Wholesome Snack Ideas

I might have shared one or two of these recipes here on the blog in the past, but they're so good that they hold up to a little bit of redundancy!  Enjoy!

Even if we’re armed with the desire to feed our family healthy snacks as discussed last week, the implementation can sometimes be difficult.  Instead of grabbing a few boxes at the grocery store, we’re left trying to come up with enticing recipes and food combinations.  Snack time creativity is sometimes hard to come by.

These recipes take a few minutes to throw together, but provide large batches to keep your family happy all week.  Plus, the kids can help for a fun afternoon activity.

Peanut Butter Snack Balls

1 cup honey

3 cups peanut butter

3 cups crushed cereal

¾ cup Grape Nuts or Bran Buds

½ cup applesauce

4 Tbsp powdered milk

1 cup mini chocolate chips or dried fruit bits 

Combine all ingredients in a large bowl until they’ve reached a cookie-dough consistency.  Roll tablespoon sized scoops into 1-inch balls and place on a cookie sheet lined with waxed paper.  Refrigerate or freeze.  Makes about 70 balls.  (Adapted from melskitchencafe.com)

Coconut Cashew Granola

3 cups rolled oats

1 cup slivered almonds

1 cup cashews

¾ cup shredded, sweetened coconut

¼ cup + 2 Tbsp dark brown sugar

¼ cup + 2 Tbsp pure maple syrup

¼ cup vegetable oil

¼ tsp salt

1 cup raisins

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.  Makes about 7 cups granola.  (Adapted from melskitchencafe.com)

Quick Hummus Dip

In a food processor, combine 1 can of chickpeas, drained and rinsed, with salt, pepper, 1 clove of garlic, 2 tablespoons of olive oil, and a few tablespoons of tahini and lemon juice to taste.  Pulse until thick and creamy.  Serve with chopped fresh veggies like peppers, carrots, cauliflower, celery, broccoli, or with baked pita chips, pretzels, or crusty bread.