When I think of summer snacks, I picture fruits, veggies, and refreshingly cool treats. I still want flavor, I just don’t want anything too heavy.
Some of my all-time favorite summer treats have to be homemade popsicles and fruit salads. They’re bright, fresh, and loaded with goodness.
When I’m craving something salty, I can’t resist a bowl full of spicy Alabama fire crackers or zesty guacamole.
Either way, the best summer snacks should be quick, fresh, and light enough so you can still hit the beach right after.
What better way to get the kids to eat their fruits and veggies than to put them on top of a “pizza.”
For these little bites, you can so easily speed up the prep and use store-bought cookies. I love soft sugar cookies, but any will do.
Just keep in mind that if you make these too far in advance, the fruit will start to dry out on top while simultaneously seeping juices into the frosting and cookie.
It doesn’t matter how often I make it. I never tire of banana bread.
Banana bread is moist, sweet, tender, and perfect for a light mid-day snack.
This recipe is especially delicious, hailing from the southern queen herself, Paula Deen.
Naturally, this recipe calls for butter over oil, giving it such a rich flavor. It’s also full of pecans for a lovely bit of crunch.
Watermelon is already a quintessential summer snack, but with this recipe, it’s extra cold and extra fun!
All you’ll need to do is blend seedless watermelon with lime juice and pour the mix into a mold.
I recently bought these fantastic Tovolo zombies ice pop molds, which have been such a hit! They’re super fun and dishwasher safe, too.
One of the overlooked ingredients in a fruit salad is the dressing. You’d be amazed by how many people leave it out!
It could be a simple orange juice sauce or zesty lime syrup, but either way, it will enhance all those fruity flavors like nothing else.
This recipe is not only vibrant and sweet, but it’s also super sneaky, using peach pie filling for its color, amazing flavor, and built-in dressing.
That syrup will perfectly coat all the other fruits without you having to dirty a second bowl. It’s a win, win.
I’ll bet most kids would try beets if you drizzled over enough peanut butter and chocolate chips!
So who could possibly resist this simple yet inventive summer snack?
I think a sweet apple works best for this, so I used a mix of fuji and pink lady.
But since you’ll cover them with peanut butter, any apple variety will work.
If you have a peanut allergy in the family, go ahead and use almond butter.
However, if you need this to be nut-free, try drizzling caramel over instead.
If the name didn’t already tip you off, you should know that these are spicy!
Start by adding vegetable oil, garlic powder, onion powder, pepper, ranch dressing mix, and red pepper flakes to a Ziploc bag.
Mix it around with your hands (or mix it before in a bowl), then add your crackers to the mix.
You’ll want to have a bag big enough so you can shake it around to coat every last piece.
You’ve heard the saying, “We eat with our eyes,” right? So with that in mind, the brighter you can make a meal, the more irresistible it becomes.
Not only are these fruit kabobs bright, but they’re also 100% natural.
You’re not relying on food coloring to get those stunning shades, so you know this is healthy and additive-free.
The key is to find lots of different colors. For example, I like to use mango and strawberries along with kiwi and pineapple.
Plums are also a great addition if you can find them when they’re ripe.
Like most berries, blueberries are at their finest in the summer. They’re big, plump, and so, so juicy.
I almost always buy way too many, which means blueberry muffins are always on the menu in my house.
What makes these “to die for?” It’s that incredible brown sugar and cinnamon streusel topping.
I know that these are called “game day” veggie cups, but I serve these all summer long.
I just love that they’re the perfect individual portion, and they’re basically mess-free.
Ranch dip will always be a solid choice, but I’ve also made these with tzatziki and hummus.
Sliced bell peppers and baby carrots are the perfect size and shape for this, but I find that cherry tomatoes take up too much room, and they’re hard to dip.
Although milkshakes are cold, they’re also super thick and decadent. If it’s over 90°F outside, the last thing I want is something so heavy.
That’s why I just love this milkshake recipe. It’s brimming with fresh strawberry flavor, and it’s super cream too. It just doesn’t have any ice cream in the mix.
So how do you get something so creamy and thick without all those added calories? Frozen fruits!
Just be sure your blender can handle all those big, juicy berries.
Here’s another incredibly bright and fun summer snack that’s filling and super tasty.
The simple blend of cream cheese and dry ranch mix is genius and will impart so much flavor into these.
That said, you can always use hummus or Boursin cheese if you like that more.
Or, since they have spinach inside, why not try this dreamy whipped feta dip?
I’m getting all the nostalgic feels with this one.
Sweet, fruity root beer and creamy vanilla ice cream served up in a frosted mug = heaven.
