Michelle’s Favorite Healthy Snacks

Looking for some tasty fall snack ideas? Movara owner Michelle Kelsch is sharing her top 3 favorite delicious and healthy fall snack recipes!

Healthy Pumpkin Pie Energy Bites

  • 1 cup 100% Pure Pumpkin Puree
  • ½ cup Roasted Almond Butter
  • 1-2 tsp vanilla creme flavored stevia extract (to taste)
  • 2 tsp Ground Cinnamon
  • ¼ tsp Salt
  • 1 cup quinoa flakes or quick cooking oats
  • ½ cup Quick Cooking Oats

In a stand mixer bowl fitted with a beater attachment, add the pumpkin puree, almond butter, stevia extract, cinnamon and salt. Mix on low speed. While mixing, add the quinoa flakes and oats. Scrape down the sides of the bowl and mix one last time. Cover the bowl and refrigerate for 30 minutes.

Healthy Pumpkin Oat Muffins


Pre-heat oven to 350 degrees. Mix all ingredients in a bowl to form a thick dough. Start with 2 Tbsp of sweetener and adjust sweetness as desired. I use 3 Tbsp of maple syrup. Use your hands to create 12 cookie shapes. The cookies will not spread or change shape during baking so be sure to create the shape you want before baking. Prepare a baking pan with parchment paper or place directly on the pan. Bake for 10 minutes. Remove from oven and enjoy warm after a few minutes. Let cool completely before storing.

Pumpkin Granola Bars

  • 2 cups old fashioned oats
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup dried cranberries
  • 1/2 cup shelled pumpkin seeds
  • 1/4 cup brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 cup peanut butter or cookie butter
  • 1 teaspoon vanilla

Preheat the oven to 35Line a 9 x 9 baking dish with parchment or spray with cooking spray, and set aside. In a medium bowl, mix together the oats, pumpkin pie spice, cranberries, pumpkin seeds, brown sugar, and salt. In a small bowl or measuring cup, whisk together the pumpkin puree, maple syrup, peanut butter, and vanilla. Pour the wet ingredients into the dry ingredients and mix to combine. Spread the mixture into the prepared pan and pat into an even layer. Bake 18-20 minutes, then let cool before cutting into bars.

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