BHG Delish Dish

Stirring Up Ideas In The Kitchen

Healthy Snack Recipes

 

kid-friendly oat bar snack

In searching for some new snacks to incorporate into our regular routine, I came across these Coconut Chia Oat Squares. As sort of a cross between granola and a cracker, they sounded delicious—and a perfect topping for granola and just nibbling. Turns out that the recipe was super easy to mix up in the food processor and my little girl loves them as much as I do.

Over on Yummy Toddler Food, I share a lot of snacks, but I try to watch out for things that might be too crunchy or crispy for younger eaters. And while the edges of these are crisp, the interior is also soft—sort of like flatbread—since they include a bit of flour and baking soda. Which means that they are a great snack to keep on hand for a busy week when you want nutritious grab-and-go foods at the ready.

processed mixture for snack bread

I made a few tweaks to this recipe that you might want to try:

  • I used sliced almonds instead of oat bran (since I didn’t have any).
  • Instead of brown sugar, I traded in coconut sugar.
  • I skipped the coconut extract and added 1 teaspoon of vanilla.
  • And I baked mine on parchment rather than using nonstick spray (to avoid any greasiness).

fresh from the oven coconut oat squares

The whole recipe comes together in the food processor and after a quick pressing down onto the baking sheet, it simply bakes in the oven for 20 minutes. It was hard to let it cool before trying it—it smelled delicious!—but we made quick work of that as soon as it was cool enough to handle. My daughter wound up loving the most crunchy bits, which made me think that I might try to get the mixture a little thinner with a rolling pin the next time I make this recipe.

We loved this mixture for breakfast and snacking, but I also have to admit that it makes a really yummy topping for vanilla ice cream!

easy snack of baked coconut chia squares

Get the full recipe for Coconut Chia Oat Squares right here.

Get our best kitchen-tested recipes.


Hi, Delish Dish readers! My name is Stephanie and I am so thrilled to be here sharing a fabulous recipe with you today. I am a wife and mama to 4 little ones, with baby #5 coming this fall! Baking is my passion, and I love sharing easy, fun, scrumptious recipes that the whole family will rave over. I’d love to have you visit me on my blog Back for Seconds, and check out my brand new cookbook Brownies, Blondies, and Bars!

When I was invited to share a BHG recipe with you, I had a pretty tough job of trying to narrow it down to just one. But when I came across this recipe for Slow Toasted Granola, I knew this was the winner! I love granola but have never tried making it in a slow cooker, and I was curious!

I wondered if it would be soggy or if it would turn out more like oatmeal than granola. Boy, was I pleasantly surprised! This Slow Toasted Granola is absolutely perfect! It gets nice and toasty and crunchy just like when you make it in the oven! The major draw to this recipe for me, is that I didn’t have to turn on my oven. Besides being really hot outside, I have this weird pregnancy aversion to the smell of the oven being on. I know that sounds super strange, but I can’t help it, haha! I really love my slow cooker these days!

I did everything exactly as explained in the original recipe. The only tweaks I made were for the add ins. Instead of the sunflower seeds and raisins, I added white chocolate chips and dried cranberries. My entire family loved this granola! I am so happy I found this recipe and can’t wait to try other flavor variations.

Thank you so much for allowing me to share this recipe with you today! I hope you give it a try and enjoy it as much as my family and I did! I hope you’ll visit me on Back for Seconds and find even more recipes to try!


Hi, I’m Gina from Skinnytaste and I’m so excited to be a part of the BHG Delish Dish “Month of Healthy Snacks”. Today I’m sharing these great mini meatballs, a perfect appetizer recipe for the weekend if you’re watching the game!

These meatballs start on the stove, or you can even bake them in the oven, then finish in the slow cooker. Once done, you pour the Honey-Lime sauce over them and watch them disappear. They are a little spicy, sweet and salty – a winning combination!

I adapted the recipe from these Molasses-Lime Meatballs. Since I didn’t have molasses I used honey instead and reduced the amount to 1/4 cup which was plenty. I got about 60 meatballs, which could easily serve 15 (4 each) with other finger foods.

To see the original recipe click here: Molasses-Lime Meatballs

 


Hey everyone!  It’s Ali here, from Gimme Some Oven, and I’m stoked to be joining BHG and Delish Dish to share a month of tasty drink recipes with you.  Because while I love to create delicious meals, especially the quick and easy and seasonable ones that I usually share on my blog, I always love to serve up a good drink to go along with it.  Sometimes those include cocktails, sometimes a refreshing glass of freshly-brewed iced tea, or sometimes even just a simple fruit- or herb-infused water.  But when it comes to breakfast, most days of the week my glass is filled with a big green smoothie.  And as you might have guessed from the title, that’s what we’re talking about today!

I don’t know if you have looked at the section of smoothie recipes on BHG’s website recently, but there are tons of fabulous recipes to choose from!

I happen to be obsessed with keeping fresh pineapple on hand.  And I happen to also love coconut.  So when I ran across their pina colada smoothie recipe, I knew it sounded right up my alley.  But I can’t resist throwing a big handful of spinach into just about every smoothie that I make.  So I decided to turn this one into a green pina colada smoothie.  It’s super easy to make!

Just start with some delicious fresh pineapple.

