toddler snack

These On-The-Go Granola Bars are a great healthy snack for toddlers + kids that are packaged and ready to pack into a school lunch, in a backpack for an after school snack or in your purse for a playdate treat.

On-The-Go Granola Bars

old fashioned oats

crispy rice cereal, (I used organic rice crispies

chopped nuts

shredded coconut (unsweetened)

peanut butter

agave necter

coconut oil

tsp vanilla extract

sea salt

mini chocolate chips

Line a muffin tin with 12 tulip muffin liners (see notes below)

In a medium bowl, stir together the oats, rice cereal, chopped nuts and shredded coconut.

In a microwave safe bowl or cup, add in the peanut butter, agave nectar, coconut oil, vanilla and salt. Heat in the microwave in 30 second increments until ingredients are just heated and can easily be whisked together. Whisk until creamy.

Pour peanut butter mixture into the oat mixture and stir until combined. Let sit until cool to touch. Add chocolate chips and stir until combined.

Scoop the granola mixture evenly into the muffin cups. Press down on each granola bar until firm.

Place the muffin tin in the fridge for 2 hours or more. This will make it easier to wrap the granola bars.

Take a granola bar with the wrapper and starting in one spot, fold over each section of the tulip mufifn liner towards the center. When the granola bar is completely wrapped you can use a sticker or a piece of washi tape to hold the liner together.

Place all of the wrapped granola bars into an air-tight container or plastic baggie into the fridge.

With a delicious leek and ricotta filling, these crispy puff pastry vegetarian sausage rolls are a family lunchbox favourite, and can also be frozen

Vegetarian Sausage Rolls with Leek & Ricotta

leek

ricotta

bread

cheddar cheese (grated)

Dijon Mustard

egg (beaten)

puff pastry (defrosted)

tsp sesame seeds (optional)

salt

black pepper

Preheat the oven to 190˚C/375˚F

In a mixing bowl, mix together the leek, ricotta, breadcrumbs, cheddar, mustard, beaten egg, and season.

Cut the puff pastry in half to make two rectangles.

Place half the mixture in a sausage shape down the middle of the long side of one rectangle, then roll up and seal edges.

Repeat with the rest of the mixture and pastry.

Cut each log into 7 pieces, then place on lined baking sheet.

If you beat the egg in a bowl/cup, use the tiny bit  that’s left - with your hands – to spread on top of the rolls (otherwise use a little milk or water) then sprinkle over sesame seeds.

Place in the oven and bake for 20 minutes, until golden.

Such a great recipe - love this vegetarian twist on a classic. So delicious!

We try to eat vegetarian in my household at least twice a week, and with fussy kids, we tend to run out of ideas fairly quickly. Thank you for this, I will add it to the rotation... it sounds just delicious!

My family loves any kind of sausage rolls and this version look so yum!! Ricotta is one of my favourite ingredients too. I can’t wait to try these!

I love anything wrapped in puff pastry and these sound amazing! Love that they can be customised with other veg as well!

Love the idea of using leek and ricotta instead of meat to make the sausage rolls vegetarian! So perfect for a party with vegetarian friends :)

My wife literally asked me last night to make some sausage rolls - glad I came across this recipe. Job done!!

Oh I love how simple this dish is. So great when ingredients are really hard to come by atm. Thanks for sharing Robyn.

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On-The-Go Granola Bars

Vegetarian Sausage Rolls with Leek ...

Top 2 toddler snack recipes from across the web

The most viewed toddler snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

On-The-Go Granola Bars

Vegetarian Sausage Rolls with Leek ...

The most viewed toddler snack recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine