All Posts by MOMables - Laura

31 Chewy Oatmeal Raisin Granola Bars

Warning: You are going to want to pin and print this recipe because your kids are going to LOVE it and will ask for more. Trust me. This recipe is a winner.


Recipes like this one are the type of treats and snacks that the subscribers to our weekly school lunch menus get to try out before anyone else. Let’s face it. EVERYONE could use a little help in the lunch-packing department.

Lucky for you, school lunches and kids’ food is all I do. Finding ways to make food healthier and “out of the box” is one of the reasons I started MOMables. Whether you’ve been a paid subscriber, our blog reader for a while, or you stumbled upon this recipe—welcome!

You should know that if you want to get the scoop on new, fun recipes, our newsletter is FREE. It’s delivered to your inbox each week—free of spam too.

Okay, okay. Back to the recipe. I love oats and raisins. My kids love those chewy bars with the oat man on them, but I don’t like buying them. We finally came to a happy place when, after hundreds of tries, I nailed this recipe. Goodbye box, hello homemade.

I love this recipe because it’s also no-bake! You read it correctly. It’s a no-bake recipe! Woohooo!!! I hope this recipe is as much of a success at your house as it is in mine.

Chewy Oatmeal Raisin Granola Bars –

Yields 12 “bars.” After cutting the bars, store in an airtight container or zip bags for up to 1 week.

  • Author: MOMables
  • Yield: 12
  • Cuisine: Snacks


  • 2 cups quick oats
  • 1 cup crispy rice cereal
  • 1/8 teaspoon salt
  • 2-3 heaping tablespoons California raisins
  • ¼ cup butter or coconut oil
  • ¼ cup brown rice syrup
  • ¼ cup brown sugar
  • 1 teaspoon vanilla


  1. Line an 8×8 or 9×9 baking pan or glass baking dish with parchment paper.
  2. In a large bowl, mix the oats, rice cereal, salt, and raisins. Set aside.
  3. In a small pot, melt the butter, brown rice syrup, and brown sugar. When it starts to boil, reduce the heat, and cook for 4 minutes on medium-low, but make sure the mixture continues to minimally bubble. Stir often. After 4 minutes, turn off the heat, and add the vanilla. Stir to combine.
  4. Pour the liquid mixture into the dry mixture. Mix well to combine all ingredients.
  5. Dump evenly coated mixture into the lined baking dish. Cover with parchment paper, and press down with your hands until the mix is well packed. Just when you think you’ve pressed down enough, press again.
  6. Allow the pan to cool at room temperature for at least 2 hours.
  7. Lift the parchment paper out onto a cutting board, and slice into 12 bars.



Easy Homemade “Monkey” Ice-Cream Sandwiches

Do you love ice cream sandwiches? Silly question. Right.

Easy Monkey-Ice-Cream-SandwichesWho doesn’t love ice cream sandwiches?! After all, what’s not to love? A layer of ice cream sandwiched between two cookies. Count me in!

Depending on where you live, you might be able to put these babies inside your child’s  lunch box.. Ok, maybe not in August. But that’s ok, we’ve got you covered with loads of ideas there in our plans.

What if I told you, you can quickly and easily make your very own homemade ice cream sandwiches with just 3 ingredients? I’m positive that even the pickiest of eaters will love this!

To make them, all you do is mash up bananas with some crunchy peanut butter (or creamy, depending on preference) and spread the mixture between two graham cracker squares.

You can stop there and enjoy the snack as is, or you can pop them in the freezer for 6 hours or so. Once they have frozen, and you take your first bite, you won’t believe how much the frozen bananas taste like ice cream!

Along those same lines, if you are an ice cream fanatic (like yours truly) I have a healthier alternative for you to try. Freeze a couple of peeled bananas, and once completely frozen, throw them in your food processor. All you need is bananas…nothing else.

The bananas take on a whole new flavor and texture, that you have to just try them to believe it!. You get a serious ice cream fix, but with a much healthier alternative.

