3 Easy Recipes to Keep You Fueled Up for Your Next Festival

ModCloth Festival-ready Snacks Recipes

Whenever I step off the beaten path, whether it’s for a road trip or camping at a festival (or both), I always like to make up a batch of something special to eat along the way. Not only does this provide much-needed fuel for when I’m traveling, but it ensures I’ll always have something awesome to munch on in the event that there’s nothing readily available.

Today I’m sharing three of my go-to on-the-road recipes, each one inexpensive and easy to whip up before you jump in the car. So if you’re planning your next adventure, be sure to add these festival-ready snacks to your packing list and stay energized during the exciting days that lie ahead.

Super Simple GranolaGranola-DIY-800xVHModCloth Festival-ready Snacks Recipes

Repeat after me: granola is great! Really! Homemade granola is not only super quick and easy to make (and far cheaper than any store-bought version you might find), but also portable: stash some in a container and throw it in your backpack, or keep a jar in the car. This particular recipe is extremely simple to customize. Just switch out the nuts, seeds, and fruit that I’ve used here for your own preferred add-ins. You could even use honey in place of the maple syrup, and your own favorite cooking oil in place of the coconut oil. You get the idea, go ahead, get crazy.

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Ingredients:
2 tbsp maple syrup (more if you like it sweeter)
2 cups organic oats
1/4 cup raw sliced almonds
1/4 cup raw sunflower seeds
1/4 cup raw hazelnuts, chopped
1/2 cup unsweetened dried coconut flakes
1/2 medium apple, finely chopped
1 tbsp coconut oil, melted
1 tbsp cinnamon
1/2 cup raisins
Baking sheet

Step 1:ModCloth Festival-ready Snacks Recipes
Preheat oven to 350F. In a large mixing bowl, combine all ingredients except raisins. Arrange on the baking sheet and bake 25 minutes or until lightly browned. Be sure to watch it closely, as it will go from toasted to burnt in seconds!

Step 2: ModCloth Festival-ready Snacks Recipes
Once toasted, remove from heat and allow to cool. In a large mixing bowl, combine toasted granola with raisins and mix thoroughly. Store in an airtight container for up to two weeks.

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Quick and Easy Energy BitesBalls-DIY-800xVHModCloth Festival-ready Snacks Recipes

I whip up a batch of these fabulous bites each week, keeping them on hand for when I need a quick pick-me-up between lunch and dinner. They’re great fuel for hiking and high-energy days as well. These are best when kept cool, so store them in your cooler at your festival campsite, and grab a bite whenever you’re feeling peckish.

ModCloth Festival-ready Snacks Recipes

Ingredients:
5 fresh, pitted dates
1/4 cup unsweetened dried coconut flakes
2 tbsp chia seeds
2 tbsp coconut oil, melted
2 tbsp dark chocolate chips
1/4 cup raw sunflower seeds
2 tbsp raw walnuts, chopped
a small handful of unsweetened dried cherries

ModCloth Festival-ready Snacks Recipes
Combine everything except the chocolate chips in a food processor or blender. Blend until finely mixed (about 10 seconds). Add the chocolate chips, and blend for a couple of seconds, until combined. Pour mixture into a large bowl, and refrigerate until solidified, about 10 minutes. Then, working in 1 tablespoon increments, roll the hardened mixture into balls. Refrigerate until ready to eat.

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15 Minute Raw Brownie BarsBrownies-DIY-800xVHModCloth Festival-ready Snacks Recipes

These may look like dirt, but they taste like heaven. Trust. Great as a no-bake dessert alternative to s’mores (although, who doesn’t want to eat s’mores all the time?), or paired with fruit for a between-set snack. Like the energy bites, these are best kept refrigerated, so put ‘em on ice and grab a brownie whenever your sweet tooth strikes.

ModCloth Festival-ready Snacks Recipes

Ingredients:
2 cups fresh, pitted dates
1/4 cup walnuts
1/4 cup unsweetened dried coconut flakes
4 tbsp unsweetened cocoa powder
1-2 tsp vanilla extract
Pinch of salt
Parchment paper
8″ x 8″ baking dish

ModCloth Festival-ready Snacks Recipes
Combine everything in a food processor and blend until well combined. Line the baking dish with parchment paper, and press the mixture firmly into the dish. Refrigerate at least ten minutes, the remove form cold and carefully slice with a sharp knife. Store in an air-tight container up to a week.Snacks-04-DIY-800xVH

What’s your favorite way to fuel up for a festival? Any go-to recipes for when you’re on the road?

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About Julie O.

A lover of all things vintage and vintage-inspired, Julie bought her first 1950s frock in the fifth grade. Since then, Julie has become a self-described connoisseur of vintage and thrift shopping, which she shares on her blog, Orchid Grey. When she’s not scouring the racks for the perfect vintage skirt, this native New Englander can be found deftly navigating the slopes of a ski mountain, taking road-trips to the beach, and exploring new places with a vintage camera in her hand.

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