20 Delicious Healthy Snack Mix Recipes for Energy Boosts

Snacking smart doesn’t have to mean sacrificing flavor or fun! Whether you’re powering through a busy afternoon or need a quick pick-me-up, our roundup of 20 Delicious Healthy Snack Mix Recipes for Energy Boosts is your go-to guide. Packed with nutritious ingredients and bold tastes, these mixes are sure to satisfy your cravings and fuel your day. Dive in and discover your new favorite snack!

Trail Mix with Dark Chocolate and Almonds

Whip up this no-fuss, energy-boosting trail mix in minutes—packed with crunchy almonds and rich dark chocolate for that perfect sweet-salty kick.

Ingredients

• For the mix:
• 1 cup raw almonds
• 1/2 cup dark chocolate chunks
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1 tbsp coconut oil
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Spread the raw almonds evenly on the prepared baking sheet. Toast in the oven for 10 minutes, or until golden and fragrant. Tip: Shake the pan halfway through for even toasting.
3. While the almonds toast, melt the dark chocolate chunks with coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth.
4. Once the almonds are toasted, let them cool for 5 minutes. Then, toss them with the melted chocolate, dried cranberries, pumpkin seeds, and sea salt until everything is well coated.
5. Spread the mixture back onto the baking sheet in a single layer. Chill in the refrigerator for 20 minutes, or until the chocolate hardens. Tip: Break into clusters before fully set for easier snacking.
6. Once set, break the trail mix into desired pieces. Store in an airtight container. Tip: Keep it in the fridge to maintain crunch and prevent melting.

Zesty with a crunch, this trail mix is a textural dream—chewy cranberries, crisp almonds, and smooth chocolate. Serve it over yogurt or straight out of the bag for a quick pick-me-up.

Spicy Roasted Chickpeas and Pumpkin Seeds Mix

Forget boring snacks—this Spicy Roasted Chickpeas and Pumpkin Seeds Mix is your new crunch-time hero. Bold flavors and a killer texture make it irresistible.

Ingredients

• For the mix:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup raw pumpkin seeds
• For the seasoning:
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a paper towel to ensure crispiness—discard any loose skins.
3. In a bowl, toss chickpeas and pumpkin seeds with olive oil until evenly coated.
4. Sprinkle smoked paprika, cayenne pepper, garlic powder, and salt over the mix. Toss again to distribute the spices.
5. Spread the mix in a single layer on the prepared baking sheet.
6. Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
7. Let cool for 5 minutes—they’ll crisp up even more as they sit.

Crunchy, spicy, and packed with protein, this mix is perfect for sprinkling over salads or smashing into avocado toast. The heat builds with each bite, so keep a cold drink handy.

Sweet and Salty Popcorn with Nuts and Dried Fruit

Here’s how to whip up a snack that’s **bold**, **easy**, and **totally addictive**. Hit play on your favorite show, because this mix is about to steal the spotlight.

Ingredients

• For the popcorn:
  • 1/2 cup popcorn kernels
  • 3 tbsp coconut oil
  • 1/4 tsp salt
• For the mix-ins:
  • 1/2 cup roasted almonds
  • 1/2 cup dried cranberries
  • 2 tbsp honey
  • 1 tbsp butter, melted
  • 1/4 tsp sea salt

Instructions

1. Heat coconut oil in a large pot over medium heat. Test the oil with a few kernels—when they pop, you’re ready.
2. Add the remaining kernels, cover, and shake occasionally until popping slows to 2 seconds between pops, about 3 minutes. Tip: Keep the lid slightly ajar to let steam escape for crispier popcorn.
3. Transfer popcorn to a large bowl, removing any unpopped kernels. Sprinkle with salt and toss.
4. In a small bowl, mix honey and melted butter. Drizzle over popcorn and toss to coat evenly. Tip: Use a silicone spatula to scrape every last bit of the honey mixture.
5. Add almonds and cranberries to the bowl. Sprinkle with sea salt and toss again. Tip: For extra crunch, spread the mix on a baking sheet and bake at 300°F for 10 minutes.
6. Let cool slightly before serving to allow the flavors to meld.

Zesty, crunchy, and with just the right chew, this snack is a texture dream. Serve it in individual cups for a party or pack it for a hike—it’s versatile like that.

