If you’re struggling to think of ideas for mid-morning snacks that meet the standards, we’ve got some tasty and nutritious suggestions for you.
Adding extra ingredients or toppings to bread-based products can make them more interesting and appealing to children. Use plain bread, bagels, savoury buns, English muffins or teacakes as a base. Then add ingredients to the dough during mixing, use them as a topping or make wheels by putting them on top of rolled out dough, rolling it up and cutting into slices.
- Fresh, dried, canned or frozen fruit – apples, apricots, bananas, cherries, coconut, kiwi, nectarines, peaches, pear, plum, raisins, currants, sultanas, raspberries, blackberries, strawberries or citrus peel
- Fresh, dried or canned vegetables – sun dried peppers or tomatoes, fresh tomatoes, olives, leeks or onions
- Nuts† – hazelnuts, pecan nuts, walnuts, pine nuts or peanuts
- Seeds – pumpkin, sunflower or poppy
- Herbs and spices – mixed herbs, cinnamon, paprika, rosemary, basil, coriander, ginger or turmeric
- Cocoa powder or honey
- Cheese or marmite
- Yoghurt, fromage frais or soya milk.
You could also try:
- Muffin pizzas – English muffin topped with tomato sauce, cheese and vegetables or ham
- Slices of malt loaf with low fat spread
- Porridge with added fruit, nuts† or seeds
- Fruit bars – these must be dried compacted fruit only
- A yoghurt, fruit and cereal selection – maybe have a self-serve section or the food could be prepared in advance in small packs/tubs
- Fruit smoothies – add oats or muesli to make them more filling.
† Be aware of nut allergies. Refer to the school policy on nuts, visit www.anaphylaxis.org.uk/schools/help-for-schools or take a look at our guidance on providing nuts in schools for more information.