Small bites.
Less pressure.

What you need

• 2 small pitas
• 4 tbsp tomato sauce
• ½ cup shredded mozzarella
• Optional: 2 tbsp finely chopped, soft cooked vegetables

How to make it

1. Heat oven to 400°F (200°C). Put pitas on a baking sheet.
2. Spread each with 2 tbsp sauce and half the cheese. Add optional vegetables.
3. Bake 8–10 minutes until the cheese melts and the center is hot. Cool, then cut into pieces suited to your child.

A little helper job: Let your child spread the sauce with a spoon. An adult handles the oven.

What You Need

• 1 lb ground beef
• 2 cups dry elbow macaroni
• 2½ cups low-sodium beef broth
• 1 cup milk
• 1 cup shredded cheddar
• 1 tsp paprika
• ½ tsp garlic powder

How To Make It

1. Brown the ground beef in a large deep skillet, breaking it into small pieces. Check that ground beef reaches 160°F; drain excess fat.
2. Add broth, milk, pasta and seasonings. Bring to a gentle simmer, cover and cook about 10–15 minutes, stirring often, until pasta is tender. Add a little water if needed.
3. Turn off the heat and stir in cheddar. Let it cool to a suitable eating temperature. Serve a familiar vegetable alongside.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 1 lb ground beef
• 8 small tortillas
• 2 tsp mild taco seasoning
• ¼ cup water
• 1 cup shredded lettuce
• 1 cup shredded cheddar
• ½ cup salsa

How To Make It

1. Cook ground beef in a skillet until it reaches 160°F, breaking it into small pieces. Drain excess fat.
2. Add taco seasoning and water; simmer 3–5 minutes. Warm tortillas following package directions.
3. Put toppings in separate bowls and let each person build a taco or keep familiar components separate. Cool and adapt pieces to each child.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 1½ lb fully thawed boneless chicken breast
• 1 cup mild salsa
• ½ cup low-sodium chicken broth
• 8 small tortillas
• Optional: shredded cheese or mashed avocado

How To Make It

1. Place fully thawed chicken, salsa and broth in the slow cooker. Follow your appliance’s fill and liquid guidance; keep the lid closed while cooking.
2. Cook on high about 3–4 hours or low about 6–7 hours, checking the manufacturer’s guidance. Time varies: every piece of chicken must reach 165°F on a food thermometer.
3. Shred with two forks and mix into the cooking liquid. Serve in warmed tortillas or with rice, cooled and adapted for your child.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 2 cans (15 oz each) kidney or pinto beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (28 oz) crushed tomatoes
• 1 cup low-sodium vegetable broth
• 1 tsp mild chili powder
• ½ tsp cumin

How To Make It

1. Use canned beans, not uncooked dried kidney beans. Add all ingredients to the slow cooker and stir.
2. Follow appliance guidance; cook about 3–4 hours on high or 6–7 hours on low until hot throughout. Times vary by cooker.
3. Taste and adjust mild seasonings. Serve with rice, a baked potato, or bread. Cool before serving and adapt texture.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 1 can (15 oz) refried beans
• 8 small tortillas
• 1 cup shredded cheddar
• ¼ cup water
• Optional: mild salsa or mashed avocado

How To Make It

1. Warm refried beans with the water in a saucepan, stirring until hot.
2. Warm tortillas following package directions. Fill with beans and cheese.
3. Offer toppings separately and let the filling cool before serving. This is an easy low-energy dinner; familiar components can stay separate.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What You Need

• 2 cups fully cooked shredded chicken
• 2 pouches microwave rice (about 8.8 oz each)
• 2 cups frozen vegetables
• ¼ cup low-sodium broth
• Optional: a familiar mild sauce

How To Make It

1. Heat rice following package directions and cook frozen vegetables until tender.
2. Warm fully cooked chicken with the broth until it reaches 165°F; do not rely on rice cooking time to reheat it.
3. Serve components in bowls or separately with an optional familiar sauce. Cool and adapt sizes/textures before serving.

Adult handles knives, heat and meat. Adapt food size and texture, supervise seated eating, and check labels and allergens. Times are estimates; these original recipes have not been kitchen-tested by Little Wins.