So toss out the box of ice cream sandwiches you have in the freezer and replace them with this healthier version. You still get a great tasting dessert, except it is dairy and cholesterol free, and contains no added sugar.

Freeze these overnight, and stick them in your child’s lunchbox in the morning, directly on an ice pack. They will have thawed a little bit by lunchtime, which makes them the perfect consistency, in my opinion.

You can stick the entire lunch container in the freezer and pull it out right before your child heads out the door for school. I prefer stainless steel containers, for frozen foods, since they are better temperature conductors but any lunch box will work!


Monkey Ice-Cream Sandwiches

  • Author: MOMables
  • Yield: 8 Monkey Ice-Cream Sandwiches
  • Cuisine: Lunch


  • 2 ripe bananas
  • 2 Tablespoons (heaping) crunchy peanut butter
  • 8 full graham cracker sheets (makes 16 squares)


  1. Peel the bananas and place in a small bowl.
  2. Measure two heaping tablespoons of crunchy peanut butter and add to the bowl of bananas.
  3. Mash the two ingredients together with a fork, until creamy.
  4. Break the graham cracker sheets in half and on one half spread the peanut butter/banana mixture. Top with remaining graham cracker square, making a sandwich.
  5. Lay ice cream sandwiches on a baking sheet and freeze for 4-6 hours of overnight. After that, transfer into a container or freezer bag.


*1 monkey ice-cream sandwich= 20 carbohydrates


Frozen Mini Cheesecake Cloud Bites

Do you crave frozen treats but want something other than ice-cream?

Frozen Mini Cheesecake Fruit Bites -

As the weather gets warmer, I can’t help but start craving my favorite frozen treats. I’ve learned, that not every frozen treat must be ice-cream. These frozen fruit bites that have become a family favorite in my household.

They are a creamy, decadent mixture of cream cheese and yogurt, layered on a vanilla wafer cookie and topped with sweet pieces of fruit. Delish!


It’s like a bite sized cheesecake –but a lot easier to make. It calls for Neufchatel cream cheese –commonly sold as “light” cream cheese.

I vividly remember that the first time I made these fruit bites, a couple of years ago, it was the first time I had ever made a recipe that called for Neufchatel cream cheese. Because I had never heard of it before, I did some research on the difference between it and regular cream cheese. My findings were interesting.

I found that Neufchatel actually originated in France and is one of the oldest cheeses. It is made with cow’s milk, and if left to ripen, it will develop a soft, bloomy rind. In an attempt to replicate Neufchatel, an American came up with his own version, which ended up resembling cream cheese more so than Neufchatel.

The French version uses only milk, while the American version uses milk and cream. Side by side, the two taste very similar. The main difference is their fat content. Neufchatel is lower in fat than regular cream cheese. Just a little food history for you. I think it is fun to learn about the origins of the food we eat and see how it has changed over time.

Frozen Cloud Bites

The frozen fruit bites are already pretty low carbohydrate, but I also wanted to share a similar recipe with you that is virtually carbohydrate free, that I will often make my son, who is a type-1 diabetic. We call them frozen cloud bites.

Both options are a breeze to assemble and they taste great!

Frozen Cloud Bites & Fruit Bites

**we know Truvia or Splenda are not “real” food options but this recipe is designed for Diabetics to come out with zero carbohydrates. Any other time, we do not recommend such an artificial products. If you do not have diabetes, you can use regular sugar.

  • Author: MOMables
  • Yield: Makes 24 clouds.
  • Cuisine: Treats


  • 8oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 1/2-3/4 cup granular Truvia or Splenda*
  • 1/2 teaspoon vanilla, or other flavoring

Frozen Fruit Bites

  • 12 vanilla wafer cookies
  • ½ cup vanilla yogurt
  • ½ cup Neufchatel cream cheese, softened
  • 1 teaspoon lemon juice
  • 1 teaspoon honey
  • Sliced kiwi, strawberries, or whole blueberries


  1. Beat all ingredients together, with an electric mixer until fluffy.
  2. Drop by bite-size spoonfuls onto a wax paper-lined baking sheet.
  3. Freeze until firm, at least 1 hour.
  4. Store in the freezer and eat frozen.

