25 Healthy, Portable Snacks to Always Have on Hand

We know life gets busy between going to work, taking the kids to extracurricular activities, going to the gym, and more! With such fast-paced lifestyles, we often resort to heading to a fast-food restaurant to quickly grab something to eat. Let’s be honest, most of the time we choose something filling, like a cheeseburger. However, if you want to save money, have less stress, and eat healthy, there are other options. Do not fear; we are here to help. We’ve put together a list of 25 healthy, portable snacks to always have on hand to keep you energized throughout the day. Some can be prepped in advance on a Sunday and ready for you and your family to enjoy during the week on the go. 

Ingredients:

• 1 x apple
• A sprinkle of granola or salted peanuts
• 2- 3 teaspoons of peanut butter (or your choice of nut butter)
• A sprinkle of dried cranberries

Instructions:

Core the apple using a melon baller or apple corer. Cut the apple crosswise into ¼-inch slices. Spread a layer of peanut butter over each slice. Sprinkle with peanuts, granola, and dried cranberries. Serve and enjoy.

Make these tasty little snacks on a Sunday and store them in a covered container in the fridge.

Ingredients:

• Zest of ½ lemon
• ½ cup dried figs (remove the stems)
• Pinch of salt
• ½ cup cashews
• 2 tablespoons unsweetened shredded dried coconut, plus a little for rolling the balls into.

Instructions:

Put all the ingredients into a food processor and blend until pureed. If the figs are too dry, add a tablespoon or two of water. Roll into 8 smooth balls, then roll the balls in the coconut.

Make this nutritious trail mix and store it in a mason jar for up to one month. One of 25 healthy portable snacks to always have on hand.

Ingredients:

• ¾ cup raw cashews
• ¾ cup raw pecans
• Pinch of nutmeg
• ½ cup raw sunflower seeds
• ¼ teaspoon sea salt
• ½ teaspoon cinnamon
• ½ cup raisins
• ½ cup cherries
• ½ cup chopped dark chocolate

Instructions:

Roast the pecans and cashews for 10 minutes at 350 degrees F. Combine all the ingredients in a large bowl and mix well. Store in a mason jar or ziploc bag.

Ingredients:

• 1lb flank steak (sliced thinly into strips)
• ½ tablespoon Worcestershire sauce
• ¼ cup soy sauce
• 1 teaspoon sea salt
• ½ teaspoon crushed red pepperflakes
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• 1 tablespoon Besti brown monk fruit allulose blend or your choice of brown sugar

Instructions:

Put the beef slices into a large bowl and coat the meat well with all the ingredients. Refrigerate for 30 minutes or overnight. Preheat the oven to 175 F. Line a large baking sheet with foil and put a nonstick cooling rack on top. Place the beef in a single layer on the wire rack. Then bake for 3-4 hours until dry, turning halfway through. Allow to cool and store in an airtight container at room temperature for 1-2 months or freeze for up to 1 year.

Quick and easy with a toothsome crunch.

Ingredients:

• Celery sticks
• Peanut butter

Instructions:

Slice the celery into sticks and spread the center with a layer of peanut butter.

Hard-boiled eggs can be stored in the refrigerator peeled or unpeeled for up to one week. Boil them all on Sunday, and you will have boiled eggs ready to grab and go for the rest of the week. Add them to a piece of toast with sliced avocado. Delicious!

Ingredients:

• 12-14 eggs
• Water to cover the eggs

Instructions:

Put the eggs in a medium to large pot and cover with cold water. Bring to a boil, turn off the heat, and cover the pot. Allow the eggs to cook for 9-12 minutes covered, depending on your desired doneness. Remove from the stovetop and place the eggs in a bowl of ice water for 14 minutes. Peel and enjoy.

Made with creamy chickpeas, pair it with some celery and carrot sticks.

Ingredients:

• 1 can chickpeas
• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 clove garlic
• Salt and pepper
• ¼ cup crumbled feta (optional)
• Your choice of veggie sticks

Instructions:

Add all the ingredients except the veggie sticks to a blender and blend for 2-3 minutes until smooth. Serve with your choice of veggie sticks or a slice of rye bread. 

Healthy portable snacks to always have on hand include a variety of fresh fruits. Apples, bananas, strawberries, grapes, and pears are all quick grab-and-go options.

Switch those potato chips for spicy roasted chickpeas. Furthermore, sprinkle with a little sugar and cinnamon for a sweet version. Store in a glass jar for 4-5 days.