Food Safety & Slow-Cooker Guidance

What you need

• 1 cup dry small pasta
• ½ cup frozen peas or finely chopped broccoli
• 1 tsp olive oil
• Optional: 2 tbsp grated cheese

How to make it

1. Cook pasta following its package directions.
2. Cook the vegetables separately until soft. Drain both.
3. Toss the pasta with oil. Serve vegetables alongside or mix a small amount in if your child prefers. Add optional cheese. Cool before serving.

A little helper job: Let your child choose the pasta shape. Keep one familiar component on the plate.

What you need

• 1 ripe banana
• ½ cup oat flour or finely ground oats
• ⅓ cup milk or a familiar unsweetened alternative
• ½ tsp baking powder
• 1 tsp oil for the pan

How to make it

1. Mash the banana and mix with oats, milk, and baking powder. Let stand 3 minutes.
2. Heat a lightly oiled skillet over medium-low heat. Spoon in small pancakes.
3. Cook about 2–3 minutes per side until set throughout. Cool and cut to an appropriate size.

A little helper job: Your child can mash the banana. These are egg-free; do not add raw flour or batter as a topping.

What you need

• 1 cup plain yogurt or a familiar alternative
• ½ cup soft berries, washed and mashed
• Optional: 2 tbsp finely ground oats

How to make it

1. Divide yogurt between two bowls.
2. Mash the berries until no whole berries remain.
3. Swirl berries into the yogurt and add optional ground oats. Serve seated, using a texture your child manages safely.

A little helper job: Make a swirl together with a spoon. No skewers, whole nuts, or hard toppings.

What you need

• 2 small flour tortillas
• ½ cup rinsed canned beans, mashed
• ½ cup shredded cheese
• 1 tsp oil

How to make it

1. Spread mashed beans and cheese over half of each tortilla and fold.
2. Warm a lightly oiled pan over medium-low heat. Cook 2–3 minutes per side until heated through and cheese melts.
3. Let cool and cut into soft pieces appropriate for your child.

A little helper job: Let your child sprinkle the cheese. An adult manages the hot pan.

What you need

• 1 medium sweet potato, scrubbed
• 2 tbsp plain yogurt or 1 tsp olive oil
• Optional: 2 tbsp finely grated cheese

How to make it

1. An adult pierces the potato several times with a fork. Microwave on a microwave-safe plate 5–8 minutes, turning halfway, until soft; time varies with size and microwave.
2. Rest 2 minutes. An adult cuts it open carefully, scoops the flesh into a bowl, and mashes with yogurt or oil.
3. Divide between bowls. Add optional cheese and cool well before serving.

A little helper job: Offer two familiar toppings and let your child choose. No need to hide ingredients.

What you need

• ½ cup rolled oats
• 1 cup milk or water
• ½ peeled apple, finely grated
• ¼ tsp cinnamon

How to make it

1. Combine oats and liquid in a small saucepan. Cook over medium-low heat, stirring, for 5–7 minutes or according to the package.
2. Add grated apple and cinnamon; cook 2 minutes until the apple is soft. Add a little water if needed.
3. Cool well and divide into two bowls. Adjust texture to your child.

A little helper job: Measure oats into a cold bowl.

What you need

• 2 eggs
• 2 tbsp finely chopped, soft cooked vegetables
• 1 tsp oil
• Optional: 2 tbsp shredded cheese

How to make it

1. Beat eggs in a bowl. An adult heats oil in a nonstick pan over medium-low heat.
2. Add eggs and cooked vegetables. Stir gently until the eggs are firm throughout with no liquid remaining.
3. Add optional cheese, remove from heat, and cool. Cut into manageable pieces.

A little helper job: Choose which already-cooked vegetable to add.

What you need

• ½ cup rinsed canned white beans
• 1 tsp olive oil
• 1–2 tbsp water
• 2 slices familiar bread

How to make it

1. Mash the beans with oil and enough water to make a soft spread.
2. Warm in a saucepan over low heat, stirring, until hot throughout.
3. Spread on lightly toasted bread, cool, and cut to an appropriate size. Adjust toast texture for your child.

A little helper job: Mash cooled beans with a fork under supervision.