Frozen Fruit Bites

  1. Place liners in a mini-cupcake pan.
  2. Place a vanilla wafer cookie, flat side up, in the bottom of each well.
  3. In medium-sized bowl, whisk together the yogurt, cream cheese, lemon juice, and honey until smooth.
  4. Spoon 1 heaping tablespoon on top of each wafer cookie.
  5. Top the mixture with pieces of sliced fruit.
  6. Cover the mini-cupcake pan with plastic wrap, and place in the freezer until the fruit bites are firm (about 1 to 1 ½ hours).
  7. Remove the tray from the freezer for 15 to 25 minutes before serving.



Carbohydrate Breakdown for Fruit Bites:

1 frozen fruit bite= 5 carbohydrates


Carbohydrate Breakdown for Clouds:
1 “cloud”= 0 carbohydrates



Baked Cinnamon Chips & Dip

Have you ever found yourself staring at the pantry for an after-school snack?
Cinnamon Yogurt Dips and baked chips

My oldest son just started kindergarten this year, therefore you could say I am a novice in the lunch packing department. Over the course of this school year I have obtained a wealth of information about everything regarding lunch packing, thanks to my MOMables subscription.

After the first month of school; he came home one day and said, “Why don’t you ever pack me dessert, mom?” Even though I knew the answer before asking, I inquired why he thought he needed a dessert with lunch. He said: “Well, all my friends have dessert in their lunches.” Yes, this already starts in kindergarten!

Related: Top 5 Lunchboxes We’ve Tested

If you didn’t know this already, my son has type 1 diabetes. So… traditional “desserts” are out since they tend to be high in carbohydrates and sugar.

Because of his type 1 diabetes, it can be challenging to keep the carbohydrate count in his lunches within a reasonable range while making them with healthy and nutritious foods.

Adding a treat to his lunch? Well, this could be a carb/sugar bomb waiting to go off. Don’t worry, this doesn’t mean he doesn’t ever get treats. But while he is at school we like to take every precaution possible to ensure the best management of his blood sugar. We try to save treats for when he is at home.


Sympathizing with his request, I went on a search for items that qualified as desserts that were low carbohydrate and didn’t completely forfeit nutritional value. You have to get a little creative to fit those criteria, but it is possible.

I came across these Baked Cinnamon Sugar Chips on the MOMables blog and made them diabetic friendly. I used my go to tortillas, which are only 7 carbohydrates each, and made a cream cheese and yogurt based dip to go with them. My son absolutely loved it! The dip was excellent on the chips but also tasted great with fruit. This gave him his dessert fix, while still staying in his target carbohydrate range for lunches- the ultimate win-win!

Of course, if you don’t worry about the carb count, just enjoy this as a little lunch treat, after school snack or pre-soccer practice tray.

Carbohydrate Breakdown:
4 baked cinnamon sugar chips (1 tortilla cut into fourths) = 10
2 Tablespoons dip= 5
Carbohydrate Total= 15 carbohydrates
*Calculations may vary depending on brand of tortilla and yogurt used.

Baked Cinnamon Chips & Dip

  • Author: MOMables
  • Cuisine: Lunch


For [MOMables Baked Cinnamon Sugar Chips|]:

  • 3-4 medium sized tortillas
  • Heart cookie cutter (or any other shape)
  • 2 Tablespoon butter, melted
  • 3 Tablespoon sugar
  • 1 teaspoon cinnamon

For the Dip:

  • 4oz reduced-fat cream cheese
  • 6oz vanilla yogurt
  • 2 teaspoons sugar, honey or maple syrup
  • 1/2 teaspoon ground cinnamon


For the Chips:

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a bowl, mix cinnamon and sugar together.
  3. Using your cookie cutter, cut hearts out of your tortillas.
  4. With a basting brush, lightly coat your heart chips with butter on each side.
  5. Sprinkle your cinnamon sugar mixture on each side of the tortilla.
  6. Bake for 10 to 15 minutes
  7. Let the chips fully cool before enjoying!