Root beer has such a unique taste, and if you make this, you have to go all out and get the good stuff. No generic brands, please!
The same goes for the ice cream, and I recommended you layer the two in the glass, giving you the perfect blend of sparkling soda and swirling vanilla.
Speaking of nostalgia, who else grew up eating these with a towel wrapped around your waist and goggles still on your head?
It’s still crazy to me that we used to go so nuts over these. I mean, it’s celery, after all!
But the combination of peanut butter and raisins, plus a fun name, was enough that we looked past the green vegetable!
Of all the summer snacks on this list, this has to be the most patriotic!
It’s red, white, and blue, not to mention crazy-easy to make and super scrumptious.
The best part is that this really is just frozen yogurt and fruit.
Use non-fat vanilla or Greek yogurt and sweeten it with just a touch of honey or agave syrup.
Once you have it spread in a lined baking tray, you can add any fruity toppings you like. I think berries work the best, but feel free to get creative.
If you love Sour Patch Kids but avoid them because of the sugar, prepare to have your mind blown.
This is one of those recipes you’ll just have to try to believe.
Since the recipe calls for a sugar substitute, you’ll need to look online or scour the health food aisle of your local supermarket.
As mentioned in the recipe, monk fruit sweetener is the tastiest option.
I think I could have this exact smoothie every day for a year and never get bored with it.
It’s everything you want in a smoothie, from the sweet, ripe bananas to the slightly salty peanut butter.
Since I don’t want mine watered down with ice, I always have frozen bananas in the freezer ready to go.
Just peel and slice them when they’re at their ripest and keep them in a Ziploc bag for whenever the mood strikes.
Is there a more classic summer treat for kids than Rice Krispie treats?
But of course, they’re also great for grown-ups who just need something sweet and crunchy.
When melting the marshmallows, keep the stove on low. If you go too fast, they’ll just burn in the pan.
Also, don’t melt them all the way. I like to leave some on the side and add them whole with the cereal, so you’ll get pops of chewy goodness throughout.
I’m so used to seeing chocolate and peanut butter or blueberry granola bars. Yes, they’re delicious, but it’s nice to try something new, too.
These luscious lemon bars are the ultimate summer snack!
They contain lemon cookies for buttery crunch, brown rice cereal for crispy pops, oats for a bit of chewiness, and a wonderful lemon glaze for a bit of zing.
Making macaroons isn’t easy if you don’t have a stand mixer.
Although you could use a hand-held mixer, you’ll find your arms tire before the egg whites form stiff peaks.
When adding the other ingredients, I like to incorporate the honey, vanilla, and salt in those last few rotations of the mixer. That way, they’re evenly distributed.
For the coconut, try breaking it apart with your hands before gently stirring it into the egg whites. That should help to prevent lumps.
I first saw this at a BBQ a couple of years ago and was hooked right away.
I mean, everyone loves chips and dip, and it’s just as much about the textures as it is the flavors.
With this recipe, you’ll make a kind of fruity pico de gallo by finely chopping fresh apples, strawberries, and melon.
The cinnamon crisps are flour tortillas coated in cinnamon sugar and baked. How easy is that?
The idea behind these cookies is to make the dough and freeze it for later. Keep it wrapped up until the craving hits, and just slice and bake.
They bake from frozen and will be super buttery and just melt in your mouth when they’re ready.
I always make extra because I can’t resist them while they’re still hot.
The creamy base for this lovely, sweet salad is a blend of cream cheese, sour cream, sugar, and vanilla.
So, it’s very much like a faux-cheesecake flavor. I even like to sprinkle some graham cracker crumbs over the top to enhance that.
I would definitely recommend you use green and red grapes to get both flavor profiles and added color to the bowl.
Energy bites are the perfect summer snack because they’re light, sweet, and so easy to bring along to the beach, pool, or on a fun road trip.
Did I mention they’re also vegan-friendly, gluten-free, and come together in a matter of minutes?
Just add the dates, cashews, coconut, key lime zest and juice, and maple syrup to a food processor and blitz it until it’s a smooth dough.
In my house, summer means plenty of BBQ, lots of margaritas, and even more guacamole.
It’s the time of year when avocados come to life, and it would be such a shame to waste them on just toast!
Instead, mash them up with some lime juice, red onion, jalapeño, and cilantro and serve with plenty of chips.
These fruity parfaits aren’t just perfect for breakfast; they also make terrific little summer snacks that you can even bring to the beach if you make them in mason jars.
This granola recipe is one of the best around, but you can use store-bought if you’re in a rush.
If you’re taking these on the go, it might be worth swapping out the bananas for something that won’t brown in your bag.
For example, mango or pineapple would be an excellent choice with strawberries.
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