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26 Insanely Good Snacks You Can Make Ahead And Eat All Week

Prep once, snack like a champ for a week. No more sad handfuls of sad almonds.

1. Assemble some crunchy parfait bites with fruit and yogurt.

Bake wonton shells till they are crispy and then fill them with yogurt, fruit, and granola and you've got a tray of snacks you can keep in the fridge or freezer.

Get the recipe here.

2. Put together a batch of almond butter and date energy balls.

3. Whip up five-minute fruit-on-the-bottom yogurt cups.

4. Bake sweet potato chips that will satisfy your chip jones all week..

5. Make and freeze some mini–breakfast sandwiches ahead of time.

Stack egg, meat, and cheese on the bread of your choice and freeze them in halves (or use mini-bagels) for sandwiches in the portions that you want. Reheat them in the microwave or toaster oven.

Get the recipe here.

6. Prep some savory beef and cheddar roll ups.

7. Keep a tray of froyo trail mix bars in the freezer.

8. Make a batch of five-ingredient, no-bake granola bars.

9. Blend up some five-minute, five-ingredient hummus.

10. Make a batch of sweet and spicy nuts that will last at least a week or two.

11. Make a jar of almond butter and jelly.

12. Make some containers of mini burritos-in-a-jar to keep in the fridge.

13. Make grab-and-go veggie cups with an avocado-based dip.

14. Master refrigerator oatmeal in a bunch of flavor combos.

15. Make a batch of savory rosemary olive oil plantain chips.

A single green plantain makes one heaping serving but this recipe is easily doubled.

Get the recipe here.

16. Layer some Mason jars with spinach, fresh mozzarella, tomato, and a bit of pasta for a hearty snack.

17. Make protein-filled, bread-free Greek turkey roll-ups.

18. Make a bunch of pomegranate oatmeal snack cups for a delicious bite-size snack.

These fruit juice–sweetened oatmeal cups feel like a treat, which is why you should make this recipe (which yields 12 snack cups) and keep them on hand for when you want an afternoon snack with plenty of whole carbs, healthy fat, and a bit of protein.

Get the recipe here

19. Make a bunch of pint-size instant ramen soups.

Go super heavy on the veggies and lighter on the noodles for a lighter snack. Eat them all week or keep them in freezer-friendly jars and keep them around for longer.

Get the recipe here.

20. Make zesty, crunchy, super-satisfying roasted chickpeas.

21. Make a few DIY Starbucks Protein Bistro Boxes.

22. Assemble some quesadillas, freeze them, and pop them in the skillet for just a few minutes.

23. Make a batch of tasty sweet potato tots.

24. Make some little frittatas and pop them in the fridge.

Put together a muffin tin or two of these deliciously savory mini-frittatas and keep them for up to a week in the fridge.

Get the recipe here

25. Make a few different kinds of freezer oatmeal to keep on hand.

Cook up a big batch of oatmeal and separate it out into muffin tins with your favorite toppings. Put the muffin trays in the freezer and once they're all frozen, pop them out and wrap them up. Take them out to thaw the night before you want to eat them or just nuke them in the microwave to heat them up.

Get the recipe here

26. Make a healthy snack bin that you call pull from anytime.