Having a few prepped healthy grab-and-go snacks on hand is a must for busy people and families! Here is a collection of our favorite homemade portable snack ideas that are tasty, nutrient dense, and travel-friendly!
I’m a big believer in keeping healthy snacks on hand. For busy, active folks and families (like mine!), preparing a variety of on-the-go snacks is a game-changer.
Whether you’re headed out for a hike, road trip, or fueling up after a kiddo’s soccer game, this list of healthy snacks for the family (or anyone!) pack a nutrient punch by incorporating some common and not so common veggies. Think sweet potato chickpea blondies, strawberry beet fruit leather, and breakfast cookies loaded with zucchini, carrots, oats, and blueberries.
We all know what it’s like when everyone’s having a blast out and about…and the hangries strike! To avoid a hunger meltdown, it is a MUST for me to have an arsenal of portable snacks ready to go at all times!
But—finding healthy snacks for the family that are easy to pack and throw in your bag is not always an easy task. On-the-go snacks are not exactly known for their optimal nutrient profile. While prepackaged snacks definitley have their place (hey, we’ve all been there!), I also make sure to have some homemade portable snacks on hand. Why? They’re usually cheaper, easier to pack full of nutrient-dense ingredients, and easier to make than most people think!
Why make your own on-the-go snacks?
- Homemade snacks are usually CHEAPER than store-bought
- You know what ingredients are in them (and you can bump up their nutrition!)
- They are surprisingly quick and easy to make
- They can be easy and taste wonderful.
Healthy Grab-and-Go Snacks: Sweet Cinnamon Chickpea Poppers
- 1 1/2 cups chickpeas (you can use either canned or ones that you have cooked yourself)
- 1/2 tablespoon coconut oil
- 2-3 tablespoons maple syrup or honey
- 1 teaspoon cinnamon
- dash of salt
- Preheat oven to 375 degrees F and line a baking sheet with either parchment paper or a silicone baking mat.
- Rinse and dry your chickpeas. This is an important step, as the chickpeas will roast better the drier they are. I recommended laying the rinsed chickpeas out on a clean dish towel and using either another clean dish towel or paper towels to blot the extra water off of them as much as possible.
- In a medium bowl, mix together coconut oil, maple syrup, salt, and cinnamon. Add the chickpeas to the bowl and gently stir to ensure that all the chickpeas are evenly coated with the coconut oil/sweetener mixture.
- Spread the chickpeas out on the baking sheet in a thin layer and place them in the preheated oven to roast for 15-20 minutes (using a spatula or wooden spoon to flip at the half way point) or until the chickpeas start to turn golden brown.
- Remove from from oven and cool on baking sheet. Store in air tight container in the fridge for up to a week.
- For chickpeas, you can use either canned or ones that you have cooked yourself.
- These sweet poppers are totally delicious to eat on their own (such as out of the bowl like popcorn, as I do) or to sprinkle over a salad that could use a touch of sweetness.
The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!