School lunch ideas: How to make Courtney Roulston’s healthy snacks, Caprese skewers and Choc chip oat biscuits

Back to school is slowly creeping up, which, for parents, means back to packing lunch boxes.
It can be a big pain, but Coles chef Courtney Roulston came in clutch with some quick and easy ideas.
Perino Tomato Caprese Skewers
Sign up to The Nightly's newsletters.
Get the first look at the digital newspaper, curated daily stories and breaking headlines delivered to your inbox.
By continuing you agree to our Terms and Privacy Policy.Makes: 12 skewers
Prep time: 10 minutes
Tip: You can also use things like watermelon, feta, and mint on the skewers
Ingredients
- 2 x 200g tubs Perino tomatoes
- 1 x 250g tub baby/cherry bocconcini, drained
- 1 punnet baby cucumbers, cut into 1.5cm lengths
- 24 basil leaves
Method
- Thread a whole tomato onto a skewer, followed by a basil leaf, bocconcini, a tomato, a piece of cucumber, another basil leaf, and another tomato.
- Repeat with the remaining ingredients until all 12 skewers are made.
- These are great left plain for the lunchbox, or you can dress in pesto or balsamic glaze if serving from a plate at home.
Choc Chip Oat Biscuits with Cranberry & Seeds
Makes: 24
Prep time: 15 minutes
Cook time: 15 minutes
Ingredients
- 1 ¾ cups Uncle Tobys Rolled Oats (Traditional)
- ½ cup self-raising flour
- ½ cup desiccated coconut
- 1 teaspoon ground cinnamon
- Pinch sea salt
- ½ cup dried cranberries (can also be sultanas or apricots)
- ½ cup dark chocolate chips
- ½ cup pepita and sunflower seed mix
- ¾ cup honey
- 75g butter
Method
- Preheat the oven to 180C. Grease and line 2 baking trays with baking paper.
- Place oats, flour, coconut, cinnamon, salt, cranberries, chocolate chips, and seeds into a large mixing bowl.
- Place the honey and butter over a low heat and stir until the butter melts. Allow to cool slightly, then pour over the oat mixture. Use a large spoon to mix well.
- Roll tablespoons-sized amounts of the mixture into balls, then place 12 on each tray and flatten down the top slightly. Bake in the oven for 15 minutes, or until golden and fragrant.
- Allow to cool on a wire rack before serving.
Courtney Roulston regularly presents Cooking with Coles on Sunrise. Watch Sunrise from 5.30am weekdays and Weekend Sunrise from 7am Saturday and Sunday or catch up anytime on 7plus.
Originally published as Courtney Roulston’s quick lunchbox favourites
