So we’ve eased into the school year. Short week last week, short week this week.
Per usual, I’ve already got one kid home sick today as I type this post, so we’re really back to normal here.
Summer is for sure over.
The upside to the end of summer: After School Snacks!
I don’t know about you and your kids, but mine come home ravenous from school and I myself, need a pick me up before I start to cook dinner. I like to put out a set snack so that I monitor what’s being eaten and so that no one is just picking through the fridge, eating aimlessly.
Enter the After School Snack.
At my house, the After School Snack also counts as Dessert. I don’t usually make a dessert at night for after dinner because I don’t like my kids to go to bed on a full stomach and Caroline in particular has trouble with her stomach, so I try to end the day’s eating for them with their dinner, at least during the school week. Weekends are a bit different.
Therefore, I don’t mind making a sweeter after school snack for them since it’s their dessert usually too.
With our new school schedule for Caroline, she’s home an hour before the other two girls, so she’s been excited to help plan or make the snack for them. Last week she got a kick out of serving it to them when they got home. We took a recipe for Peanut Butter Oatmeal Butterscotch Balls (no bake, no eggs) from Pinterest and instead of Butterscotch Chips, which we didn’t have, we used mini chocolate chips, which I like better anyway. They were a hit. All five of us liked them and they were quick and easy.
The recipe is originally from a blog called Tasty Kitchen and you can see the original post here.
The recipe, which was quick and easy, can be tweaked however you like it. You can add in different types of chips the way I did or sub in raisins, which I thought would be good too. It’s got lots of potential to be more than one kind of after school snack.
Try it out and see what you think! As usual, I worked with what I had on hand, so if I made changes, I’ve noted them below. I do the best I can with what I have.
- ¼ cups Whole Wheat Flour
- 1-¼ cup Rolled Oats
- 1 teaspoon Cinnamon
- ¼ teaspoons Salt
- ½ cups Creamy Peanut Butter
- ¼ cups No-sugar-added Applesauce (I had cinnamon applesauce and therefore didn’t need to add cinnamon to the recipe as it called for)
- ⅓ cups Light Maple Syrup (minewasn’t light)
- 1 Tablespoon Honey
- 2 teaspoons Vanilla Extract
- ¼ cups Butterscotch Chips (I used mini semisweet chocolate chips)
Line a baking sheet with parchment paper and set aside.
In a small bowl, whisk the flour, oats, cinnamon and salt; set aside.
Cream the peanut butter, applesauce, maple syrup, honey and vanilla in a large bowl until well-combined.
Add the flour and oats mixture and stir until combined. Add butterscotch chips and stir well.
Scoop about two tablespoons of dough and roll into a ball. Repeat with the other dough. Recipe makes about 16 dough balls.
Refrigerate or freeze and enjoy!