12 Easy Homemade DIY Snacks For Your Next Family Hike

Easy 3-Ingredient Energy Bars

Nothing beats a batch of homemade snacks! And if you are going to eat them on the trails, they taste even better. So with that in mind, we compiled these twelve easy DIY snacks for your next family hike – and can almost guarantee the adults as well as the children will love them!

The idea behind the recipes is to be easy to make, as natural and organic as possible, tasty and fun (some are raw as well)! They are a much better option than the store-bought ones.

Even knowing that you are not going to cook them all at once, you will have a stack of good ideas for the summer. Some of them freeze really well, so take advantage of this and prepare two or three recipes at a time, freeze them and have them handy when you head out.

Bon appétit!

1. No-Bake Oatmeal Raisin Carrot Cake Bites


1/ 2 cup dry old-fashioned oats + 2 tbsp reserved
1/4 cup carrots
1/4 cup pitted medjool dates
1/4 cup raisins + 1/4 cup reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract


Blend the oats and carrots in a food processor for about 10 seconds.  Then add everything else (except the reserved ingredients) and blend for another 20 seconds until incorporated. Remove the dough and, by hand, stir in the reserved 2 tbsp dry oats and 1/4 cup raisins.

Form into bite-sized balls or cookie shapes.  If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.

Yields: 1 dozen bites.  Store in freezer or refrigerator.

Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips. 

Note: For those desiring a more traditional cookie, bake at 350F for 8 to 12 minutes.

2. Oatmeal Cookies with Coconut and Mango

Fix, Freeze, Feast by Kati Neville and Lindsay Tkacsik. Makes 12 dozen cookies.


2 cups (4 sticks) butter
2 cups packed brown sugar
2 eggs
2 tsp vanilla extract
3 cups all purpose flour
3 cups old-fashioned rolled oats
1 cup unsweetened shredded coconut
1 cup (8 oz) chopped dried mango
2 tsp baking powder
1 tsp baking soda
1 tsp salt
6 one-quart freezer bags labeled


Using an electric mixer, cream butter, brown sugar, eggs, and vanilla in a large bowl. In a separate large bowl, mix flour, oats, coconut, mango, baking powder, baking soda, and salt. Add flour mixture to the butter mixture and stir well.
Refrigerate dough for 1 hour, or until firm enough to handle.
Roll dough into 1-inch balls and place on a rimmed baking sheet. Place in freezer for 30 minutes.
Remove dough balls from freezer, Place a dozen into each freezer bag. Seal and freeze.


Completely thaw one bag in the refrigerator.
Preheat the oven to 350 degrees.
Place cookies 3 inches apart on a parchment-lined baking sheet. Flatten slightly with a fork. Bake for 14-16 minutes.
Cool on baking sheet for 2 minutes; transfer to a cooling rack.

3. Quinoa Snack Balls

Source: http://planningwithkids.com/2012/08/26/quinoa-snack-balls/


1 cup oats
1/4 cup quinoa (uncooked)
3/4 cup water
1/4 cup desiccated coconut
1/2 cup flaxseed
1/2 cup dark chocolate chips
1/3 cup pumpkin seeds
1 tsp vanilla extract
100ml honey


Thoroughly rinse quinoa. Add quinoa to a saucepan with water and bring to the boil. Once boiling, reduce the heat to a simmer. Stir occasionally and simmer until the liquid has been absorbed. Pour quinoa into a large mixing bowl.

To the quinoa add oats, linseed, desiccated coconut and pepitas and mix until well combined.

Pour honey into a saucepan and bring it to a simmer. Add in the vanilla extract and stir and pour on top of nuts and seeds. Mix until well combined. Pour the honey mix onto the oats and seeds and mix thoroughly.

Before adding the choc chips the mixture needs to cool so the choc chips don't melt. I placed mine in the fridge for 15 minutes. I also chopped up my chocolate chips so the chunks were smaller. Add the chocolate chips, mix gently and chill the mixture for a further hour in the fridge.

When I looked at my mixture I thought there would be no way I could turn them into balls, but by using wet hands as recommended and giving the mixture a good squeeze into shape, the balls did indeed form.

Once all the balls are made they need to be chilled for at least a couple of hours before they are ready. Alternatively if you are not going to eat them straight away you can pack them into a freezer container and pop them straight into the freezer. Then just get them out, as you need them.

