Blooming Early Years

Finding good DIY kids’ lunch ideas for school can feel hard sometimes. But don’t worry, you’re not alone. Many parents wake up each morning thinking of what quick, healthy, and cheap meal to pack.

Kids can also get bored easily. So, it helps to switch things up every week. Luckily, with a few basic ingredients, you can create different lunchbox meals that are fun, easy, and filling.

Even better, these ideas will save you both time and money. You don’t need fancy tools or hard-to-find foods. Instead, we focus on real food that your kids will love and eat. Also, by planning, you can reduce stress each morning.

In this article, we will share very simple, budget-friendly DIY kids’ lunch ideas for school. These meals are easy to make, fun to pack, and healthy. So, let’s explore quick lunch solutions that work for real, busy parents like you.

Put together nutritious snacks and a couple of fun treats in your children’s lunchboxes to help them stay energised and satisfied throughout the day.

Simple DIY Kids’ Lunch Ideas for School 

Here are 10 of the simplest DIY kids’ lunch ideas for school to try out. They are straightforward, healthy and fun to prepare for your kids. Let’s get into it!

1. Veggie Burritos

This is one of the best DIY kids’ lunch ideas for school. Make these homemade veggie burritos packed with mushrooms, beans, and corn. They also have creamy avocado and a gentle hint of spice. It can be served to your kids with a tasty tomato salsa on the side.

Ingredients

• Red onion: 1 small, finely chopped
• Tomatoes: 250 g, cut into 1cm cubes
• Balsamic vinegar:2 tbsp
• Parsley: 20g, finely chopped
• Olive oil: 2 tbsp
• Avocados: 2, pitted, peeled, and
• Sliced lime juice: From 1 lime
• Onion, finely chopped
• Carrot:1, grated
• Mushrooms: 200g, roughly chopped
• Tomato purée:4 tbsp
• Chilli powder:½ tsp (mild or hot, your choice)
• Ground cumin:½ tsp
• Paprika: 1 tsp
• Kidney beans (canned): 400g, drained and rinsed
• Sweetcorn (canned):195g, drained
• Cayenne pepper:  a pinch
• Tortillas:8
• Cooked rice:100g
• Lettuce: 200 g, shredded
• Soured cream:8 tsp

Instructions

1. Start by preparing the salsa. Mix the red onion, diced tomatoes, balsamic vinegar, half the parsley, and half the olive oil. Add salt and pepper to taste.
2. Gently coat the avocado slices with a bit of lime juice and keep them aside.
3. Heat the remaining oil in a non-stick frying pan over medium to high heat.
4. Add the chopped onion and cook for about 5 minutes.
5. Then stir in the grated carrot and chopped mushrooms. Let it cook for another 3 to 5 minutes until slightly golden.
6. Stir in the tomato purée and spices, and cook for 3 to 5 minutes until the mixture becomes deep red.
7. Add 200 ml of water, kidney beans, sweetcorn, and the rest of the parsley. Let it cook for 5 to 6 minutes until the mixture thickens and heats fully.
8. Season with cayenne, salt, and pepper.
9. Warm the tortillas as directed on the package. Reheat the rice until it’s hot.
10. To assemble each burrito, place lettuce, the cooked veggie mixture, and rice on a tortilla. Add slices of avocado and a spoonful of sour cream. Fold one side in, then roll it up.
11. Serve warm with the fresh salsa on the side.

2. Lunchbox Pasta Salad

Make this easy pasta salad as one of your DIY kids’ ideas for school. You can add ham, prawns, eggs, or cheese to include protein. Cheese is great for a vegetarian version.