For the Dip:

  1. In a small bowl, beat the cream cheese, yogurt, sugar and cinnamon until smooth.
  2. Serve with cinnamon chips and/or fruit.


130 how to make easy to peel hard boiled eggs every time

How to Make Perfect Hard Boiled Eggs that are Easy to Peel

Have you ever boiled eggs and discovered that they weren’t “pretty” once you peeled them? What about nicking off half the egg because you couldn’t get the shell off?

How to make easy to peel hard boiled eggs

You can watch this 1 minute video on how to make easy to peel hard boiled eggs or read the step by step directions below.

Note: 13 minutes is for LARGE eggs. If you are using medium or fresh yard eggs, you might want to do 11 minutes.

Refrigerated hard boiled eggs will not peel well. Peel your eggs once they’ve cooled down to room temperature. 

These are the two most frustrating things about cooking hard-boiled eggs.  The yolk isn’t pretty and the shell is difficult to get off. Now, before you decide to head over to the grocery to purchase those overpriced and convenient hard boiled eggs; check out how easy it is to get them perfect at home-every time. Before my husband met me (or so he says), he had no idea that hard-boiled eggs COULD be over-cooked.

That dark gray-green ring around the yellow center of an egg?  He thought that was supposed to be there.  The poor boy didn’t know that ugly ring was a sign of an over-cooked egg. Perfectly cooked hard boiled eggs aren’t difficult — and, when you do it right, not only do you have an exquisitely yellow center but you also have a hard boiled egg that is easy to peel. There are 3 things / tricks to keep in mind:

  1. Eggs must not be fresh (10+ days)
  2. Don’t let them boil forever, and
  3. After cooking, let the eggs rest in an ice-bath to “shock” them.

If you remember to do this, you’ll have perfect, beautiful eggs every single time for your child’s lunch, an after-school snack or your favorite recipes.The-Trick-to-an-Easy-Peel-Hard-Boiled-Egg

Word to the wise: super fresh eggs are going to be hard to peel regardless of what you do, so it’s best NOT to hard-boil eggs the same day they are purchased.  The best eggs for boiling are at least a week to ten days old.

For best peeling results, wait to peel your eggs when they have cooled down to room temperature. Fully chilled eggs don’t peel as well. You can peel your eggs ahead of time and store them in the refrigerator. 

How To Make Perfectly Cooked and Easy-Peel Boiled Eggs

how to make easy to peel hard boiled eggs every time
  • Author: MOMables
  • Cuisine: How to


  • Large Eggs
  • 1 Tablespoon Salt
  • Water


  1. Place your raw eggs in a medium saucepan and cover with at least 2 inches of cold water.
  2. Add 1 tablespoon of salt.
  3. Place the pan over high heat until it reaches a boil.
  4. Turn off heat, cover and let it sit for 13 minutes.
  5. After exactly 13 minutes, remove the eggs from the pan and place them in an ice-water bath and let them cool for five minutes.
  6. Carefully crack the eggs shells (making sure the majority of the shell is cracked).
  7. Gently begin removing the shells. The ice-water bath will “shock” the membrane in between the egg-white and the egg shell, loosening the shell and allowing you to peel it off in nearly one piece.
  8. As needed, you can dip the egg (as you are peeling it) in and out of the water to remove any slivers of shell.
  9. Serve immediately, use in a recipe or store in your refrigerator for three days.


The salt won’t affect the flavor of your eggs; it helps solidify the proteins within the egg, helping create an easier to peel egg! I have used both iodized (table) salt and Himalayan rock salt (the pink salt in my photo) and both have worked perfectly.
Test one egg first, if for some reason it’s a bit undercooked, put eggs back and bring to boil, turn off heat.
You need to fully cover eggs with at least 2 inches of water for this to work. less water means that it will cool down quicker and your eggs won’t cook throughly.


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