5 beach snacks for kids

photos by Jennifer Johnson

Summer is finally here and that means long days at the beach with family and friends. Here are 5 of our favorite snacks for packing in your beach bag this summer.

chunky chocolatey granola

chunky chocolatey granola

Breaking the granola into large chunks makes it more portable for snacking. Serve any leftover smaller pieces over plain Greek yogurt and fresh strawberries.

  • Cooking spray, for greasing

  • 3 cups old-fashioned oats

  • 1/2 cup unsalted whole almonds, roughly chopped

  • 1/2 cup unsweetened coconut

  • 1/2 cup cocoa powder

  • 1/2 teaspoon kosher salt

  • 1/2 cup coconut oil, melted

  • 1/4 cup plus 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  1. Preheat oven to 300°F. Line a baking sheet with parchment paper and coat top of paper with cooking spray. Set aside.

  2. In a large bowl combine oats, almonds, coconut, cocoa powder, and salt.

  3. In a medium bowl, combine coconut oil, maple syrup, and vanilla and stir until combined. Pour over oat mixture and toss to coat. Pour granola out onto a baking sheet and using a spatula, press granola into baking sheet. Bake for about 35 minutes, until mixture is golden brown on bottom (it’s important not to stir or mix it around as it cooks to keep it chunky). Allow granola to cool completely without touching it, before breaking it apart into chunks. Granola can be stored in an airtight container for up to 1 week.

Makes approximately 4 cups.

nacho-style popcorn

nacho-style popcorn

We love this take on a popular snack, made with our own homemade spice blend. Great for snacking at the beach or at home in front of a movie. If using a popcorn maker, transfer popcorn to a large sheet pan and sprinkle evenly with butter. Toss to combine, then top with desired spice mixture, tossing again to coat completely. Spice blend below makes enough for at least 2 batches.

  • Spice blend

  • 2 tablespoons nutritional yeast

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon paprika

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon chili pepper, or to taste

  • Pinch cayenne pepper

  • Kosher salt, to taste

  • 3 tablespoons vegetable oil

  • 1/2 cup popcorn kernels

  • 2-4 tablespoons unsalted butter

  1. In a small bowl combine ingredients for spice blend.

  2. In a large stockpot with a cover, add vegetable oil and place over medium-high heat. Add popcorn kernels, cover, and give pot a shake. Cook until all kernels have popped, shaking every few minutes.

  3. Meanwhile add butter to a small saucepan and cook until melted.

  4. Once popcorn is all popped, stir in butter until popcorn is evenly coated. Add spice blend mixture a little at a time, stirring after each addition until desired level of spice is reached.

Makes approximately 8 cups.

seeded tahini bites. We also love this portable, poppable recipe anytime!

frozen grapes. It may sound crazy but freezing grapes in a great snack for the beach that we absolutely love! To make them simply wash and dry grapes. Spread them out in a single layer on a baking sheet, cover with plastic wrap, and freeze. Once frozen, store in a plastic bag for up to 1 week. Not a fan of grapes, try it with blueberries. Kids love them!

PB+J cereal bars

PB+J cereal bars

We’ve taken our love of a classic sandwich and turned it into one delicious snack for kids.

  • Cooking spray, for greasing

  • 6 cups toasted O’s cereal

  • 3/4 cup smooth peanut butter

  • 3/4 cup honey

  • Kosher salt, to taste

  • 1 cup jelly, jam, or preserves

  1. Coat bottom and sides of a 8x8-inch baking sheet with cooking spray. Add parchment paper, leaving some overhang on two sides and coat top of parchment paper with cooking spray as well. Set aside.

  2. Place cereal in a large bowl.

  3. Place a medium saucepan over medium heat. Add peanut butter and 1/2 cup honey and cook until just melted and combined, stirring as it melts. If your peanut butter is thick you’ll need to add in additional 1/4 cup honey. Remove from heat and season with salt. Carefully pour over cereal and stir to completely coat cereal.

  4. Transfer about 1/2 of mixture to prepared pan, pressing into an even layer. Add an even layer of jelly, jam, or preserves on top. Add remaining cereal and press to completely pack mixture into pan (best to use your hands).

  5. Cover pan with aluminum foil and refrigerate for at least 2 hours (bars need to be cold to cut well). Cut into squares and serve.

Makes approximately 16 bars.


For more great recipes like these PB+J cereal bars, download a copy of our new Beach House Cooking e-book!


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