Planning to load up the family truckster and head to the beach for Spring Break? These easy-to-pack and satisfying snacks are a great way to keep growling tummies quiet while you're behind the wheel. Grab the kids, prepare them together, and try not to eat them all before you hit the road!
Breakfast Cookies
· 2 cups quick oats
· 1/2 teaspoon salt
· 1 teaspoon ground cinnamon
· 1 cup peanut butter
· 1/4 cup honey
· 1/3 cup apple butter
· 1 large banana, mashed (1/2 cup)
· 1/2 cup dried cranberries
· 1/2 cup pepitas
· 1/2 cup raisins
1. Preheat oven to 325°F. Line 2 large baking sheets with parchment paper.
2. Combine all the ingredients into a large bowl of a stand mixer (or hand mixer). Mix until all the ingredients are combined and the dough is thick and heavy.
3. Portion 1/4 cup mounds of cookie dough onto prepared cookie sheets. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
4. Bake for 16-18 minutes or until the edges are slightly brown. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool.
5. Cover leftover cookies and store at room temperature for up to 5 days or 10 days in the fridge.
Popcorn Munch
- ½ cup butter
- ¼ cup brown sugar
- ½ tsp. cinnamon
- ¼ tsp. ginger
- ¼ tsp. nutmeg
- 10 cups popcorn - popped
- 1 ½ cups raisins
- 3 cups golden grahams cereal
- 2 cups miniature marshmallows
Preheat oven to 250 degrees. In a saucepan, combine butter, brown sugar, cinnamon, ginger, and nutmeg. Melt together over low heat.
Lightly grease a large roasting pan. Combine popcorn, raisins, cereal, and marshmallows and place in roaster.
Pour the seasoned butter over ingredients in roaster and toss well. Bake for 20 mins.
Stir a little and let cool. Makes 30 1/2 cup servings
Deluxe Tropical Trail Mix
1 cup puffed quinoa or puffed millet
1/4 cup unsweetened coconut flakes
1/2 cup whole roasted almonds
1/2 cup raw pepitas
1/2 cup raw cashews
1/2 cup dried banana chips (broken in half)
1/4 cup chopped dried mango or papaya
2 tablespoons candied ginger
1/4 cup dark chocolate chunks (or chocolate chips)
1. In a medium mixing bowl, toss all ingredients together until evenly combined.
2. Store in an airtight container for up to 1 month or in the refrigerator for up to 3 months.
