10 Fun and Healthy Halloween Snack Ideas for Kids

Halloween is a favorite time for children to indulge in treats, but it can be a challenge to find snacks that are both fun and healthy. With a little creativity, you can prepare snacks that capture the festive spirit of Halloween while providing nutritious options for kids to enjoy. We’ve gathered ten fun and healthy Halloween snack ideas that are easy to make, visually appealing, and packed with wholesome ingredients. These snacks are perfect for Halloween parties, school events, or simply adding a spooky touch to everyday meals. Delight your little ones with these nutritious treats that combine the best of health and holiday fun.

Monster Frozen Yogurt Bark

Monster Frozen Yogurt Bark is a fun and healthy treat that’s perfect for Halloween! Made by spreading yogurt on a baking sheet and topping it with fruits, granola, and colorful “monster” decorations like googly eyes made from candy or chocolate chips, it’s frozen until firm and then broken into pieces. This spooky yet delicious snack is a great way to enjoy a festive treat while keeping things light and nutritious!

Ingredients
2 1/2 cups plain yogurt
3 tbsp honey or maple syrup
1 cup spinach, packed
1-2 kiwi, peeled and sliced into moon shapes
1/4 cup mandarin oranges, drained
1/4 cup frozen pitted cherries, cut in half
1 tbsp eye candies

Instructions 
1. Line a baking sheet with parchment paper. You can use a 9×9 baking dish, a 9×13 baking dish, or a 13×18 baking sheet, depending on how thick you want your bark.
2. In a blender, add the yogurt, maple syrup, and spinach and puree until smooth. It will be thin.
3. Pour the yogurt mixture into the baking sheet and spread until you have an even layer.
4. Place the toppings all over the top of the yogurt.
5. Place the baking sheet in the freezer and freeze for at least 4 hours by preferably overnight.
6. Once frozen, take the baking sheet out of the freezer and break the yogurt bark into jagged pieces with your hands.
7. Serve and enjoy.

Halloween Veggie Tray

A Halloween Veggie Tray is a fun and healthy way to celebrate the spooky season. Arrange fresh veggies like carrots, cucumbers, bell peppers, and cherry tomatoes to create shapes like pumpkins, ghosts, or skeletons. Use dips like hummus or ranch dressing to complement the vegetables and enhance the festive design. It’s a creative, nutritious snack perfect for Halloween parties!

Ingredients
1 ½ cups sugar snap peas
8 cherry tomatoes
¾ cup small broccoli florets
1 small yellow bell pepper, sliced
1 small red bell pepper, sliced
1 stalk celery
1 cup sliced cucumber
¾ cup prepared ranch dressing
3 inner leaves romaine lettuce
2 whole pitted black olives

Instructions 
1. Place a small, shallow bowl at the top of a large platter or rimmed baking sheet. Construct a skeleton with vegetables as follows: Use sugar snap peas to create arms, placing tomatoes at elbow and shoulder joints. Add broccoli florets to the ends for hands. Make ribs with yellow and red bell peppers and use celery for the spine. Construct a pelvis with cucumber slices, then fill in the rest of the tray with any extra vegetables. Stack the vegetables as needed to fit on the tray. Fill the bowl with ranch dressing. Arrange lettuce leaves around the outside of the dressing for hair and place olives on the dressing for eyes.

Healthy Halloween Monster Pancakes

Healthy Halloween Monster Pancakes are a fun, nutritious way to celebrate Halloween. Made with whole wheat or oat flour and naturally sweetened with ingredients like bananas or applesauce, these pancakes are decorated with fruit, yogurt, and nuts to create silly monster faces. Perfect for a festive and wholesome breakfast that kids and adults will love!

Ingredients
1 cup fresh spinach, packed down
1 cup whole milk, more if needed
2 eggs
2 tablespoons oil
2 teaspoons vanilla extract
2 cups pancake mix
Mini candy eyeballs- found in the cake decorating section

Instructions
1. In a blender combine spinach, milk and oil and blend until smooth. Make sure the spinach is completely pureed.
2. Add in eggs and pulse until combined.
3. Add in pancake mix and pulse until combined, scraping down the sides of the blender.
4. Heat a skillet or non-stick pan over medium-low heat.
5. Butter or grease pan and add pancake batter ⅛ or a cup at a time to create small silver dollar-sized pancakes.
6. Cook over low heat (so as not to over-brown) and flip when firm and set.
7. Cook both sides until firm and remove from pan.
8. Press candy eyeballs into pancakes and serve.

Eyeball Pasta

Eyeball Pasta is a spooky and fun Halloween dinner idea. Serve your favorite pasta, like spaghetti or penne, with a rich marinara or Alfredo sauce. Top the dish with “eyeballs” made from meatballs or mozzarella balls, placing a sliced olive in the center to create the eye. It’s a creepy yet delicious meal that’s perfect for Halloween night!