4. Sweet and Salty Snack Bars

source: http://www.attunefoods.com/blog/2013/01/sweet-and-salty-snack-bars/

Makes 16 bars


1 cup roasted and salted almonds
1 cup roasted and salted cashews
1 1/4 cups Uncle Sam Original
1/4 cup honey
3 tablespoons coconut oil
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/4 teaspoon fleur de sel
8 ounces dark chocolate


Finely chop the almonds and cashews. Add the chopped nuts and the Uncle Sam Original cereal to a large heatproof bowl. Stir to combine.

In a small saucepan, mix together the honey, coconut oil, and maple syrup and heat over medium heat, stirring frequently, until the mixture foams. Continue cooking for 30 more seconds, remove from the heat and stir in the vanilla. Pour the hot syrup over the nuts and cereal. Stir until the nuts and cereal are evenly coated.

Line an 8×8″ pan with parchment. Press the nut mixture firmly into the pan. Allow the granola to cool completely and harden.

When the granola layer is hardened, melt the chocolate over a double boiler. Remove the parchment and bars layer from the pan, and line the pan again with a second piece of parchment. Pour the melted chocolate into the parchment-lined pan and spread into an even layer. Remove the parchment from the nut bars and set the bars on top of the chocolate. Refrigerate until chocolate is set. Cut into 2″ squares.

5. Raw Vegan Chocolate Chip Cookie Dough Bites (gluten-free, soy-free)

source: http://www.averiecooks.com/2009/10/raw-vegan-chocolate-chip-cookie-dough.html

They are raw, vegan, gluten-free and healthy.  If you are not used to the taste of raw, give this one a chance but try it after you chill it a bit.

Makes 10 small balls


2/3 cup raw cashews
1/3 cup oats
2 Tbsp Agave (We used just Maple and it was very tasty)
1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
1 Tsp Vanilla Extract
1/4 cup Chocolate Chips (or to preserve true raw status, take 2 Tbsp Raw Cocoa Powder and add 1 Tbsp Agave, optional dash of vanilla extract, whisk and blend.  Spread into a thin layer on wax or parchment paper, freeze.  Take frozen chocolate off parchment and crumble the shreds into the mixture as your raw "chips".) – Instead of chocolate chips, we used craisins and it worked very well.


Blend the cashews and oats in a food processor until they're a fine powder. Don't over blend or you'll wind up with cashew butter very quickly.

Add the agave, maple, vanilla and blend until incorporated. Be careful to just blend in short bursts and only until combined. Stir in the chocolate chips by hand.

Chill it in the refrigerator before forming into balls and serve.

6. Peanut Butter Brownie Bites

source: http://chocolatecoveredkatie.com/2013/10/20/chocolate-peanut-butter-brownie-bites/


1/4 cup quick oats
1/4 cup peanut butter (or allergy-friendly alternative)
1 tbsp cacao or cocoa powder
1/2 tsp pure vanilla extract
jam-packed 1/4 cup dates (6 very small, or 43g)
1 tbsp water
handful mini chocolate chips


Combine the first 5 ingredients (and salt, if using) in a food processor (not a blender unless you must) and process until fine crumbles form. Add the water and process again. Stir in some mini chocolate chips if desired. Transfer crumbles to a small bag, and smush into a big ball. Remove from the bag and break off pieces to roll into little balls. Recipe makes 8-12 balls, depending on how big you roll them.

7. Lemon Cookie Dough Bites

source: http://chocolatecoveredkatie.com/2014/03/11/mini-lemon-cookie-dough-bites/

Makes 14


1/2 cup raisins (80g)
1/2 cup cashews or macadamia nuts (80g)
6 tbsp quick oats or gluten-free quick oats (30g)
1/8 tsp salt
1/4 tsp pure vanilla extract
6-in by 2-in lemon zest slice


Process the oats in a food processor, then add all other ingredients and process very well. Process until no big pieces of lemon zest remain. It should form fine crumbles. If it’s too crumbly to form a dough, you can add up to 2 tsp water and process again. Transfer the crumbles into a plastic bag and smush into a ball. Break off pieces and roll into mini balls (or shape into bars if you’d prefer). Store at room temperature for a few days, or refrigerate or freeze a few weeks. (Note: I did not have success making this recipe in a blender, but you can try if you must.)

