7 Healthy & Tasty Back-to-School Snacks Everyone Will Enjoy
Jul 19, 2016 03:20PM ● Published by Melanie Heisinger
GorpTry customizing this basic recipe with your favorite dried fruits and nuts.
- 1/2 ounce whole shelled (unpeeled) almonds
- 1/4 ounce unsalted dry-roasted peanuts
- 1/4 ounce dried cranberries
- 1 tablespoon chopped pitted dates
- 1 1/2 teaspoons chocolate chips
- Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.
Visit Eating Well for more details.
Cocoa- and coconut-crusted bananas are a treat for the whole family.
- 4 teaspoons cocoa powder
- 4 teaspoons toasted unsweetened coconut
- 2 small bananas, sliced on the bias
- Place cocoa and coconut on separate plates. Roll each banana slice in the cocoa, shake off the excess, then dip in the coconut.
Strawberry & Cream Cheese SandwichSliced strawberries and reduced-fat cream cheese come together in a sandwich for this quick and healthy lunchbox treat.
- 1 tablespoon reduced-fat cream cheese, (Neufchâtel)
- 1/4 teaspoon honey
- 1/8 teaspoon freshly grated orange zest
- 2 slices very thin whole-wheat sandwich bread
- 2 medium strawberries, sliced
- Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.
Frozen Chocolate-Covered BananasKids will love dipping bananas in melted chocolate and rolling them in coconut to make this tasty frozen treat.
- 4 large ripe bananas, peeled and cut into thirds crosswise
- 3/4 cup semisweet or bittersweet chocolate chips, melted (see Tip)
- 1/4 cup shredded coconut
- Line a baking sheet with parchment or wax paper. Insert a popsicle stick into each piece of banana. Cover each piece with melted chocolate using a rubber spatula and sprinkle with coconut. (Reheat chocolate, as needed, to keep it melted.) Place the bananas on the baking sheet and freeze until frozen, about 2 hours.
Ranch Dip & Crunchy VegetablesAdults and kids alike love the tanginess of this ranch-style dip. Take a look at this healthier take!
- 1/2 cup nonfat buttermilk, (see Tip)
- 1/3 cup low-fat mayonnaise
- 2 tablespoons minced fresh dill, or 2 teaspoons dried
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/8 teaspoon salt
- 6 cups vegetables, such as baby carrots, sliced red bell peppers, snap peas, broccoli and cauliflower florets, cucumber spears, grape tomatoes
- Whisk buttermilk, mayonnaise, dill, lemon juice, mustard, honey, garlic powder and salt in a medium bowl until combined. Serve the dip with vegetables of your choice.
Almond-Honey Power BarGreat for breakfast on the go!
- 1 cup old-fashioned rolled oats
- 1/4 cup slivered almonds
- 1/4 cup sunflower seeds
- 1 tablespoon flaxseeds, preferably golden
- 1 tablespoon sesame seeds
- 1 cup unsweetened whole-grain puffed cereal
- 1/3 cup currants
- 1/3 cup chopped dried apricots
- 1/3 cup chopped golden raisins
- 1/4 cup creamy almond butter (see Note)
- 1/4 cup turbinado sugar (see Note)
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 350°F. Coat an 8-inch-square pan with cooking spray.
- Spread oats, almonds, sunflower seeds, flaxseeds and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes. Transfer to a large bowl. Add cereal, currants, apricots and raisins; toss to combine.
- Combine almond butter, sugar, honey, vanilla and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes.
- Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer (wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.
Chocolate-Banana GrahamsA graham cracker smeared with Nutella and topped with banana and coconut is a light way to satisfy your sweet tooth.
- 1 square graham cracker, broken into 2 rectangles
- 1/2 teaspoon Nutella or other chocolate-hazelnut spread, divided
- 2 slices banana, about 2 inches long
- 1/2 teaspoon sweetened shredded coconut, toasted if desired, divided
- Spread each graham cracker piece with 1/4 teaspoon Nutella and top with a slice of banana and a sprinkling of coconut.
Content courtesy of Eating Well.