How to Make DIY Balanced Breaks
Updated: May 02, 2019
The popular Balanced Breaks snacks are packed with protein to satisfy your afternoon cravings. They're easy to make at home, too!
The Balanced Breaks you find at the grocery store are wildly popular, and it’s easy to see why. Each snack is a mix of nuts, cheese and fruit. Unlike many packaged snacks that are loaded with unhealthy fats or too much salt, the whole food ingredients in Balanced Breaks are relatively healthy, and packed with protein that keeps you full for hours.
(Did you know protein is good for weight loss?)
Plus, each pack includes a variety of textures—crunchy, chewy and creamy—for an all-around satisfying snack.
How to Make DIY Balanced Breaks
The snacks are super-easy to make at home. Here’s what to do:
1. Follow This Ratio
Nuts (14 g or 1/2 oz each) + Cheese (14 g or 1/2 oz each) + Dried Fruit (14 g or 1/2 oz each)
2. Pick Your Favorite Ingredients
You can create a ton of different flavor combinations from this simple recipe. Here are some of the possibilities:
Nuts or seeds: Peanuts (plain, salted or honey-roasted), almonds, cashews, macadamia nuts, toasted walnuts or pecans, pistachios, sunflower seeds, pumpkin seeds.
See what health benefits almonds bring to the table.
Cheese: cheddar (mild or sharp), Gouda, pepper jack, Monterey Jack, Swiss, manchego, Colby jack, Gruyere. Avoid soft cheeses, which don’t store as well.
Dried fruit: Raisins, cranberries, blueberries, currants, apricots, mango slices, dates.
Find more make-ahead recipes that will save your future self tons of time.
3. Portion and Pack
After you decide on a flavor combination, you can prep snacks up to a few days in advance. Simply slice the cheese into cubes, and portion out nuts and fruit. We like to keep the prepped snacks in divided storage containers, like these bento boxes. If you use a single container, keep the cheese separated from the fruit and nuts with a piece of wax paper or aluminum foil to prevent sogginess.
How easy is that? Enjoy your healthy snack!
Find More Protein-Packed Snacks to Try
Fruit and Cheese Kabobs
We came up with this fresh and fruity summer snack idea. It's easy to make ahead and carry to the ballpark, beach or playground, and the cinnamon-spiced yogurt dip adds a fun touch kids love. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Chimichurri Monkey Bread
The herby goodness of my favorite sauce shines in this nostalgic bread recipe that comes together quickly thanks to refrigerated biscuits. Serve warm as an appetizer with marinara for dipping, or as a side to an Italian entree. —Eden Dranger, Los Angeles
Mediterranean Shrimp Dip
Guests will not be able to stop eating this savory dip. The orange color makes it natural for a party. —Gina Wilson, Austin, Texas
Chili-Lime Roasted Chickpeas
Looking for a lighter snack that's still a crowd-pleaser? You've found it! This zesty, crunchy chickpea recipe will have everyone happily munching. —Julie Ruble, Charlotte, North Carolina
Nut Butter Cups
My indulgent, nutty treat is simple to make and looks fabulous. At our house, we use all-natural ingredients for them. —Courtney Stultz, Weir, Kansas
Soft Giant Pretzels
My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. —Sherry Peterson, Fort Collins, Colorado
Marinated Cheese
This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious—and easy! —Laurie Casper, Coraopolis, Pennsylvania
Strawberry-Carrot Smoothies
My children resist veggies, but they love this carrot smoothie. It packs in lots of good-for-you fruits and veggies—but to my kids, it's just a super delicious breakfast. —Elisabeth Larsen, Pleasant Grove, Utah
Garlic & Onion Cashews
You'll be set for either a quick snack or an easy hostess gift when you use this recipe. —Anndrea Bailey, Huntington Beach, California
Italian Snack Bread
I've served this snack bread alongside spaghetti, as an appetizer and as a main dish. Because it stays so tender, I often bake it a day before. —Joan Nowacki, Pewaukee, Wisconsin
Cold Chicken-Cheese Kabobs
These appealing kabobs will add pizazz to any party—and you don't even have to get out the grill! —Sherine Gilmour, Brooklyn, New York
Walnut Zucchini Muffins
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as many of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
Nutty Berry Trail Mix
This recipe, my son’s favorite, earned me an A in my early childhood nutrition course. It lets you take control of what your children snack on! —Cheri Majors, Claremont, California
Garlic Toast Pizzas
Between working full-time, going to school and raising three children, finding time-saving recipes that my family likes is one of my biggest challenges. These quick pizzas pack a huge amount of flavor. —Amy Grim, Chillicothe, Ohio
Mocha Pumpkin Seeds
