Stay Healthy on the Go: Smart Travel Snacks

Eating well while traveling isn’t always straightforward. Whether you’re dashing through an airport, on a road trip through the countryside, or heading off for a long weekend, food can easily become an afterthought. It’s often a case of convenience over nutrition, especially when the most accessible travel snack foods are from a vending machine or drive-through.

Finding healthy snacks while traveling doesn’t need to be difficult or dull. With a bit of planning and a few simple recipes, you can pack snacks that are both portable and nutritious. From no-bake energy balls to chocolate-covered dates, these ideas will help you to snack smarter when you’re on the move. 

Easy Make-Ahead Travel Snack Recipes: 

Chocolate & cranberry energy balls

Ingredients:

• 1 ½ cups rolled oats

• ¼ cup dark chocolate chips

• ¼ cup dried cranberries 

• 1 teaspoon vanilla extract

• 2 tablespoons nut butter

• 2 tablespoons maple syrup

• 2 tablespoons unsweetened plant-based milk 

Instructions: 

1. In a medium bowl, mix together the oats, chocolate chips, and cranberries.

2. Add the vanilla extract, nut butter, maple syrup, and plant-based milk. Stir until everything starts to bind together.

3. Scoop out 1 tablespoon of the mixture at a time and roll into small balls using your hands.

4. Repeat until the mixture is used up.

5. Store in an airtight container in the fridge for up to 2 weeks, or freeze and thaw slightly before enjoying.

Variations:

1. Tropical: Swap cranberries for chopped dried mango or pineapple, and add shredded coconut.

2. Almond Mocha: Swap cranberries for chopped almonds. Stir in 1 tsp instant coffee and 1 tbsp cocoa powder.

3. Chocolate Hazelnut: Swap cranberries for toasted hazelnuts. Add cocoa powder to taste.

Serves 12

Ingredients:

• 2 cups rolled oats

• 2 ripe bananas

• 2 large eggs

• 2 teaspoons vanilla extract

• 2 teaspoons baking powder

• 2–3 tablespoons honey or brown sugar

• 3 tablespoons vegetable oil

• ½ cup milk or non-dairy alternative

• ¼ teaspoon salt

• 1 teaspoon ground cinnamon

• ½ cup dark chocolate chips

• ¼ cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.

2. In a large bowl, mash the bananas. Add the eggs, vanilla extract, oil, milk, and honey (or sugar), and whisk to combine.

3. In a separate bowl, mix the oats, baking powder, salt, and cinnamon.

4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in chocolate chips and walnuts (if using).

5. Divide the batter evenly between the muffin cups.

6. Bake for 18–20 minutes, or until golden and a toothpick inserted in the center comes out clean.

Peanut Butter & Chocolate Covered Dates

Makes approx. 12

Ingredients:

• 12 Medjool dates, pitted

• 3–4 tablespoons peanut butter (smooth or crunchy)

• 3.5 oz (about ½ cup) dark chocolate

• Flaky sea salt (optional)

Instructions: 

1. Slice each date lengthwise and remove the pit if not already pitted.

2. Fill the center of each date with about ½ teaspoon of peanut butter.

3. Melt the chocolate in a heatproof bowl over a saucepan of gently simmering water, or in the microwave in 30-second bursts, stirring between each.

4. Dip each date into the melted chocolate, coating fully.

5. Place on a baking sheet lined with parchment paper. Sprinkle with sea salt if desired.

6. Chill in the freezer for 30 minutes, then store in an airtight container in the fridge for up to 1 week.

Quick Grab-And-Go Snack List for road trips:

• DIY Trail Mix (nuts, seeds, raisins, dark chocolate chips)

• Veggie sticks with hummus (carrots, cucumber, bell peppers)

• Apple slices with peanut butter (toss with lemon juice to prevent browning)

• Roasted chickpeas (oven-baked with olive oil and spices)

• Cheese cubes with cherry tomatoes (skewer on toothpicks for easy snacking)

• Whole grain crackers or oatcakes (pair with nut butter or cheese)

• Easy fruits (grapes, apples, clementines—no prep needed)

• And, of course, Huel Ready-to-drink or Huel bars make ideal road fuel. 

With a bit of prep, you can head out with travel snacks that are tasty, convenient, and made with nutritious ingredients. From energy balls to banana muffins and simple grab-and-go options, there’s no need to rely on less nutritious choices while you’re on the road.

Words: Jessica Stansfield, Registered Nutritionist, Nutrition Manager