Quinoa and Roasted Vegetable Crunch Mix

Raise your snack game with this Quinoa and Roasted Vegetable Crunch Mix—packed with texture, flavor, and a rainbow of colors. Perfect for meal prep or a quick grab-and-go bite.

Ingredients

• For the quinoa: 1 cup quinoa, 2 cups water, 1/2 tsp salt
• For the roasted vegetables: 2 cups chopped bell peppers (mixed colors), 1 cup chopped zucchini, 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper
• For the crunch mix: 1/2 cup roasted almonds, 1/4 cup pumpkin seeds, 1 tbsp olive oil, 1/2 tsp smoked paprika

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear to remove bitterness.
2. In a medium pot, combine quinoa, 2 cups water, and 1/2 tsp salt. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let cool.
4. Preheat oven to 400°F. Toss 2 cups bell peppers and 1 cup zucchini with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
5. Roast for 20 minutes, stirring halfway, until vegetables are tender and slightly charred.
6. In a separate bowl, mix 1/2 cup roasted almonds, 1/4 cup pumpkin seeds, 1 tbsp olive oil, and 1/2 tsp smoked paprika.
7. Spread the nut mixture on a baking sheet and toast in the oven at 400°F for 5 minutes, watching closely to prevent burning.
8. Combine cooled quinoa, roasted vegetables, and toasted nuts in a large bowl. Mix gently to avoid breaking the vegetables.

Now you’ve got a mix that’s crunchy, savory, and slightly smoky. Serve it over greens for a hearty salad or pack it in jars for a portable lunch.

Homemade Granola with Coconut and Chia Seeds

Bake your way to breakfast bliss with this crunchy, coconutty granola that’s packed with chia seeds for a nutritious punch. Perfect for meal prep or a quick snack, it’s a game-changer for your morning routine.

Ingredients

• For the granola base:
  • 3 cups old-fashioned oats
  • 1 cup unsweetened shredded coconut
  • 1/4 cup chia seeds
  • 1/2 cup chopped almonds
• For the sweetener and binder:
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the oats, shredded coconut, chia seeds, and chopped almonds.
3. In a small bowl, whisk together the maple syrup, melted coconut oil, vanilla extract, and salt until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 30 minutes, stirring halfway through, until the granola is golden brown.
7. Let the granola cool completely on the baking sheet before breaking it into clusters.

Enjoy the irresistible crunch and subtle sweetness of this granola, perfect over yogurt or as a standalone snack. The chia seeds add a fun pop of texture, while the coconut brings a tropical twist to your breakfast bowl.

Protein-Packed Peanut Butter and Oat Balls

Fuel your day with these no-bake Protein-Packed Peanut Butter and Oat Balls—quick, easy, and loaded with energy to keep you going.

Ingredients

• For the base:
  • 1 cup rolled oats
  • 1/2 cup creamy peanut butter
  • 1/4 cup honey
  • 1/4 cup vanilla protein powder
• For the mix-ins:
  • 1/4 cup mini chocolate chips
  • 1 tbsp chia seeds

Instructions

1. In a large bowl, combine 1 cup rolled oats, 1/2 cup creamy peanut butter, 1/4 cup honey, and 1/4 cup vanilla protein powder. Tip: If the mixture is too sticky, add more oats one tablespoon at a time until manageable.
2. Fold in 1/4 cup mini chocolate chips and 1 tbsp chia seeds until evenly distributed. Tip: For a smoother texture, blend the oats into a fine powder before mixing.
3. Roll the mixture into 1-inch balls. Tip: Wet your hands slightly to prevent sticking.
4. Place the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.

Chewy, nutty, and subtly sweet, these balls are perfect for a post-workout snack or a midday pick-me-up. Try drizzling with melted dark chocolate for an extra indulgent twist.

Roasted Edamame and Seaweed Snack Mix

Zesty and packed with umami, this Roasted Edamame and Seaweed Snack Mix is your next go-to for crunch cravings. **Toss** it together in minutes, **bake** to perfection, and **devour** by the handful—no guilt, all flavor.

