SCHOOLING

Twelve Weeks of Freezable School Snacks

6 min read
Twelve Weeks of Freezable School Snacks

Looking for an easy way to get organised this school year?

Avoid the lunch box morning scurry and get prepared this weekend for the entire school term!  Simply buy the ingredients, lock in some time for baking and freeze your creations for when you need them! These ideas are must-haves for freezable school snacks preparation and a great way to increase the chance of your child coming home with an empty lunch box and a full tummy.

12 Weeks of Freezable School Snacks

Cooking Snacks for a Whole School Term?

Yes!  We here at Stay at Home Mum are mad on freezer cooking – after all – we wrote the book on Freezer Cooking!  With parents being busier than ever, it just makes sense to do batch cooking in advance.  School lunches will take only seconds to put together – think of the time that will save you every morning!  Okay let’s do it!

Once a Month Cooking by Jody Allen

 

What You Will Need:

  • Zip lock bags.
  • Plastic Wrap
  • Baking Paper
  • A black pen to label the bags
  • Various baking tins
  • An afternoon of free time
  • AND”¦. a playlist of your favourite tunes so you can bake and groove at the same time.

Ready to get started? Here we go!

What to Do First:

Choose the recipes that you plan on cooking in bulk.  Everyone has different tastes, allergies or preferences.  We have a list of the recipes that will freeze really well below.  Then make a list of the ingredients you have on hand already, and the ingredients that you will need to pick up at the supermarket.

 

Fruit Slice

fruit slice

What’s a good way to get them excited for the week? Why not give them something sweet? This Fruit Slice is a great snack for kids of all ages and can easily be added to any size lunch box.

Ingredients:

  • 2 cups rolled oats
  • 1 ½ cups wholemeal flour
  • 1 cup mixed dried fruit
  • ½ cup brown sugar
  • 2/3 cup maple syrup
  • 60 grams reduced-fat margarine
  • 1 tablespoon boiling water
  • 1 teaspoon bicarbonate soda

Preheat the oven to 180 degrees. Add Baking Paper to the tin.  Mix oats, flour, fruit and sugar into a bowl. Place maple syrup and margarine in microwave proof jug and cook on high for 2 minutes stirring once. Carefully mix in water and bicarbonate soda and pour into the dry ingredients, mixing well. Press into tin and bake for 15 20 minutes. Let it cool and cut into rectangles. Add one or two slices to a ziplock bag and pop in the freezer.

Cheesy Vegemite Scrolls

https://www.stayathomemum.com.au/recipes/cheesy-vegemite-scrolls/

Cheese and vegemite sandwiches are a staple for school lunches in my house so this recipe is always a hit.

Ingredients:

  • 3 cups self-raising flour
  • 1 2 tablespoons Vegemite
  • Pinch salt
  • 50 grams butter
  • 200 grams grated cheddar cheese
  • 375 ml milk

Pre-heat oven to 220 degrees. Sift flour and salt into a bowl. Rub in the butter until the mixture looks like fine bread-crumbs. Stir in enough milk to make a soft dough. Knead on a lightly floured board. Roll to form a rectangle that is roughly 40cm x 25cm. Spread Vegemite over the dough using a blunt knife. Sprinkle 3/4 of the cheese over the top. Roll up the dough starting from a long side first. Cut 10 × 4cm pieces from the roll. Place these pieces close together, cut side up on a greased baking tray. Sprinkle the rest of the cheese over the top.  Bake in the oven for 15-20 minutes or until golden. Pull apart and add one scroll to a ziplock bag.

Rice Bubble Bars

rice bubble bar (1)

Rice Bubble Bars are the perfect homemade snack to include in the kids lunch boxes.  Simple to make and delicious!

Ingredients:

  • 90 grams butter
  • 1 tablespoon creamed honey (or just normal honey if you don’t have creamed honey)
  • 125 grams sugar
  • 4 cups of rice bubbles or cornflakes

Carefully boil butter, sugar and honey for four to six minutes (if you cook it the full six minutes the mixture will set harder like toffee!). Pour over rice bubbles. Press into flat tin, pop the tin into the fridge, and when cool cut into squares. Add one or two squares to a ziplock bag and store in the freezer.

Lemon Lunch Box Slices

lunch box lemon slice

My kids are huge fans of sweet and sour treats so we make this one all the time. Lemon Lunch Box Slices are sweet enough to entice even the fussiest eaters and a great treat after a healthy sandwich.

Ingredients

  • 125 grams butter
  • 1 cup of plain flour
  • 1/2 cup of icing sugar
  • icing sugar to dust
  • 2 eggs, beaten lightly
  • 1 cup of caster sugar
  • 4 teaspoons of plain flour
  • 4 teaspoons of lemon juice
  • 1 teaspoon finely grated lemon rind

Preheat oven 180 degrees. Beat in butter, flour and icing sugar until it forms a soft dough. Put dough on a lightly floured surface and knead briefly. Press your dough into a shallow rectangle slice tin lined with baking paper and bake in oven for 20 minutes. Allow cooling in the tin. For the topping combine eggs, sugar, flour, lemon juice (or lime juice!), and lemon rind in a bowl and mix until combined. Pour over the cooked base and cook for another 25 30 minutes or until firm. Place in refrigerator until cold, then cut into slices.

Once the slices are cool, place them into a large storage sized Zip Lock Bag and store in the freezer. To avoid the slices sticking together we recommend putting a bit of baking paper in between.

 

Jam Drops

jame drops fixed

End the week with a special sweet treat made with extra gooeyness and extra love.

Ingredients:

  • 110 grams butter
  • 3/4 cup sugar
  • 2 eggs
  • 1/2 cup cornflour
  • 1 3/4 cups self-raising flour
  • 1/2 cup strawberry jam

Preheat oven to 180 degrees.Cream butter and sugar using an electric mixer. Add eggs, beat until fluffy. Sift cornflour and self-raising flour together and add to creamed butter mix. Beat until just combine. Lightly flour your hands, the mix will be tacky to touch but this is perfect. Roll 1 heaped teaspoon of mix into a ball and place on a lined baking tray, push a hole in the centre using your finger for jam. Add 1 teaspoon of jam onto each biscuit, in the centre hole made. Bake for 8-10 minutes until just turning golden brown. Add one or two cookies to a zip lock bag and freeze.

 

Additional Hints and Tips:

cheesy scrolls

  • Use the right gear: Use a good quality zip lock bag so it doesn’t let air in and spoil the contents.
  • Keep your pen handy: Stay even more organised this school term and ensure less food is wasted by labelling and dating each snack on bag.
  • Freeze in individual portions: Freeze individual portions- this makes it easier in the mornings to just grab out what you need and pop it into the lunch box.

Even More Freezable School Snacks

We’ve got heaps more freezable school snacks recipes featured on the site including our always popular 120 Biscuits for Less than $7. Combine with the below four recipes for another school term of freezable school snacks! The most important thing when it comes to freezing food is to ensure you are protecting it correctly.

 

 

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Rosie Friske

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