Roasted pumpkin seeds are a classic fall snack. Kick them up a notch with instant coffee and cocoa powder for a mix that’s mocha genius at any time of year. —Rebekah Beyer, Sabetha, Kansas
Thai Veggie Dip
This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. —Jeanne Holt, Mendota Heights, Minnesota
Mango-Peach Smoothies
This is my toddler son's favorite breakfast—he'll take one of these over pancakes any day! Get creative when mixing fruits and fruit-flavored yogurts; we love peach yogurt with mango, strawberry yogurt with blueberries or pina colada yogurt with mango and banana. —Dana Herra, DeKalb, Illinois
BLT Muffins
These muffins prove that the classic combo of bacon, lettuce and tomato is good for so much more than a sandwich. They're winners at both breakfast and dinner. —Katie Koziolek, Hartland, Minnesota
Frozen Berry & Yogurt Swirls
I enjoy these frozen yogurt pops because they double as a healthy snack and a cool, creamy sweet treat. —Colleen Ludovice, Wauwatosa, Wisconsin
Caramel Apple and Brie Skewers
I'm a caterer, and this is one of my best-selling appetizers. The shortcut of using prepared caramel makes these little apple skewers a snap to assemble. —Camille Ellis, Tampa, Florida
Pigs in a Pool
My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina
Bacon-Cheddar Deviled Eggs
I created this recipe a few years ago when I was craving something different to do with hard-boiled eggs. Three of my favorite foods—bacon, eggs and cheese—come together in these deviled eggs. They're my go-to party snack. —Laura LeMay, Deerfield Beach, Florida
Breakfast Cookies
I like to give my family a hearty start in the morning, especially when they have to eat in a hurry. These easy-to-make "cookies" are perfect for a breakfast on the run and really appeal to the kid in all of us. —Wanda Cox, Roscommon, Michigan
Chive Mascarpone Dip with Herbed Pita Chips
I have a massive herb garden in the summer, with an abundance of chives. This cream-cheesy dip helps use them up. Make it a few days in advance for best flavor. —Sarah Vasques, Milford, New Hampshire
Spicy Almonds
We like to venture out into the mountain range that surrounds our family cabin. These nuts never taste better than when we enjoy them together at the peak of an amazing hike. Almonds are extremely nutritious, and when dressed up with a wonderful blend of spices, they go from ordinary to awesome! —Gina Myers, Spokane, Washington
Grapes with Lemon-Honey Yogurt
We like to sweeten up Greek yogurt with honey, cinnamon and vanilla. The tasty dressing is a delightful counterpoint to plump grapes and crunchy nuts. —Julie Sterchi, Campbellsville, Kentucky
Microwave Egg Sandwich
If you're looking for a grab-and-go breakfast for busy days, this high-protein sandwich is low in fat and keeps me full all morning. Plus, it's only about 200 calories! —Brenda Otto, Reedsburg, Wisconsin
Mini Spinach Frittatas
People can't get enough of these pop-in-your-mouth mini frittatas. They're a cinch to make, freeze well and the recipe easily doubles for a crowd. —Nancy Statkevicus, Tucson, Arizona
Slow Cooker Party Mix
This mildly seasoned snack mix is always a party favorite. Served warm from a slow cooker, the munchable mixture is very satisfying. —Dana Hughes, Gresham, Oregon
Classic Hummus
We love hummus, and this version is really amazing. If you have a pressure cooker, this is an easy, tasty reason to pull it out! We pair hummus with fresh veggies for a meal or snack. —Monica and David Eichler, Lawrence, Kansas
Greek Deli Kabobs
For an easy Mediterranean-style appetizer, marinate broccoli and mozzarella, then skewer with sweet red peppers and salami. Everybody loves food on a stick! —Vikki Spengler, Ocala, Florida
Ham and Cheese Muffins
Serve these savory biscuitlike muffins for breakfast, at snack time or along with a hearty bowl of soup. —Doris Heath, Franklin, North Carolina
Granola Cereal Bars
These sweet peanut butter bars are perfect for breakfast, dessert or anytime as a quick snack. You can add raisins instead of chocolate chips if you prefer. —Helen Velichko, Kansas City, Missouri
Fruity Red Smoothies
This thick, tangy drink combines the refreshing flavors of cranberries, raspberries and strawberries. Once you start sipping it, it disappears in a flash. —Beverly Coyde, Gasport, New York
Leah's Party Popcorn
Popcorn is good just about any way, but spicing it up makes it all the more special. I love this recipe because so many people enjoy it. Pile it in bowls for parties or spoon individual portions into sealed bags for take-along treats. —Leah Steenberg, Circle Pines, Minnesota
Granola Blueberry Muffins
I wanted to put a new spin on muffins, so I mixed in some granola that contained lots of nuts, pumpkin seeds and shredded coconut. Then I brought a batch to work the next morning—success!—Megan Weiss, Menomonie, WisconsinNote: Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.
Originally Published: May 02, 2019