Ingredients

• For the mix:
  • 1 cup shelled edamame, thawed if frozen
  • 1/2 cup roasted seaweed snacks, torn into bite-sized pieces
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp garlic powder
  • 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, **toss** the edamame with olive oil, sea salt, garlic powder, and smoked paprika until evenly coated. Tip: For extra flavor, let the edamame marinate for 10 minutes before baking.
3. **Spread** the edamame in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure each piece gets crispy.
4. **Roast** in the preheated oven for 15 minutes, then stir and roast for another 10-15 minutes until golden and crispy. Tip: Watch closely in the last 5 minutes to prevent burning.
5. **Remove** from the oven and let cool for 5 minutes, then **toss** with the torn seaweed snacks.

The mix boasts a **satisfying crunch** from the edamame, with the seaweed adding a **briny depth**. Serve it in small bowls for a party snack or pack it for a **flavorful hike companion**.

Cinnamon and Honey Roasted Nut Mix

Crunch into this sweet and spicy Cinnamon and Honey Roasted Nut Mix—your snack game will never be the same. Perfect for munching or gifting, it’s a foolproof crowd-pleaser.

Ingredients

• For the nut mix:
  • 2 cups mixed nuts (almonds, cashews, walnuts)
  • 1 tbsp coconut oil, melted
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the mixed nuts with melted coconut oil until evenly coated.
3. Drizzle honey over the nuts and sprinkle with cinnamon and sea salt. Toss again to ensure every nut is glazed.
4. Spread the nuts in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure even roasting.
5. Roast in the preheated oven for 15 minutes, then stir the nuts to prevent burning.
6. Continue roasting for another 10 minutes, or until the nuts are golden and fragrant. Tip: Watch closely in the last 5 minutes to avoid over-browning.
7. Remove from the oven and let cool completely on the baking sheet. Tip: The nuts will crisp up as they cool.

Once cooled, these nuts offer a perfect balance of sweet and salty with a satisfying crunch. Serve them in mini mason jars for a cute, portable snack or sprinkle over yogurt for a breakfast boost.

Savory Whole Grain Cereal and Pretzel Mix

Munch your way to happiness with this crunchy, savory mix that’s perfect for snacking any time of day. Bold flavors meet whole grains in a combo that’s irresistibly shareable.

Ingredients

• For the mix:
  • 2 cups whole grain cereal
  • 1 cup mini pretzels
  • 1/2 cup roasted almonds
  • 1/4 cup pumpkin seeds
• For the seasoning:
  • 3 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the whole grain cereal, mini pretzels, roasted almonds, and pumpkin seeds.
3. In a small bowl, whisk together the olive oil, soy sauce, garlic powder, onion powder, and smoked paprika until well blended.
4. Pour the seasoning over the dry mix and toss until everything is evenly coated.
5. Spread the mix in a single layer on the prepared baking sheet.
6. Bake for 20 minutes, stirring halfway through, until the mix is golden and fragrant.
7. Let the mix cool completely on the baking sheet to crisp up.

Vibrant with a smoky depth, this mix offers a satisfying crunch with every bite. Serve it in a big bowl for game day or pack it into individual bags for an on-the-go snack.

Dark Chocolate and Berry Antioxidant Mix

Kickstart your day with this Dark Chocolate and Berry Antioxidant Mix—packed with flavor, easy to make, and downright addictive.

Ingredients

• For the mix:
  • 1 cup dark chocolate chips
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1/2 cup almonds
  • 1 tbsp coconut oil

Instructions

1. Line a baking sheet with parchment paper.
2. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring in between, until fully melted—about 1.5 minutes total.
3. Tip: Use a rubber spatula to stir the chocolate for a smooth consistency.
4. Add mixed berries and almonds to the melted chocolate. Gently fold until evenly coated.
5. Tip: Frozen berries work too! Just thaw and pat dry to avoid excess moisture.
6. Spread the mixture onto the prepared baking sheet in a single layer.
7. Refrigerate for at least 30 minutes, or until the chocolate hardens.
8. Tip: For quicker hardening, place in the freezer for 15 minutes.
9. Once set, break into chunks or cut into bars.

Get ready for a crunchy, chocolatey bite with bursts of berry freshness. Serve as a snack, over yogurt, or crumbled into your morning oatmeal for an antioxidant boost.

Turmeric and Ginger Spiced Nuts and Seeds

Crunch into these golden nuggets of goodness—your snack game just leveled up with a kick of turmeric and ginger.