Ingredients:

• 1 tablespoon olive oil
• 1 can chickpeas, rinsed and drained
• ½ teaspoon salt
• ½ teaspoon cayenne pepper

Instructions:

Preheat the oven to 450 degrees and line the baking sheet with aluminum foil. Place the chickpeas in a bowl and toss with the remainder of the ingredients. Spread the chickpeas on the tray and bake for 15 minutes. Shake the pan and return to the oven for a further 15 minutes until crunchy and brown.

These egg muffins can be stored in an airtight container in the fridge for 3-4 days and in the freezer for up to 3-4 months. You can use egg whites only or whole eggs.

Ingredients:

• 1 cup diced red pepper
• 1 tablespoon olive oil
• 1 cup diced yellow pepper
• 1 cup diced green pepper
• 2 cups chopped baby spinach
• 1 cup diced yellow onion
• 2 cloves minced garlic
• 1 cup sliced mushrooms
• Salt to taste
• 4 whole eggs or 4 egg whites
• Hot sauce to drizzle on top

Instructions:

Preheat the oven to 350 degrees F. Spray a 12-hole muffin tray with spray and cook. Cook the peppers, onion, mushrooms, spinach, and garlic in a non-stick pan for 2 minutes; season with salt. Whisk the eggs, then add the cooked vegetables. Pour an even amount in each muffin hole and bake until cooked through, about 15-20 minutes. Additionally, you can add cheese, bacon, or tuna. A versatile, healthy portable snack to always have on hand.

These gummies should hit the spot if you're in for a sweet treat snack. (makes 20 gummies)

Ingredients:

• 2 tablespoons honey
• 1 cup fruit juice
• Natural food coloring (optional)
• 5 tablespoons gelatin
• Silicone worm or teddy bear mold
• Dropper

Instructions:

Heat the fruit juice in a small saucepan until warm for 2 minutes. Add the honey and gelatin and stir until dissolved for about 3 minutes. Allow to cool slightly, then add a drop of food coloring. Pour into the mold and refrigerate for 20 minutes. Store in an airtight container for up to one week.

Make these tasty tots in advance and store them in the refrigerator in an airtight container for up to three days.

Ingredients:

• ¾ cup panko breadcrumbs
• 250g broccoli florets
• ¾ cup grated cheddar cheese
• 1 egg lightly whisked
• 2 finely chopped spring onions
• 20g melted butter
• Tzatziki or marinara sauce to serve

Instructions:

First line a baking sheet with baking paper, and preheat the oven to 230°C. Cook the broccoli in a pot of salted boiling water for 3 minutes. Drain and set aside. Finely chop the broccoli. In a medium bowl, mix all the ingredients together. Leave it to chill in the fridge for 20 minutes. Roll into balls and press each ball into a cylinder shape. Place on the tray and bake for 10 minutes, then turn them over and bake for a further 5 minutes until golden. Serve with tzatziki or marinara sauce and enjoy.

Baked tofu can be stored in the fridge in an airtight container for 3-5 days.

Ingredients:

• 1 block (12 to 15 ounces) extra-firm tofu
• 1 tablespoon extra virgin olive oil
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch

Instructions:

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Drain the tofu and squeeze out excess water. Slice into thirds lengthways so you have 3 even slabs. Then slice through them lengthways so you have 3 even columns, then slice across to make 5 even rows. Arrange the tofu on a cutting board covered with a paper towel. Cover the tofu with a paper towel and place something heavy on top to help it drain for about 30 minutes. Transfer to a bowl and drizzle with olive oil and soy sauce. Toss to combine. Sprinkle with cornstarch and toss again. Place the tofu on the baking sheet and bake for 25-30 minutes, tossing halfway.

Turkey meatballs are a healthy portable snack to always have on hand. They can be stored in an airtight container for up to four days in the fridge or frozen for up to one month.

Ingredients:

• 1lb lean ground turkey
• ½ cup Italian-style bread crumbs
• ½ cup grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon garlic salt
• 1 teaspoon Italian seasoning
• ¼ cup milk
• 1 egg, beaten

Instructions:

Preheat the oven to 375°F. Spray a large cookie sheet with cooking spray. Mix all the ingredients in a large bowl until well combined. Shape the mixture into 15 balls. Place on a baking sheet and bake for 16-20 minutes.

Roasted watermelon seeds are wonderful portable snacks. Store in an airtight container at room temperature.

Ingredients:

• Watermelon seeds
• Salt
• Olive oil

Instructions:

Preheat the oven to 375 degrees F. Toss washed and dried watermelon seeds in olive oil and salt. Spread the seeds on a baking sheet and roast for 15-20 minutes.

Store these wholesome muffins in an airtight container in the fridge for 3 days or up to 3 months in the freezer.

