40 Thanksgiving Treats That Are Perfect for Kids

Thanksgiving is a time for gathering with loved ones, sharing gratitude, and, of course, indulging in festive treats. While traditional Thanksgiving dishes are often rich and decadent, it’s important to also offer options that are both delicious and nutritious, especially for preschoolers and kids. Creating healthy Thanksgiving DIY snacks can be a fun and rewarding experience, providing preschoolers and kids with tasty treats they’ll love while also packing in essential nutrients. From using wholesome ingredients like fresh fruits and whole grains to crafting playful, themed snacks, there are plenty of ways to keep the holiday spirit alive without sacrificing health. These treats are perfect for little ones, striking a balance between indulgence and nourishment, ensuring they stay energized and satisfied throughout the celebrations.

1. Sweet Potato Tots 

Ingredients: 

• 2 large sweet potatoes, peeled and boiled 

• 1/4 cup breadcrumbs (whole wheat or gluten-free) 

• 1 egg, lightly beaten 

Directions: 

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. 
2. Mash the boiled sweet potatoes in a large bowl until smooth. 
3. Add the breadcrumbs and beaten egg, and mix until well combined. 
4. Scoop about 1 tablespoon of the mixture and shape it into small, cylindrical tots. 
5. Place the tots on the prepared baking sheet, ensuring they’re evenly spaced. 
6. Bake for 20-25 minutes, flipping halfway through, until the tots are golden and slightly crispy on the outside. 
7. Let cool for a few minutes before serving. 

 

2. Cranberry Oat Bars 

Ingredients: 

• 2 cups oats 

• 1/2 cup honey 

• 1/2 cup fresh cranberries, chopped 

Directions: 

1. Preheat oven to 350°F (175°C) and grease a baking dish (8x8-inch). 
2. In a large bowl, mix oats, honey, and chopped cranberries until combined. 
3. Press the mixture evenly into the prepared baking dish, using the back of a spoon to smooth the top. 
4. Bake for 20-25 minutes, or until the bars are golden and firm to the touch. 
5. Allow the bars to cool in the dish completely before cutting into squares or rectangles. 
6. Store in an airtight container at room temperature for up to 5 days. 
   
   

3. Turkey Veggie Platter 

Ingredients: 

• Carrot sticks 

• Cucumber slices 

• Red pepper strips 

• Hummus (for dipping) 

Directions: 

1. Arrange a large platter and place a small bowl of hummus in the center for the turkey’s "body." 
2. Starting at the top, fan out the cucumber slices in a semi-circle to create the turkey’s outer feathers. 
3. Add rows of carrot sticks and red pepper strips underneath the cucumbers to form colorful "feathers." 
4. Optional: Use an olive for the turkey’s head and small pieces of red pepper to create a "beak" and "wattle." 
5. Serve the veggie platter with hummus for dipping. 
   
   

4. Maple Roasted Carrot Fries 

Ingredients: 

• 4 large carrots, peeled and cut into sticks 

• 1 tbsp maple syrup 

• 1 tbsp olive oil 

Directions: 

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 
2. In a large bowl, toss the carrot sticks with maple syrup and olive oil until evenly coated. 
3. Spread the carrots out in a single layer on the prepared baking sheet. 
4. Roast for 20-25 minutes, turning halfway through, until the carrots are tender and slightly caramelized. 
5. Sprinkle with a pinch of sea salt, if desired, and serve warm. 

 

5.Apple Nachos 

Ingredients: 

• 2 apples, cored and thinly sliced 

• 1 tbsp almond butter, melted 

• 1 tbsp dark chocolate chips, melted 

Directions: 

1. Arrange apple slices in a circular pattern on a large plate or platter. 
2. Drizzle the melted almond butter over the apple slices. 
3. Drizzle the melted dark chocolate over the apples as well. 
4. Optional: Sprinkle with toppings like coconut flakes, chopped nuts, or raisins for extra texture and flavor. 
5. Serve immediately for a fun, healthy take on nachos. 

