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Easy, On-the-Go Snack Recipes

What's better than hungrily looking through your fridge and pantry for a quick bite, and finding plenty of quick, homemade, and filling options? Not much! Here are some of our favorite homemade, ready-to-grab snacks that’ll satisfy you and your little ones’ cravings and last you all week long.

Closeup image of Peanut Butter Cereal Clusters. Photo by Taste of Home

Yummy, crunchy, and versatile - these peanut butter and cereal clusters can be made with ingredients that are likely already in your pantry in under 10 minutes! You can then store them for days to come.

You will need:

  • 3 cups of cereal (whatever you have on hand)
  • ½ cup salted peanuts (or any nut you have on hand)
  • ⅓ cup packed brown sugar
  • ⅓ cup maple syrup or honey
  • ¼ cup peanut butter (or cashew/almond butter)

How to make it:

  1. Combine the cereal and peanuts in a bowl and set aside. In a separate microwave safe bowl, combine the brown sugar and maple syrup. Microwave until sugar is dissolved and stir several times. 30-60 seconds works for most microwaves.
  2. Immediately stir in your peanut butter until smooth. Pour this over cereal mixture and mix together. Use a spoon to pick up little balls of the mixture and drop onto wax paper.
  3. Cool in the fridge or freezer. Enjoy!

Closeup image of @avocado_skillet's vegan banana bread oatmeal bars, looking gooey with warm chocolate chips sitting on parchment paper and a baking sheet. Image from @avocado_skillet on instagram

These ooey-gooey and healthy vegan banana bread oatmeal bars by @avocado_skillet on IG are a triple-threat: they work for breakfast, snack, and dessert!

You will need:

  • 1 “flax egg” (mix 1 tbsp ground flax seeds and 2 tablespoons water)
  • 2 medium mashed bananas
  • ¼ cup coconut sugar
  • 2 tablespoons maple syrup
  • ½ cup almond butter
  • 1 teaspoon vanilla extract
  • ¼ cup melted coconut oil
  • ¼ cup plant milk
  • 1 ½ cups rolled oats
  • 1 ¼ cups oat flour
  • 1 tsp baking powder
  • Salt
  • ¾ - 1 cup of chocolate chips

How to make it:

  1. Make your flax eggs and let sit for 5 minutes until thickened while your oven preheats to 350 degrees.
  2. Add all wet ingredients to a bowl and mix until just combined. Pour in your dry ingredients (minus the chocolate chips) and mix again until just combined. Then fold in your chocolate chips.
  3. Line an 8 x 8 baking dish with parchment paper and pour the dough in. Spread evenly.
  4. Bake for 20-28 minutes. Test if it’s done by poking in a fork, toothpick, or knife- if it comes out clean that means it’s ready!
  5. Slice and let cool for 15 minutes. Store in the fridge for 5 days or in the freezer for months!

Closeup image of @moribyan's Rainbow Fruit Jars, small palm sized mason jars filled with diced mango, tangerines, strawberries, green grapes, and blueberries. Image from @moribyan on instagram

These easy and quick rainbow fruit jars by @moribyan on IG are a great way to find joy in the little things. Wash and cut 4-6 of your favorite red, orange, yellow, green, and blue fruits and layer them in a jar or cup for an appetizing aesthetic and ready-to-go healthy fruit cup! This creator used strawberries, tangerines, mangoes, green grapes, and blueberries 🍓🫐.

Image of a bowl of homemade cheezits, which look a bit thicker and lighter in color than the brand name snack. Image from Taste of Home.

A perfectly cheesy snack to add to your GoBe Snack Spinner or Lunchbox, this homemade version of the popular store-bought Cheez-its snack is even cheesier than the original! Although this recipe is a bit longer than some of the others, it’s a great opportunity to bond with family though a cooking project and lasts for weeks.

You will need:

  • 8 ounces cheddar cheese (about 3 cups grated)
  • 4 tablespoons unsalted butter, chilled
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 2 tablespoons ice-cold water
  • ½ teaspoon paprika
  • ½ teaspoon ground mustard powder
  • 1 teaspoon cornstarch
  • 1 egg, optional
  • Flaky sea salt, optional

How to make it:

  1. Pulse cheese in a food processor until finely grated.
  2. Transfer the cheese to a bowl and add the flour, cornstarch, paprika, mustard powder, and salt. Stir together until combined.
  3. Using a fork or pastry blender, add the butter to the mixture and mix it in until it resembles coarse crumbs.
  4. Add cold water to the mixture and gently work it into the dough until it starts to clump and hold together.
  5. Transfer the mixture to a clean work surface and pat the dough down until it’s about 1 inch thick. Then wrap tightly in plastic and chill for at least 1 hour and up to 2 days.
  6. Preheat the oven to 350 degrees and line two sheet pans with parchment paper.
  7. Roll the unwrapped dough out using a rolling pin on a lightly floured work surface. Roll the dough as thin as you can or less than ⅛-inch thick.
  8. Cut and slice the dough into little squares and poke a hole in the center.
  9. Transfer the squares to parchment lined baking sheets, brush crackers with a little beaten egg for shine, and sprinkle lightly with flaky sea salt. Bake for 15-18 minutes until crisp and golden around the edges. Let cool before serving. Enjoy!

Check out our previous blog for some quick kitchen tips to help make the process a little bit easier!

- Sofia, from the GoBe Team

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