Ingredients:

• 120g butter, chopped
• 2 cups (320g) wholemeal self-raising flour
• 1 cup coarsely grated pumpkin
• 1 cup (250ml) milk
• 1 cup (120g) grated cheddar cheese
• 1 large zucchini, finely grated
• 1 cup (160g) frozen corn kernels, thawed
• 2 eggs, lightly whisked

Instructions:

First, preheat the oven to 356 F. Spray a 12-hole muffin pan with Spray and Cook. In a large bowl, add the flour and butter and rub together until the mixture resembles fine breadcrumbs. Add the rest of the ingredients. Do not overmix. Divide the mixture among the holes and bake for 25 minutes.

Store in an airtight container at room temperature or in the fridge for up to four days. Also freezer-friendly.

Ingredients:

• Pinch of salt
• 100g mixed seeds 
• 50g dried apricots, finely chopped
• 85g tahini
• 50g soft dates, finely chopped
• 4 tbsp protein powder
• For the topping (optional)
• 100g dark chocolate
• 1 teaspoon coconut oil

Instructions:

Place all of the ingredients in a bowl and mix well. Press the mixture down into a greased loaf pan. Melt the chocolate and coconut oil in the microwave and spread on top. Refrigerate for 2 hours, then cut into slices.

Store these delicious chips in an airtight container for 7 days.

Ingredients:

• 2 large sweet potatoes
• 1-2 tablespoons olive oil
• Sea salt to taste

Instructions:

Preheat oven to 375°F (190°C). Next, slice sweet potatoes thinly. Toss with olive oil and sea salt. Arrange slices in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until crispy.

Ingredients:

• 1/2 cup rolled oats
• Fresh or frozen fruit for topping
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any milk of choice)
• 1/4 cup Greek yogurt
• 1 tablespoon chia seeds

Instructions:

Mix all ingredients in a mason jar. Then refrigerate overnight. Top with fruit before eating.

Canned salmon or tuna is a quick on-the-go snack filled with protein. Pick up a few cans at the local supermarket and add a dash of salt and pepper. For your convenience, choose a can that has a quick pull-off lid.

These cookies can be frozen for 3–4 months.

Ingredients:

• 2 mashed ripe bananas
• ¼ cup crushed walnuts or chocolate chips
• 1 cup of uncooked quick oats.

Instructions:

Preheat the oven to 350 °F. Spray a cookie sheet with non-stick spray. Combine all the ingredients in a bowl and mix. Put a tablespoon of each on the sheet and bake for 15 minutes.

This cake can be stored in an airtight container and left on the counter for up to 4 days for a healthy portable snack.

Ingredients:

• 2 apples diced
• ½ cup of water
• ½ cup of oats
• 1 banana mashed
• 2 eggs
• ½ cup raisins
• 1 teaspoon cinnamon
• 1 teaspoon baking powder

Instructions:

Place the apples and water in a blender. Blend until smooth. Transfer to a bowl and add the rest of the ingredients. Mix well. Pour the mixture into a loaf tin and bake it at 350 F for 40 minutes.

One of our favorite 25 healthy snacks to always have on hand are these scrumptious veggie nuggets. Store in the fridge in an airtight container for 3-5 days or in zip-top bags in the freezer for 3 months. Serve with your favorite dipping sauce.

Ingredients:

• 1 ¾ cups bread crumbs (205 g)
• 3 carrots, peeled and cut into small chunks
• ½ head cauliflower, broken up
• 2 cloves garlic, chopped
• 1 head of broccoli, broken up
• ½ teaspoon onion powder
• 1 egg
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions:

First, blend all the ingredients except for the breadcrumbs until well combined in a blender. Then add 1¼ cup (145 grams) of bread crumbs and blend again. Scoop a tablespoon of the mixture and form small nuggets, then roll each nugget in the remaining breadcrumbs. Pan fry with a little oil over medium heat for 5 minutes on each side or bake in the oven at 400˚F for 25 minutes, turning after 15 minutes. Eat and enjoy.

Quick and easy to make. Store in an airtight container.

Ingredients:

• ½ teaspoon sea salt
• 2 tablespoons grated parmesan cheese
• ¼ cup coconut oil
• ⅓ cup finely chopped Italian parsley
• 1-2 teaspoons olive oil
• ⅔ cup popcorn kernels

Instructions:

Over medium heat, heat a heavy bottom pot with a lid. Add the coconut oil and 4 popcorn kernels, cover, and cook for 4-5 minutes until the kernels pop. Remove the popped kernels and add the rest. Cover the pot and cook for 2–5 minutes, shaking to ensure all kernels have popped. Once you hear a pop every second or two, remove the pot from heat and tilt the lid slightly to remove any moisture. Pour the popcorn into a bowl and toss with the remaining ingredients. Serve and enjoy.