 

6. Pumpkin Cornbread Muffins 

Ingredients: 

• 1 cup cornmeal 

• 1/2 cup pumpkin puree 

• 1/4 cup honey 

• 1 cup whole wheat flour 

• 1 tsp baking powder 

• 1/2 tsp cinnamon 

Directions: 

1. Preheat the oven to 375°F (190°C) and grease a muffin tin. 
2. In a large bowl, mix cornmeal, whole wheat flour, baking powder, and cinnamon. 
3. In a separate bowl, whisk together the pumpkin puree and honey. 
4. Add the wet ingredients to the dry ingredients and mix until just combined (don’t overmix). 
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. 
6. Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean. 
7. Let the muffins cool for a few minutes before removing them from the tin. 

 

7.Turkey-Shaped Fruit Kabobs 

Ingredients: 

• Grapes 

• Strawberries 

• Pineapple chunks 

• Wooden skewers 

Directions: 

1. Thread fruits onto wooden skewers in a pattern to resemble turkey "feathers." Start with grapes at the top, followed by pineapple chunks and strawberries. 
2. Place a grape at the end of each skewer to represent the turkey’s "head." 
3. Arrange the fruit kabobs in a fan shape on a platter to create the turkey’s "feathers." 
4. Serve with yogurt or honey for dipping. 

 

8.Sweet Potato and Apple Mini Muffins 

Ingredients: 

• 1 cup mashed sweet potato 

• 1/2 cup diced apple 

• 1 cup whole wheat flour 

• 1/2 cup oats 

• 1 tsp baking powder 

• 1/2 tsp cinnamon 

• 1 egg 

• 1/4 cup honey 

Directions: 

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin. 
2. In a large bowl, whisk together the flour, oats, baking powder, and cinnamon. 
3. In a separate bowl, mix the mashed sweet potato, egg, and honey until smooth. 
4. Add the wet ingredients to the dry ingredients and fold in the diced apple. 
5. Spoon the batter into the muffin tin, filling each cup about 2/3 full. 
6. Bake for 15-18 minutes or until a toothpick inserted comes out clean. 
7. Allow the muffins to cool slightly before removing them from the tin. 

 

9. Mini Pumpkin Cheesecakes 

Ingredients: 

• 1 cup pumpkin puree 

• 8 oz cream cheese, softened 

• 1/4 cup honey 

• 1/2 tsp cinnamon 

• Graham cracker crumbs (for crust) 

Directions: 

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. 
2. Press 1 tbsp of graham cracker crumbs into the bottom of each liner. 
3. In a bowl, mix the pumpkin puree, softened cream cheese, honey, and cinnamon until smooth. 
4. Spoon the mixture evenly over the graham cracker base. 
5. Bake for 12-15 minutes, or until the cheesecakes are set. 
6. Let cool completely before refrigerating for at least 1 hour before serving. 

 

10. Apple Cider Donuts

Ingredients: 

• 1 1/2 cups whole wheat flour 

• 1/2 cup apple cider 

• 1 egg 

• 1/4 cup honey 

• 1 tsp cinnamon 

• 1/4 tsp baking soda 

• 1/4 tsp salt 

Directions: 

1. Preheat the oven to 350°F (175°C) and grease a mini muffin tin. 
2. In a bowl, whisk together the flour, baking soda, cinnamon, and salt. 
3. In a separate bowl, mix the apple cider, egg, and honey. 
4. Add the wet ingredients to the dry ingredients and stir until combined. 
5. Fill the muffin tin with the batter, about 2/3 full in each cup. 
6. Bake for 10-12 minutes until golden and springy to the touch. 
7. Let cool slightly before serving. 

 

11.Caramel Apple Slices 

Ingredients: 

• 2 apples, sliced 

• 1/4 cup almond butter 

• 1/4 cup dark chocolate chips, melted 

• Chopped nuts (optional) 

Directions: 

1. Arrange the apple slices on a parchment-lined tray. 
2. Drizzle the almond butter over the apple slices. 
3. Follow with a drizzle of melted dark chocolate over the almond butter. 
4. Sprinkle chopped nuts over the top for added crunch (optional). 
5. Refrigerate for 10 minutes to set before serving. 

