Healthy Homemade Travel Snacks

Photo Credit: A Healthier Michigan

(Visited 801 times, 1 visits today)


  • 2 cups old-fashioned rolled oats
  • ½ cup raw sunflower seeds
  • 1 cup sliced almonds
  • ½ cup wheat germ
  • ½ cup honey
  • ¼ cup dark brown sugar
  • 2 tbsp. unsalted butter, plus extra for pan
  • 2 tsp. vanilla extract
  • 1/2 tsp kosher salt
  • 1.5 cups chopped dried fruit, any combination of apricots, cherries, blueberries, raisins and more

Homemade Granola Bars

1. Butter a 9x9-inch glass baking dish and set aside. Preheat the oven to 350 degrees F.
2. Spread the oats, sunflower seeds, almonds, and wheat germ onto a half-sheet pan. Place in the oven and toast for 15 minutes, stirring occasionally.
3. Combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
4. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.
5. Immediately add the oat mixture to the liquid mixture, add the dried fruit, and stir to combine.
6. Turn mixture out into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.
7. Remove from the oven and allow to cool completely. Cut into squares and store in an airtight container for up to a week. Enjoy!

Inspired by Fitness Magazines

Print the Recipe

Save to Pinterest


  • Cooking spray
  • 2 (15 oz.) cans of chickpeas, drained and rinsed
  • 1-2 tbsp. extra virgin olive oil
  • 1-2 tsp. sea salt
  • 1 tsp. black pepper
  • 1-2 tsp. garlic powder (optional)
  • 1-2 tsp. cayenne pepper (optional)

Roasted Chickpeas

1. Position oven rack in the center and preheat oven to 400 degrees F.
2. Spray baking sheet with cooking spray to avoid sticking.
3. Drain, rinse and dry chickpeas thoroughly.
4. Mix oil and seasonings together.
5. Toss chickpeas in oil mixture.
6. Spread evenly in one layer on baking sheet.
7. Bake for 30-50 minutes until browned, without burning.
8. Cool for 30 minutes and chickpeas will continue to crunch. Enjoy!

Print the Recipe

Save to Pinterest


Leave a Reply

Your email address will not be published.