Snack Smarter: Easy Homemade Summer Snacks for You + the Kids

There’s nothing better than peak-season summer produce—sweet peaches, juicy tomatoes, and crisp cucumbers straight from the farmers market make for perfect no-fuss snacks. But if you’re craving a little creativity in the kitchen (or something you can prep ahead), we’ve got you covered.

These homemade snack ideas are easy, fun, and perfect for long summer days with the kids. Make them once and snack all week—ideally with a chilled glass of crisp rosé in hand. Because let’s be honest, every snack is better with wine.

PB & J Chia Pudding

PB & J Chia Pudding

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Servings 4 Servings

Ingredients

  

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• ½ cup chia seeds
• 2 cups milk of choice
• 1-2 tablespoon honey adjust to liking
• 1 teaspoon vanilla extract
• 4 tablespoons natural creamy peanut butter
• 1 dry pint raspberries
• Fresh strawberries and raspberries to top
• Hemp seeds to top

Instructions

 

• In a small bowl, whisk together chia seeds, milk, honey, and vanilla. Cover and place in the fridge for at least 4 hours to overnight. Remove from the fridge when ready to serve and stir.
• In a small bowl, mash the raspberries with 1 teaspoon honey to make the “jam”.
• Divide the chia pudding into 4 serving dishes. Top each serving with 1 tablespoon natural peanut butter, and ¼ of the homemade jam mixture. Top with fresh berries and hemp seeds.

Keyword Jelly, Peanut Butter, Pudding, Chia

A nostalgic twist on a classic snack—this chia pudding is packed with protein, fiber, and summer fruit. Prep it the night before and enjoy it chilled from the fridge on a hot afternoon. It’s creamy, jammy, and naturally sweetened.

Moroccan Spiced Nuts

Moroccan Spiced Nuts

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Course Snack

Servings 4 Servings

Ingredients

  

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• 1 cup roasted unsalted peanuts
• 1 cup roasted unsalted cashews
• 1 cup roasted unsalted almonds
• 2 teaspoons cumin
• 1 teaspoon curry
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 ½ teaspoons salt
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne
• 3 tablespoons maple syrup
• 1 tablespoons olive oil

Instructions

 

• Preheat oven to 325ºF. Line a baking sheet with parchment paper.
• In a large bowl, mix together all ingredients until well distributed.
• Pour onto lined baking sheet and bake for about 20 minutes until crisp and toasted.
• Let cool and serve.

Keyword Spiced, Nuts

Crunchy, salty, and just a little bit sweet—these nuts are tossed with warm Moroccan-inspired spices that make them extra addictive. Perfect for topping salads, adding to a snack board, or munching by the handful. Bonus: they’re travel-friendly!

Crispy Artichoke Nuggets

Crispy Artichoke Nuggets

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Course Snack, Lunch

Servings 4 Servings

Ingredients

  

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• 1 egg beaten
• ½ cup panko breadcrumbs or gluten free breadcrumbs
• ½ cup Parmesan cheese finely grated (or vegan feta)
• ½ tsp salt
• ½ tsp garlic powder
• 1 can quartered artichokes rinsed and dried on paper towels
• 2 Tbsp olive oil or cooking spray
• Marinara sauce for serving

Instructions

 

• Preheat oven to 425ºF and line a baking sheet with parchment paper.
• Prepare your dredging stations. Whisk the egg in a small bowl. In a medium bowl, mix together the panko, Parmesan, salt and garlic powder.
• Dip each artichoke quarter into the egg and then coat in panko mixture. Place on baking sheet and continue with remaining artichokes.
• Once all the artichokes are on the baking sheet, drizzle or spray liberally with olive oil and bake for 12-15 minutes until golden brown and crisp.
• Serve with marinara sauce as a dip.

Keyword artichoke, Crispy, Nuggets

These crispy bites are the ultimate veggie-forward snack. Artichoke hearts get a quick toss in seasoned breadcrumbs and are baked until golden and crunchy. Serve them with a dip or pop them plain—they’re irresistible either way.

Quickie Pickles

Quickie Pickles

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Course Snack, Vegetable

Servings 4 Servings

Ingredients

  

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• 32 ounce canning jar with veggies of choice, thinly sliced cucumbers. carrots or radishes thinly sliced, green beans etc.
• 1 1/4 teaspoons salt
• 1 handful peppercorns
• 2-3 garlic cloves
• 1 bay leaf
• 1 bunch of dill
• 1 1/2 cups white vinegar

Instructions

 

• Add all ingredients into the canning jar.
• Pour in boiling water to cover halfway up the jar and finish the rest of the way with the white vinegar.
• Give it a shake, cover and store in the fridge.
• Start enjoying the following day!

Keyword Vegetable, Pickles

Bright, tangy, and SO easy. These refrigerator pickles are ready in under 30 minutes and keep for days. Slice up cucumbers (or radishes, carrots, etc.), pour over a quick brine, and let the magic happen. Kids love the crunch!

Chocolate Covered Nut Truffles

Chocolate Covered Nut Truffles

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Course Dessert

Servings 6 Servings

Ingredients

  

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• 1 cup pitted dates
• 1 cup hazelnuts blanched
• ½ cup unsweetened shredded coconut
• 1 ½ cups semi-sweet chocolate melted
• ⅛ tsp fleur de sel

Instructions

 

• Line a baking sheet with parchment paper.
• In a food processor with a blade attachment, mix together the dates, hazelnuts and coconut until it forms a cohesive mixture. Roll into 14 balls and place on baking sheet.
• Working one at a time with two forks, dip each ball in chocolate and drain off excess.
• Top with salt and continue with remaining truffles. Refrigerate until firm.

Keyword Chocolate, Covered, Truffles

A little indulgence goes a long way. These chocolate-coated truffles are made with just a few simple ingredients—nuts, dates, cocoa, and a dark chocolate shell. Keep a batch in the freezer for a grab-and-go energy boost that tastes like dessert.

Tip: Make a snack tray with one savory and one sweet option from this list to keep the whole family satisfied and grazing smarter all summer long.

Xoxo, Dini