Healthy Break Room Snack Alternatives

Healthy Break Room Snack Alternatives

It’s that time of year… everyone brings in holiday treats ranging from pumpkin-flavored everything to grandma’s favorite recipes. Sure, it’s incredible, and we all love a great bite of comfort food, but our bodies may not. To stick with your diet plan and help keep off those pesky COVID pounds, we’ve compiled a list of healthy break room snack alternatives. 

Honey-Roasted Chickpeas 

Craving something crunchy and sweet without the consequences? This chickpea recipe may be just the thing you’re searching for. Looking for something a little more in-line with the holiday season? Switch out the cinnamon and nutmeg for Pumpkin Spice seasoning. 


  1. 15-ounce can organic garbanzo beans
  2. 1/2 tablespoon olive oil
  3. 1 tablespoon honey
  4. 1/2 teaspoon cinnamon
  5. 1/8 teaspoon nutmeg
  6. 1/8 teaspoon sea salt


  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a Silpat silicone mat.
  2. Drain and rinse the chickpeas in a colander. Place them on a towel to dry off.
  3. Spread chickpeas on a baking sheet in a single layer. Bake for approximately 45 minutes or until crispy. Test one, and if it’s still soft, bake for longe
  4. While the chickpeas are still hot, toss them in a bowl with the oil, honey, cinnamon, nutmeg, and salt. Enjoy as-is, or for a caramelized effect, place them back in the oven for another 10 minutes or so. 
  5. Store leftover chickpeas in an airtight container.

Full Recipe:

Pumpkin Granola 


  1. Gluten-free Old Fashioned Oats
  2. Quinoa (uncooked)
  3. Pumpkin pureé
  4. Maple syrup
  5. Pumpkin spice
  6. Pepitas (pumpkin seed kernels)
  7. Dried cranberries
  8. Coconut oil (melted)
  9. Additional Optional Mizings: Dried cranberries, Pepitas, Dried cherries, Sunflower seeds, Ground flax, Dried coconut


  1. Mix the dry ingredients together (leave out the dried fruits until after baking)
  2. Combine the wet ingredients.
  3. Fold the wet ingredients into the dry ingredients.
  4. Bake for about 45 minutes at 350 degrees F.
  5. Add in any dried fruit and toasted nuts.
  6. Store in an air-tight container.

Full Recipe: A Baker’s House

Trail Mix Peanut Butter Granola Bars


  1. 1/2 cup honey
  2. 3 tablespoons creamy peanut butter*
  3. 1 tablespoon coconut oil
  4. 1 teaspoon pure vanilla extract
  5. 3/4 cup old-fashioned oats gluten free if needed
  6. 3/4 cup crispy rice or other puffed grain cereal, whole grain if possible (I used this one)
  7. 1/4 cup ground flaxseed meal
  8. 1/2 teaspoon ground cinnamon
  9. 1/4 teaspoon kosher salt
  10. 1/2 cup mixed dried fruit I used 1/4 cup raisins and 1/4 cup reduced-sugar dried cranberries
  11. 1/3 cup mixed nuts and/or seeds, I used a mix of toasted pumpkin seeds and almonds
  12. 1/3 cup dark chocolate chips dairy free if needed


  1. Line an 8×8 baking pan with aluminum foil or parchment paper, leaving a few inches of overhang on two of the sides like handles. Generously coat the foil or paper with baking spray. Set aside.
  2. In a microwave-safe bowl or a small saucepan over medium heat, combine the honey, peanut butter, and coconut oil. Melt gently and stir until smooth and combined. Remove from the heat and stir in the vanilla extract. Let cool for 5 minutes.
  3. In a large mixing bowl, combine the oats, cereal, flaxseed, cinnamon, and salt, then stir in the dried fruit, nuts/seeds, and chocolate chips. Pour the peanut butter mixture over the top, then stir until the ingredients are evenly moistened.
  4. Scoop the mixture into the prepared baking pan, then with a spatula or your fingers, press into an even layer. If the mixture is too sticky, lay a sheet of plastic wrap over the top, then press on its surface. 
  5. Place the bars in the refrigerator to set, at least 2 hours or overnight. Once fully chilled, remove the bars from the pan with the foil or paper “handles,” then, using a very sharp knife, slice into bars. 
  6. Enjoy immediately or store in the refrigerator or freezer for later.

