Banana Oat Bars

If you have any leftover Easter Eggs or any kind of chocolate bar you're keen to get rid of (I've used Mars Bars, Kit Kats, Freddo Frogs + more!) this is their calling. These bars are nutritious, filling & realllly tasty - they're one of my kids all-time favs and a great lunchbox filler.


  • 2 x over-ripe bananas, mashed
  • 2 cups oats
  • 1 egg, whisked
  • 2 tbs honey
  • 1 tsp cinnamon
  • Small amount of chocolate, chopped


  1. Add all ingredients in a bowl and mix well (if mixture is too wet, add a few more oats)
  2. Pour into a slice tin or snack bar mould tray
  3. Bake in 160 degree oven for 12-15 mins
  4. Once cooled cut into slices and push into the very back of the freezer ready for the lunchboxes
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Banana Sushi

An easy, super fun recipe to try with your kids! This is a fab idea by My Fussy Eater that I can't wait to try with my kids. 


  • Banana
  • Toppings

The sky is the limit with your choice of toppings but pictured above is peanut butter and rice bubbles, peanut butter and coconut, chocolate and chia seeds, chocolate and sprinkles. 


  1.  Peel the banana and coat with a spread
  2. Sprinkle on toppings, and leave to set (if using chocolate, set in fridge)
  3. When ready to eat, cut into slices (not before to prevent browning)
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Strawberry Jam Mini Muffins

For times when you have excess strawberry jam (because you bought the wrong brand that no one likes...) this recipe is a must try! With no added sugar, they're sweet, light and so tasty, especially straight from the oven. 


  • 1 cup self raising flour
  • 1 banana, mashed
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup strawberry jam
  • Pinch salt


  1. Combine the dry ingredients
  2. In a separate bowl combine the wet ingredients
  3. Combine both and stir until just combined
  4. Pour into greased muffin tins and swirl a small teaspoon of jam on top of each one
  5. Bake in 180 degree oven for 10-15 minutes
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Refined-Sugar Free Shortbread

I love when you make a couple of healthier substitutes to a traditional recipe, and it still turns out just as good! Shortbread is a classic Christmas treat and this version uses honey instead of sugar, and brown rice flour instead of white. This method is for a thermomix, but you can use the same ingredients to make without. 


  • 2.5 cups wholemeal plain flour
  • 1/3 cup brown rice (use rice flour for non-thermomix method)
  • 250g butter, chopped
  • 1/2 cup honey
  • 1 tsp vanilla paste


  1. Preheat oven to 160 degrees
  2. Mill brown rice in Thermomix - 2 minutes, speed 9
  3. Add remaining ingredients and mix 10 seconds, speed 7
  4. Remove dough onto cooking mat or bench and roll out until approx. 1cm thick
  5. Use cookie cutters to cut into shapes and put onto lined baking tray
  6. Bake for approx. 15 minutes, and leave to cool on tray for 20 minutes before transferring to cooling rack
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Ginger, Oat & Date Bliss Balls

Nut-free, refined-sugar free and freezer friendly, these bliss balls are a perfect lunch box snack. My kid's favourite way to eat these in summer is straight from the freezer!


  • 1 cup oats
  • 1/2 cup coconut
  • 3 cm piece fresh ginger, peeled 
  • 5 medjool dates, seed removed
  • 2 tbs pumpkin & sunflower seeds
  • 2 tbs chia seeds
  • 3-4 tbs water


  1. Add all ingredients to a food processer and blitz. If the mixture is too dry, add extra water 1 tbs at a time until it's at a rollable consistency that will stick
  2. Either roll into balls, or spoon mixture into an ice cube tray/mould tray and put in freezer to set


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Roasted Cinnamon Chick Peas

Chick peas are a great source of fibre and protein, so these make a great filling and nutritious snack! They're perfect for adding to a trail mix, and they're a favourite of ours to pack for after school sports. 


  • 1 x 400g tin chick peas
  • 2 tbs coconut oil, melted
  • 1 tbs maple syrup
  • 1 tbs cinnamon
  • Pinch salt


  1. Empty the tin of chick peas and rinse well
  2. Lay them on a baking tray and dry thoroughly with paper towel
  3. The skins will start to come away, separate them and peel off the others - this will ensure they're extra crispy, but feel free to skip this part
  4. Bake in oven on 180 degrees for 15 minutes
  5. Combine the remaining ingredients in a small bowl
  6. After 15 minutes, take out the chick peas, give them a good shake and pour the coconut oil mix on top.
  7. Make sure they're all coated, and then put back in oven for another 15 minutes
  8. Once 15 minutes is up, turn the oven off but leave the chickpeas in there with the door ajar (prolonging the cooling process helps with the crunch!)

* Pictured in the Go Green Snack Box

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Pear & Ginger Biscuits

The smell of these one bowl biscuits baking is just heavenly, and I promise they taste even better! They are refined-sugar free, great for using up an over-ripe/soft pear and perfect for freezing. I love using fresh ginger, but you can substitute with ground ginger.


  • 3/4 cup rolled oats
  • 3/4 cup plain or spelt flour
  • 1 egg
  • 1 pear, finely chopped
  • 3cm piece ginger, freshly grated
  • 2 medjool dates, finely chopped
  • 1.5 tsp baking powder
  • 2 tbs coconut oil, melted
  • 1/2 tsp all spice
  • Pinch salt


  1. Preheat oven to 170 degrees
  2. Put all ingredients into a bowl and mix until combined
  3. Put tablespoons of mixture onto a lined baking tray and bake in oven for 12-15 minutes or until golden
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Vanilla Spotty Cookies (without the sugar!)

