7 Healthy & Homemade Snack Ideas with Recipes
By making your own snacks you control how much sugar goes in, how many healthy food items to add to it (e.g. nuts, berries, seeds, fruit), plus you know exactly what is going in your body.
“And God said, ‘Behold, I have given you every plant yielding seed that is on the face of all the earth, and every tree with seed in its fruit. You shall have them for food’.” Genesis 1:29
A Nutrition Facts label shouldn’t have to be set to font size 2 in order to fit all the ingredients on the box.
(Although maybe that’s done so you can’t actually read the ingredients..?)
We all know eating healthy is so important, so I have compiled 7 homemade, healthy, and delicious snack ideas and included the recipe for each.
1) Trail mix
Trail mix may be the quickest healthy snack to prepare. All you need is healthy options and some fun options then mix them together and ‘TAH-DAH’ trail mix! So some options for your delicious homemade trail mix is:
Nuts: depending on how healthy you want: roasted, salted, or raw
Sun-Dried Fruit: lots of dried fruit is coated in sugar, try to find natural sun-dried fruit. It’s usually a little more expensive, but the health benefits are worth it.
Seeds: such as pumpkin seeds and sunflower seeds
The best part: chocolate chips, popcorn, M&M’s, etc.
Add a little salt before putting in any chocolate
Mix all the ingredients you want into a bowl and place serving size amounts in plastic bags for easy, convenient, future use.
2) Peanut Butter & Chocolate Chip Granola bars
Melt together 4 ounces of local honey (1/3 of a 12 oz. jar) and ¼ cup of organic peanut butter in a saucepan over medium heat. Stir frequently. Add 1/3 cup of brown sugar to the mixture and dissolve. Let simmer for 2-3 minutes.
Next, mix 1¼ cups of granola, ¾ cup chopped sun-dried mixed fruit (you can also substitute nuts or trail mix for the fruit), ¼ teaspoon salt, 2 cups quick cooking rolled oats, ¾ cup crispy rice cereal, and ½ – ¾ cup of chocolate chips (your preference) in a bowl.
After making both mixtures, pour the peanut butter, honey, and brown sugar mixture over the dry ingredient mixture and fold to make sure everything is coated. You’re almost done!
Next, grease a 9×13 inch baking dish (or 8×8 for slightly thicker bars) and pour the mixture into it. Press it down to a flat layer. Let sit at room temperature for about 15 minutes and then cool in refrigerator for about an hour. Once the mixture has set, cut into bars. Makes about 12 depending on if you use a different size pan. Store in an airtight container.
*You can also bake granola bars in the oven. To do this, add all the above ingredients together without melting the honey, peanut butter, and brown sugar. Fold all ingredients together and place in a 9×13 (or 8×8 for thicker bars) baking pan with parchment paper over it. Bake at 350 for about 12-17 minutes. Check on the bars every so often. Let them cool completely before slicing into bars.
Read 15 Healthy Smoothies Based on What You Have in your Kitchen for great and diverse ideas on healthy smoothies.
4) Muffins (i.e. zucchini, banana nut, blueberry)
- Zucchini Muffins:
(Makes 12) Heat your oven to 350. In a large bowl, combine 1 cup sugar, 2 beaten eggs, and 1 teaspoon of vanilla. While stirring, add 2½ cups of fresh grated zucchini and 2/3 cup butter that has been melted.
Next are the dry ingredients. In a separate bowl, combine 2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt.
After both mixtures are ready, pour the dry ingredients you just combined into the zucchini mixture while stirring. Then fold in 1 cup of walnuts or raisins. If you use both, do ½ cup of each.
Coat each muffin cup in your tin with cooking spray or grease with butter and fill up each cup between ¾ and full.
Bake in your oven (at 350) for 23-27 minutes or until the tops bounce back slightly when pressed and a toothpick comes out of the middle of the muffin clean. Let the muffins stay in the muffin tin for 5 minutes after taking them out of the over. After taking them out of the muffin tin, let them cool on a wire rack for another 20.
- Banana Nut Muffins:
(Makes 12) Begin by preheating your oven to 375. Then mix together 4 mashed overripe bananas and 1 cup of sugar. Add ½ cup melted butter, 1 beaten egg, and 1 teaspoon of vanilla extract.
Mix in 1¼ teaspoons baking soda, ¼ teaspoon salt. Stir in 1¾ cups all-purpose flour just until incorporated. Fold in ¾ cup chopped walnuts or chopped pecans.
Try not to over stir it. Spoon batter into muffin tin (that has been greased with butter, sprayed with cooking spray, or has paper liners). Fill each cup in muffin tin about ¾ way.
Bake for about 17-20 minutes or until a toothpick can come out of the middle clean. Take out of oven and let cool (in muffin tin) for 5 minutes. After that take them out and let cool for another 15 or 20 on a wire rack.
- Blueberry Muffins:
In my opinion, Ree Drummond (The Pioneer Woman) has the best blueberry muffin recipe. So my advice is, go check it out here!
5) Banana Oatmeal Cookies
(Makes 24) To begin, preheat your oven to 350. Then in a large bowl mix together ½ cup of softened butter, one large banana that has been mashed, ½ cup brown sugar, ¼ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract. With a mixer, beat on medium until the batter is smooth.
In a medium-sized bowl, mix together 1 cup all-purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon cinnamon, and 2 cups old-fashioned oats.
Once mixed together, add the flour and oat mixture to the mixture in the large bowl and beat on medium until well blended. If you would like to add chocolate chips to your cookies, add in ½ – ¾ cup semi-sweet chocolate chips.
Now scoop batter using a tablespoon onto a cookie sheet that has been sprayed with cooking spray or that is covered with parchment paper. Keep the cookie dough about 2 inches apart since it will spread slightly.
Bake for 12-17 minutes or until the edges begin to golden. Remove from the oven and let them cool on the cookie sheet for 2-3 minutes before transferring them to a cooling rack.
As you can see, making healthy snacks doesn’t have to be complicated or extremely time-consuming. And the benefits of knowing what is going in your body far outweigh the time it takes to make them.