Do you feel like you are running out of healthy snack ideas? A popcorn trailmix is a fun take on a classic snack that the whole family will love! It’s easy to make and store, and can also be packed as a healthy vacation snack.
We always recommend snacks that incorporate both carb + protein. Protein helps keep your body satiated by releasing appetite suppressing hormones, stabilizing blood sugar, and slowing digestion.
Air popped popcorn is a quick snack that is low in calories and sodium. When paired with nutritious proteins and fats, it can become a satiating snack. We prefer air popped popcorn over microwave popcorn because it is a whole food without any added processed oils (like hydrogenated oils in the “fake” butter) and is a great base for creating a trail mix.
Popcorn Trail Mix 3 Ways
Follow the recipes below by simply adding the ingredients into a large bowl and tossing them together!
Chocolate Cranberry Popcorn Trail Mix (Serves 4)
- 4 Cups air popped popcorn
- ¼ Cup almonds and/or cashews
- ¼ Cup dark chocolate chips
- ¼ Cup dried cranberries
Savory Popcorn Trail Mix (Serves 4)
- 4 Cups air popped popcorn
- 2 Tablespoons nutritional yeast
- ¼ Cup unsalted dry roasted peanuts
- ¼ Cup dried chickpeas
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Tropical Popcorn Trail Mix (Serves 4)
- 4 Cups air popped popcorn
- ¼ Cup dried Mango
- ¼ Cup coconut chips
- ¼ Cup macadamia nuts
- 2 Tablespoons pumpkin seeds
How to air pop popcorn:
- Option 1: Place 3 Tablespoons of a single layer of popcorn kernels in the bottom of a deep pot with a lid on top. Turn the stove on medium heat. Carefully listen to the popcorn pop. The popcorn will pop vigorously at first. When the pops are roughly 5 seconds apart, turns off the stove. Wait a few minutes to allow the popcorn to cool and move to your desired bowl
- Option 2: Here is the air popper that Brittany uses and you can get it on Amazon
- Option 3: Buy your own pre-popped popcorn such as SkinnyPop at your local grocery store
-Written and photographed by Gabby Childers, Brittany Jones Nutrition Intern