Fruit and Nut Butter Pita Pockets USDA Recipe for Family Child Care Centers

Age Group: Ages 3-5
Serving Size: 6
Pita pockets are great for stuffing—and this grab-and-go breakfast is sure to please. Apples, pears, and peanut butter are packed into a whole grain-rich pita to create a tasty meal kids will enjoy.
¼ cup fruit
½ oz eq meat alternate
1 oz eq grains
Team Nutrition CACFP Easy Recipe Project
1 from 2 votes

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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes


  • Wash hands with soap and water for at least 20 seconds.
  • Cut each pita round in half.
  • Spread 1 Tbsp of peanut butter in each pita pocket half.
  • Cut apple and pear slices in half. Place 2 pieces of apple in each pita pocket half.
  • Place 2–3 pieces of pear in each pita pocket half.
  • Serve 1 half fruit and nut butter pita pocket. Serve immediately, or keep cold at 40 °F or lower.


Nutrition Facts
Fruit and Nut Butter Pita Pockets USDA Recipe for Family Child Care Centers
Amount Per Serving 1 half Fruit and Nut Butter Pita Pocket
Calories 203 Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 245mg11%
Total Carbohydrate 30g10%
Dietary Fiber 4g17%
Total Sugars 6g7%
Protein 8g16%
Calcium 14mg1%
Iron 1mg6%
*Marketing Guide
  • Contains wheat (pita) and peanuts (peanut butter). Pita rounds can be a hidden source of common allergens which include, milk, peanuts, tree nuts, eggs, fish, shellfish, soy, wheat, and sesame.
  • Sesame can appear as an ingredient in foods where it might not be expected (pita rounds) and may be included in ingredient statements as “spice” or “flavoring.”
  • Choking Risk: Nut butters and apple slices can be a choking risk for children under the age of 4. Try grating apples and spread peanut butter in a thin layer.
  • Sunflower seed butter or soy nut butter may be used in place of peanut butter. Some sunflower seed butters and soy nut butters are produced on equipment shared with tree nuts and, in some cases, peanuts.
  • To keep fresh cut fruit from turning brown, coat them with an acidic juice, such as lemon or orange, or use a commercial anti-darkening agent.
  • Meats/meat alternates may be served in place of the entire grains component up to 3 times per week at breakfast in the CACFP.
  • For breakfast, you can credit the grains or meats/meat alternates in this recipe toward the reimbursable meal.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method A.
Yield / Volume