 

12. Cranberry-Orange Bliss Bites 

Ingredients: 

• 1 cup dried cranberries 

• 1/2 cup almond flour 

• 1/2 cup shredded coconut 

• Zest of 1 orange 

• 2 tbsp honey 

Directions: 

1. In a food processor, blend dried cranberries until finely chopped. 
2. Add almond flour, shredded coconut, orange zest, and honey. 
3. Pulse until the mixture comes together and is sticky. 
4. Roll the mixture into bite-sized balls (about 1 inch in diameter). 
5. Refrigerate for at least 30 minutes before serving. 

 

13. Pumpkin Pie Smoothie 

Ingredients: 

• 1 cup pumpkin puree 

• 1 banana 

• 1/2 cup Greek yogurt 

• 1/2 cup almond milk 

• 1 tsp pumpkin pie spice 

• 1 tbsp honey 

Directions: 

1. Add pumpkin puree, banana, yogurt, almond milk, pumpkin pie spice, and honey to a blender. 
2. Blend on high until smooth and creamy. 
3. Pour into glasses and chill for 10 minutes before serving. 
4. Optional: Top with a sprinkle of cinnamon. 

 

14. Butternut Squash Chips 

Ingredients: 

• 1 butternut squash, peeled and sliced thin 

• 1 tbsp olive oil 

• 1/2 tsp salt 

Directions: 

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. 
2. Toss the squash slices in olive oil and salt. 
3. Arrange the slices in a single layer on the prepared baking sheet. 
4. Bake for 20-25 minutes, flipping halfway through, until the chips are crispy and golden. 
5. Let cool slightly before serving. 

 

15. Pumpkin Spice Granola

 Ingredients: 

• 2 cups oats 

• 1/4 cup pumpkin puree 

• 2 tbsp maple syrup 

• 1/4 cup chopped nuts 

• 1 tsp cinnamon 

Directions: 

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper. 
2. In a bowl, mix oats, pumpkin puree, maple syrup, and cinnamon until well combined. 
3. Spread the mixture evenly on the prepared baking sheet. 
4. Bake for 20-25 minutes, stirring halfway through, until the granola is golden and crunchy. 
5. Let cool completely before storing in an airtight container. 

 

16.Cinnamon Apple Chips 

Ingredients: 

• 2 apples, thinly sliced 

• 1 tsp cinnamon 

Directions: 

1. Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper. 
2. Arrange the apple slices in a single layer on the baking sheet. 
3. Sprinkle cinnamon evenly over the apple slices. 
4. Bake for 1-2 hours, flipping halfway through, until the apples are dry and crispy. 
5. Let cool completely before serving. 

 

17. Maple-Pecan Popcorn 

Ingredients: 

• 8 cups air-popped popcorn 

• 1/4 cup maple syrup 

• 1/4 cup pecans, chopped 

Directions: 

1. In a small saucepan, heat maple syrup over medium heat until it simmers. 
2. Drizzle the maple syrup over the popcorn and toss to coat. 
3. Add the chopped pecans and toss again. 
4. Spread the popcorn on a baking sheet to cool for 10 minutes before serving. 
    

18. Pumpkin Oat Cookies 

Ingredients: 

• 1 cup oats 

• 1/2 cup pumpkin puree 

• 1/4 cup honey 

• 1/2 tsp cinnamon 

Directions: 

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. 
2. In a bowl, mix oats, pumpkin puree, honey, and cinnamon until combined. 
3. Drop spoonfuls of the dough onto the prepared baking sheet. 
4. Flatten slightly with the back of a spoon. 
5. Bake for 12-15 minutes or until the edges are golden. 
6. Let cool on a wire rack before serving. 

 This makes for a great thanksgiving desserts for kids.