Ingredients
1 lb. ground beef
1/2 medium onion, finely chopped
1/4 c. Panko bread crumbs
2 cloves garlic, minced
2 Tbsp. chopped fresh parsley
1 large egg, beaten
Kosher salt
Freshly ground black pepper
1 lb. spaghetti
1 1/2 c. marinara, warmed
Ciliegine cut into rounds
Black olives, sliced crosswise into rounds

Instructions
1. Preheat oven to 400° and line a large, rimmed baking sheet with parchment. 
2. In a large bowl, add beef, onion, Panko, garlic, parsley, and egg. Season generously with salt and pepper. Mix ingredients with a rubber spatula or your hands until well combined, then shape into 1” balls. Place onto baking sheet.
3. Bake until meatballs for 13 minutes, then to each meatball, add a piece of cheese and olive to create “eyeballs.” Bake until cheese is melty, 2 minutes more.
4. Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package directions until al dente. Drain and transfer to a platter.
5. Pour warm marinara sauce over spaghetti, then scatter with meatballs.

Halloween Roasted Veggies

Ingredients
2 large sweet potatoes
2 large white potatoes
4 carrots, peeled
3 red beets, large, medium
2 Tbsp olive oil, 30 mL
Pinch of salt and pepper
2 Tbsp rosemary
½ bulb garlic, cloves separated with skin still on
1 tsp balsamic vinegar, 5 mL
1 tsp honey, 5 mL, or maple syrup for a vegan option

Instructions 
1. Parboil: Bring a large pot of water to a boil. Cut sweet potatoes and white potatoes in half, width-wise, then drop into the boiling water. Boil for 5 minutes, then remove. Drop whole beets and carrots into the boiling water and cook for 5 minutes.
2. Cut: Cut the potatoes into ½-inch thick (1 cm) slabs. With a small paring knife or with a cookie cutter, cut jack-o-lantern shapes into the sweet potatoes. Do the same for the white potatoes, cutting them into ghost shapes (I used a straw to cut out the eyes!) Cut beets into ½-inch thick slabs, then cut out witch’s hat shapes. We’ll call the carrots witch’s fingers and just leave them be.
3. Bake: Preheat oven to 400 degrees F (204 C). Set veggies on a parchment-lined baking sheet. Drizzle with oil, sprinkle with salt, pepper, and rosemary leaves, and toss to evenly coat. Crush garlic cloves with the flat part of your knife and scatter around the pan. Bake for 1 hour, flipping the vegetables halfway through. When you have 10 minutes left, drizzle balsamic over the beets and honey over the carrots, then return to the oven.

Halloween Caprese Salad

Halloween Caprese Salad is a spooky twist on a classic dish. Arrange slices of fresh mozzarella and tomatoes to resemble ghosts and pumpkins. Add olive “eyes” to the mozzarella ghosts and use basil leaves to enhance the pumpkin look. Drizzle with olive oil, and balsamic glaze, and sprinkle with salt for a fun and festive appetizer that’s both healthy and delicious! Perfect for Halloween gatherings!

Ingredients
Basil Leaves
Fresh Mozzarella Pearls
California Black Ripe Olives
Grape Tomatoes
Balsamic Reduction

Instructions 
1. First, slice your tomatoes and olives. Next, using a spoon, mash your mozzarella pearls (this gives them a little more texture and makes them a little larger).
2. Then place your basil leaves out on a tray and layer the tomatoes, mozzarella, and olives on top.
3. The final step is to drizzle the balsamic reduction on top before serving. You can serve them plain with toothpicks or have some chips or crackers on the side.

Halloween Banana Popsicles

Halloween Banana Popsicles are a fun and healthy treat for Halloween! Simply cut bananas in half, insert popsicle sticks, and dip them in melted white chocolate or yogurt. Decorate with chocolate chips or edible eyes to create spooky faces, like ghosts or monsters. Freeze until firm, and you have a delicious, festive snack that’s perfect for kids and adults alike!

Ingredients
For the Banana Popsicles
4 large fresh bananas not overly ripe, or the bananas may be too soft
1 cup nonfat Greek vanilla yogurt
2 tablespoons powdered sugar
Mini semi-sweet chocolate chips for eyes
16 popsicle sticks
For the Banana Popsicle Mummies
⅓ cup creamy natural peanut butter

Instructions
1. For the Banana Popsicle Ghosts: Line a large baking sheet with parchment paper or a silpat mat. Peel 2 bananas and slice each in half, cross-wise. Slice each half in half again the “long” way, so that you have 4 long, narrow pieces total. Carefully insert a popsicle stick into the bottom of each, then place it on the baking sheet.
2. For the Banana Popsicle Mummies: Cut the pointy tips off of the 2 remaining bananas, then slice the bananas crosswise into 3 equal round “logs.” Insert a popsicle stick into one end of each, then place it on the baking sheet. Freeze all banana pops for at least 30 minutes or overnight.
3. In a small bowl, mix together the yogurt and powdered sugar. Once the bananas are frozen, dip them into the yogurt mixture, then return them to the lined baking sheet. Place 2 mini chocolate chips on each of the ghosts for eyes. Do not place the eyes on the mummies yet. Return to the freezer for at least 1 hour to allow the yogurt to set.
4. For the mummies, place the peanut butter in a small, microwave-safe bowl, then heat until smooth and creamy, about 30-45 seconds, stirring as needed. With a small spoon, drizzle on top of the banana mummies to make “bandages.” Place mini chocolate chips for the eyes. Return to the freezer until the peanut butter is firm, about 30 additional minutes. When ready to serve, let the banana popsicles soften at room temperature for a few minutes. Enjoy immediately, or place in a ziptop bag and freeze for up to 2 months.