What you need

• ½ cup quick-cooking rice
• Water required by rice package
• ½ cup finely grated carrot
• ¼ cup frozen peas
• 1 tsp olive oil

How to make it

1. Cook rice with the package-specified water and grated carrot, following the rice directions.
2. Cook peas separately until soft, then mash or flatten as needed for your child.
3. Mix peas and oil into the rice or serve separately. Cool before serving; refrigerate leftovers promptly.

A little helper job: Choose whether vegetables go beside or into the rice.

What you need

• 1 ripe pear, peeled and finely diced
• 2 tbsp water
• 1 cup plain yogurt or familiar alternative
• Optional: pinch of cinnamon

How to make it

1. An adult simmers pear with water in a covered saucepan over low heat for 5–8 minutes until very soft.
2. Mash the pear and let it cool. Add optional cinnamon.
3. Divide yogurt into bowls and spoon pear alongside or swirl it through. Serve a texture your child handles safely.

A little helper job: Swirl cooled pear into yogurt.

What you need

• 2 small potatoes, scrubbed
• ½ cup rinsed canned beans, mashed
• 2 tbsp plain yogurt or 1 tsp oil
• Optional: 2 tbsp finely grated cheese

How to make it

1. An adult pierces potatoes several times and microwaves on a microwave-safe plate for 8–12 minutes, turning halfway, until soft; timing varies.
2. Heat mashed beans in a saucepan until hot throughout. Let potatoes rest 2 minutes.
3. An adult carefully opens potatoes and mashes the flesh with yogurt or oil. Serve beans alongside or spoon them over the potato; add optional cheese. Cool thoroughly.

A little helper job: Choose which familiar topping to serve alongside.

What you need

• 2 cups cooked rice
• 1 cup cooked shredded chicken
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn
• ½ cup mild salsa
• ½ tsp ground cumin
• ½ cup shredded cheddar, optional
• Avocado or plain yogurt, optional

How to make it

1. Add rice, chicken, beans, corn, salsa, and cumin to a large skillet with 2 tablespoons water.
2. Stir over medium heat for 6–8 minutes until steaming hot throughout. If using freshly cooked chicken, cook it to 165°F (74°C).
3. Turn off the heat. Offer cheese and avocado as optional toppings; cool to a comfortable temperature before serving.

A little helper job: Let a child rinse canned beans or sprinkle cheese after the pan is off the heat.

What you need

• 3 cups cooked rice
• 2 eggs, beaten
• 1 cup frozen peas and diced carrots
• 1 tbsp neutral oil
• 1 tbsp low-sodium soy sauce, optional
• 2 sliced green onions, optional

How to make it

1. Warm the oil in a large skillet. Add peas and carrots and cook 4–5 minutes until tender.
2. Push vegetables aside. Scramble the eggs in the pan until fully set, then stir in the rice.
3. Cook, stirring, until everything is steaming hot. Add optional soy sauce and green onion; cool before serving.

A little helper job: Children can add the peas and carrots while an adult handles the hot pan.

What you need

• 1½ cups quick-cooking couscous
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 cup diced cucumber
• 1 cup halved cherry tomatoes
• 1½ cups low-sodium broth or water
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ¼ cup crumbled feta, optional

How to make it

1. Prepare couscous with broth or water according to its package directions.
2. Fluff with a fork and stir in chickpeas, olive oil, and lemon juice.
3. Serve with cucumber, tomatoes, and optional feta on top or in separate bowls.

A little helper job: A child can measure couscous and stir in rinsed chickpeas after the adult adds hot water.

What you need

• 1 lb boneless chicken thighs, cut into bite-size pieces
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp sweet paprika
• ¼ tsp garlic powder
• 4 small pitas
• 1 cup shredded lettuce
• 1 cup diced cucumber
• ½ cup plain yogurt, optional

How to make it

1. Toss chicken with oil, cumin, paprika, and garlic powder.
2. Cook in a skillet over medium heat for 8–10 minutes, stirring, until browned and the center reaches 165°F (74°C).
3. Serve in warm pitas or bowls with lettuce, cucumber, and optional yogurt. Cut pieces to suit each child.