Ingredients

• For the spice mix:
  • 1 tbsp ground turmeric
  • 1 tbsp ground ginger
  • 1 tsp sea salt
  • 1/2 tsp black pepper
• For the nuts and seeds:
  • 2 cups mixed nuts (almonds, cashews, walnuts)
  • 1 cup mixed seeds (pumpkin, sunflower)
  • 2 tbsp coconut oil, melted
  • 1 tbsp honey

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the turmeric, ginger, sea salt, and black pepper to create the spice mix.
3. In a large bowl, toss the mixed nuts and seeds with melted coconut oil and honey until evenly coated.
4. Sprinkle the spice mix over the nuts and seeds, tossing again to ensure every piece is well-coated. Tip: Use your hands for even distribution of the spices.
5. Spread the mixture in a single layer on the prepared baking sheet. Tip: Avoid overcrowding to ensure even roasting.
6. Bake for 20 minutes, stirring halfway through, until the nuts are golden and fragrant. Tip: Watch closely in the last 5 minutes to prevent burning.
7. Remove from the oven and let cool completely on the baking sheet—the nuts will crisp up as they cool.

These spiced nuts and seeds pack a crunchy punch with a warm, earthy flavor. Serve them over yogurt or as a bold salad topper for an extra texture twist.

Maple Glazed Pecans and Walnuts Mix

Kickstart your snack game with this irresistible Maple Glazed Pecans and Walnuts Mix—sweet, crunchy, and downright addictive.

Ingredients

• For the nuts:
  • 1 cup pecans
  • 1 cup walnuts
• For the glaze:
  • 1/4 cup pure maple syrup
  • 2 tbsp unsalted butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine pecans and walnuts. Set aside.
3. In a small saucepan over medium heat, melt butter with maple syrup, stirring constantly to prevent burning.
4. Once melted, remove from heat and stir in vanilla extract and salt.
5. Pour the glaze over the nuts and toss until evenly coated.
6. Spread the nuts in a single layer on the prepared baking sheet.
7. Bake for 10 minutes, then stir the nuts to ensure even glazing.
8. Bake for another 5-10 minutes, watching closely to avoid burning—the glaze should be bubbly and golden.
9. Remove from oven and let cool completely on the baking sheet; the glaze will harden as it cools.

Snag a handful of this mix for a quick energy boost, or sprinkle over yogurt for a decadent breakfast twist. The contrast of the sticky-sweet glaze against the nuts’ natural crunch is pure magic.

Lemon Zest and Herb Roasted Almonds

Just when you thought almonds couldn’t get any better, we’re tossing them in lemon zest and herbs for a snack that’s downright addictive.

Ingredients

• For the almonds: 2 cups raw almonds
• For the coating: 2 tbsp olive oil, 1 tbsp fresh lemon zest, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp sea salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, toss the almonds with olive oil until evenly coated. Tip: Use your hands to ensure every almond gets a glossy coat.
3. Add the lemon zest, rosemary, thyme, and sea salt to the bowl. Mix well to distribute the flavors. Tip: Fresh lemon zest packs more punch than bottled—always zest your own when possible.
4. Spread the almonds in a single layer on the prepared baking sheet. Tip: Crowding the pan leads to steaming, not roasting—give them space to crisp up.
5. Roast for 10-12 minutes, stirring halfway, until golden and fragrant. Watch closely in the last few minutes to prevent burning.
6. Let the almonds cool completely on the baking sheet—they’ll crisp up as they cool.

Bold flavors and a satisfying crunch make these almonds a standout. Try them crumbled over a salad or as a gourmet popcorn topper for an unexpected twist.

Spicy Sriracha and Lime Roasted Cashews

Let’s **elevate** your snack game with these fiery, tangy cashews—perfect for munching or gifting. **Toss** them in a bold sriracha-lime glaze and roast to crispy perfection.