Ingredients

• Pasta:400g
• Fresh pesto:4–5 tbsp
• Mayonnaise:1 tbsp
• Greek yogurt:2 tbsp
• Lemon juice: From ½ lemon
• Mixed cooked vegetables: 200g (like peas, green beans, courgette cut small)
• Cherry tomatoes: 100 g, quartered
• Cooked protein (chicken, ham, etc.): 200g (or cheese or hard-boiled egg for variety)

Instructions

1. Boil the pasta until just tender, usually around 11 minutes, or check your package for timing.
2. Drain it well and pour it into a big bowl. Mix in the pesto and let it cool down completely.
3. Once the pasta has cooled, mix in the mayonnaise, yoghurt, lemon juice, and cooked vegetables.
4. Spoon the mixture into lunchboxes or onto plates.
5. Add your choice of protein, like cooked chicken, ham, prawns, egg, or cheese, right on top.
6. Keep it in the fridge until you’re ready to eat or pack it up.

3. Super Salad Wraps

Create a fun veggie wrap filled with crisp vegetables and a tasty layer of cheddar cheese. It’s great for lunchboxes and full of colour and flavour.

Ingredients

• Tortilla: 1
• Hummus:2 tbsp
• Lettuce leaf:1
• Carrot:¼, shredded or grated
• Cucumber sticks: 4 and/or 2 avocado slices
• Tomato salsa or tomatoes: 1 tbsp
• Cheddar cheese:  a small handful, grated.

Instructions

1. Place the tortilla flat on a clean board and spread the hummus across the lower third of the tortilla.
2. Lay the lettuce leaf right over the hummus.
3. Stack the carrot, cucumber, and/or avocado in a row over the lettuce.
4. Add the salsa or chopped tomatoes, then sprinkle the grated cheese on top.
5. Fold the bottom part of the wrap-up over the filling.
6. Next, fold in both sides and roll the rest of the tortilla up tightly.
7. Slice in half or cut into smaller pieces.
8. You can pack them straight into a lunchbox or wrap them in wax paper if you’ve halved them.

4. Crunchy Chop Salad

Help kids practice simple kitchen tasks with this fresh, crunchy salad filled with colourful veggies and juicy pomegranate seeds. It’s easy enough for children aged 7 to 11 to prepare with some supervision.

Ingredients

• Lemon:1
• Extra virgin olive oil: 4 tbsp
• Dijon mustard:1 tsp
• Honey:1 tsp
• Cherry tomatoes:10 (use different colours if preferred)
• Cucumber:½
• Little Gem lettuces:2
• Cress:1 punnet
• Pomegranate seeds: 100g
• Mixed seeds: 25g (like sunflower and pumpkin seeds)

You Will Also Need

• Chopping board
• Tea towel or kitchen paper (optional)
• Sharp knife
• Citrus juicer
• Tablespoon and teaspoon
• Jam jar or small bowl
• Large salad bowl
• Kitchen scissors
• Measuring scales

Before beginning, if your chopping board lacks anti-slip grips, place a dampened tea towel or a piece of kitchen paper on your work surface. Position the board on top to prevent it from sliding.

Instructions

1. Slice the lemon in half using the bridge grip, then juice both halves with a citrus juicer into a small bowl or jar.
2. Add 4 tbsp olive oil, 1 tsp Dijon mustard, 1 tsp honey, and a good pinch of salt and pepper to the lemon juice.
3. Seal and shake the jar (or whisk) to combine the dressing; store any extra in the fridge for up to a week.
4. Pinch each cherry tomato, slice through the middle, then cut each half into quarters; add to a large salad bowl.
5. Cut the ½ cucumber in half lengthwise, then into sticks, and slice into small triangle pieces; add to the bowl.
6. Remove the stalks from the 2 Little Gem lettuces, cut into wedges, then slice into small ribbons; add to the salad.
7. Use kitchen scissors to snip 1 punnet of cress directly into the bowl.
8. Weigh and add 100g pomegranate seeds and 25g mixed seeds (like sunflower and pumpkin).
9. Drizzle about half of the dressing over the salad.
10. Toss everything gently to coat, then serve fresh.

5. Easy Egg Muffins

Try these mini egg muffins for a simple breakfast or lunch that kids will enjoy. You can include diced ham, crispy bacon, or even smoked salmon.