Frankenstein Kiwis

Frankenstein Kiwis are a fun and healthy Halloween treat! Peel kiwis, leaving some of the skin at the top for Frankenstein’s “hair.” Use melted chocolate or edible markers to draw a face with eyes, a mouth, and stitches. Add pretzel sticks or small candies on the sides for bolts. These cute, spooky snacks are perfect for Halloween parties and a great way to serve up fruit in a festive way!

Ingredients
1 kiwi
2 pretzel sticks (and thicker “dipping sticks,” if desired)
2 mini chocolate chips or dried wild blueberries

Instructions
1. Slice one end off the kiwi, so the kiwi sits upright and flat.
2. Beginning at the cut end of the kiwi, use a vegetable peeler to remove some of the kiwi’s fuzzy skin. As you get toward the top third of the kiwi, pull the kiwi’s skin away in little jagged bits so that the skin remaining at the top of the kiwi will look like messy Frankenstein hair.
3. For the mouth: Break a pretzel stick into a small piece (roughly about 1/2″ to 3/4″ long), and gently push that piece lengthwise into your kiwi to make a mouth.
4. For the bolts: Break another pretzel stick (or a thicker pretzel “dipping stick”) so you have two end pieces that are each about 1/2″ long. Shove those into your kiwi (broken end first), one low on each side of your kiwi, to form the bolts in your Frankenstein’s neck.
5. For the eyes: Use two chocolate chips or two dried wild blueberries for the eyes, gently pushing each into position above the pretzel mouth.

Witches’ Broom Snack

Witches’ Broom Snacks are a simple and fun Halloween treat! To make, cut cheese sticks into thirds and insert a pretzel stick into one end to act as the broom handle. Use chives or green onion strips to tie around the cheese for extra flair. These cute, savory snacks are perfect for a Halloween party or a spooky snack time!

Ingredients
4 string cheese
8 pretzel sticks
8 fresh chives

Instructions
1. Cut each string cheese in half.
2. Use a knife to cut the bottom half of each piece of cheese into strips to resemble the bottom of a broom.
3. Insert a pretzel stick into the other end of the string cheese.
4. Tie a chive around the top half of the string cheese. Trim if necessary.

Spooky Mini Banana Cupcakes with Chocolate

Spooky Mini Banana Cupcakes with Chocolate are a deliciously festive treat for Halloween! These bite-sized cupcakes are made with ripe bananas for natural sweetness and topped with rich chocolate frosting. Decorate with spooky Halloween designs like candy eyes, sprinkles, or spider webs to add a playful touch. Perfect for parties or a fun, bite-sized dessert!

Ingredients
For the cupcakes
1/4 Cup Natural creamy peanut butter almond butter for the paleo version
2 Tbsp Honey Agave for a vegan version
1/2 cup lightly heaping Banana mashed (about 1 very large banana or 2 small) (137g)
1 tsp Vanilla extract
2 Tbsp Coconut flour 11g
1 Tbsp Cocoa powder
1/2 tsp Baking soda
1/8 tsp salt
For the coconut cream
1 13 oz Can Full-fat coconut milk chilled overnight
2 1/2 Tbsp Honey agave for a vegan version
Mini dark chocolate chips for decorating (dairy-free for the Vegan version)

Instructions
1. Preheat your oven to 325 degrees and rub a mini muffin tin with coconut oil. Set aside. Additionally, place a metal or glass bowl, along with the beaters of an electric hand mixer, into the freezer.
2. In a large, microwave-safe bowl, melt the peanut butter and the honey until the peanut butter just begins to turn smooth and runny, about 1 minute. Be careful not to cook the honey so it hardens.
3. Scrape the melted peanut butter mixture into a small food processor (mine is 3 cups) and blend until well combined. Add in the mashed banana and vanilla extract and blend again until well combined, scraping the sides down as necessary.
4. Add the coconut flour, cocoa powder, baking soda, and salt into the food processor and blend until thick, creamy, and well-mixed. Make sure to scrape the sides of the processor down to incorporate all the flour.
5. Fill the cavities of the muffin tin 3/4 of the way and smooth the tops out. Bake until the cupcakes have risen, the edges are lightly golden and a toothpick inserted into the center of one comes out clean, about 18 minutes. Let cool completely in the pan.
To make the frosting
6. Take your chilled coconut milk out of the refrigerator and flip it upside down. Open it, and pour out the liquid on the top (save it for a smoothie later!).
7. Spoon the chilled cream that is at the bottom of the can into the chilled bowl. Add in the honey and beat with an electric hand mixer on high speed, until light and fluffy.
8. Pipe the coconut cream onto the TOTALLY cooled cupcakes and create a ghost face out of 3 chocolate chips on each cupcake.