Best 10 Easy Clean Eating Snacks Recipes On The Go
If you are having a challenge coming up with clean eating snacks recipes, you are the right place. I compiled here the best 10 easy clean eating snacks recipes on the go.
It can be difficult at times finding healthy snacks, that’s l have taken time to find and put together here the best 10 easy clean eating snacks recipes. Most of these snacks recipes can be made ahead of time or are very easy to prepare.
These 10 clean eating snacks will give you plenty of healthy protein and carbohydrate options and are packed with good-for-you ingredients that taste amazing.
Best 10 Easy Clean Eating Snacks Recipes On The Go
1. No Bake Oatmeal Cookie Energy Bites
- 2 to 2 1/3 cup gluten-free rolled oats (we use Bob’s Red Mill)- If you use quick cooking oats, you will need more.
- 1/3 crushed honey roasted nuts or maple glazed pecans if vegan (1/2 cup whole nuts)
- 1/3 to 1/2 cup honey or maple syrup (see notes)
- 1/3 cup dark chocolate chips (we use Enjoy Life mini chocolate chips)
- 1/2 c dried cranberries
- 1/2 -2/3 cup natural no-stir peanut butter (adjust depending on the brand of peanut butter you use)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- optional 2 tsp coconut flour or GF flour if you want to adjust the batter’s thickness.
- Grind up your glazed nuts in a blender and transfer into a mixing bowl.
- Add your oats, chocolate chips, dried cranberries, and cinnamon and mix together.
- Next, add your peanut butter. Stir again.
- Finally, Add in your vanilla extract and honey a little bit a time. Mixing between pours. Adjust the amount of honey you use depending batter’s thickness. You might need more or less.
- Mix again
- Before rolling, chill the batter in the fridge for 20 minutes. That way, it’s easier to roll later.
- Roll into 1-1.5 inch balls and place on a cookie tray or plastic ware with parchment paper underneath.
- Let them freeze for 20-30 minutes then transfer into a Ziploc bag.
- Dust with additional cinnamon if desired.
- keep in fridge or freezer for up to 6 weeks.
- See notes for other techniques and how to make them vegan.
2. Frozen Yogurt Berry Bites Recipe
All you need to make this healthy and delicious treat is Clover Greek Yogurt, your favorite berries, and a silicone ice cube mold. My three boys love the flavors of Vanilla Clover Greek Yogurt paired with strawberries and blueberries, so that’s what we used to create this batch of frozen yogurt berry bites.
Simply add the fruit to the ice tray, top with yogurt, and freeze for 3-4 hours. Easy peasy!
3. Quick & Easy Brown Sugar Herb Pecans
- 3 cup raw pecans (or nut-o-choice)
- 3 Tbsp. olive oil
- 2 Tbsp. minced hardy herbs (I used mostly rosemary and a bit of thyme)
- 1 and 1/2 Tbsp. brown sugar
- salt + pepper
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Mix all of your ingredients in a medium bowl. Toss to coat, ensuring that each pecan is coated in the mixture.
- Pour onto your baking sheet and bake for 10 minutes, taking care not to burn. Immediately remove from the oven and allow the nuts to cool in the pan. Pour into a bowl or jar and enjoy!
4. Healthy Energy Bites
- 1 cup rolled oats
- ½ cup chocolate chips
- ½ cup almond butter (or peanut butter)
- ½ cup ground flax seeds
- ⅓ cup honey
- 1 teaspoon vanilla
- Mix all of the ingredients together in a mixing bowl. Form little balls of the mixture and place on a parchment lined cookie sheet.
- Keep them in your fridge until you are ready to eat. You can also eat them at room temperature but we like these best when cold.
5. Chewy Vegan Cookie Dough Cookies
- 1 Tbsp. Bob’s Red Mill Vegan Gluten Free Egg Replacer*
- 1 and 3/4 cups + 2 Tbsp. Bob’s Red Mill Gluten Free Oat Flour
- 1 tsp. baking soda
- 1 tsp. arrowroot starch/flour**
- pinch salt
- 3/4 cup raw cane sugar***
- scant 1 Tbsp. molasses***
- 1/2 cup vegan butter, melted
- splash vanilla extract
- 3-3.5 oz. chopped vegan chocolate, divided
- flaky salt for topping, optional
- Mix your egg replacer with 2 Tbsp. water. Set aside.
- Mix oat flour, baking soda, arrowroot, and salt in a large bowl. Set aside.
- Mix cane sugar and molasses in a medium bowl. Whisk well to remove all lumps – the end result will be fluffy brown sugar! Add egg replacer, melted butter, and vanilla, and mix well.
- Add your wet ingredients to your dry ingredients and mix. Add most of your chocolate, saving a few chunks for baking. The mixture will be wet and soft. Cover and place in the fridge overnight.
- The next day, take your dough out of the fridge for 10 minutes. Preheat your oven to 325 degrees F, and line a baking sheet with parchment paper.
- Measure out 3 Tbsp. dough and roll into mounds that are taller than they are wide (see 2nd photo in post) – they’ll look like an oval, and this ensures that they spread the correct amount! Press your reserved chunks of chocolate into the tops of the cookies for looks.
- Bake for 11 minutes. Remove from oven and allow your cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Sprinkle with salt if desired.
- If you place the cookies in the fridge, they seriously taste like cookie dough. So. dang. good.
6. Crispy Snack Edamame
7. Healthy Sweet Potato Chips
- 2 organic (~150 g each) sweet potatoes
- 2 Tbsp olive oil
- 1/4 tsp sea salt (optional)
- Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven.
- Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible. If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won’t crisp up all the way. Still delicious, just not “chip” crispiness.
- Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a baking sheet and bake for about 2 hours, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended).
- Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately.
8. 5 Ingredient Peanut Butter Energy Bites
- ⅔ cup creamy peanut butter
- ½ cup semi-sweet chocolate chips
- 1 cup old fashioned oats
- ½ cup ground flax seeds
- 2 tablespoons honey
- Combine all 5 ingredients in a medium bowl. Stir to combine. Place in the refrigerator for 15-30 minutes so they are easier to roll.
- Roll into 12 bites and store in the fridge for up to a week.
9. Greek Yogurt Breakfast Bark
- 1 1/2 cups plain Greek yogurt
- 3 tbs maple syrup
- 1/2 cup Quaker® Real Medleys SuperGrains Blueberry Pecan Granola
- 1/2 cup blueberries
- 3 to 4 strawberries, sliced
- Line a baking sheet with parchment paper and set aside.
- Mix Greek yogurt and syrup in a bowl until combined. Pour onto prepared baking sheet and spread into a thin layer. Top with Real Medleys SuperGrains Blueberry Pecan Granola, blueberries, and strawberries.
- Cover the baking sheet with a piece of aluminum foil. Place in the freezer for two hours, or overnight, until the bark is fully frozen. Slice into desired squares. Serve immediately and keep stored in the freezer in an airtight container or bag.
10. Clean Eating Garlic Parmesan Popcorn Recipe
- 2 tbsp. coconut oil
- 1/2 cup popcorn kernels
- olive oil (in an oil sprayer)
- 1 tbsp. garlic powder
- 1/2 cup grated parmesan cheese
- Combine the coconut oil and popcorn in a large pot with a lid and heat on the stovetop over high heat. When the corn popping begins to slow, remove the pot from the heat and allow it to finish popping with the lid on the pot.
- Spray the popcorn with enough olive oil to make it slightly tacky.
- Sprinkle with garlic powder and parmesan and stir well
Recommended reading: 16 Low Carb Clean Eating Weight Loss Meals On a Budget
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