Ingredients

• 1 tbsp oil
• 150g broccoli, finely chopped
• 1 red pepper, finely chopped
• 2 spring onions, sliced
• 6 large eggs
• 1 tbsp milk
• A large pinch of smoked paprika
• 50g grated cheddar or gruyère cheese
• A few chopped chives (optional)

Instructions

1. Preheat your oven to 200 degrees C.
2. Use half of the oil to grease an 8-hole muffin tray.
3. Warm the remaining oil in a frying pan and cook the broccoli, red pepper, and spring onions for about 5 minutes. Let the cooked vegetables cool a little.
4. Meanwhile, in a bowl, whisk the eggs with the milk, smoked paprika, and half of the grated cheese.
5. Then, stir in the cooled vegetables and carefully pour the mixture into each muffin hole.
6. Sprinkle the rest of the cheese on top and add some chives if you want.
7. Bake in the oven for 15 to 17 minutes until the muffins are golden and set.

6. Hummus Snack Pack

Keeping the liquid from your chickpeas can blend a smooth and creamy hummus. When paired with veggie sticks, it becomes a tasty, healthy snack your kid can take for lunch.

Ingredients

• 400g can of chickpeas, drained (keep the liquid
• 1 garlic clove
• ½ tsp ground cumin
• 1 tsp ground coriander
• 1–2 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 2 x 200g bags of rainbow carrots or 4 regular carrots
• 2 small cucumbers

Instructions

1. Place the chickpeas and garlic in a bowl and add the cumin, coriander, 1 tbsp lemon juice, and the olive oil. Pour in 2 tablespoons of the chickpea liquid and use a hand blender to mix everything until it’s creamy.
2. If it’s too thick, add a little more liquid to help it blend. Taste, then season and add extra lemon juice if you like.
3. Divide the hummus between four small containers and keep them covered and chilled. They’ll stay fresh for up to three days.
4. Cut the carrots and cucumbers into sticks right before eating, then enjoy them with the hummus.

7. Coronation Chickpea Sandwich Filler

Try this plant-based twist on the classic Coronation chicken sandwich using chickpeas. It’s perfect for picnics and sunny lunches.

Ingredients

• 400g can of chickpeas, drained and rinsed
• 3½ tbsp mayonnaise or vegan mayo
• 1½ tbsp mango chutney
• 2 tsp mild curry powder
• Juice of ½ lemon
• 50g raisins
• ½ small red onion, finely chopped
• 4 bread rolls or 8 slices of bread
• Little Gem lettuce leaves, for serving

Instructions

1. Dry the chickpeas gently with kitchen paper.
2. In a mixing bowl, stir together the mayonnaise, mango chutney, curry powder, and lemon juice. Add salt and pepper to taste.
3. Add the raisins, chopped onion, and chickpeas to the bowl and mix everything well.
4. Spoon the mixture into rolls or layer between slices of bread along with a few lettuce leaves.
5. Keep it chilled. It stays fresh for up to three days.

8. Apple Flapjacks

These oat bars get a fruity boost from a mix of fresh and dried apples. They’re perfect for busy days or as a tasty snack on a picnic.

Ingredients

• 175g butter, plus extra for greasing
• 2–3 apples (around 350g), peeled, cored, and chopped small
• 200g golden syrup
• 150g light brown soft sugar
• 300g porridge oats
• 50g dried apples, chopped
• ½ tsp ground cinnamon (optional)

Instructions

1. Preheat oven to 180°C (160°C fan) and grease a 20 x 20cm square tin, lining it with baking parchment.

2. In a small saucepan, cook the chopped fresh apples with 2 tsp water over medium heat for 3–5 minutes until soft.

3. Lightly mash the cooked apples and set aside to cool.

4. In the same pan, melt 175g butter, 200g golden syrup, and 150g light brown sugar over low heat until smooth.

5. Remove from the heat and let the syrup mixture cool slightly.

6. In a large bowl, mix 300g oats, 50g chopped dried apples, and ½ tsp cinnamon (if using).

7. Add the mashed apples and syrup mixture to the dry ingredients.

8. Stir everything together until fully combined.

9. Spoon the mixture into the prepared tin, press it down firmly, and smooth the top.

10. Bake for 25–30 minutes until golden and bubbling at the edges; cool completely before slicing into squares.

Tip: Pour the golden syrup straight into your saucepan to avoid sticky measuring spoons.

