey and almond butter either on the stove or in the microwave. Stir until smooth and combined. Stir in coconut milk and flaxseed meal.

  4. Pour the wet ingredients over the dry and stir until a dough is formed. (keep on stirring, it will feel too dry at first but will turn into a dough)

  5. Once the dough has come together, dump it onto a parchment lined surface. Lightly dust a rolling pin with oat flour and gently roll the ball out until it's about 1/8" thick.

  6. Cut the dough into square crackers using a pizza or biscuit cutter. Prick the top of each cracker with a fork or skewer (this will help them no bubble up in the oven).

  7. Bake the crackers for 10 minutes, until they're starting to brown. Gently flip them over and bake for another 5 - 6 minutes. Turn off the oven and let the crackers sit for at least one hour (this will let them get nice and crispy).

  8. Once they feel crispy, remove them from the oven and store in an airtight container. (after you've dunked a few in some nut butter of course!)

3. Coconut yogurt parfait

Photo via  Simply Quinoa

Photo via Simply Quinoa


  • 1/4 cup non-dairy yogurt

  • 1/4 cup (+ 1 – 2 tablespoons) almond milk

  • 2 Tbsp chia seeds

  • 2 Tbsp hemp seeds

  • 1/2 cup fruit of choice

  • 1/4 cup granola


Mix together yogurt and milk until smooth. Stir in chia and hemp seeds and let sit 5 minutes. Once thickened transfer to a jar and top with fruit and granola.

4. Healthy raspberry oatmeal bars

Photo via  Simply Quinoa

Photo via Simply Quinoa


  • 1 cup quick cooking oats gluten-free if needed

  • 1/2 cup almond flour

  • 1/2 cup quinoa flour

  • 1/4 teaspoon fine sea salt

  • 1/4 cup maple syrup

  • 1/4 cup coconut oil

  • 1 flax egg

  • 3/4 - 1 cup raspberry jam


  1. Preheat the oven to 350 degrees F. Line an 8X8 baking dish with parchment and set aside.

  2. In a large mixing bowl, whisk together the dry ingredients. Mix in the syrup and coconut oil and crumble with your hands until it resembles a coarse, sandy texture. Remove 1/2 cup of the dough for the topping.

  3. Add the flax egg to the bowl and stir to form a sticky dough. Transfer the dough to the baking pan and press it evenly with your fingers or a flat-bottomed glass.

  4. Bake for 10 minutes, then remove and top with raspberry jam. Spread the jam evenly over the layer of dough, leaving a little at the edges so it’s easier to remove from the pan. Crumble the reserved oat topping over the jam.

  5. Bake in the centre of the oven for 20 – 25 minutes until the oats are golden brown. Remove and cool for 30 minutes, then transfer to the fridge and cool completely. Slice into squares and serve!

5. Quinoa crackers and hummus

Photo via  Simply Quinoa

Photo via Simply Quinoa


for the crackers

  • 1 cup quinoa flour

  • 1/2 cup chickpea flour or whole grain flour of choice

  • 1/2 cup hemp seeds or seeds of choice

  • 1 tablespoon Italian herb seasoning

  • 1 teaspoon garlic powder

  • 1/2 teaspoon fine sea salt

  • 1 tablespoon olive oil

  • 1 tablespoon raw honey

  • 7 – 8 tablespoons cold water more if needed

for the hummus

  • 1 15 oz can organic chickpeas rinsed and drained

  • 2 cups raw spinach

  • 2 garlic cloves peeled and smashed

  • 1/4 cup tahini

  • 2 tablespoons olive oil

  • Salt & pepper to taste


  1. Preheat the oven to 350 degrees F.

  2. Add the flours to a dry saute pan and toast on low heat until golden brown, about 3 - 4 minutes.

  3. Transfer the flour to a food processor and add the hemp seeds and seasonings.

  4. With the food processor running, add the olive oil, honey and 1 tablespoon of water. Add the remaining water one tablespoon at a time until you have a thick, pliable dough. (mine used 7 additional tablespoons)

  5. Shape the dough into a rectangle and place it between two pieces of parchment paper. Roll the dough between the two pieces of paper until it’s about ⅛” thick. Remove the top layer of paper and transfer the other piece (carefully!) to a baking sheet.

  6. With a pizza cutter, slice the dough into squares. Make them whatever size you like, they’re your crackers after all! Prick with the fork so they don't bubble.

