Six years ago, Dad and I planned an epic baseball trip. I poured over the official MLB schedules in March and eventually pinpointed a week where multiple Midwestern teams all played at home. We saw 5 games in 7 days—including Tom Glavine’s historic 300th win at Wrigley Field!—and only drove across 4 states in the process.
With that many miles of farmland crops and counting cows, we heavily relied on gas stations for snacks to get us through the trip. While Dad seemed satisfied with a bag of peanuts or some sunflower seeds, I craved fresh fruit and lean protein. Since AMPM’s and ARCOs rarely stocked those, I wandered around for a bit before grabbing granola bars instead.
My limited options included Nature Valley, Nutri-Grain, and Clif bars, with only a few flavors of each. (Think honey, strawberry, and chocolate chip.) Despite a slightly higher sugar content than I normally like, they were still somewhat healthier than the salami and hot dogs at the check-out counter!
Since our current trip spans 3 cities and 2 days of driving, I planned ahead (just like for breakfast!) and baked my own snack bars. I made them soft and thick like some of my favorite cookies, with a subtle sweetness from honey and a slightly nuttiness from whole wheat and peanut flours. They’re completely clean-eating friendly, and if Dad’s excited expression is any indication, we won’t have to stop at a single gas station this week for snacks!