Add in your coconut milk (I subbed in the lighter coconut milk from the carton, instead of the can), and some bananas.

Then add in your yogurt (I used plain lowfat Greek) and some honey (well hello there, bear!).

Then finish it off with a splash of vanilla and a big handful of fresh spinach.

Pop that lid on, and blend it all up to green perfection.

The result?  A sweet, healthy, rich, and delicious smoothie that is perfect for breakfast or any meal of the day.  Now this Kansas girl just needs a beach to go with this pina colada smoothie.  ;)

So hop on over to the recipe page for this Pina Colada Smoothie and blend up one for yourself!


Chocolate Dipped Banana Pops / Jennifer Chong for BHG

Early this month the weather in SoCal was really hot – since I moved here from Atlanta, I’ve grown incredible comfortable to 70º year round perfect weather but there are those occasional weeks where it’s just really hot like an oven. I know I shouldn’t complain about the weather, but when you don’t have AC and it’s 90º outside – it makes for a painfully hot apartment.

Inspired by these frozen chocolate banana bites and these banana crunch pops, I decided to beat the heat with these chocolate dipped banana pops. Great treat to cool you down, not to mention a tad bit healthier than the ice cream you’re probably reaching for!

Chocolate Dipped Banana Pops / Jennifer Chong for BHG
Chocolate Dipped Banana Pops / Jennifer Chong for BHG
Chocolate Dipped Banana Pops / Jennifer Chong for BHG
Chocolate Dipped Banana Pops / Jennifer Chong for BHG

Ingredients
2 Bananas
1/2 cup of dark chocolate pieces
1/2 cup of crushed almonds
1/2 cup of toasted coconut
3-6 sticks

Recipe
1. Peel bananas. Slice bananas into 1 1/2 inch-thick pieces and insert sticks.
2. Line baking sheet with waxed paper. Arrange banana pieces on baking sheet and freeze bananas for at least 30 mins.
3. Once bananas are frozen or firm and cool to the touch. In a heavy small saucepan, melt chocolate over low heat (you can also microwave it too, but slowly and watch your chocolate!). Place melted chocolate in small bowl for dipping.
4. Dip the frozen bananas into the warm chocolate and quickly top with crushed almonds or toasted coconut. The chocolate should firm up pretty quickly.
5. Place the dipped bananas on a waxed baking sheet when complete.
6. You can enjoy these right away or store them in the fridge for up to three days. If they are completely frozen I’d recommend leaving them in the fridge for 10-15 mins before serving.

Chocolate Dipped Banana Pops / Jennifer Chong for BHG

If you guys make these at home – would love to know how they turned out! Share your pictures with me using #bhgdippedbananas :) Happy week everyone!

Jennifer

Follow me on on Twitter and Instagram, @jchongstudio


Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!


Raspberry Citrus Smoothies / Jennifer Chong for BHG

Hi! Jennifer here again. I love making smoothies with my breakfast – I usually have a green smoothie (pineapple, banana, kale, spinach, and some coconut water) and a bacon, egg and spinach scramble for breakfast these days. I decided to change up my routine and make this yummy raspberry-citrus ‘swrilly’ smoothie mine didn’t turn out so swrilly, but it might have been because I used a coconut yogurt instead? I liked the combination of the tangy raspberry and orange juice with the creaminess from the yogurt and banana. It was like my breakfast dessert! You can find the Raspberry-Citrus Smoothie recipe here.

While I was enjoying my smoothie, I was catching up my blog reading and was reminded by my friend Joanna that I had a Zoku Popscicle Maker (makes popsicles in less than 9 minutes!) that I still haven’t used since I bought it a year ago. So set on a mission I decided to make my first Zoku pops! First pops were a success, I just added a little bit of milk to the yogurt mixture for easy pouring. You can also make this with a regular popsicle mold too it just takes a little bit longer! :) See the recipe below.

Raspberry Citrus Smoothie Popsicle / Jennifer Chong for BHG
Raspberry Citrus Smoothie Popsicle / Jennifer Chong for BHG

Ingredients
1/2 cup frozen unsweetened raspberries
1/2 cup orange juice
2 6 ounce vanilla yogurt
1 ripe banana, peeled, cut up, and frozen
2 tablespoons honey
1/2 teaspoon vanilla
1/3 cup of milk

Recipe
1. In a blender combine raspberries and juice. Cover and blend until smooth. Move liquid into an easy pouring pitcher.
2. Clean blender, then combine milk, yogurt, banana, honey, and vanilla. Cover and blend until smooth. You want to make sure the liquid is thin enough to pour.
–––––––––
WITH A ZOKU
3. Pour 2 ounces of the yogurt mixture into the Zoku and let sit for 6 minutes, then top the remaining mold with the raspberry mixture and wait another 4 minutes or until pop is molded (Shouldn’t be more than 12 minutes).

WITH POPSCICLE MOLD
3. Fill the popscicle mold 1/3 full with the yogurt mixture and place the molds into the freezer, allow yogurt to completely freeze then top the remaining mold with the raspberry mixture. Allow mix to complete freeze and enjoy!

Raspberry Citrus Smoothies / Jennifer Chong for BHG
What’s your favorite smoothie combination? Ever tried it as a popscicle!?

Jennifer

Follow me on on Twitter and Instagram, @jchongstudio


Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!


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