Easy & Delicious Back to School Recipes

Refresh your back-to-school routine with delicious, easy, and affordable meals! The recipes below feature quality ingredients to ensure your littles are eating some key nutrients for their cognitive and physical health—even at snack time!

Pro Parent Tip for Back to School Shopping at the Co-op: Be sure to shop Co-op Basics from the Field Day brand to find our best everyday deals on high-quality, usually organic, staples! We wrote many of these recipes with Co-op Basics in mind. Look for the Field Day label and “Co-op Basics” shelf tags to find 100s of items at everyday low prices!

Greek Yogurt Parfait with (Optional) Chocolate Shell

Greek yogurt is a great source of protein and healthy fats for growing bodies and brains—plus it’s really fun to crack into the chocolate shell concealing the deliciousness below. Use a 4 or 8 ounce mason jar or clean and reuse an old glass or ceramic yogurt container.

Ingredients

  • 4 or 8 ounce mason jar
  • Unsweetened Greek yogurt 
  • Field Day Frozen Organic Blueberries
  • Field Day Organic Honey Oat Granola
  • Optional: Honey or Nut Butter for drizzling

For chocolate shell (optional):

  • 2 Tbsp. Field Day Chocolate Chips
  • ¼ tsp Field Day Organic Unrefined Coconut Oil

Instructions

Layer yogurt, blueberries, and granola in your jar or container. If adding a drizzle of honey or nut butter, add it in with the layers. The parfait should come right up to the edge of the container. End with yogurt so you get a smooth surface. 

In a small microwave-safe bowl, add chocolate chips and coconut oil. Microwave for 30 seconds, stir, and microwave for an additional 15 seconds if needed. Pour over the top of the yogurt and chill in the refrigerator. Serve for breakfast, as an after school snack, or post-sports pick me up.

No-Bake Almond Butter & Jelly Bites

These protein-packed and peanut-free, no-bake bites are perfect for your kiddos to take to school for lunch or have as an afterschool snack! Not to mention, they are incredibly easy to assemble and can last in the fridge and freezer for days! Tasty AND a time saver; we love to see it!

Ingredients

  • ½ Cup Field Day Strawberry Fruit Spread
  • ⅔ Cup Field Day Almond Butter
  • 2 Tbsp Field Day Organic Chia Seeds
  • 2 ½ Cups rolled oats

Begin by microwaving almond butter for roughly 20-30 seconds to soften. Then add all of the ingredients to a large mixing bowl and stir with a wooden spoon until fully combined. Scoop out a golf ball size (about 2 tbsp) of mix and with clean hands, roll the mixture into a ball and lay on parchment paper. Repeat until all of the mix has been used!

Store the bites in an airtight container in the refrigerator for up to 7 days, at room temperature for up to 3 days, or freeze for up to 3 months!

Optional: Add fun mix-in’s such as chocolate chips, coconut chips, or seeds for extra flavor and texture!

Homemade Fruit Roll Ups

These homemade fruit roll-ups are the perfect back-to-school snack for kids because they’re made with real, seasonal fruit and just a touch of natural sweetener (so you know exactly what’s in them). They’re fun to eat, easy to pack in a lunchbox, and can be boosted with chia seeds for extra fiber to help kids stay full and focused during busy school days.

Ingredients

  • 5 cups of fresh strawberries (or whatever fruit is seasonally available!)
  • 2 tbsp maple syrup (or honey or agave)
  • 1 tsp lemon juice
  • 2-4 tbsp chia seeds (optional for more fiber!)

Preheat your oven to 200°F. Line a baking sheet with parchment paper. In a blender, combine the fruit, sweetener, and lemon juice. Blend until very smooth.

For a smoother texture, pour the mixture through a fine mesh strainer to remove seeds.(optional) If using, stir the chia seeds into the blended fruit mixture until well combined.

Pour the fruit mixture onto the prepared baking sheet. Use a spatula to spread it into an even layer about ¼ inch thick, paying special attention to keep the edges thick enough so they don’t dry out too quickly.

Place the baking sheet in the oven and bake for 4–6 hours, or until the fruit mixture is completely dry to the touch. Once cooled, cut into strips with scissors and roll them up with parchment or freezer paper.

Cheezy White Bean Hummus (Tahini Free!)

This Cheezy White Bean & Chickpea Hummus is a delicious, creamy snack that’s naturally high in protein and fiber, making it perfect for keeping kids full and energized during busy school days. Its mild, cheesy flavor and smooth texture make it a kid-friendly favorite, encouraging them to dip fresh veggies, bread, or chips for a fun and nutritious lunch or snack.

 Ingredients

  • ½ (15-ounce) can white beans, drained and rinsed
  • ½ (15-ounce) can chickpeas, drained and rinsed
  • 1 garlic clove, minced
  • 1 ice cube
  • 2 tablespoons extra virgin olive oil (plus more for serving)
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 4 tablespoons nutritional yeast
  • 1 teaspoon Italian herb blend
  • Kosher salt
  • Juice of ½ lemon, more to your liking

Add the white beans, chickpeas, and minced garlic to a food processor. Puree until smooth.

With the processor running, add the ice cube, olive oil, lemon juice, cumin, coriander, Italian herb blend, nutritional yeast, and a big pinch of kosher salt. Blend for about 4 minutes, adding a little hot water as needed until silky smooth. Taste and adjust seasoning as needed.

Chill for at least 30 mins before serving. Drizzle with olive oil and sprinkle with fresh herbs if you like. Enjoy!

Rainbow Veggie Snack Wrap

This snack wrap is loaded with colorful veggies and delicious (dairy free!) garden cream cheese to keep the kiddos satisfied while also making sure they get their veggies in throughout the week! Slicing the wrap into pinwheels or fun shapes with a cookie cutter is also an option for extra pizazz!

 Ingredients

  • 2 large flour tortillas
  • 6 mini bell peppers, sliced
  • 1 large cucumber, diced
  • 2 carrots, shredded
  • 1 avocado, sliced
  • 1 Cup purple cabbage, shredded
  • 2 Cups micro greens
  • 4 Tbsp Kite Hill Garden Veggie Cream Cheese (dairy free)

Begin by spreading 2 tbsp of cream cheese on the tortilla. Then sprinkle 1 cup of microgreens, followed by ½ cup of purple cabbage. Top with 1 shredded carrot, ½ of the avocado, and ½ of the diced cucumbers. Finish it off with about 3 sliced mini bell peppers. 

Repeat this for the second tortilla. 

Wrap each tortilla around the veggies and slice in six pieces. Serve and enjoy! 

Optional: Add more veggies or make swaps for seasonality!

Red Pepper Penne

Not quite tomato sauce and definitely a step above butter & parm, this orange pasta is easy to make and sure to please! Serve hot or cold in your little’s lunch box. Note: Piquillo peppers are not spicy—they’re actually pretty sweet!

 Ingredients

  • 8 oz. Field Day Organic Penne Pasta
  • 12 oz. jarred piquillo peppers
  • 1 clove garlic
  • ¼ cup avocado or olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • ½ teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • Optional: chopped fresh basil

Cook pasta in salted water according to package instructions. 

While the pasta is cooking, prepare the sauce. Add drained red peppers to a food processor (immersion blender works great too) along with the garlic, oil, lemon juice, salt and pepper. Blend until smooth. 

Toss with cooked pasta and finish with a sprinkle of fresh basil. Enjoy hot, cold, or room temperature.