The 10 Easiest Healthy Summer Snacks
Around here, we mainly spend long summer days outdoors at the park, beach, pool, or out at the river. Whether I’m with my kids or riding solo, I like to keep healthy snacks with me. Keeping them on hand helps ensure that I have a healthy choice to grab whenever I’m hungry. Fruits and veggies are always a good choice when it comes to healthy kids’ snacks, but sometimes they want something extra. Unfortunately, finding snacks with healthy ingredients and real food that kids enjoy can sometimes be a challenge. That’s why I like to make most of my snacks at home. For the most part, they are also very easy to pack and take with me out on outings.
So today, I’m sharing a list of my favorite healthy summer snacks that also happen to be kid-friendly. I always like to keep these stocked at home in the refrigerator or pantry.
Healthy Summer Snacks
This is definitely at the top of my list of summer snack ideas. A fruit salad doesn’t really need an introduction or explanation. It’s a perfect snack on a hot summer day. Especially if it’s a day spent at the beach or by the pool. Instead of chopped up in a bowl you can put the fresh fruit on skewers and make some fruit kabobs. I like to keep a large bowl of fruit salad in the fridge so the kids can easily get some out when they want. Just keep it in an airtight container, and it will stay fresh for a few days.
Vegan Granola Bars
These homemade granola bars from Inspiredtaste are the perfect summer snack that both kid and adult can enjoy!
- 2 ½ cups (230 grams) old fashioned rolled oats
- 1/2 cup (80 grams) whole almonds, coarsely chopped
- 1/3 cup (113 grams) pure honey
- 1/4 cup (56 grams) unsalted butter, cut into pieces
- 1/4 cup (50 grams) packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup (60 grams) dried cranberries, coarsely chopped
- 1/4 cup plus 2 tablespoons (65 grams) mini chocolate chips
- Heat oven to 350 degrees Fahrenheit. Line the bottom and sides of an 8-inch or 9-inch square pan with aluminum foil or parchment paper.
- Add the oats and chopped almonds to a small baking sheet, and then bake for 5 minutes, stir, and then bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.
- Combine the butter, honey, brown sugar, vanilla extract, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the butter melts, the mixture is bubbling, and the sugar completely dissolves.
- Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool for about 5 minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine.
- Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp fingertips to firmly press the mixture into the pan. Press hard here; this way, the bars will stay together once cooled and cut.
- Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then use a rubber spatula to gently press them into the top. Cover, then refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from the pan, then peel away the foil or parchment. Cut into 12 bars.
Edamame With Sea Salt
Edamame With Sea Salt is an easy summer snack that provides close to 17 grams of protein for less than 200 calories per cup.
Prepare edamame by boiling or steaming the pods. Sprinkle the warm pods with a little sea salt or soy sauce before chewing on them gently to break open the pod and eat the beans inside.
Hummus and Veggies
One of my healthy snack ideas is a win for both parents and kids. It’s an easy snack and a good choice for when you’re actually hungry. Although it’s light, it’s very filling, and you’ll get some protein as well as lots of vegetables eaten. And lastly, since kids love to dip their food in sauces and spreads, this snack option will usually do the trick nicely.
Hope Foods Organic Original Recipe Hummus and Roots Hummus Original are my two favorite brands. Whether it’s with veggie sticks or chips, we go through lots of hummus around my house.
This easy summer snack provides over 14 grams of protein per cup. They’re also high in iron, copper, manganese, phosphorus, and magnesium.
You can make your own by tossing canned chickpeas in olive oil and seasonings, spreading them on a baking sheet, and baking them for 40 minutes or until crunchy at 450°F.
I like to use:
- Cayenne Pepper
Every now and then, you get a watermelon that is not the best. But there’s no need to wast it when you can make these delicious homemade popsicles. This sweet treat is super quick and easy to make, and are the absolute best on a hot summer day.
- Watermelon cubed (remove seeds)
- 3 tablespoons sugar (more or less if needed)
- 3 teaspoons lemon juice
- Combine the watermelon cubes and sugar in a blender.
- Blend together until there are no lumps. Add the lemon juice and pulse on more time.
- Pour the watermelon juice into the popsicle molds and freeze until firm.
I love kale chips, whether they’re store-bought or made at home. But since they are so easy to make and store-bought kale chips are pretty expensive, I’d rather make them at home. The basics of making them are the same. However, you can easily add different spices to create your favorite flavor. Here’s how I generally do it.
- One bunch of curly kale
- Olive oil
- Nutritional yeast
- Sea Salt
- Black pepper
- Chef’s Shake
- Preheat the oven to 350 degrees.
- Wash the kale in cold water and then pat it dry with a paper towel.
- Remove the thick part of the middle stem with a sharp knife while trying to keep the kale leaves as big as possible.
- Place the kale in a large bowl and lightly coat it with olive oil. Sprinkle on the salt, pepper, chef’s shake, then the nutritional yeast. Add as much nutritional yeast as you like if you really like the flavor. I’m always very generous with it when it comes to these kinds of snack recipes.
- Lay the leaves in a single layer, slightly spaced out, across a baking sheet. Bake in the oven for about 10-12 minutes. Check that they are crisp but not browned.
Anyone who knows me or watches my IG stories regularly knows popcorn is a thing in my house. It’s a light snack that you can eat a large amount of without consuming a ton of calories. I don’t really like store-bought popcorn much, so I make my own on the stove almost daily.
Here’s my favorite way to do it.
- 2 Tbsp Earth Balance vegan butter
- 2/3 cup Black Jewell Gourmet Popcorn Kernels
- 1/2 tea sea salt
- Add the Earth Balance to the Whirley Pop over medium-low heat, allowing it to melt fully. Keep a close eye on it and be careful not to let it burn.
- Pour in the popcorn kernels and then the salt. Close the lid and spin the handle slowly. Keep spinning the handle until there are no more popping sounds. Remove from the heat, and you’re done!
Because the popcorn was coated and cooked in the Earth Balance butter, I find that adding more butter isn’t necessary after it’s cooked.
Smoothies are an excellent summer snack. You can easily make your own smoothie by blending milk or Greek yogurt with your favorite fresh or frozen fruit. Berries, bananas, and mango are popular choices; you can also add a scoop of protein powder or top with hemp seeds.
Related: Best Fresh Juice Recipes
Chips and Guacamole