Snack Hacks
From after school to quick weekend bites, here are some of our favorite nutritious, delicious family-friendly recipes using Nature’s Bakery bars.
Overnight Oats
This snack hack is a simple and wholesome breakfast that you can make ahead for the busiest of mornings (even when you’re running out the door)! In a small bowl or glass jar, mix together 1/2 cup old-fashioned rolled oats, 3/4 cup oat milk, 1 Tbsp maple syrup, 2 Tbsp chia seeds, 2-3 Double-Chocolate Brownies chopped into chunks and 1/2 tsp vanilla extract. Cover and seal the container then transfer to the refrigerator to sit overnight. When ready to eat, give it a good stir then top with more Brownie chunks, strawberries and blueberries. Enjoy!
Recipe By: @sunnywithshadows
Homemade Vegan Pastries
These homemade pastries made with your favorite Fig Bars are as fun to make as they are to eat! Remove your Fig Bars from their packaging. Using a fork, crimp along the edges of each Fig Bar to mimic a pastry. In a small bowl, whisk 2 cups powdered sugar and 1 tsp vanilla together. Add 1 tablespoon of milk of choice at a time until the icing is thick but still runny. Drizzle the icing onto the center of each Fig Bar. Top with vegan sprinkles. Place in the freezer for at least 5 minutes, until the frosting has hardened and enjoy!
Recipe By: @brightmomentco
Brownie Rice Krispies
Your favorite nostalgic treat made better by delicious chunks of wholesome Brownie in every bite! In large saucepan melt 3 Tbsp vegan butter over low heat. Add 5 1/2 cups of mini marshmallows and stir until completely melted. Remove from heat. Add 6 cups of rice krispie cereal and 5-6 Brownie bars chopped into chunks. Stir until well coated. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Let cool. Cut into 2-inch squares and enjoy!
Recipe By: @sunnywithshadows
Vegan Brookies
Part Brownie, part chocolate chip cookie, these delicious vegan brookies made with our Brownies are a fun treat for the whole family to snack on! In a large bowl, whisk together 1/2 cup sugar, 3/4 cup dark brown sugar, 1 tsp salt, and 1/2 cup refined coconut oil (melted) until combined. Whisk in 1/4 cup non-dairy milk of your choice and 1 tsp vanilla extract, until all sugar has dissolved and the batter is smooth. Sift in the 1 1/2 cups flour and 1/2 tsp baking soda, then fold the mixture with a spatula, being careful not to over mix. Fold in 4oz vegan semi-sweet chocolate chips and 4-5 Brownie bars cut into chunks evenly. Chill the dough for at least 30 minutes. Preheat oven to 350°F Scoop the dough with an ice cream scoop onto a parchment paper-lined baking sheet. Be sure to leave at least 2 inches of space between cookies and the edges of the pan so cookies can spread evenly. Bake for 12-15 minutes, or until cookies just begin to brown. Cool completely and enjoy!
Recipe By: @sunnywithshadows
Mocha Frosted Brownie Bites
Adulting can wait - it's time for a brownie break! Combine 1/2 cup softened vegan butter, 1/2 tsp ground instant coffee, 1/2 tsp vanilla extract and 1 1/2 tsp cocoa powder in a large bowl. Use a hand mixer and whip for one minute. Gradually add in 1 1/4 cups of powdered sugar and keep mixing for another 2 minutes until fluffy. Spread on top of your Brownie bars and add vegan sprinkles if desired!
Recipe by @food.kids.love
Fruit & Fig Bar Skewers
Skewers, but make 'em plant based! Chilled fruit & Fig Bar skewers are the perfect anytime snackS for a refreshing, lite bite. Pack them up or make them at home for afterschool or weekend snacks. Bonus: Use mini cookie cutters to make fun shapes that every kid & kid at heart will love.
Recipe By: @food.kids.love
Here Today, Gone To-mah-to
This snack is the savory-sweet hack you didn’t know you needed! Gather four packages of Nature’s Bakery Fig Bars (two bars in each wrapper=eight bars total) and cut each Fig Bar in half. Chop 1 tablespoon sun-dried tomatoes in oil and put aside. Combine ¼ cup herbed cream cheese (such as Boursin) and ¼ cup cream cheese--both at room temperature--and mix in a small bowl until well combined. Tip: use vegan cheeses for a plant-based, dairy-free version. Dollop about ½ teaspoon of the cream cheese mixture on top of each fig bar piece and add a small piece of sun-dried tomato. Finish with a fresh oregano leaf and enjoy!
Fruit & Flower Power Fig Bars
Get those creative juices flowering and put together these fun and easy vegan cream cheese Fig Bar flowers with the kiddos. Combine 1/2 cup of vegan cream cheese, 1-2 tsp of maple syrup and 1/4 tsp of vanilla together in one bowl. Separate the cream cheese mixture into 3 separate bowls. In a food processor, grind up 1 tbsp each of freeze-dried ground strawberry, blueberry and mango separately. Add each flavor to the 3 separate bowls of cream cheese frosting and mix well. Put into a piping bag or Ziplock bag with a piping tip and pipe frosting onto a Fig Bar. Arrange as desired, and get creative with additional fruit or veggies (@food.kids.love added a tangerine, celery stalks, and crumbled Double Chocolate Brownies)!
Fig Bar Crouton Crunchies
Our Fig Bars get a savory makeover in this simple hack that will up your salad game! Start by pre-heating the oven to 350 F and line a baking sheet with parchment paper. In a large bowl, mix together 2 tablespoons of olive oil, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ¼ teaspoon dried thyme. Using five packages (two Fig Bars in each package=ten Fig Bars total) of your favorite Fig Bar flavor, cut each piece of Fig Bar into 6 cubes and add to the oil mixture. Combine, making sure that the Fig Bar pieces are evenly coated with the oil mixture. Spread on the prepared baking sheet and bake for 12-15 minutes or until croutons are golden brown. Allow to cool, then enjoy as a topping on your salad, soup, or as a quick snack to munch on!
Berry Chilly FroYo Pies
Who woulda thought? Our Oatmeal Crumble Bars make the perfect pie to satisfy even the pickiest of eaters. Start by making the crust: Add Oatmeal Crumble Bars along with a touch of coconut oil into a food processor. Blend then press the ground bars into a silicone cupcake mold. Time for the frozen filling: Puree fresh raspberries and plain Greek yogurt. The finale (sauce): Add cornstarch and a pinch of sugar to a saucepan. Stir well over medium heat then add in pureed raspberries. Cool, and join filling then sauce onto the crust. Freeze for two hours then, boom! Store ‘em in freezer bags, and you got yourself the perfect, satisfyingly sweet treat the whole family will love.