So, you’re getting ready for your road trip adventure with the family this summer. You’ve planned the whole trip, loaded up the car with everything from your packing list, and you’re almost set to hit the road.
The final piece?
Some awesome road trip snack ideas!
In this post, I’ll give you 5 easy homemade travel snack recipes to impress the family. They’re quick and easy to make so you won’t need the whole day to prepare for your journey.
Road Trip Snack Ideas – Something For Everyone
These homemade road trip snack ideas travel well, are easy to make, and are sure to be a hit with the whole gang.
Each of the recipes is broken down into an ingredients list and a simple-to-follow method.
All 5 of these recipes are inspired by my sister – Jenna – who bakes treats professionally for an artisan deli. As a (professional) baked goods eater, I can personally guarantee that they are super tasty!
The ideal on-the-go breakfast, these muffins are healthy, filling and easy to prepare. They’re one of the best road trip snack ideas for adults and kids, alike.
Full of plant-based goodness, they are also suitable for those following a vegan diet or anyone looking for a great, dairy-free baking alternative.
2 tsp ground cinnamon
2 tsp ground ginger
1.5 tbsp baking powder
1 tsp baking soda
100g wholemeal flour
50g fine almond meal
50g fine oatmeal
30g desiccated coconut
150g soft brown sugar
2.5 tbsp Chia seeds
150g finely grated carrot
3 tbsp orange juice
3 tbsp sunflower oil
3 tbsp soy milk (you can use your favorite dairy-free milk alternative, doesn’t have to be soy!)
1.5 tsp vanilla essence or extract
In a large bowl, mix together the following dry
fine almond meal
soft brown sugar
Put the Chia seeds into a medium-sized bowl with 8 tbsp water, give it a good stir and leave for 5 mins.
Put the raisins in a small bowl and pour over
some boiling water until just covered. This makes the raisins nice and juicy.
Drain off the excess water after a few minutes.
To the Chia seed mix, add the following and stir
well to combine:
soy milk (or another dairy alternative)
Into the large bowl containing the dry ingredients, add the carrot, apple, raisins (with water drained off), and the wet chia seed mix.
Ready For Baking
Give everything a good stir until combined,
before distributing evenly between 10 muffin cases.
Bake at 200°C for 5 mins and then lower oven
temperature to 170°C and bake for a further 15 mins.
Best left to cool completely before eating!
Pack these into an airtight container (they’ll keep for 3 days) and you’re ready for a healthy breakfast on the road!
Don’t forget to pack some Tupperware boxes to pack all your treats in.. This is a much more eco-friendly way of traveling than using one-use cling wrap!
For more tips on how to get started with a plant-powered vegan diet check out this post by our friends at Synergy Health and Performance.
The Benefit of Breakfast
WebMDtells us that breakfast gets your metabolism going and helps you to burn calories. What’s more, breakfast helps restore your blood sugar level (which your body needs to make your muscles and brain work) as this is usually low when you first wake up.
Don’t skip the most important meal of the day and enjoy one of these healthy muffins!
These awesome brownies can also be made gluten-free…
Simply substitute in a gluten-free flour – I like Doves Farm Gluten Free flour blend.
Yields 12 | Bake time 25 mins
200g soft margarine or butter
200g soft light brown sugar
½ tsp vanilla essence
200g dark/milk chocolate pieces
85g plain flour
75g ground almonds
25g cocoa powder
50g chocolate chips
Set your oven to 160 °C. Line a baking tin
(approximate size 20x30cm) with baking parchment.
With an electric whisk, beat the butter and
sugar together in a large mixing bowl until fluffy and pale. Then, add one egg
at a time into the mix and beat well to combine. Beat in the vanilla essence.
Into another bowl sift flour and cocoa powder
then stir in the ground almonds until combined. Fold this dry mix gently into
the butter and sugar mixture.
Place the chocolate pieces in a glass bowl or jug, and heat in a microwave for 1 minute on medium power. Give it a good stir even if it hasn’t started to melt yet. Repeat with 30-second bursts in the microwave and stirring until the chocolate has just melted. Stir the melted chocolate into the mixture until fully combined.
Turn the mixture into your prepared cake tin,
sprinkle with chocolate chips and bake for 25-30 minutes, turning the tray halfway
The top should be cracked and there should be a slight wobble when you shake the tray (see the above picture!).
Leave to cool completely before cutting into
Heat the blade of your knife with boiling water
before slicing, and in between each incision – it helps the blade glide through
for nice, clean-cut slices!
Not to be confused with a stack of pancakes! (For
our American readers).
