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5 min read

Back To School Prebiotic Snacks


Busy and staying healthy aren't two things known to go together. To help you feed yourself or kids healthy snacks that keep you satiated and energized, you should look for gut healthy options. Lucky for you, we have a registered dietician on hand who came up with a few snacks that she makes for herself and her own kids. So, dig into these fiber-filled, gut health-promoting snacks!

Prebiotic Snack Ideas

No-Bake Prebiotic Oat Energy Balls

  • Makes 14 energy balls
  • Serving size: 2 energy balls

Ingredients:

  • 1 ¼ cups old fashioned oats
  • 2 tablespoons flaxseeds
  • ½ cup almond butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup cacao nibs

Directions:


Place all the ingredients in a large mixing bowl and stir to combine. The dough should be sticky and hold together. If the dough seems too dry, add a bit more almond butter. If it seems too wet, add a bit more oats. Place the bowl in the refrigerator for 30 minutes to set, this will make the balls easier to roll out.


Remove the bowl from the refrigerator and portion the dough into balls of desired size (about 1 inch in diameter). Store leftover energy balls either in a stasher bag or an airtight container. Energy balls call be stored in the refrigerator for up to 2 weeks or the freezer for up to 3 months.


Pair energy balls with your favorite OLIPOP™ flavor for a prebiotic packed back to school snack.


Autumn Sweet and Savory Pistachios

  • Makes 2 cups
  • Serving size: ¼ cup

Ingredients
  • 2 cups raw pistachios, shelled
  • 1 Tbsp. olive oil or olive oil spray
  • 2 Tbsp. brown sugar
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. smoked paprika
  • Other items needed: Baking pan and parchment paper

Directions


Preheat the oven to 375 degrees F. Spread the pistachios on a baking sheet in a single layer.


In the meantime, blend seasoning ingredients together in a small bowl including the brown sugar, cinnamon, salt and smoked paprika.


Drizzle the pistachios with olive oil first, then toss the pistachios with the blended seasoning. Roast in the oven for 10-12 minutes, tossing halfway through.


Remove nuts from the oven and let them cool for at least 30 minutes before storing in a Stasher Bag or another airtight container. Enjoy.


Mushroom Naan Flatbread Pizza

  • Makes 1 flatbread
  • Serves 4 Serving size: 1 slice

Ingredients:

  • 1 whole-wheat Stonefire naan original flatbread
  • 1 tablespoon extra-virgin olive oil
  • ¼ cup shredded hard cheese of your choice (asiago, parmesan, gouda, etc.)
  • ½ cup white button mushrooms (cleaned, peeled, and sliced)

Directions:


Preheat the oven to 350F. While the oven is preheating, sauté the white button mushrooms on a pan with olive oil until they turn brown and juices release. Set aside and cool.


Paint the naan bread with olive oil and top with cheese and mushrooms. Place in the oven for 8-10 minutes until the crust is golden. Let the pizza cool and slice into pieces. Serve with a handful of your favorite veggies and a Greek-yogurt based dip.


Tip: This pizza pairs well with a can of our Vintage Cola.

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