I’ve avoided the topic long enough… Let’s talk about back to school! One of the things I really struggle with is packing new lunches every day. We get in a rut and end up with the same old same old. This year I decided to step out of the box and create a few recipes that make my little guy’s day extra special. I also decided I needed to stock up on some great bento lunch boxes. I headed into Target with my LunchBlox Coupon (which doesn’t expire until Dec 31, 2013!) to pick up Jif Peanut Butter, Smuckers Grape Jelly, and a Rubbermaid LunchBlox kit. I love that the kit fits perfectly inside my little guy’s lunch box and has an ice layer on the bottom to keep things cool.
Now to the fun part! Building a fun bento style lunch! You need to start with the main part of the meal. This time we are going with….
Don’t those sound perfect for back to school? You may have noticed that we have a slight obsession with granola bars. They are just SO easy to make, and get eaten like candy here in the One Sweet Appetite home! These ones have made it to the top of our list.
Once I had all of my supplies together, I whipped up some of these delicious bars and planned out the rest of our meal!
I got some great inspiration from the Build a Better Lunch campaign! They suggested mixing in some Smuckers preserve with yogurt, and adding in a little note for your little ones. Since my son is just now learning to read I opted for a cute little drawing. Along with the yogurt we have some cheddar cheese pieces, watermelon mixed with grapes, and the granola bars.
- 2-1/2 C. oats
- 1/3 C. honey
- 1/4 C. Jif peanut butter
- 1/4 C. brown sugar
- 1/2 t. vanilla
- 1/4 C. Smuckers Grape Jelly
- 1/4 t. salt
- 1/2 C. chopped crasins
- Preheat your oven to 350 degrees. Spread your oats onto a cookie sheet. Toast in the oven for six minutes.
- In a small sauce pan, combine the honey, peanut butter, brown sugar, and vanilla. Heat until just melted. Combine the oats, and your peanut butter mixture in a large bowl. Stir as much as you can.
- Micorawave the jelly for 15 seconds. Pour it over the oats, with the salt, and mix until combined. Press into a 8 inch pan with the back of a spatula. Refrigerate 4 hours.
- Cut into squares and enjoy!