11 On-The-Go BLW Summer Snack Recipes

Summer days are made for adventures, not spending hours in the kitchen. Whether you're heading to the park, packing a picnic or looking for quick meals between family days out, these easy recipes from by our BLW-bestie and Tiny Tastebuds author Natalie Peall are designed to make grab-and-go simple.

From make-ahead breakfasts and easy family dinners to grab-and-go snacks for little hands, these recipes are full of wholesome ingredients and big flavours—perfect for keeping everyone fuelled all summer long.

Breezy breakfasts

Start the day with breakfasts that are quick to make, easy to eat and packed with goodness. Whether you're heading out for a summer adventure or enjoying a slow morning at home, these simple recipes will keep little tummies happy and set everyone up for the day ahead.

Banana Breakfast Biscuits

Berry Oat Yoghurt Cups 

Prep + cook time: 20 mins
Makes: 12 portions

Ingredients

• 180g (6½oz/2 cups) oats
• 1 x 100g (3½oz/scant ½ cup) berry fruit purée pouch or Pink Purée Cubes (see here)
• 2 tablespoons maple syrup (optional)
• 1 teaspoon ground cinnamon
• 12 tablespoons full-fat natural yoghurt
• 75g (2¾oz/½ cup) mixed berries, finely chopped

Method

1. Preheat the oven to 200°C/180°C fan/400°F/Gas mark 6 and grease a 12-hole muffin tray or line with muffin cases.
2. Add the oats, fruit purée, maple syrup (if using) and cinnamon to a bowl. Stir well to combine.
3. Add 1 heaped tablespoon of the mixture into each muffin cup. Use your thumb to press and pack the oat mixture into the sides and base of each cup.
4. Bake for 12–15 minutes, until golden.

Alternative cooking method:
Air-fry at 160°C/325°F for 12 minutes.

5. Once cooked, allow the cups to cool before carefully removing them from the tray. The longer you leave them to cool and firm up, the easier they will be to remove.
6. Fill each cup with a tablespoon of yoghurt and top with a sprinkling of chopped berries.

Freezing tip:
If you plan to freeze the cups, do so before adding the yoghurt and fruit topping.

Hulk Pancakes 

Easy vibes 

Family meals don't need to be complicated. These fuss-free recipes come together with minimal effort, making them perfect for busy weekdays, lazy weekends or whenever you need something delicious on the table without the stress.

The Easiest Creamy Pasta 

Prep + cook time: 20 minutes
Makes: 4 portions

Ingredients

• 300g fusilli pasta
• 1 tsp vegetable oil
• 1 onion, very finely diced
• 200g garlic & herb cream cheese
• 100ml whole milk
• 250g cherry tomatoes, quartered

Method

1. Bring a large saucepan of water to the boil. Add the pasta and cook according to the packet instructions (around 12 minutes).
2. While the pasta cooks, heat the oil in a small frying pan over a low-medium heat. Fry the onion until soft.
3. Drain the pasta and return it to the saucepan.
4. Stir through the cooked onion, cream cheese, milk and cherry tomatoes.
5. Warm over a low heat for 3 minutes, stirring until everything is well combined and the sauce is creamy.
6. Leave to cool slightly before serving.

Allergy swaps

• Dairy-free: Swap the cream cheese for a dairy-free soft cheese mixed with 2 tsp mixed herbs and 1 tsp minced garlic, and use soya, oat, coconut, breast milk or formula instead of whole milk.
• Gluten-free: Use your favourite gluten-free pasta.

Easy Pizza Pockets 

Easy Veggie Chilli 

Prep + cook time: 20 mins
Makes: 8–10 portions

Ingredients

• 1 teaspoon vegetable oil
• 2 onions, finely diced
• 2 red (bell) peppers, deseeded and thinly sliced
• 2 teaspoons mild chilli powder
• 2 teaspoons dried oregano
• 2 x 400g (14oz) tins of green lentils, drained and rinsed
• 2 x 400g (14oz) tins of kidney beans, mashed slightly
• 4 x 400g (14oz) tins of chopped tomatoes
• 3 tablespoons tomato purée (paste)
• 4 tablespoons low sugar and salt tomato ketchup

Method

1. Heat the oil in a large saucepan over a high heat. Add the onion and red pepper and fry for 3 minutes until softened.
2. Add all of the remaining ingredients, reduce the heat and simmer for 12 minutes.
3. Allow the chilli to cool, then portion into large ice-cube trays or freezer-safe containers. Freeze for up to 3 months.