19. Pumpkin Deviled Eggs 

Ingredients: 

• 6 hard-boiled eggs, halved 

• 1/4 cup pumpkin puree 

• 1 tbsp mustard 

• Salt and pepper to taste 

Directions: 

1. Scoop out the yolks from the hard-boiled egg halves. 
2. Mash the yolks in a bowl with the pumpkin puree and mustard. 
3. Season with salt and pepper to taste. 
4. Spoon or pipe the mixture back into the egg whites. 
5. Garnish with a sprinkle of paprika. 

 

20. Sweet Potato and Zucchini Fritters 

Ingredients: 

• 1 sweet potato, grated 

• 1 zucchini, grated 

• 1 egg 

• 1/4 cup whole wheat flour 

• 1 tbsp olive oil 

Directions: 

1. Squeeze the excess moisture from the grated zucchini using a clean kitchen towel. 
2. In a large bowl, combine grated sweet potato, zucchini, egg, and flour. 
3. Heat olive oil in a skillet over medium heat. 
4. Scoop spoonfuls of the mixture 

 This makes for a perfect Thanksgiving snack for school

21. Apple Cinnamon Granola Cups 

Ingredients: 

• 1 1/2 cups rolled oats 

• 1/4 cup honey 

• 1/4 cup almond butter 

• 1 tsp cinnamon 

• 1/2 cup unsweetened applesauce 

Directions: 

1. Preheat the oven to 350°F (175°C) and grease a muffin tin. 
2. In a bowl, mix the oats, honey, almond butter, cinnamon, and applesauce until combined. 
3. Press the mixture into the muffin tin to form small cups. 
4. Bake for 15-18 minutes until golden and firm. 
5. Let cool and fill with yogurt or fresh fruit before serving. 

 

22. Cheddar and Chive Mini Biscuits 

Ingredients: 

• 1 1/2 cups all-purpose flour 

• 1/2 cup shredded cheddar cheese 

• 1/4 cup chopped chives 

• 1 tbsp baking powder 

• 1/2 tsp salt 

• 1/2 cup cold butter, cubed 

• 1/2 cup milk 

Directions: 

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 
2. In a large bowl, whisk together the flour, baking powder, and salt. 
3. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. 
4. Stir in the cheese and chives. 
5. Add the milk and stir until a dough forms. 
6. Roll out the dough on a floured surface and cut into small circles using a biscuit cutter. 
7. Place on the baking sheet and bake for 12-15 minutes until golden. 

 

23. Chocolate-Dipped Pretzel Rods 

Ingredients: 

• 12 pretzel rods 

• 1 cup dark chocolate chips 

• 1/4 cup colored sprinkles 

Directions: 

1. Melt the dark chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring in between until smooth. 
2. Dip each pretzel rod halfway into the melted chocolate, shaking off any excess. 
3. Place the dipped pretzels on a baking sheet lined with parchment paper. 
4. Immediately sprinkle with colored sprinkles before the chocolate hardens. 
5. Refrigerate for 15 minutes to set the chocolate. 

 This makes for a great easy kid-friendly thanksgiving dessert

24. Caramel Apple Slices 

Ingredients: 

• 4 apples, sliced into thick wedges 

• 1/2 cup caramel sauce 

• 1/4 cup crushed nuts (optional) 

• 1/4 cup mini chocolate chips 

Directions: 

1. Wash and slice apples into thick wedges, removing the core. 
2. Insert popsicle sticks into the base of each apple slice for easier dipping. 
3. Dip each apple wedge into caramel sauce, coating half of the slice. 
4. Roll in crushed nuts or mini chocolate chips, if desired. 
5. Place on a parchment-lined tray and refrigerate until the caramel sets. 

 

25. Fruit Turkey Skewers 

Ingredients: 

• Strawberries, sliced 

• Pineapple chunks 

• Grapes 

• Apple slices 

• Wooden skewers 

Directions: 

1. Slide strawberries, pineapple, grapes, and apple slices onto wooden skewers in an alternating pattern. 
2. Arrange the skewers on a platter in a fan shape to resemble turkey feathers. 
3. Add an apple slice as the turkey's head at the base of the skewers. 
4. Serve with a yogurt or honey dip. 