Full Recipe: Well Planted 

Banana Chocolate Energy Balls


  1. 1¼ cup rolled oats
  2. ¼ cup ground flaxseed
  3. 1 tablespoon chia seeds
  4. ⅓ cup maple syrup
  5. ¼ cup almond butter
  6. 1 ripe banana, mashed
  7. 1 teaspoon pure vanilla extract
  8. 1 teaspoon ground cinnamon
  9. ¼ cup semi-sweet chocolate chips


  1. In a medium to large bowl mix together all of the ingredients. Cover the bowl and let the batter sit in the refrigerator for 2-3 hours or overnight. The batter will be wet but will firm as it sits.
  2. Form into 20 balls. It will be helpful to have your hands wet as you roll the balls. Also, you press the oats into a ball more than actually rolling it.
  3. Let the balls sit in the refrigerator for a couple hours or overnight. The balls will firm as they sit. 
  4. Enjoy for breakfast or snacks.

Full Recipe: Organize Yourself Skinny 

Baked Carrot Chips 


  1. 2 pounds carrots (pick the fattest carrots you can find)
  2. 1/4 cup olive oil, or melted coconut oil
  3. 1 tablespoon sea salt
  4. 1 teaspoon ground cumin
  5. 1 teaspoon ground cinnamon


  1. Preheat the oven to 425 degrees F. Line several large baking sheets with parchment paper and set aside.
  2. Trim the carrot tops off. Starting on the thick end slice the carrots paper-thin on the bias to create elongated slices. You can do this with a chef’s knife, but it’s better to use a mandolin slicer on the smallest setting. When you get down to the thin end, stop and save them to use in soup or salad.
  3. Place the carrot slices in a large bowl and add the oil, salt, cumin, and cinnamon. Toss well to thoroughly coat. Then lay the slices in a single layer on the baking sheets.
  4. Bake for 12-15 minutes, until the edges start to curl up and turn crisp. Then flip all the chips over and bake another 5-8 minutes to crisp the bottoms. Once cool, store in an airtight container for up to 2 weeks

Zucchini Carrot Muffins 


  1.  1/2 cup raw walnut or pecan halves or ¼ cup dried fruit such as golden raisins or cranberries
  2. 3/4 cup grated zucchini 1 small zucchini will be more than enough; no need to peel it first
  3. 1 1/4 cups white whole wheat flour
  4. 1 cup old-fashioned oats
  5. 1 1/2 teaspoons baking powder
  6. 1/2 teaspoon baking soda
  7. 1 ¼ teaspoon ground cinnamon
  8. 1/8 teaspoon ground nutmeg
  9. 1/4 teaspoon kosher salt
  10.  3/4 cup grated carrot about 1 large carrot
  11.  2 large eggs at room temperature
  12.  1/2 cup plain nonfat Greek yogurt at room temperature
  13.  1/3 cup honey or pure maple syrup
  14.  1/4 cup canola oil or light olive oil
  15.  2 teaspoons pure vanilla extract


  1. Heat your oven to 350 degrees F. Line 10 cups of a standard muffin pan with paper liners or lightly coat with nonstick spray. Set aside.
  2. If using nuts for the mix-ins, toast them in the oven now: Spread the nuts into an even layer on an ungreased baking sheet. Bake at 350 degrees F for 8 to 12 minutes (for pecan or walnut halves), until they are lightly browned and fragrant. Transfer the nuts immediately to a cutting board; roughly chop and set aside.
  3. Place the zucchini on a stack of paper towels. Pat dry and set aside.
  4. In a large mixing bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  5. Add the grated carrot and zucchini. Fold gently to combine.
  6. In a separate, medium bowl, whisk together the eggs, Greek yogurt, honey, oil, and vanilla until smooth.
  7. Add the wet ingredients to the dry ingredients, and stir gently until just combined. Do not overmix.
  8. Fold in the nuts or any other mix-ins.
  9. Divide the batter evenly among the 10 muffin cups. Bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack and let the muffins cool in the pan for 4 minutes. Gently transfer the muffins to the rack to finish cooling. Enjoy!

Full Recipe: Well Planted

What are your favorite healthy break room snack alternatives? Let us know in the comments below.


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About the author

Ashley Carty

Ashley Carty is a seasoned medical professional with over 8 years of experience working at the top hospitals in Southern California, including Hoag, Saddleback Memorial, and UCSD.

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