3 Healthy Office Snacks You'll Actually Look Forward to Eating
Are you on the hunt to find office snacks that are as satisfying as a sneaky trip to the vending machine, but are 500 times healthier? Us too. So you’ll understand our delight when a copy of Homemade Granola landed on our desk, brimming with simple, nutritionist-approved recipes. Bye bye 3 p.m. slump! We’ve added our three favourites to our meal plans, as well as these nutritionist’s go-to office snacks and these Gwyneth-approved afternoon snacks, and now we’re actually looking forward to those afternoon cravings creeping in. The best part? They are perfect for breakfast, too. Scroll down to curb the post-lunch slump once and for all—minus the excess calories.
1 banana, cut into thirds
60g yogurt of your choice
50g granola of your choice
1. Place the yogurt and the granola in two separate shallow bowls.
2. Dip each banana piece into the yogurt, coating thoroughly.
3. Coat each banana piece in the granola. Freeze for at least 1 hour.
Notes: If desired, you can insert popsicle sticks into the end of each banana segment for easier handling. Once frozen, the bananas can be placed in a sealed bag in the freezer for 1 week.
Makes 12 muffins
125g all-purpose (plain) flour
60g whole-wheat (wholemeal) flour
1/2 teaspoon salt
2 teaspoon baking powder
140g brown sugar
4 tablespoons oil
2 ½ tablespoons apple sauce
5 tablespoons milk
100g fresh or frozen blueberries
1 teaspoon fresh lemon zest or lemon juice (optional)
1/3 batch baked granola of your choice
Granulated raw sugar, for topping (optional)
1. Preheat the oven to 350°F (180°C). Grease or line a 12-hole muffin tin.
2. Combine the flour, salt, baking powder and sugar in a bowl.
3. Combine the oil, apple sauce, egg, milk and lemon zest or juice in a small bowl.
4. Pour the wet ingredients into the dry, and stir the ingredients together until barely combined—do not overmix, or your muffins will be tough! Gently fold in the blueberries and the baked one third batch granola.
5. Evenly distribute the batter between the muffin holes. If desired, top with a sprinkling of raw sugar.
6. Bake for 18–25 minutes, or until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for 5–10 minutes, then remove and leave to cool completely on a wire rack.
Note: Store in an airtight container at room temperature for 3-4 days. You can also freeze the muffins for up to 3 months.
85g dates (soak for10 minutes in water prior to using)
2 tablespoons natural peanut butter
1 teaspoon cocoa powder
1 teaspoon honey
50g granola of your choice
1. Add the dry granola mix to a bowl and set aside.
2. Place the soaked dates into a blender or food processor, and blend until quite smooth.
3. Add the peanut butter, cocoa powder, and honey to the food processor, and process until all ingredients are blended. If too solid to blend, add up to two teaspoons of water.
4. Add the dry granola mixture and pulse to break up and mix in the granola.
5. Scoop out the mixture and, using your hands, form into balls. Serve at room temperature.
Note: Store in an airtight container in the refrigerator for up to three weeks. You can also freeze the energy balls for up to three months.