Ingredients

• For the glaze:
  • 2 tbsp sriracha
  • 1 tbsp lime juice
  • 1 tbsp honey
  • 1 tsp lime zest
• For the cashews:
  • 2 cups raw cashews
  • 1 tbsp olive oil
  • 1/2 tsp salt

Instructions

1. **Preheat** your oven to 325°F and line a baking sheet with parchment paper.
2. In a small bowl, **whisk** together sriracha, lime juice, honey, and lime zest until smooth.
3. In a large bowl, **toss** cashews with olive oil and salt until evenly coated.
4. **Pour** the glaze over the cashews and stir until every nut is glossy and covered.
5. **Spread** the cashews in a single layer on the prepared baking sheet.
6. **Roast** for 15 minutes, then stir and roast for another 10 minutes until deeply golden.
7. **Cool** completely on the baking sheet—they’ll crisp up as they sit.

These cashews **pack** a punch with a sticky, spicy-sweet coating and a satisfying crunch. **Serve** them in mini bowls at your next BBQ or jar them up for a spicy-sweet gift.

Vanilla and Cinnamon Roasted Pumpkin Seeds

Munch on these Vanilla and Cinnamon Roasted Pumpkin Seeds for a snack that’s crunchier than your last breakup. Sweet, spicy, and utterly addictive—these seeds are your next obsession.

Ingredients

• For the seeds: 2 cups raw pumpkin seeds, rinsed and dried
• For the coating: 2 tbsp melted butter, 1 tbsp vanilla extract, 1 tsp ground cinnamon, 1/4 cup granulated sugar, 1/4 tsp salt

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a bowl, toss the dried pumpkin seeds with melted butter until evenly coated. Tip: Ensure seeds are completely dry to avoid steaming.
3. Add vanilla extract, cinnamon, sugar, and salt to the bowl. Mix well to coat every seed. Tip: Use your hands for an even coating.
4. Spread the seeds in a single layer on the prepared baking sheet. Tip: Avoid overcrowding for maximum crispiness.
5. Bake for 45 minutes, stirring every 15 minutes, until golden and crisp.
6. Let cool on the baking sheet for 10 minutes—they’ll crisp up even more as they cool.

Outrageously crunchy with a sweet vanilla kick and a cinnamon warmth, these seeds are perfect atop yogurt or straight from the jar.

Rosemary and Garlic Roasted Chickpeas

Viral snack alert! These Rosemary and Garlic Roasted Chickpeas are your crunchy, flavor-packed answer to snack time boredom. **Bake** them once, and you’ll be hooked.

Ingredients

• For the chickpeas:
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 2 tbsp olive oil
• For the seasoning:
  • 2 tbsp fresh rosemary, finely chopped
  • 3 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Pat the chickpeas dry with a clean towel—**this is crucial** for extra crispiness.
3. In a bowl, toss the chickpeas with olive oil until evenly coated.
4. Spread the chickpeas in a single layer on the prepared baking sheet. **Don’t overcrowd**—they need space to crisp up.
5. Roast for 20 minutes, then give the pan a shake for even browning.
6. While the chickpeas roast, mix the rosemary, garlic, salt, and pepper in a small bowl.
7. After 20 minutes, sprinkle the seasoning over the chickpeas and toss to coat. Return to the oven for another 10-15 minutes until golden and crispy.
8. Let cool slightly before serving—**they crisp up more as they cool**.

Just imagine: each bite delivers a **crunchy exterior** with a soft center, bursting with rosemary and garlic. Toss them over salads or enjoy straight from the bowl—**no judgment**.

Matcha Green Tea and Coconut Flakes Mix

Transform your snack game with this vibrant Matcha Green Tea and Coconut Flakes Mix—**bold flavors**, **crunchy texture**, and **instant energy** in every bite.

Ingredients

• For the mix:
  • 1 cup unsweetened coconut flakes
  • 2 tbsp matcha green tea powder
  • 1/4 cup honey
  • 1 tsp vanilla extract

Instructions

1. Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
2. In a medium bowl, **whisk together** the matcha green tea powder and honey until smooth.
3. Add the coconut flakes and vanilla extract to the bowl. **Stir well** to coat every flake evenly.
4. Spread the mixture onto the prepared baking sheet in a single layer. **Bake for 10 minutes**, then stir and bake for another 5 minutes until golden.
5. **Let cool completely** on the baking sheet—the mix will crisp up as it cools.

Crunchy, slightly sweet, and packed with antioxidants, this mix is perfect as a topping for yogurt or straight out of the jar for a quick pick-me-up.