 

26. Banana Bites with Peanut Butter 

Ingredients: 

• 2 bananas, sliced 

• 1/4 cup peanut butter 

• 1/4 cup dark chocolate chips, melted 

Directions: 

1. Slice the bananas into bite-sized rounds. 
2. Spread a thin layer of peanut butter on half of the banana slices. 
3. Top with the remaining banana slices to create a sandwich. 
4. Dip half of each sandwich into melted dark chocolate. 
5. Refrigerate for 15 minutes to allow the chocolate to set. 

 

27. Apple-Cinnamon Roll-Ups 

Ingredients: 

• 4 whole wheat tortillas 

• 1/4 cup apple butter 

• 1/4 tsp cinnamon 

• 1 apple, thinly sliced 

Directions: 

1. Spread a thin layer of apple butter on each tortilla. 
2. Sprinkle a pinch of cinnamon over the apple butter. 
3. Layer a few apple slices on top of each tortilla. 
4. Roll the tortillas up tightly and slice them into pinwheels. 
5. Secure with toothpicks if needed and serve. 

 

28. Veggie Pizza Bites 

Ingredients: 

• 1 sheet puff pastry, thawed 

• 1/4 cup tomato sauce 

• 1/4 cup shredded mozzarella 

• 1/4 cup chopped bell peppers 

• 1/4 cup chopped spinach 

Directions: 

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 
2. Roll out the puff pastry and cut it into small circles using a cookie cutter. 
3. Place the circles on the baking sheet and top each one with a spoonful of tomato sauce. 
4. Sprinkle mozzarella cheese on top, followed by the chopped bell peppers and spinach. 
5. Bake for 10-12 minutes, or until the pastry is golden and the cheese is melted. 

 

29. Maple Pecan Granola Bars 

Ingredients: 

• 1 1/2 cups rolled oats 

• 1/2 cup chopped pecans 

• 1/4 cup maple syrup 

• 1/4 cup almond butter 

• 1/4 cup dried cranberries 

Directions: 

1. Preheat oven to 350°F (175°C) and line an 8x8 baking dish with parchment paper. 
2. In a bowl, combine the oats, pecans, and dried cranberries. 
3. Heat the maple syrup and almond butter together in a small saucepan until smooth and combined. 
4. Pour the wet mixture over the oat mixture and stir to coat evenly. 
5. Press the mixture into the prepared baking dish and bake for 15 minutes. 
6. Let cool completely before slicing into bars. 

 

30. Mini Apple Pies 

Ingredients: 

• 1 sheet puff pastry, thawed 

• 2 apples, peeled and diced 

• 1/4 cup honey 

• 1 tsp cinnamon 

Directions: 

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. 
2. In a bowl, combine the diced apples, honey, and cinnamon. 
3. Roll out the puff pastry and cut it into 6 equal squares. 
4. Spoon the apple mixture onto the center of each square. 
5. Fold the corners of the pastry over the filling to form small pockets. 
6. Bake for 15-18 minutes, or until the pastry is golden and flaky. 

 

31.Cranberry-Pumpkin Snack Mix 

Ingredients: 

• 1 cup whole-grain cereal 

• 1/2 cup pumpkin seeds 

• 1/2 cup dried cranberries 

• 1/4 cup mini chocolate chips 

Directions: 

1. In a large bowl, combine the cereal, pumpkin seeds, dried cranberries, and chocolate chips. 
2. Mix well and serve as a quick, no-bake snack. 

 

32. Pumpkin Spice Rice Krispie Treats 

Ingredients: 

• 4 cups puffed rice cereal 

• 1/4 cup pumpkin puree 

• 1/4 cup honey 

• 1/2 tsp cinnamon 

• 1/4 tsp nutmeg 

Directions: 

1. In a saucepan, heat the pumpkin puree and honey over medium heat until smooth and warm. 
2. Stir in the cinnamon and nutmeg. 
3. Remove from heat and fold in the puffed rice cereal. 
4. Press the mixture into a greased 8x8-inch baking dish. 
5. Let cool for 30 minutes before cutting into squares. 

