Today’s recipe is one of our favorite new snacks for packed lunches and play dates with friends. These Nut-Free Energy Bites with Graham Crackers are quick to make, nut-free, and are a soft texture that toddlers will love. Bonus: They store so well in the fridge that you can make them on a weekend and have a balanced grab-and-go snack on hand to last the whole week.
Nut-Free Energy Bites
When my daughter started daycare at 14 months, packing her lunches became a daily challenge. In addition to providing a variety of food that she’d actually eat, we had to avoid peanuts, which are banned in most daycares and preschools to keep kiddos with allergies safe. We started buying Sunbutter and keeping an eye out for peanut-free snacks—and thankfully, there are more and more options on the market that are both safe and yummy.
No-Bake Energy Balls
We recently had the chance to try out some Honey Grahams from Skeeter Nut Free and Miss L is slightly obsessed with them. She pretends that she’s a little squirrel when she snacks on them and talks about how even her little friend A, who can’t eat peanuts, can have them. I love the snack packs as an easy lunchbox treat, but we also had fun turning them into yummy no-bake energy balls.
Healthy Toddler Snack
We almost always have some sort of energy bite in our fridge because they store well in an airtight container and are a balanced treat to have at almost any time of the day. I like that they have protein, complex carbohydrates, and fruit—so they keep little ones fueled for hours—and the rest of my family just loves how good they taste. Try tucking some into the next packed lunch you make!Print
You can use peanut butter instead of Sunbutter if you’d like.
- 1/2 cup Sunbutter, at room temperature
- 1/3 cup honey
- 1 teaspoon vanilla
- 1/2 cup Skeeter Nut Free Honey Grahams
- 1 cup rolled oats
- 3/4 cup snipped dried apricots (or snipped dried cherries, raisins, or other dried fruit)
- In a medium bowl stir together Sunbutter, honey, and vanilla until well mixed. Grind the cookies and oats in a food processor for 15-30 seconds. Stir into the Sunbutter mixture along with the apricots.
- Using a tablespoon measuring spoon and your hands, shape mixture into balls.
Store in an airtight container in the refrigerator for up to 1 week.
This post was sponsored by Skeeter Nut Free, though the experiences, ideas, and recipes are mine.