Super Lunchbox Snack Swaps

Super Lunchbox Snack Swaps



Kids love a lunchbox snack but so many of them can be high in salt, fat or sugar. Registered nutritionist Claire Baseley, Masters of Medical Science in Nutrition, is working alongside household favourite Hartley’s Jelly, to suggest snack swaps that still pack a tasty punch while offering a healthier balance.


SnackHealthy SwapNutrition Fact 
Crisps Plain popcorn with herbs or spices Popcorn with healthy toppings is much lower in salt and fat than crisps
Cake bar Slice of malt loaf with olive oil spread Malt loaf is lower in fat and sugars than cake bars yet still a sweet treat
Chocolate bar Small homemade flapjack* Flapjacks are lower in fat and sugar than chocolate, especially if you make them yourself and cut into small portions; the oats also provide a source of fibre 
Cheese biscuits Veg sticks with hummus or cream cheese  Vegetables provide vitamins and minerals and dips provide protein and often calcium, compared with cheese biscuits which can be high in fat or salt 
Muffin Small fruit scone or fruit bun Scones and buns are lower in fat and sugar but still feel like a treat
Sweets Hartley’s No Added Sugar Jelly Pot Sweets are high in sugar, consider swapping for Hartley’s No Added Sugar Jelly Pots, that are low in sugar and taste great 
Chocolate biscuits Banana, pear and apple slices Chocolate biscuits are fine as a treat but they are high in fat and sugar, so fresh fruit is a great alternative, especially when cut up into colourful bite sized chunks. They provide vitamins and fibre and taste delicious 


Hartley’s Jelly is inspiring parents by bringing colour, fun, balance and taste back into the lunchbox for the new school year.

The campaign will offer consumers the chance to claim their very own Hartley’s lunchbox by collecting 12 green lids from promotional Hartley’s Jelly Pots.

* Banana, raisin and yoghurt flapjacks

100g raisins
A little water
200g oats
A ripe banana, mashed
50ml natural yoghurt


1. Put the raisins (or any dried fruit of your choosing) in a blender and blitz into a paste, loosening with a little water if necessary.

2. Put the oats, banana and yoghurt in a bowl, mix together and then add the raisin mixture.

3. Mix well and turn out into a lined, greased baking tray, pressing down with a spatula until evenly spread.

4. Bake at 190°C, 375°F, Gas Mark 5 for 15-20 minutes. Cut into 9 squares while still warm and store in an airtight tin.

The food suggestions are suitable for 3 years+, always supervise little ones when eating.

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