 

33. Pumpkin Pie Baked Oatmeal Cups 

Ingredients: 

• 1 cup oats 

• 1/2 cup pumpkin puree 

• 1/4 cup almond milk 

• 1 tbsp honey 

• 1/2 tsp cinnamon 

• 1/4 tsp nutmeg 

Directions: 

1. Preheat the oven to 350°F (175°C) and grease a muffin tin. 
2. In a large bowl, mix the oats, pumpkin puree, almond milk, honey, cinnamon, and nutmeg until combined. 
3. Spoon the mixture into the muffin cups. 
4. Bake for 20-25 minutes until firm and golden on top. 
5. Let cool before removing from the tin. 

 

34. Cinnamon-Sugar Pumpkin Seeds 

Ingredients: 

• 1 cup pumpkin seeds 

• 1 tbsp olive oil 

• 1 tbsp honey 

• 1 tsp cinnamon 

• 1/4 tsp salt 

Directions: 

1. Preheat the oven to 300°F (150°C) and line a baking sheet with parchment paper. 
2. In a bowl, toss the pumpkin seeds with olive oil, honey, cinnamon, and salt. 
3. Spread the seeds in a single layer on the prepared baking sheet. 
4. Bake for 25-30 minutes, stirring occasionally, until golden and crispy. 
5. Let cool completely before serving. 

 

 Easy Thanksgiving dessert ideas for kids:

1. Mini Apple Pies 

Ingredients: 

• 4 apples, peeled, cored, and diced 

• 1 tsp cinnamon 

• 1 tbsp maple syrup 

• Whole wheat pie crust (store-bought or homemade) 

Directions: 

1. Preheat oven to 350°F (175°C). 
2. In a bowl, toss diced apples with cinnamon and maple syrup. 
3. Roll out the pie crust and cut it into small circles using a cookie cutter or the rim of a glass (about 3 inches in diameter). 
4. Press the dough circles into a greased mini muffin tin to form mini pie shells. 
5. Spoon the apple mixture into each pie shell, filling them to the top. 
6. Bake for 15-20 minutes, or until the crust is golden brown and the apples are soft. 
7. Let the pies cool slightly before removing from the tin. Serve warm or at room temperature. 
   
   

2. Mini Pumpkin Cheesecakes 

Ingredients: 

• 1 cup pumpkin puree 

• 8 oz cream cheese, softened 

• 1/4 cup honey 

• 1/2 tsp cinnamon 

• Graham cracker crumbs (for crust) 

Directions: 

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. 
2. Press 1 tbsp of graham cracker crumbs into the bottom of each liner. 
3. In a bowl, mix the pumpkin puree, softened cream cheese, honey, and cinnamon until smooth. 
4. Spoon the mixture evenly over the graham cracker base. 
5. Bake for 12-15 minutes, or until the cheesecakes are set. 
6. Let cool completely before refrigerating for at least 1 hour before serving. 

 

3. Mini Cranberry Tarts 

Ingredients: 

• 1/2 cup fresh cranberries 

• 1/4 cup honey 

• Store-bought phyllo cups 

Directions: 

1. Preheat the oven to 350°F (175°C). 
2. In a small saucepan, combine cranberries and honey, cooking over medium heat until the cranberries burst. 
3. Spoon the cranberry mixture into the phyllo cups. 
4. Bake for 5-7 minutes until the cups are golden and crispy. 
5. Serve warm or at room temperature. 