A little helper job: Kids can wash lettuce and spoon yogurt into a small dipping cup.

What you need

• 2 cups rolled oats
• 2 cups milk or fortified unsweetened alternative
• 1 cup water
• 1 cup diced ripe mango
• ½ cup plain yogurt, optional
• 2 tbsp unsweetened coconut flakes, optional

How to make it

1. Bring oats, milk, and water to a gentle simmer in a saucepan.
2. Cook 5–7 minutes, stirring, until the oats are soft and creamy.
3. Cool slightly and top with mango, yogurt, and optional coconut flakes.

A little helper job: Children can add mango pieces and a pinch of cinnamon after the oats cool.

What you need

• 1½ lb boneless, skinless chicken thighs, thawed
• 2 medium sweet potatoes, peeled and cubed
• 1 small onion, diced
• 1 cup low-sodium chicken broth
• 1 tbsp mild jerk-style seasoning
• 2 cups cooked rice, for serving

How to make it

1. Place sweet potatoes and onion in the slow cooker, then set thawed chicken on top.
2. Stir broth and mild seasoning together and pour over the chicken. Cover and cook on low for 6–7 hours or high for 3–4 hours, following the appliance manual.
3. Check that chicken reaches 165°F (74°C). Shred or cut into small pieces and serve with the tender sweet potatoes and rice.

A little helper job: Children can wash sweet potatoes and help measure broth; an adult trims and handles raw chicken.

What you need

• 1½ lb boneless, skinless chicken thighs, thawed
• ¼ cup low-sodium soy sauce or tamari
• ¼ cup rice vinegar
• ½ cup water
• 2 garlic cloves, minced
• 1 bay leaf
• 2 cups cooked rice, for serving

How to make it

1. Place thawed chicken in the slow cooker. Stir soy sauce, vinegar, water, and garlic together and pour over it; add the bay leaf.
2. Cover and cook on low for 6–7 hours or high for 3–4 hours, following the appliance manual.
3. Check chicken reaches 165°F (74°C). Remove the bay leaf, shred chicken, and serve with rice and a little sauce.

A little helper job: A child can rinse rice and set out cucumber slices while an adult handles raw chicken.

What you need

• 1 package fully cooked turkey meatballs (about 24 oz)
• 1 jar (24 oz) low-sodium tomato-basil sauce
• ½ cup water
• 1 tsp dried Italian herbs
• 12 oz cooked pasta, for serving
• ¼ cup grated parmesan, optional

How to make it

1. Add fully cooked meatballs, tomato sauce, water, and Italian herbs to the slow cooker.
2. Cover and heat on low for 4–5 hours, following the meatball package directions and appliance manual. Stir once if convenient.
3. Check the center is steaming hot, then serve with freshly cooked pasta and optional parmesan. Do not use a slow cooker to reheat leftovers.

A little helper job: Children can sprinkle parmesan at the table; an adult checks the meatball package and temperature.

What you need

• 2 cans (15 oz each) chickpeas, rinsed and drained
• 1 can (13.5 oz) light coconut milk
• 1 can (14 oz) crushed tomatoes
• 1 small onion, diced
• 1 tbsp mild curry powder
• 2 cups baby spinach
• 2 cups cooked rice, for serving

How to make it

1. Stir chickpeas, coconut milk, tomatoes, onion, and mild curry powder together in the slow cooker.
2. Cover and cook on low for 4–5 hours or high for 2–3 hours, following the appliance manual.
3. Stir in spinach until wilted. Serve with rice and allow the curry to cool before serving to children.

A little helper job: Kids can rinse chickpeas and add spinach after cooking; an adult handles the hot slow-cooker insert.

What you need

• 2 cans (15 oz each) black beans, rinsed and drained
• 1½ cups corn
• 1 can (14 oz) diced tomatoes, no-salt-added if available
• 3 cups low-sodium vegetable broth
• ½ tsp ground cumin
• 1 cup plain yogurt or shredded cheese, optional topping

How to make it

1. Add beans, corn, tomatoes, broth, and cumin to the slow cooker and stir.
2. Cover and cook on low for 4–5 hours or high for 2–3 hours, following the appliance manual.
3. Mash a few beans with a spoon for a thicker texture, or carefully blend a portion after it cools slightly. Add toppings at the table.