Apple Cinnamon and Walnut Energy Bites

Here’s how to whip up these no-bake bites that pack a punch of flavor and energy. **H**ungry for a quick snack? These Apple Cinnamon and Walnut Energy Bites are your go-to.

Ingredients

• For the base:
  • 1 cup rolled oats
  • 1/2 cup walnut pieces
  • 1/2 cup dried apples, chopped
  • 1 tbsp ground cinnamon
• For binding:
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1 tsp vanilla extract

Instructions

1. **Toast** the walnuts in a dry skillet over medium heat for 3-5 minutes, until fragrant. Let cool.
2. **Pulse** oats, toasted walnuts, dried apples, and cinnamon in a food processor until finely chopped.
3. **Add** almond butter, honey, and vanilla extract to the food processor. Pulse until the mixture sticks together.
4. **Roll** the mixture into 1-inch balls. If the mixture is too sticky, chill it for 10 minutes first.
5. **Store** the energy bites in an airtight container in the fridge for up to 2 weeks.

**Tip:** For extra crunch, roll the bites in crushed walnuts before chilling. **Tip:** If the mixture is too dry, add a teaspoon of water. **Tip:** Use a small cookie scoop for evenly sized bites.

**Y**ou’ll love the chewy texture with crunchy walnut bits and the sweet-spicy kick of cinnamon. Serve them as a pre-workout snack or a healthy dessert option.

Chocolate Avocado and Almond Butter Drops

Kickstart your day with these no-bake Chocolate Avocado and Almond Butter Drops—packed with healthy fats and a rich, fudgy texture that’ll fool any dessert lover.

Ingredients

• For the base:
  • 1 ripe avocado, mashed
  • 1/2 cup almond butter
  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
• For the topping:
  • 1/4 cup dark chocolate chips
  • 1 tbsp coconut oil
  • 1/4 cup sliced almonds

Instructions

1. In a medium bowl, combine the mashed avocado, almond butter, cocoa powder, and maple syrup until smooth.
2. Line a baking sheet with parchment paper.
3. Using a tablespoon, scoop the mixture onto the prepared baking sheet, forming small drops.
4. Freeze the drops for 30 minutes to set.
5. In a small microwave-safe bowl, melt the dark chocolate chips and coconut oil in 30-second intervals, stirring until smooth.
6. Drizzle the melted chocolate over the frozen drops.
7. Sprinkle the sliced almonds on top before the chocolate sets.
8. Return to the freezer for an additional 10 minutes to harden the chocolate.

Unleash these drops from the freezer for a cool, creamy bite with a satisfying crunch. Perfect for a quick snack or a fancy dessert platter—either way, they’re a hit.

Savory Parmesan and Herb Popcorn Mix

Craving a snack that’s easy, addictive, and packed with flavor? This Savory Parmesan and Herb Popcorn Mix is your next go-to. **Toss**, **sprinkle**, and **devour**—it’s that simple.

Ingredients

• For the popcorn:
  • 1/2 cup popcorn kernels
  • 3 tbsp coconut oil
  • 1/2 tsp salt
• For the seasoning:
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp dried rosemary
  • 1 tbsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions

1. Heat a large pot over medium heat and add the coconut oil.
2. Once the oil is melted, add the popcorn kernels and cover the pot with a lid.
3. Shake the pot occasionally until the popping slows to about 2 seconds between pops, about 3-4 minutes.
4. Remove from heat and let sit for 1 minute to ensure all kernels have popped.
5. Transfer the popcorn to a large bowl, sprinkle with salt, and toss to coat evenly.
6. In a small bowl, mix together the Parmesan cheese, rosemary, thyme, garlic powder, and black pepper.
7. Sprinkle the seasoning mix over the popcorn and toss again until evenly distributed.
8. Serve immediately or store in an airtight container for up to 2 days.

Light, crispy, and bursting with herby goodness, this popcorn mix is perfect for movie nights or as a fancy snack at your next gathering. Try serving it in individual paper cones for a fun, mess-free experience.

Conclusion

Looking for a tasty way to fuel your day? Our roundup of 20 healthy snack mix recipes is packed with energy-boosting options to satisfy any craving. We hope you find your new favorite and give these mixes a try! Don’t forget to share which recipe you loved in the comments and pin this article on Pinterest to keep these delicious ideas handy. Happy snacking!

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