When the Chico heat hits triple digits for over a week, it’s time to get out of town. Road trips are fun, but eating healthy can be hard when you’re stuck in the car all day. To solve this problem, we’ve put together some recipes for healthy, no-fuss, and no-mess snacks to pack for the road.

Recipes

There are lots of easy, healthy snacks you can prep and pack for a road trip: apple slices, carrot sticks and hummus, sandwiches, honey sticks, etc. But for those of you who want quick, low-mess snacks that don’t need to be in a cooler, the recipes below are for you. Fun twists on classic road snacks that the whole family is sure to love!

Fruit and Nut Energy Bites

Ingredients:

• 1 cup dates, pitted
• 1 cup mixed nuts (almonds, walnuts, cashews)
• 2 tablespoons chia seeds
• 2 tablespoons flax seeds
• 2 tablespoons unsweetened cocoa powder (optional)
• 1 tablespoon honey or maple syrup (optional)
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Instructions:

1. In a food processor, blend the dates until they form a paste.
2. Add the nuts, chia seeds, flax seeds, and cocoa powder, and blend until the mixture is combined but still has some texture.
3. Add honey or maple syrup if using and blend until incorporated.
4. Roll the mixture into small balls and store in an airtight container.

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Trail Mix

Ingredients:

• 1 cup almonds
• 1 cup cashews
• 1 cup dried cranberries
• 1 cup dark chocolate chips
• 1 cup pumpkin seeds

Instructions:

1. Mix all ingredients together in a large bowl.
2. Store in an airtight container and portion out into small snack-sized bags for easy access.

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No-Bake Oatmeal Energy Bars

Ingredients:

• 1 ½ cups rolled oats
• ½ cup almond butter (or any nut butter)
• ¼ cup honey or maple syrup
• ¼ cup chia seeds
• ¼ cup dried cranberries or raisins
• ¼ cup chopped nuts (almonds, walnuts, etc.)

Instructions:

1. In a bowl, mix the almond butter and honey until well combined.
2. Add the oats, chia seeds, dried cranberries, and chopped nuts. Mix until everything is evenly distributed.
3. Press the mixture into an 8×8-inch baking dish lined with parchment paper.
4. Refrigerate for at least 2 hours until firm (optional for initial setup, can be kept at room temperature afterward).
5. Cut into bars and store in an airtight container.

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Roasted Chickpeas

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon salt

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Pat the chickpeas dry with a paper towel.
3. In a bowl, toss the chickpeas with olive oil, garlic powder, paprika, and salt.
4. Spread the chickpeas on a baking sheet in a single layer.
5. Bake for 25-30 minutes, stirring halfway through, until crispy.
6. Allow to cool completely before storing in an airtight container.

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Nutty Banana Chips

Ingredients:

• 2-3 ripe bananas
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• ¼ cup finely chopped nuts (optional)

Instructions:

1. Preheat your oven to 200°F (95°C).
2. Slice the bananas into thin, even slices.
3. Brush the banana slices with lemon juice.
4. Arrange the slices on a baking sheet lined with parchment paper.
5. Sprinkle with cinnamon and chopped nuts if using.
6. Bake for 2-3 hours, flipping halfway through, until the bananas are crispy.
7. Allow to cool completely before storing in an airtight container.