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19 Expert-Approved Healthy Snacks You Can Make in 5 Minutes or Less

Commit to healthy munching with these tasty recipes
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Scrolling through Instagram wellness accounts can be a great motivator to yank oneself out of the winter body slump — until you make your way to the kitchen, that is. Even seemingly simple recipes don't usually come out Instagram perfect... which is why we called in the experts and asked them to share with us what they consider to be their easiest, fastest and most nutrient-dense snack recipes. Some are fancy and some couldn't be simpler, but they're all quick to put together — and many of them can even be prepared in big batches so as to be enjoyed throughout the week/month. Keep on reading for some seriously delicious healthy snack recipes.

Image via Elise Museles

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Egg White Oats Topped With Cinnamon, serves 1
Kate Lemere, instructor at Barry's Bootcamp: "This recipe is amazing for pre or post-workout fuel, or a satiating breakfast."

· 1/2 cup steel cut oats
· 1 cup filtered water
· 1/2 cup egg whites
· Cinnamon
· Vital Proteins Collagen Peptides (optional)

Mix water and oats in a saucepan and place over medium heat, stirring frequently. When oats are nearly fully cooked (2-3 minutes), incorporate the egg whites, stirring continuously for another 60-90 seconds, or until egg whites are fully cooked. Top with cinnamon and enjoy the fluffiest, most satisfying oats you've ever had! Add Vital Proteins if you want an added boost of protein.

Image via Kate Lemere

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Pumpkin Coconut Fat Bombs, makes 40 balls
Kristin Oja, founder of STAT Wellness: "These only take a few minutes to make. I make a big batch and put them in the freezer so they are ready to go whenever I need them! They're healthy for several reasons: They're full of healthy fats, help stabilize blood sugar, help keep you full longer, they're rich in fiber, magnesium, zinc and iron-rich as well as rich in vitamin A."

· 1/2 cup organic pumpkin puree
· 2 cups pecans
· 1/2 cup pumpkin seeds
· 1/2 cup ground flax seed
· 1/4 cup raw almond butter
· 1 tsp. vanilla extract
· 1-2 tbsp pumpkin spice
· 1/4 cup pure maple syrup
· Salt to liking

Blend everything in a food processor, roll into balls and toss in shredded coconut. Store in the refrigerator or freezer to keep fresh.

Image via Kristin Oja

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Healthy Chocolate Chip Cookies, 20 cookies
Marie Arlet, cofounder of Shea Brand: "One of my favorite, super easy and healthy snacks is a vegan, gluten-free, chocolate chip cookie. It's made with only five simple ingredients, which I almost always have in my pantry. They have no added sugar, protein from the peanut butter, potassium from the banana, fiber from the oats and antioxidants from the dark chocolate."

· 2 cups rolled oats
· 2 ripe or overripe bananas
· 1/4 cup peanut butter
· 2 tbsp maple syrup
· 2 tbsp coconut oil
· 1/4 cup chocolate chips

Preheat oven to 350. Add all ingredients except for chocolate chips and salt to a large bowl and mash together with a fork. Add chocolate chips and mix together. Scoop and shape roughly into a ball. Place dough ball on baking sheet and gently squish flat with the back of the spoon. Bake for 15-20 minutes.

Image via Faye Lessler/Sustaining Life

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Spirulina Popcorn, serves 2
Lily Kunin, founder of Clean Market: "This good-for-you snack has spirulina, which is made from algae and is over 60-percent complete protein. It's great for strengthening the immune system, improving the digestive system, helping the body to absorb minerals, lowering cholesterol and lots of other great things!"

· 2 tbsp olive oil
· 1/4 cup nutritional yeast
· 1 tbsp spirulina
· 1 tsp garlic powder
· 1/2 tsp turmeric
· 1/2 tsp onion powder
· 1/2 tsp curry powder
· 1/2 tsp basil
· Dash cayenne
· 1/2 cup organic corn kernels
· Coconut oil

In a bowl, combine the olive, nutritional yeast, spirulina, garlic powder, turmeric, onion powder, curry powder, basil, cayenne and some salt. Mix well and set aside. Pour coconut oil into a large, deep pot. The oil should cover the bottom of the pot. Drop three kernels into the pot, cover and turn the heat to medium-high. Once the kernels have popped add the rest of the kernels and remove from heat to shake and coat all kernels in the coconut oil. Return the pot to the stove over medium-high heat. Once the kernels begin to pop, shake the pot vigorously with the lid ajar until the pops start to slow (a couple of minutes). Turn off the heat and pour the spirulina mixture over the popcorn. Mix well.

Image via Lily Kunin

BY SHARON FEIEREISEN | FEB 4, 2019 | SHARES
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