Revved Up: Road trip snacks for kids

Today the Internet has made snack ideas much easier for parents who are packing up the family car and the kids on a long road trip. It seems eating healthy is the trendy theme, too.

Of course, I am the kind of uncle that gives my niece or nephew a candy bar and pop when traveling. But I do have some healthy options I can offer up, too.

The best option is fresh fruit. Apples, pears and oranges all keep well and don’t need any special preparation. Dried fruits such as raisins, banana chips and others also make for a healthy treat.

If you want to mix it up and add your own twist on packaged classics, however, then consider making something without all the preservatives.

Below are two fun snack recipes that the kid in me loves. Perhaps they will become a favorite in your household, too.


(serves 9 3×3-inch bars)


• 1/2 cup peanut butter
• 1/3 cup honey
• 1/4 cup oil (vegetable, olive, or coconut work best)
• 1 cup oats
• 1 cup total combination of sesame seeds, toasted coconut flakes, sunflower seeds, almonds, dried fruit, mini chocolate chips, mini candy-coated chocolates (M&Ms, for example)

Note: For the combo of ingredients, add the ones you like to create a bar your children will like.


In a medium to large saucepan, begin to melt together peanut butter, honey and oil. Next, remove from heat and add the oats. Then choose your favorite combination of goodies to equal a total of one cup. Pour in ingredients, stir well, and spread mixture into an 8-inch by 8-inch pan and chill for two hours. Cut into bars. Wrap in plastic wrap or snack paper for a quick grab and enjoy on the road.


(serves 8-10 strips)


• 16 ounce jar of natural applesauce


To make applesauce leather, simply spread a thin layer of unsweetened applesauce on a parchment paper-lined cookie sheet. Cook in a very low oven (150-200 degrees) until set (about four hours). Once set and cooled, tear or cut pieces of applesauce leather, separate by wax paper and store in airtight container. Refrigerate container to maintain longer shelf life.

Lonnie Allen is a staff writer for The Daily News and Carson City Gazette and Dinner by Me columnist, which provides readers with fun and inventive recipes.

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