CACFP Back to School

Its back to school for many children and they are very hungry at the end of the school day.  So before children begin their homework, make sure they have a healthy snack.  This will help their bodies re-charge and fuel their brains for homework. Most children do not eat enough servings of fruits and vegetables each day.  After- school snack time is a great time to sneak in some fruits and veggies!   In season fruits and vegetables during back to school, find out here​

Snack Ideas

• String cheese, whole-grain crackers, fresh fruit
• Whole grain pitas or vegetables with hummus or bean dip
• Cheesy quesadilla with tomato slices
• Whole grain English muffin pizza – add veggies
• Chopped papaya sprinkled with lime juice and nuts
• Nonfat Greek yogurt and berries
• Whole grain mini muffins and grapes
• Edamame & whole grain brown rice (add chopsticks for fun!)
• A boiled egg and carrot sticks
• Veggies with dip and milk
• Oatmeal with blueberries
• Zucchini muffins (recipe below) and milk
• Granola (2 recipes below) and bananas
• Fun Fall Snacks (see below)

Zucchini Muffins
Recipe Courtesy of Simple Recipes
Ingredients

• 3 cups grated fresh zucchini         2/3 cup melted unsalted butter
• 1 1/3 cup sugar                                     2 eggs, beaten
• 2 teaspoons vanilla                           2 teaspoons baking soda
• Pinch salt                                              3 cups all-purpose flour
• 2 teaspoons cinnamon                    1/2 teaspoon nutmeg
• 1 cup walnuts (optional)                1 cup raisins or dried cranberries (optional)

Directions

1. Preheat the oven to 350°F (175°C). In a large bowl combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. In a separate bowl, mix together the flour, baking soda, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture. Stir in walnuts, raisins or cranberries if using.
2. Coat each muffin cup in your muffin pan with a little butter or vegetable oil spray. Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely. Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 25 to 30 minutes. Test with a long toothpick or a thin bamboo skewer to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 20 minutes.
3. Note, if you are including walnuts and dried fruit, you will likely have more batter than is needed for 12 muffins. I had about 14 muffins from this batch, and that included filling the muffin cups up as far as possible (above the surface of the muffin tin).

USDA CACFP Granola Recipe
CACFP Crediting Information: 1/8 cup 2 tsp (No. 24 scoop) provides .5 serving grains/bread.

Granola: Only 5 Ingredients!
Recipe Courtesy of Super Healthy Kids
 
Ingredients

• 6 cups rolled oats                   1/4 cup brown sugar
• 1/2 cup oil (grapeseed, coconut or vegetable)
• 1/3 cup honey                          2 tsp vanilla

Optional:

• 1 cup wide cut coconut, 1/3 cup sesame seeds, 1/4 cup sunflower seeds, 1/2 cup raisins or craisins, 1/2 cup dried mango, 1 cup chopped nuts

Directions

1. Mix rolled oats and brown sugar together.
2. In a separate bowl, whisk together the oil, honey and vanilla.
3. Pour over dry mixture and stir to coat thoroughly. Add in chopped nuts and desired seeds at this point.
4. Spread on a sprayed baking sheet and bake at 350 degrees F for 30 minutes.
5. Stir frequently (every 5 minutes) to ensure even baking. It should be golden brown when it is done.
6. Add dried fruit and coconut after it is finished baking.
7. Let it cool on the baking sheet and then break up any large pieces. Store in an airtight container.
8. Makes 8 cups. Can store for 3 weeks.

Stay tuned for Fun Fall Snacks...

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