Best Slow-Cooked After-School Snacks
Ditch the sugary snacks and give kids healthier, savory-sweet alternatives that will make them forget all about those cream-filled cakes and calorie-laden cookies. These tasty, wholesome treats will be a welcome surprise for them to satisfy their midday hunger and help keep their energy up for homework and after school activities before dinner. With the Crock-Pot® 3-Quart Manual Slow Cooker you can create an entire batch of your children's favorite snack that'll last all week long.
Cereal Trail Mix
A classic and a favorite, this cereal trail mix doubles as the perfect party treat and after-school snack. You can get as crafty and creative as you want with this recipe by adding and swapping types of nuts, cereals and candies.
- 9 cups cereal of your choice
- 2 cups pretzels
- 1 cup whole grain O cereal
- 1 cup peanuts
- 1/3 cup butter, melted and hot
- 1 tablespoon salt
- 1/4 cup Worcestershire sauce
- 1 teaspoon garlic powder, optional
- 1 cup popcorn, optional
- Chocolate chips or chocolate candies, optional.
- Add the cereal, pretzels, Cheerios and peanuts to your slow cooker.
- In a small bowl, mix together the butter and salt then add in Worcestershire sauce until well-combined.
- Pour the sauce into your slow cooker and toss with cereal mixture until well-coated.
- Cover and cook on low for 3 hours, stirring 45 minutes into cooking time.
- When cooking is complete, spread the mix evenly on a baking sheet to cool.
- Once cooled, mix in popcorn and chocolate candies if desired.
- Seal in airtight containers to enjoy throughout the week!
Honey and Nut Granola
There are countless ways to create your own granola, but this slow-cooked recipe is one of the best.
- 5 cups old-fashioned oats
- 1 cup pumpkin seeds
- 1 cup flaked coconut
- 1 cup raw almonds
- 1 cup raw cashews
- 1 teaspoon cinnamon
- 3/4 teaspoon Kosher salt
- 1/2 cup honey
- 1/2 cup coconut oil, heated
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- 1 cup dried pineapple, chopped, optional
- 1 cup dried mangoes, chopped, optional.
- Add the old-fashioned oats, pumpkin seeds, coconut flakes, almonds and cashews to your slow cooker.
- In a small bowl combine the coconut oil and honey until well-combined. Blend in the brown cinnamon, salt, brown sugar and vanilla.
- Pour the entire bowl over the oat mixture in your slow cooker and toss until completely coated.
- Cover and cook on high for 2 hours, stirring well every 20 minutes.
- When finished, spread the granola evenly on a baking sheet and allow it to cool.
- Then, mix in the dried fruit pieces if desired.
- Store in airtight containers and enjoy!
Instead of store-bough granola bars, try these wholesome, homemade oatmeal bars instead!
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 large banana, mashed
- 1 1/2 cups milk
- 2 cups rolled oats
- 1/2 cup ground flaxseed
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Optional toppings: blueberries, chocolate chips, raisins, trail mix, raspberries, coconut or dried cherries.
- With a stand mixer, blend the eggs, vanilla banana and milk until well-combined.
- In a separate bowl, mix together the oats, flaxseed, cinnamon, baking powder and salt.
- Pour the dry ingredients into the bowl of wet ingredients and combine well.
- Line your slow cooker with parchment paper.
- Spread the batter evenly on top of the parchment paper and be sure to level off the top.
- If any of the optional toppings are desired, add them on top of the batter and press them in.
- If you'd like, you can create different sections of various toppings.
- Cover and cook on low for 8 hours.
- When finished, hold edges of parchment paper to lift the bars out of the slow cooker.
- Lay on a cutting board and chop the mixture into 16 oatmeal bars.
- Wrap individually or store in an airtight container for later consumption.