  7. Bake the crackers in the warmed oven for about 15 - 20 minutes, or until they start to brown. The outer crackers will cook faster, so feel free to remove them first (maybe after about 11 minutes) until the others were done.

  8. While the crackers are cooking, prepare the hummus. In a food processor fitted with the metal s-blade, combine all the ingredients and blend until smooth and creamy (or whatever consistency you desire!).

  9. Remove crackers from the oven and cool completely before breaking apart. Serve with your favourite dip and enjoy!

6. Vegan broccoli bites

Photo via  Simply Quinoa

Photo via Simply Quinoa


  • 3 heaping cups broccoli florets 2 cups steamed + chopped

  • 2 flax eggs 2 tablespoons flaxseed meal + 6 tablespoons water

  • 1/2 cup nutritional yeast

  • 2 tablespoons quinoa flour

  • 1 teaspoon garlic powder

  • 1 teaspoon miso paste

  • 1 - 2 tablespoons hummus


  1. Add broccoli to a steamer basket and steam until tender, about 5 minutes.

  2. While broccoli is steaming, whisk together flaxseed meal and water and set aside.

  3. Allow broccoli to cool for 5 - 10 minutes and transfer to a cutting board and finely chop. Transfer to a large bowl.

  4. To the mixing bowl, add the remaining ingredients, including the flax eggs, and starting with 1 tablespoon of hummus. Stir together until it forms a dough. If the mixture seems a bit dry, add the other tablespoon of hummus.

  5. Line a baking sheet with parchment paper and form the dough into small balls or tots. Chill in the fridge for at least 30 minutes to chill.

  6. When ready to bake, preheat the oven to 400 degrees F. Bake for 18 - 20 minutes, flipping halfway through.

  7. Allow tots to cool for 10 - 15 minutes before transferring to a plate and serving.

7. Peanut butter apple’ toasts’

Photo via  Simply Quinoa

Photo via Simply Quinoa


  • Apples

  • Peanut butter (or nut butter of choice)

  • granola


slice your apple into discs, top it with a layer of peanut butter, sprinkle on some granola and call it a day. Makes you feel like you're eating a piece of toast/pizza!

8. 10-minute mediterranean tostadas

Photo via  Simply Quinoa

Photo via Simply Quinoa


for the salad

  • 1 1/2 cups chopped cucumber

  • 1 cup chopped cherry tomatoes

  • 1/2 cup chopped green olives

  • 1/4 cup diced shallot or red onion

  • 1/4 cup chopped parsley

  • 1 tablespoon olive oil

  • Juice of 1/2 a lemon

  • Salt & pepper to taste

for the tostadas

  • 6 to rtillas I like corn

  • 1/2 cup hummus

  • Mediterranean salad

  • Tahini


  1. Prepare the salad. Add the cucumbers, tomatoes, olives, shallots and parsley into a mixing bowl. In a separate bowl whisk together dressing ingredients and pour over the salad. Toss to combine.

  2. Make the tostadas. Toast the corn tortillas until golden brown and crispy. Top with a layer of hummus (I use about 2 tablespoons) and about 1/4 cup of the salad. Drizzle with tahini and enjoy!

9. Flourless peanut butter chocolate chip bars

Photo via  Simply Quinoa

Photo via Simply Quinoa


  • 1 cup creamy peanut butter preferably unsalted

  • 1/2 cup mashed banana about one large banana

  • 1/2 cup coconut sugar

  • 2 large eggs beaten

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon sea salt

  • 1/4 cup dark chocolate chips


  1. Preheat the oven to 350ºF and line a 9x9 baking pan with parchment paper.

  2. In a large mixing bowl, combine the cashew butter, coconut sugar, banana, eggs, baking soda, cinnamon and salt, and stir well to create a smooth, runny batter. Fold in the chocolate chips.

  3. Pour the batter into the baking pan and bake the bars for about 20 - 24 minutes, until the top is firm and lightly golden. Cool completely before slicing and serving. Store leftovers in an airtight container in the fridge for up to 1 week.

10. DIY trail mix

Photo via  Simply Quinoa

Photo via Simply Quinoa


  • 1 cup raw cashews

  • 1 cup raw almonds

  • 1 cup pumpkin seeds

  • 1 cup pistachios

  • 1/2 cup golden berries

  • 1/2 cup goji berries

  • 1/4 cup chocolate chips


Stir everything together, portion out into 1/2 cup servings and enjoy!

Riley Webster