I wanted to make my own healthy version of the over-sized sugar-filled spotty biscuits you can find at most cafes that always have the ability to draw kids in like a magnet! These alternatives may not look the prettiest, but with oats, chia seeds and banana, they pack a nutritional punch and my kids loooved them! Freezeable and great for the lunchbox. 


  • 1 1/2 cups plain wholemeal flour
  • 1/2 cup oats
  • 1 tbs chia seeds
  • 1 1/2 tsp baking powder
  • 1 over-ripe banana, mashed
  • 1 egg
  • 2 tsp vanilla paste
  • 1/4 cup coconut oil, melted
  • 2 tbs milk
  • 1 tbs honey
  • 1/4 cup smarties/m&ms/choc pieces chopped


  1. Preheat oven to 160 degrees
  2. In a large bowl, add the flour, oats, chia seeds and baking powder
  3. In a separate bowl, combine the mashed banana, egg, vanilla paste, coconut oil, milk and honey and mix until combined
  4. Add the wet ingredients to the dry, stirring until just combined
  5. Add the chocolate pieces and gently stir
  6. Place spoonfuls of mixture onto a lined baking tray
  7. Bake in oven for 12-15 minutes, or until golden
  8. Leave on baking tray to cool


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Banana & Oat Bliss Balls

Nut-free, refined-sugar-free (including dates), great for freezing and no blender required, these are a quick, easy and wholesome snack perfect for the lunchbox!


  • 1 large banana, the riper the better
  • 2 cups rolled oats
  • 1/4 cup coconut
  • 2 tbs coconut oil, melted
  • 1 tbs chia seeds
  • 2 tbs honey
  • 1 tsp cinnamon
  • 1/2 tsp all spice
  • 2-3 tbs water


  1. Put all ingredients (except water) into a large bowl and mix well. Feel free to get your hands (or your child's hands!) in there to make sure it's all combined
  2. Add the water 1 tablespoon at a time, mixing well each time, until it reaches a rollable consistency. If mixture becomes too sticky, add more oats
  3. Roll into large balls and serve or freeze
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Blueberry & Oat Loaf

This Blueberry & Oat Loaf has gone straight to the top of my favourites list! And because it has ingredients like oats, yoghurt and chia seeds, and is refined sugar-free, a slice or two could definitely pass as breakfast!


  • 1 cup wholemeal plain flour
  • 1/2 cup oats
  • 1 tbs chia seeds
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • 1 over-ripe banana
  • 1 cup plain yoghurt
  • 1/3 cup coconut oil, melted
  • 2 tbs maple syrup
  • 1 tbs vanilla essence
  • 1 cup blueberries (frozen or fresh)


  1. Preheat oven to 170 degrees, and grease a loaf tin
  2. In a large bowl, add the dry ingredients and stir until combined
  3. In a separate bowl, mash the banana with a fork
  4. Add the remaining wet ingredients (excluding blueberries) to the banana and mix well
  5. Add the wet ingredients to the dry, and gently stir until just combined
  6. Fold in blueberries
  7. Pour into loaf tin, and bake for approximately 50-55 minutes or until skewer comes out clean
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Chicken (with sweet potato & zucchini) Nuggets

These chicken nuggets with the added goodness of sweet potato and zucchini are a great way to sneak in some extra vegies! With a bit of forward planning, they're so handy to have in the freezer for nights you just don't have time to prepare anything from scratch. A much better alternative to the ready-made frozen kind from the supermarket.

 Mince Ingredients:

  • 1/2 zucchini, grated, excess water squeezed out
  • 1/2 cup grated sweet potato
  • 250g chicken mince
  • 2 garlic cloves
  • 1 egg
  • 1 tbs chia seeds
  • Coconut oil for frying

Crumb Ingredients:

  • 1 cup breadcrumbs or panko (or combination of both)
  • 1 tsp onion powder
  • 1/2 tsp paprika, ground
  • 1/2 tsp oregano, ground


  1. Preheat oven to 200 degrees
  2. Put all mince ingredients in a food processor and blitz until well combined
  3. Put all crumb ingredients in a bowl, and mix
  4. Using a spoon, take out a small amount of mince mixture, make into a ball,coat in the crumb mixture, and flatten slightly
  5. Heat coconut oil in a large frypan on a med-high heat, and cook nuggets for 2-3 minutes on each side
  6. Transfer to a lined baking tray and bake in the oven for 5-10 minutes
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Vanilla Seed Lunchbox Biscuits

These melt-in-your-mouth biscuits need to go straight to the top of your must-try baking recipes! Nut-free, egg-free and sugar-free, they are a perfect match for the lunchbox!

Inspired by a recipe I found by TRTLMT (The Road To Loving My Thermomix), I made a few changes to make it sugar-free, and adapted it for non-thermomix users. Great to freeze for easy, on the go snacks and lunchbox packing! 


  • 50g sunflower seeds
  • 50g pepita seeds
  • 1 tbs flaxseeds (or chia seeds)
  • 1 cup plain wholemeal flour
  • 120g butter
  • 2 tbs honey
  • 2 tbs vanilla bean paste
  • 1/2 tsp cinnamon
  • Pinch salt


  1. Preheat oven to 170 degrees
  2. Put seeds into a food processor and blitz on high until it makes a fine powder
  3. Add remaining ingredients and mix until it forms a dough
  4. Roll into balls and place on a greased tray, leaving space between the biscuits for spreading. Press gently with a fork to flatten slightly
  5. Bake for approximately 12-15 minutes or until slightly brown (watch them at the end, and make sure you don't overbake!)


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