 

4. Baked Cinnamon Pears 

Ingredients: 

• 4 ripe pears, halved and cored 

• 2 tbsp maple syrup 

• 1 tsp cinnamon 

• 1/4 cup chopped walnuts 

Directions: 

1. Preheat the oven to 350°F (175°C) and arrange the pear halves in a baking dish. 
2. Drizzle the maple syrup over the pears and sprinkle with cinnamon. 
3. Top with chopped walnuts. 
4. Bake for 20-25 minutes, or until the pears are tender and lightly caramelized. 
5. Serve warm. 

 

5. Pumpkin Yogurt Parfaits 

Ingredients: 

• 1 cup Greek yogurt 

• 1/2 cup pumpkin puree 

• 1/4 cup granola 

Directions: 

1. In small glasses or cups, start by adding a layer of Greek yogurt at the bottom. 
2. Spoon a layer of pumpkin puree over the yogurt. 
3. Add a sprinkle of granola on top of the pumpkin layer. 
4. Repeat the layers until the glass is filled, ending with a layer of granola for a crunchy topping. 
5. Chill for 10-15 minutes before serving for the flavors to blend. 
6. Serve cold, and enjoy this nutritious fall treat! 

  This makes for a perfect thanksgiving treats for kids

6. Sweet Potato Bites with Marshmallow 

Ingredients: 

• 2 large sweet potatoes, peeled and sliced 

• 2 tbsp olive oil 

• 1/2 tsp cinnamon 

• Mini marshmallows 

Directions: 

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. 
2. Toss the sweet potato slices in olive oil and cinnamon until evenly coated. 
3. Arrange the slices on the baking sheet in a single layer. 
4. Bake for 20 minutes, flipping halfway through, until tender. 
5. Remove from the oven and top each sweet potato slice with a mini marshmallow. 
6. Bake for an additional 5 minutes until the marshmallows are golden and melted. 

Tips for a Fun and Easy Thanksgiving 

 

1. Keep The Kids Engaged 

 
Thanksgiving is a perfect time to involve kids in the kitchen. Let them take on small tasks like measuring ingredients, stirring, or decorating the treats. Not only will they have fun, but they’ll also learn valuable cooking skills. Try letting them shape dough, sprinkle toppings, or make creative turkey designs with fruit and veggies. Creating a "mini chef" station can also make them feel more engaged. 

 

 

2. Seasonal Tips:

 
Take advantage of seasonal ingredients like apples, pumpkins, cranberries, and sweet potatoes to create Thanksgiving-themed snacks. For example, if fresh pumpkin isn’t available, you can easily substitute with canned pumpkin puree. To give your snacks a festive twist, consider adding holiday spices like cinnamon, nutmeg, and cloves for an extra Thanksgiving feel. Try making kid-friendly treats like apple slices with cinnamon dip, mini pumpkin muffins, or cranberry-stuffed sweet potatoes!

 

 

3. Time-Saving Strategies:

Planning ahead can make a world of difference, especially when you’re preparing Thanksgiving treats for school or for kids at home. Opt for no-bake treats like energy balls or bars that can be made in advance—one go-to option is Kaidoo Kids' Choco Comets, a space-themed, nutritious energy ball snack that’s gluten-free, vegan-friendly, and contains no added sugar. Pre-chop ingredients and organize your kitchen the night before to make the process smoother. Using tools like slow cookers or baking multiple recipes at once can help maximize your time, ensuring you’re ready with tasty, healthy treats for the big day.

 

 

4. General Storage Tips:

 
For Thanksgiving treats, freshness is key. Most baked goods, like pies and muffins, can be stored in airtight containers at room temperature for up to three days. For longer-lasting treats, freeze items like energy balls or bars in freezer-safe bags. Simply thaw them the night before serving, and they’ll taste just as fresh. 

 

Conclusion

Thanksgiving is all about celebrating togetherness, and with these 30 delicious and healthy Thanksgiving treats for kids, you can make sure your little ones are part of the celebration in a fun and nourishing way. By incorporating seasonal ingredients and engaging your children in the cooking process, you’re not only creating great food but also unforgettable memories. Whether you're whipping up festive veggie platters, sweet potato pies, or apple cinnamon bites, these treats will bring joy and good health to your table.