A little helper job: Children can rinse canned beans and choose toppings; an adult uses the blender if a smoother soup is wanted.

What you need

• 1½ lb beef stew meat, cut into small cubes
• 2 medium sweet potatoes, peeled and cubed
• 2 carrots, sliced
• 1 small onion, diced
• 3 cups low-sodium beef broth
• 1 tbsp tomato paste
• ½ tsp dried thyme

How to make it

1. Place sweet potatoes, carrots, and onion in the slow cooker. Add beef on top.
2. Whisk broth, tomato paste, and thyme together and pour into the cooker. Cover and cook on low for 7–8 hours or high for 4–5 hours, following the appliance manual.
3. Check the beef and vegetables are tender and steaming hot. Cool and cut pieces smaller as needed before serving.

A little helper job: Kids can rinse carrots and potatoes while an adult cuts the raw beef and vegetables.

What you need

• 1 tbsp olive oil
• 8 oz mild fully cooked turkey sausage, sliced, optional
• 1 small onion, diced
• 1 cup diced bell pepper
• 1 cup long-grain rice
• 1 can (15 oz) red beans, rinsed and drained
• 2 cups low-sodium broth
• ½ tsp paprika
• ½ tsp garlic powder

How to make it

1. Warm oil in a deep pot. Brown optional sausage with onion and bell pepper for 4 minutes.
2. Stir in rice, beans, broth, paprika, and garlic powder. Bring to a boil, then cover and simmer on low for 18–20 minutes until the rice is tender and liquid is absorbed.
3. Let stand covered for 5 minutes, fluff with a fork, and cool to a comfortable temperature. Follow rice package directions if they differ.

A little helper job: Children can rinse canned beans and measure rice while an adult slices sausage.

What you need

• 1 lb boneless chicken thighs, cut into small pieces
• 1 tbsp olive oil
• 1 small onion, diced
• 1 cup diced bell pepper
• 1 cup long-grain rice
• 2 cups low-sodium chicken broth
• ½ tsp ground cumin
• 1 cup frozen peas
• ½ cup mild tomato sauce

How to make it

1. Warm oil in a deep lidded pan. Brown chicken pieces for 4–5 minutes; keep stirring and cook raw chicken to 165°F (74°C) before serving.
2. Add onion and bell pepper and cook 3 minutes. Stir in rice, broth, cumin, and tomato sauce.
3. Cover and simmer gently for 18–20 minutes, until rice is tender and chicken is cooked through. Stir in peas for the final 3 minutes; let stand 5 minutes before serving.

A little helper job: Children can rinse rice and measure peas while an adult browns chicken.

What you need

• 12 oz small pasta
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 can (14 oz) crushed tomatoes
• 3 cups low-sodium vegetable broth
• 1 tsp dried basil
• 2 cups baby spinach
• ¼ cup grated parmesan, optional

How to make it

1. Add pasta, chickpeas, tomatoes, broth, and basil to a large pot. Bring to a gentle boil.
2. Cook uncovered, stirring often, for 10–12 minutes or until the pasta is tender. Add a splash of water if the pot gets too dry.
3. Turn off the heat, stir in spinach until wilted, and offer parmesan as an optional topping.

A little helper job: Kids can pour in rinsed chickpeas and stir in spinach while an adult watches the stove.

What you need

• 1 lb boneless chicken thighs, cut small
• 1 tbsp olive oil
• 2 carrots, diced
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 tsp dried thyme
• 1 can refrigerated biscuit dough, cut into small pieces

How to make it

1. Warm oil in a large pot. Brown chicken pieces and carrots for 5 minutes; cook chicken through to 165°F (74°C).
2. Add broth and thyme and bring to a gentle simmer. Drop small biscuit pieces into the broth, cover, and cook according to dough package directions, usually 12–15 minutes.
3. Stir in peas for the final 3 minutes. Check dumplings are cooked through, then cool before serving.

A little helper job: Children can rinse peas and carrots; an adult handles the hot pot and dough.