This classic British teatime treat is packed full of whole oats, so whether it’s a quick on-the-road breakfast alternative or a helping hand for that afternoon lull, the slow release energy of a flapjack is perfect.
They are incredibly simple to prepare, meaning you can get the kids involved too!
If you can’t get your hands on golden syrup, opt for corn syrup or honey with a splash of maple syrup to taste.
These flapjacks can also be made dairy-free…
Simply replace butter with your choice of
dairy-free baking margarine
Yields 12 | Bake time 12-15 mins
300g unsalted butter
230g golden syrup
200g caster sugar
75g SR flour
150g melted dark chocolate (optional)
Set your oven to 180 °C. Line a baking tin
(approximate size 20x30cm) with baking parchment.
In a large glass bowl (that will fit into your
microwave!) put the butter, sugar, golden syrup, pinch of salt and microwave
for 1-minute bursts until melted. Stir in between each burst! Give it a good
stir, before adding the oats and flour. Mix well until combined and there are
no dry oats.
Turn the mixture into your prepared tin and
spread out evenly. Bake for 15 minutes or until golden brown in color and the
top is slightly shiny.
Leave to cool completely before cutting into squares (otherwise, they will crumble!)
Drizzle with melted chocolate if desired.
Scrumptious Salted Caramel Shortbread
These awesome Salted Caramel Shortbreads are one of the best homemade road trip snacks. They require a little preparation, but are sure to go down a treat with the whole car on your vacation!
Yields 24 | Bake time 12-15 mins + 1.5 hours cooling
415g unsalted butter
200g caster sugar
460g plain flour
250g salted butter
100g soft dark brown sugar
1.5 tins condensed milk (approx 500g)
3 tbsp golden syrup
450g dark/milk chocolate
Set your oven to 170°C. Line a baking tin (approx size 20x30cm) with baking parchment.
In a large mixing bowl, combine the flour, cornflour, and sugar.
Melt the butter in a saucepan and then pour over the dry mixture and stir to combine. It will feel quite dry. Press this mixture into your prepared baking tin using your fingers or the back of a spoon and spread evenly.
Prick with a fork a few times and then bake for 15 minutes or until slightly golden. Leave to cool while you make the caramel.
In the same saucepan, place the butter, condensed milk, golden syrup, sugar, pinch of salt and melt on low heat, stirring occasionally.
Once melted, turn up the heat to medium/high and stir continuously for 5-10 mins as the caramel starts to bubble and darken.
Remove from the heat once the desired texture and color are met.
Pour your caramel over the shortbread and spread evenly using the back of a spoon. Leave to cool.
Place the chocolate pieces in a glass bowl or jug and heat in a microwave for 1 minute on medium power. Give it a good stir even if it hasn’t started to melt yet.
Repeat with 30-second bursts in the microwave and stirring until the chocolate has just melted. Pour the melted chocolate over the caramel and carefully spread evenly.
Sprinkle a pinch of sea salt crystals over the top if desired, and then leave to cool at room temperature for about 1.5 hours.
Once the chocolate is set, cut into squares.
Heat the blade of your knife with boiling water before slicing, and in between each incision – it helps the blade glide through for nice, clean-cut slices!
Terrifically Tasty Tiffin
Tiffin is a nice easy cake bar, that travels extremely well in the car! What’s more, you don’t even need to bake it. It’s one of my favorite road trip snacks! Feel free to add a handful of nuts of your choice for taste and some added protein.
Line a baking tray (approximate size 20x30cm)
with baking parchment.
In a large mixing bowl, crumble the biscuits/crackers
(by hand or using the end of a rolling pin to gently break into varying sized
In a glass bowl or jug, put the butter, golden
syrup, cocoa powder, sugar and microwave for 1minute at a time on medium heat,
until melted. Stir to combine, before pouring over the crushed biscuits. Give
this a good mix until all the biscuit bits are coated in the chocolate sauce.
Turn this mixture into your prepared tin and
press down evenly with the back of a spoon.
Place the chocolate pieces in a glass bowl or jug (you can use the same one from earlier to save on washing up), and heat in a microwave for 1 minute on medium power. Give it a good stir even if it hasn’t started to melt yet. Repeat with 30-second bursts in the microwave and stirring until the chocolate has just melted.
Pour the melted chocolate over the top of the
biscuit mixture and spread evenly with the back of a spoon.
Leave the tray in your fridge for about 1 hour, or until the chocolate is completely set, then cut into squares.
Now it’s your turn
Which of our homemade road trip snack ideas will you try first?
Or do you have any other recipes you like to make for your trips?
Either way, leave a comment below and let us know!