8. Cranberry Pistachio Granola Bars

source: http://www.tablefortwoblog.com/cranberry-pistachio-granola-bars/

Makes 12-14 bars


2 cups rolled oats (you can use quick cooking oats too - whichever you prefer)
1 cup shelled, unsalted pistachios, coarsely chopped (I used Diamond pistachios)
1 cup dried cranberries
1-tablespoon chia seeds
¼ cup or 4 tablespoons unsalted butter
¼ cup honey
⅓ cup packed dark brown sugar
½ teaspoon vanilla extract (I used Nielsen-Massey)


Lightly grease a 13x18-inch jellyroll baking sheet, set aside.

In a large bowl, stir together oats, pistachios, cranberries, and chia seeds. Set aside.

In a medium pot, melt the butter, honey, and brown sugar together until it comes to a bubble. Reduce the heat then cook for 2 minutes more. Add vanilla to the pot and stir.

Pour the mixture over the dry ingredients and mix together until just moistened.

Pour onto prepared baking sheet and press out to about ¾ inch thick - if your sheet is too big, you can press them all to one half of the baking sheet to make them thicker.

Let cool in refrigerator for 2 hours then cut them into bars.

Notes: These bars are very soft, unlike regular granola bars. Just keep that in mind that after you take them out of the fridge and cut them, sitting at room temperature, the bars will soften.

9. Lentil Brownies

source: http://www.lentils.ca/recipes/lentil-brownies


½ cup butter
½ cup lentil purée* (we used small red lentils)
¾ cup cocoa
2 cups sugar
¾ tsp salt
3 eggs
1 tsp vanilla
1 cup flour (we substituted oat flour)
1 cup chocolate chips


1. Melt butter; mix in lentil purée, cocoa, sugar and salt. Add eggs, one at a time. Mix in vanilla, flour, chocolate chips.

2. Bake in a greased 9 x 13 pan at 350° F (175° C) for 25 minutes or until a toothpick inserted in the center comes out clean.

*Lentil Purée: Cook lentils by simmering one part lentils, two parts water for 15 to 20 minutes or until lentils are tender. Place cooked or (rinsed & drained canned) lentils into a food processor. For every 1-cup lentil, add ¼ cup water. Blend to make a smooth purée with a consistency like canned pumpkin. If needed, add additional water 1 T. at a time.

10. Easy 3-Ingredient Energy Bars


1 cup of raisins or craisins
1 cup of almonds or walnuts
1 cup of dates


Process them in a food processor, form a bar on your countertop, cut them and enjoy!

11. Peanut Butter and Fruit "Sushi"

source: http://www.thekitchn.com/back-to-school-recipe-peanut-b-60870

Makes 4 rolls


4 slices whole wheat bread
1/2 cup peanut butter
1 Granny Smith apple or 1 mango, sliced into 1/4-inch strips
1/4 cup raisins or 1/4 cup toasted coconut
Juice of 1/2 lemon (if you are using apples and won't be eating the rolls right away, toss the strips with a little lemon juice.)

Equipment: sushi mat, plastic wrap, rolling pin or tortilla press


Start by flattening the slices of bread with a rolling pin; cover the sushi mat with plastic wrap, spread peanut butter on one slice of bread, covering the whole slice. Add desired fillings horizontally on the bottom third of the slice.

Using the mat, carefully roll from the bottom of the slice, tucking the ingredients under. Pull back the mat and plastic wrap and finish rolling the bread. Use the mat to shape and secure the roll. Slice into 5-6 pieces. Repeat with remaining slices of bread.

12.Endurance Crackers

source: http://ohsheglows.com/recipage/?recipe_id=6015660

They are vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free to boot! Feel free to change up the seasonings and spices as you wish. Makes 22 large crackers.


1/2 cup chia seeds
1/2 cup sunflower seeds
1/2 cup pepita seeds (or pumpkin seeds)
1/2 cup sesame seeds
1 cup water
1 large garlic clove, finely grated
1 tsp grated sweet onion
1/4 tsp kosher salt, or to taste
Kelp granules, to taste (optional)


1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined, seasoning with salt, and optional kelp granules, to taste. Add spices or fresh herbs if you wish.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, and carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.


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