Recipe: Simple Lunch Box Snacks That Actually Get Eaten

There’s a special kind of heartbreak that comes with unpacking an untouched lunchbox at the end of the day. You lovingly sliced the fruit, chose the “fun” muffin wrapper, maybe even snuck in a little note, only to find it all right where you left it, just a little warmer and a lot sadder.

We get it. Between picky taste buds, limited eating windows, and food that’s been jostled around all day, packing snacks that actually get eaten can feel like an art form.

The secret? Keep it simple, familiar, and fun with foods that stay fresh, travel well, and taste great even hours later. Here are three tried-and-true, kid-approved snack recipes that tick all the boxes: nourishing, easy to prep, and ready to survive the lunchbox shuffle.


No-Bake Energy Balls
For steady energy and happy tummies.

You’ll need:
1 cup rolled oats
½ cup nut butter (or sunflower seed butter for nut-free)
¼ cup honey or maple syrup
2 tbsp chia seeds
2 tbsp cacao powder or mini choc chips
Pinch of sea salt

To make:
Mix all ingredients in a bowl until sticky and well combined. Roll into small balls and refrigerate. Store in an airtight container for up to a week (or freeze for up to a month).

Why they work:
High in fibre and healthy fats, these keep kids full and focused, and they taste like dessert.


Hidden Veg Mini Muffins
For sneaky nourishment with zero complaints.

You’ll need:
1 cup wholemeal flour
½ cup grated carrot or zucchini (squeeze out excess liquid)
¼ cup olive oil or melted coconut oil
¼ cup honey or mashed banana
1 egg (or flax egg)
½ tsp cinnamon
½ tsp baking soda

To make:
Preheat oven to 170°C. Combine wet and dry ingredients separately, then fold together. Spoon into mini muffin tins and bake for 12–15 minutes.

Why they work:
Lightly sweet, soft, and satisfying; the perfect mid-morning bite (and great for freezing in batches).


Crunchy Veggie Chips
For when you want something savoury and fun.

You’ll need:
1 medium sweet potato or beetroot, thinly sliced
1 tbsp olive oil
Pinch of sea salt

To make:
Toss slices in olive oil and salt. Bake at 180°C for 15–20 minutes, flipping halfway until crisp. Cool completely before storing in an airtight container.

Why they work:
Crispy, colourful, and full of antioxidants; the snack that feels like chips but nourishes like veggies.


Lunchbox wins don’t have to be complicated. With a little prep, a pinch of creativity, and a focus on foods that feel good to eat, you’ll start seeing those empty lunchboxes (and happy after-school moods) in no time.

Because feeding our little ones isn’t just about nutrients, it’s about connection, comfort, and care, wrapped up in something delicious.

Share the love, do you have a go-to snack that never comes home uneaten? Tag us on Instagram @yourzenmama and share your lunchbox win, we’d love to feature your family favourites.