5 Healthy Snacks for Work or School

reading time: 3 min


This is for all my fellow snackers! Especially at work or at my desk at home, when my brain is working hard (or is plainly bored), my stomach seems to be a bottomless pit. Instead of grabbing a store-bored snack that is usually packed with unhealthy sugars, fats and other processed ingredients, why not make your own, healthier version of your favourite treats? 

Whether sweet or savory, there's something for everyone! (I actually made these on Sunday as a birthday gift for my Dad who turned 50 on Monday, and he was pretty happy about the collection of wholesome snacks!)

These snacks are 
& nutritious


inspired by The Freshman Cook


250g nuts (such as almonds, pecans, walnuts, peanuts, or a mix of all)
1/2 tsp salt
1/2 tsp chili powder
1/2 tsp curry powder
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground nutmeg
1/4 tsp ground pepper   
1/8 cup vegan butter (or olive oil or coconut oil)

Let's start with something savory! Preheat oven to 350°F / 175°C. In a mixing bowl, add nuts and spices, and stir until well combined. Melt vegan butter (or oil) and pour over the mixture. With a rubber spatula, stir until well coated. Spread nut mixture evenly onto a parchment lined baking tray. Bake for about 15 minutes or until coating on nuts is golden-brown and dry, stirring once halfway through baking for even browning. Cool nuts completely, then break apart any large clusters of nuts and store in tightly sealed containers at room temperature up to 3 weeks.



2 cups rolled oats
1/2 cup wheat germ
1/4 cup flaxseed (or chia seeds)
1/4 cup shredded coconut
3/4 cup dried berries
3/4 cup chopped nuts (or 1 1/2 cups trail mix)
1/2 cup honey or agave syrup
1/4 tsp salt
1 tsp cinnamon
3 tbsp almond butter (or peanut butter or melted coconut oil  


Preheat oven to 325°F / 160°C. In large bowl, combine the dry ingredients. Then stir in the honey or syrup, and almond butter until well mixed. Transfer to a parchment lined baking tray. As this will make about 1/2 baking tray full of granola, using the empty half of the baking sheet (or your wet hand) to press the mixture into a thumb-thick and even layer. Bake 20 to 25 minutes or until dark golden. Allow to cool, then cut into about 12 granola bars. Store in tightly sealed container at room temperature for about 1 - 2 weeks, in the fridge or in freezer up to 1 month.


adapted from Grain Mill Wagon 


1 3/4 cup flour (I used whole grain spelt and DIY oat flour)
1 1/2 cups oats
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg 
1 ripe banana, mashed
1/2 cup coconut oil, melted
1/2 cup honey or agave syrup
1 tsp vanilla
1 1/2 tbsp crunchy peanut butter 
1/4 1/2 cup dark vegan chocolate chunks (sub raisins or cranberries for a healthier cookie)


Preheat oven to 380°F / 190°C. In a medium bowl, combine the dry ingredients. Add wet ingredients to the mixture and combine thoroughly. Stir in the chocolate chips or dried fruits. Drop dough by the tablespoonful onto parchment paper lined baking sheets. Bake for 12-15 minutes, or until golden brown. Let cool on cookie sheets before serving. Store in an airtight container.


adapted from Oh She Glows (modified ingredients)


1 1/4 cups whole wheat flour
1 1/2 tbsp raw cane sugar
1/2 tsp herbed salt
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp dried rosemary
1/2 tsp dried oregano
4 tbsp vegan butter
1/4 cup + 2 tbsp water


See here. TIP: Cutting the rolled out dough lengthwise and widthwise with a pizza cutter is the easiest and fastest method! 


inspired by This Rawsome Vegan Life


1 cup oats, roughly ground (I use my food processor for this)
1/2 cup shredded coconut
1 cup dates, soaked 
2 tbsp coconut oil, melted
2 tbsp honey or agave
1/2 tsp salt
1/2 tsp cinnamon
1-2 tsp vanilla extract

dark vegan chocolate to dip in (optional)


In a food processor or blender, pulse the soaked dates to break them into chunks. Add all other ingredients and process until it forms a sticky dough. Roll the dough into balls by the teaspoonful and set aside in the fridge for 10 minutes. Then dip them in melted dark chocolate. Place them back in the fridge for about 15 minutes until they've firmed up. Store in an airtight container for up to 3 weeks in the refrigerator.

That's it! Easy, right?  
Tell me how you like them if you get a chance to try any of those recipes!

What are your favourite snacks?