Healthy Travel Snacks for Kids

Lentil Soup

Talk to a mother about travelling with kids and they will likely tell you that the key to success is to be prepared with snacks… lots and lots of snacks…

From a bushwalk to a long-haul flight, having an abundance of healthy snacks is necessary when travelling with kids to keep them happy and satisfied, and save you from having to spend money on unhealthy, packaged and processed foods.

We try to avoid packaging as much as possible and this is still true when travelling. Admittedly, I am still yet to find package free organic blueberries. However, the rest of these travel snacks and their ingredients are pretty much packaging free, as we pick up most of our ingredients at our local bulk buy.

To store and transport, I use the lovely Seed and Sprout lunchboxes (pictured). They fit well into most bags and the cute little pods that come with them are ever-so handy.

Here are our favourite, healthy travel friendly snacks, that don’t need refrigeration and won’t get all squished in the bottom of your bag!

Fresh Blueberries

Swap sugary, unhealthy snacks for the burst of juicy sweetness that is a blueberry. Either give your child just few to distract them, or a nice big serving to keep them satisfied. Blueberries are the easiest travel snack as they require no preparation (besides good rinse), are easily transported, and are usually available to buy in places where fresh produce is sold.

‘Cheesy’ Popcorn'

1/2 C organic popping corn

1 ½ Tbs coconut oil


¼ cup nutritional yeast (gives the popcorn a ‘cheesy’ flavour)

Heat a large, heavy bottomed pot over a medium heat. Add the coconut oil. Once the oil is melted put a few kernels into the pan and wait for them to pop. Place the rest of the popcorn seeds into the pan and cover. After the corn begins to pop, shake the pan every 10-15 seconds. When the popping slows down to a pop every 2-3 seconds remove the pan from heat and continuously shake for another 10-20 seconds.When the popping is finished pour into a bowl, season with salt and nutritional yeast as desired.

Salt & vinegar chickpeas

2 C tinned or cooked chickpeas (I usually soak and cook my own, but canned are fine)

1 C apple cider vinegar

1 tsp extra virgin olive oil


Rinse and drain the chickpeas and place in a saucepan with the vinegar. Bring to a boil, remove from the het immediately, cover and allow chickpeas to soak for 40 minutes in the warm vinegar. Drain the chickpeas. Line a baking tray with baking paper and spread chickpeas in an even layer. Toss in olive oil and about ½ a teaspoon of salt (or less). Bake at 200C for 25-35 minutes, shaking the tray a few times while they cook (this avoids burning). Allow to cool and keep in an airtight container.

Cinnamon apple crisps

2 apples, thinly sliced with a sharp knife or mandolin

1 tsp of cinnamon

Preheat oven to 95C. Line a baking sheet with baking paper and place apple slices on it with a small space between them. Sprinkle with cinnamon. Bake for 1 hour, turn apple slices and continue baking for a further 1-2 hours flipping every hour until the apples have completely dried out. Cool completely, then store in an airtight container to preserve crispness.

Apricot bliss balls

1 C organic dried apricots

1 C desiccated coconut (+ more for rolling)

1 C ground almond

1 tbs coconut oil, melted

Combine all ingredients in food processor, you may need to add a little water to help the mixture come together. Using a teaspoon, scoop out the mixture and roll into balls inertia coconut. Refrigerate to set.

Banana Buckwheat Muffins

½ C buckwheat flour

1 tsp cinnamon

3 large eggs

3 tbs of olive oil

½ C of honey or maple syrup

2 tsp baking powder


1 ripe, mashed banana

1 pink lady apple, grated

Heat oven to 180C. In on bowl mix the dry ingredients, in another mix the wet ingredients (besides the apple). Combine the dry and wet ingredients, add the apple and mix well. Pour the batter into a lined 12-cup muffin tray. Place in the oven for about 30 minutes- the muffins should be golden brown and cooked through.

Sour Cherry Gummies

Sour cherry is a natural source of melatonin, the sleep promoting hormone. These can be eaten at any time of the day, but are excellent for long-haul flights where you want your little one to get the best rest possible.

1/3 C sour/tart cherry concentrate

3 tbsp grass fed gelatin

3 tbs raw honey

In a bowl, combine the cherry juice with the gelatin and whisk until there are no lumps. Heat in saucepan on low, until it becomes quite warm and melted (but don’t let it come to a boil). Pour the liquid from the saucepan into a silicon moulds, then transfer to the freezer for 5-10 minutes to set. Once firm, slowly and gently pop the gummies out of the molds. To store, refrigerate in an airtight container- but they will travel at room temperature.

Enjoy xx

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