kids in the kitchen: 5 fun recipes for holidays + school
Keeping kids nourished during the holidays and busy school weeks doesn’t have to be stressful or boring. These five fun, kid-friendly recipes are designed to spark creativity in the kitchen while offering nutritious options for breakfast, snacks and lunchboxes. Each recipe includes simple steps that little helpers can take part in, helping build confidence, independence, and positive experiences with food.
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layered yoghurt parfait 
pumpkin and cheese arancini balls 
ants on a log 
mixed berry and yoghurt muffin 
choccy bliss balls
recipe 1: layered yoghurt parfait
featuring the b.box insulated food jar
This colourful yoghurt parfait is a quick, no-cook option that works beautifully for holiday breakfasts or an easy school lunchbox snack. Layering yoghurt, berries, and soy crisps keeps things fun and visually appealing for kids. Little helpers can scoop the yoghurt and add each layer themselves, making it a great confidence-boosting kitchen job.
nutrition + fun facts:
✔️ Greek yoghurt provides protein for fullness and long-lasting energy, perfect for busy days.
✔️ Berries add fibre and antioxidants to support immunity and gut health.
✔️ Soy crisps offer a light crunch and plant-based protein, and the layers stay fresh and chilled in an insulated jar.
ingredients:
- ¾ cup Greek Yoghurt
- ¼ cup soy protein crisps
- ½ cup fresh berries
- ½ tsp cinnamon (optional)
- Small squeeze honey/maple syrup (optional)
method:
- Add a few tablespoons of the Greek Yoghurt into the insulated food jar
- Follow with a tablespoon of soy protein crisps
- Repeat with a few tablespoons of the yoghurt on top
- Layer half the berries over the yoghurt
- Add another layer of yoghurt
- Layer the remaining soy crisps and berries on top of the yoghurt, and add optional cinnamon and honey/maple syrup.
recipe 2: pumpkin and cheese arancini balls
featuring the b.box mini lunchbox
These baked arancini balls* are a tasty, veggie-packed twist on the classic, perfect for holiday snacking or popping into lunchboxes. They’re soft, cheesy and easy for little hands to help make. Kids can help mash the pumpkin or roll the mixture into balls before coating them in breadcrumbs.
*(makes 12 balls, size of ball may vary quantity)
nutrition + fun facts:
✔️ Pumpkin is high in vitamin A, supporting healthy vision and immune function.
✔️ Basmati rice and lentils add fibre and plant-based iron for sustained energy and concentration.
✔️ Freezer-friendly for up to 3 months, making them a great batch-cook option for busy families.
ingredients:
- 1 cup cooked basmati rice (see cooking directions on packet)
- 1 cup cooked pumpkin, mashed
- ¼ cup cooked red split lentils, mashed
- 1 cup breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- ½ shredded tasty cheese
method:
- Preheat the oven to 180 degrees and line a tray with baking paper
- Dice pumpkin and cook in the oven for about 20 mins or until soft enough to mash
- In a large bowl, combine the mashed pumpkin, cooked rice, cooked lentils, cheese, paprika and garlic powder
- Roll into balls and then roll into breadcrumbs
- Put the balls on a tray lined with baking paper and bake for 20 mins, turning the balls over halfway at the 10-minute mark
storage: Lasts 3 days in the fridge or 3 months in the freezer.
recipe 3: ants on a log
featuring the b.box snackbox + insulated snackbag to keep them cool
Ants on a Log is a fun, hands-on snack kids love assembling, and it doubles as a great holiday activity to spark curiosity with food. With different fillings and “ant” toppings, you can create endless flavour combinations. Kids can choose their “ants” of choice and help spread the fillings, giving them ownership and reducing pressure to eat.
nutrition + fun facts
✔️ Celery adds crunch, hydration and fibre to support digestion.
✔️ Fillings like hummus, yoghurt, or peanut butter add healthy fats and protein for steady energy.
ingredients:
- 2-3 celery sticks
fillings:
- 2 tbsp hummus
- 2 tbsp cream cheese
- 2 tbsp peanut butter
- 2 tbsp tzatziki or Greek Yoghurt
for the ants:
- 1 tbsp blueberries
- 1 tbsp sultanas
- 1 tbsp black beans (rinsed and drained)
- 1 tbsp edamame
method:
- Cut the celery sticks into finger-sized logs
- Add filling of choice into the groove of the celery sticks
- Add the “ants” of choice on top of the filling
storage: These are best made on the day or the night before, so the celery stays crunchy.
recipe 4: mixed berry and yoghurt muffin
featuring the b.box lunchbox + b.box lunchbox bento tray
These soft, lightly sweet muffins* are perfect for lunchboxes or a holiday morning tea. Using yoghurt and berries keeps them moist while boosting their nutritional value. Kids can help whisk the wet ingredients, gently fold in the berries, and scoop them into the muffin trays.
*(makes 12 muffins)
nutrition + fun facts:
✔️ Made with yoghurt and eggs for protein to support healthy growth and fullness.
✔️ Berries offer antioxidants and natural sweetness without relying on added sugar.
✔️ Muffins freeze beautifully, making them a great grab-and-go lunchbox filler.
ingredients:
- 1 ¾ cups plain flour
- ½ tsp bicarb soda
- 1 tsp baking powder
- 2 eggs
- 1/3 cup pure maple syrup
- 2 eggs
- ¼ cup milk
- 40g butter (melted)
- 1 tsp vanilla extract
- 1 cup mixed frozen berries
method:
- Preheat the oven to 180 degrees
- Combine all the dry ingredients in a large bowl
- Combine all the wet ingredients in another bowl (saving the berries for step 5)
- Pour the wet ingredients into the dry ingredients bowl and lightly mix until the flour is just wet, don’t overmix
- Fold in mixed berries, then spoon batter into the muffin tray
- Bake for 15-20 minutes, testing with a skewer; it’s ready when the skewer comes out clean
- Let the muffins cool for about 5 mins before removing from the tray
storage: Lasts 3-4 days in the fridge or 3 months in the freezer.
recipe 5: choccy bliss balls
featuring the b.box snack tubs
These no-bake choccy bliss balls are a quick, nutritious snack for holidays or school days. They’re naturally sweetened with dates and come together in minutes. Little ones can help roll the mixture into balls and coat them in coconut.
nutrition + fun facts:
✔️ Seeds and oats provide fibre and healthy fats for stable energy and brain support.
✔️ Dates offer natural sweetness along with minerals like potassium.
✔️ Freeze well for easy lunchbox prep – pop one into a snack tub, and it will thaw by morning.
ingredients:
- 15 pitted medjool dates
- 65g pumpkin seeds
- 65g sunflower seeds
- 1 cup oats
- ½ cup desiccated coconut (plus ½ cup to roll balls in)
- 2 tbsp raw cacao powder
method:
- Pour boiling water over dates, just to cover, and let it sit for 5 mins to soften, then discard the water
- Blitz the other ingredients in a food processor, then add the dates and blitz until combined. If mixture looks dry, add a dash of water
- Set aside the left-over coconut in a bowl
- Wet your hands and start rolling the mixture into balls, and then roll them in the coconut
storage: Lasts 3-4 days in the fridge or 3 months in the freezer.
With a mix of no-cook snacks, freezer-friendly bites and easy lunchbox fillers, these recipes make holiday cooking and school prep a whole lot easier. Encouraging kids to join in with small, achievable steps not only makes mealtimes more enjoyable but also helps them feel proud of what they’ve created. Save these ideas for busy mornings, relaxed holiday days, or anytime you want a nutritious, fuss-free option the whole family will love.