What you need

• 1 tbsp olive oil
• 1 small onion, diced
• 1 medium sweet potato, peeled and cubed
• 1 cup red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups low-sodium vegetable broth
• ½ tsp mild curry powder
• 2 cups baby spinach

How to make it

1. Warm oil in a large pot. Cook onion for 3 minutes until soft.
2. Add sweet potato, lentils, tomatoes, broth, and mild curry powder. Bring to a boil, then lower the heat and simmer covered for 20–25 minutes until soft.
3. Stir in spinach until wilted. Mash a few sweet potato cubes if desired and let the stew cool before serving.

A little helper job: Kids can rinse lentils and add spinach once the adult turns off the heat.

What you need

• 2 cups plain or vanilla yogurt
• 1 cup finely chopped strawberries or blueberries
• 1 tbsp maple syrup, optional
• 2 tbsp soft granola, optional

How to make it

1. Line a rimmed tray with parchment. Spread yogurt into a layer about ¼ inch thick.
2. Scatter berries and optional granola over the top; press them in gently.
3. Freeze until firm, about 3 hours. Let soften slightly, break into small pieces, and serve promptly.

A little helper job: Children can scatter soft berries over the yogurt before an adult moves the tray to the freezer.

What you need

• 3 ripe pears, cored and diced
• 2 tbsp water
• ¼ tsp ground cinnamon
• ½ cup plain yogurt, optional

How to make it

1. Add pears, water, and cinnamon to a small covered saucepan.
2. Cook over low heat for 10–12 minutes, stirring once or twice, until pears are very soft. Add a little water if the pan gets dry.
3. Cool to a safe temperature and serve plain or with a spoonful of yogurt.

A little helper job: Children can sprinkle cinnamon after the adult slices the pears.

What you need

• 1 cup short-grain rice
• 1 can (13.5 oz) light coconut milk
• 2 cups milk or fortified alternative
• 2 cups water
• 2 tbsp maple syrup, optional
• 1 cup diced ripe mango

How to make it

1. Combine rice, coconut milk, milk, and water in a heavy saucepan. Bring to a gentle simmer, stirring often.
2. Lower heat and cook uncovered for 20–25 minutes, stirring often, until rice is tender and creamy. Add a splash of milk if needed.
3. Cool well, then top with soft mango. Refrigerate leftovers promptly and serve cold or gently warmed in a saucepan.

A little helper job: Kids can stir in mango after the pudding has cooled; an adult watches the simmering pot.

What you need

• 2 ripe bananas, mashed
• 1 egg
• ½ cup milk or fortified alternative
• 1½ cups rolled oats
• ½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp cinnamon

How to make it

1. Heat oven to 350°F (175°C). Grease a mini-muffin pan or use paper liners.
2. Mix banana, egg, and milk. Stir in oats, flour, baking powder, and cinnamon just until combined.
3. Divide into mini cups and bake 12–15 minutes until set. Cool completely before serving.

A little helper job: Kids can mash bananas and stir the dry ingredients; an adult handles the oven.

What you need

• 1 ripe banana
• 1 cup strawberries, hulled and chopped
• 1 cup plain or vanilla yogurt
• 1 tsp maple syrup, optional

How to make it

1. Blend banana, strawberries, yogurt, and optional maple syrup until smooth.
2. Pour into small freezer-pop molds, leaving a little space at the top. Add sticks according to mold directions.
3. Freeze until solid, at least 4 hours. Soften briefly before serving and supervise with sticks.

A little helper job: Children can add berries to the blender cup; an adult blends and fills the molds.

What you need

• 3 apples, peeled, cored, and finely diced
• 1 tsp cinnamon
• 1 cup rolled oats
• ¼ cup all-purpose flour
• 3 tbsp melted butter
• 2 tbsp maple syrup, optional

How to make it

1. Heat oven to 350°F (175°C). Put diced apples in a lightly greased small baking dish and sprinkle with cinnamon.
2. Mix oats, flour, melted butter, and optional maple syrup. Sprinkle over apples.
3. Bake 20–25 minutes until apples are very soft and the topping is golden. Cool before serving.

A little helper job: Children can stir oats and cinnamon while an adult cuts apples and handles the oven.