9. Tuna Pasta Salad

Ingredients

• 250g wholemeal penne pasta
• 240g bio yoghurt
• 2 tsp English mustard powder
• 2 tbsp extra virgin olive oil
• 4 tsp apple cider vinegar
• 1 red onion, finely chopped
• A handful of basil leaves, finely chopped
• 320g canned tuna in spring water
• 2 red peppers, deseeded and diced
• 340g canned sweetcorn, drained

Instructions

1. Cook the pasta in boiling water for 10 minutes until just tender.
2. Drain and rinse under cold water to cool it down, then drain again.
3. While the pasta cooks, mix the yoghurt, mustard powder, olive oil, vinegar, red onion, and chopped basil in a large bowl.
4. Add the tuna, diced red peppers, and sweetcorn to the mixture and stir well.
5. Add the cooled pasta to the bowl and mix everything.
6. Serve right away in bowls or portions into containers for work or a picnic.
7. Keep chilled and enjoy within a day.

10. Mini Pumpkin & Feta Pies

Host a spooky Halloween party with these cute pumpkin and feta pies. They are great for little hands, and kids can join in making them, too.

Ingredients

• 450g butternut squash or pumpkin, peeled and chopped into 2cm pieces
• 2 garlic cloves
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 250g plain flour, plus extra for dusting
• ½ tsp ground turmeric
• 125g cold butter, cut into small cubes, plus more for greasing
• 2 egg yolks and 1 whole egg, beaten
• A little grated nutmeg
• ½ tsp chilli flakes (optional)
• 200g feta cheese, crumbled

Instructions

1. Preheat oven to 180°C (350°F) and grease a 12-hole muffin tin with butter.
2. Spread 450g chopped butternut squash or pumpkin and 2 garlic cloves on a baking tray, drizzle with 1 tbsp olive oil, and roast for 25–30 minutes until soft.
3. While roasting, sauté 1 small chopped onion in 1 tbsp olive oil over medium heat until soft and golden; set aside.
4. In a bowl, mix 250g plain flour, ½ tsp turmeric, and a pinch of salt.
5. Rub in 125g cold cubed butter until the mixture resembles breadcrumbs.
6. Add 2 egg yolks and 2–3 tbsp cold water, then knead into a firm dough; chill for 30 minutes.
7. Once roasted, mash the squash with the garlic until mostly smooth.
8. Mix in the sautéed onion, grated nutmeg, ½ tsp chilli flakes (if using), and 200g crumbled feta.
9. Season to taste and stir in 1 beaten whole egg to bind the filling.
10. Roll out the chilled dough on a floured surface and cut into 12 circles to fit your muffin tin.
11. Line each muffin cup with pastry, then spoon in the filling evenly.
12. Bake for 25–30 minutes, until the pastry is golden and the filling is set; cool slightly before serving.

Advice From BloomingEarlyYears

Now you know that making DIY kids’ lunch ideas for school does not have to be hard. You do not need fancy tools or expensive food. With a little time and planning, you can pack lunch in minutes. These DIY kids’ lunch ideas for school are easy to follow.

Your child will also enjoy these meals. They are tasty, colourful, and full of fun shapes. You can even let your child help with the prep, which will make them more excited to eat their food.

Remember to try new things each week. Switch fruits, bread, or fillings. Use what you have at home to save money. You can make it simple or creative; just pick what works for your time.

So, the next time you pack lunch, try one of these smart ideas. You will feel less stressed in the morning. And your child will have a happy, full tummy at school. That’s the power of smart and easy lunch planning.