To reheat

When you’re ready to serve, pop as many cubes as needed into a saucepan and warm over a low-medium heat until fully defrosted and piping hot.

Allow the chilli to cool before serving.

Easy Burger Wraps 

 

Snack attack

From lunchbox favourites to picnic treats and post-play fuel, these easy bites are perfect for popping into your bag and keeping little ones going wherever your adventures take you.

Mini Green Monster Muffins 

Crispy Cinnamon Sticks

Prep + cook time: 15 minutes
Makes: 4 portions

Ingredients

• 125ml whole milk
• 1 medium egg
• 60ml maple syrup or fruit purée
• 1½ tsp ground cinnamon, plus extra for sprinkling
• 1½ tsp vanilla extract
• 4 slices white bread, cut into finger-width sticks
• 1 tbsp unsalted butter

Method

1. Whisk together the milk, egg, maple syrup (or fruit purée), cinnamon and vanilla extract in a jug.
2. Pour the mixture into a shallow bowl and add half of the bread sticks. Leave to soak for 1–2 minutes.
3. Melt the butter in a large frying pan over a medium heat. Fry the soaked bread for 2 minutes on each side, until golden and crisp.
4. While the first batch cooks, soak the remaining bread in the egg mixture.
5. Transfer the cooked cinnamon sticks to a plate and cover with foil to keep warm, then cook the second batch.
6. Sprinkle with a little extra cinnamon, leave to cool slightly and serve.

Allergy swaps

• Dairy-free: Swap the milk for soya, oat, coconut, breast milk or formula, and use vegetable oil instead of butter.
• Egg-free: Replace the egg with 1 tbsp ground flaxseed mixed with 3 tbsp water.
• Gluten-free: Use your favourite gluten-free bread.

Crispy Peanut Balls

Prep time: 20 minutes (plus chilling)
Makes: 11 balls

Ingredients

• 125g smooth peanut butter
• 2 tbsp maple syrup or fruit purée
• 1 tsp vanilla extract
• 4 plain rice cakes, crushed into fine crumbs

Method

1. Add all the ingredients to a bowl and stir until well combined.
2. Scoop out heaped tablespoons of the mixture and roll into balls.
3. Place the balls on a tray and chill in the fridge for at least 20 minutes, or until firm.
4. For younger babies, serve in thin matchsticks or small pieces to help reduce the risk of large bites.

Allergy swap

• Peanut-free: Swap the peanut butter for sunflower seed butter or tahini.

Coconut & Cherry Bites

Prep + cook time: 20 minutes
Makes: 24 bites

Ingredients

• 420g self-raising flour
• 450ml coconut-style Greek yoghurt
• 5 tbsp homemade fruity cherry jam (or low-sugar cherry jam)
• 5 tbsp desiccated coconut
• 2 tbsp maple syrup (optional)

Method

1. Preheat the oven to 210°C (190°C fan/Gas Mark 7). Grease a 24-hole mini muffin tray or line with mini muffin cases.
2. Add all the ingredients to a food processor and pulse until the mixture comes together.
3. Divide the mixture evenly between the muffin holes or cases.
4. Bake for 15 minutes, or until lightly golden and a skewer inserted into the centre comes out clean.
5. Leave to cool before serving.

Allergy swaps

• Dairy-free: Swap the coconut-style Greek yoghurt for a soya or oat alternative and stir in 1 tsp coconut extract.
• Gluten-free: Use a gluten-free self-raising flour alternative.

 

For even more deliciously simple recipes designed with your baby's nutritional needs in mind, check out Natalie's baby-led weaning cookbool, Tiny Tastebuds, here.