During any time of the school year, quick bites are essential for any college student. These recipes can be made quickly or ahead of time and use minimal ingredients. My sugar- and oil-free granola is super easy to make and makes your kitchen smell amazing! Store-bought granola is often pricey and has a lot of added sugar. To ensure that it stays crunchy, make sure the granola cools completely before storing it. It pairs great with yogurt, oatmeal or on top of smoothies.

Sugar- and oil-free granola

Ingredients:
2 cups of rolled oats
½ cup of mixed nuts
¼ cup of almond butter
2 bananas
1 tsp of cinnamon

Directions:
1. Mash bananas and mix with the almond butter in a large bowl.
2. In a smaller bowl, mix the oats, nuts and cinnamon.
3. Combine both mixtures in the larger bowl until everything is incorporated.
4. Bake at 325 degrees for 25 minutes, then stir and place back in the oven for 5-10 minutes.
5. Cool completely and store in an airtight container for up to two weeks.

My healthy coconut cream smoothie tastes like summer during any time of the year. Smoothies are a great way to cool down and sneak in servings of fruit. They have a ton of antioxidants and nutrients to keep you fueled through a day of classes and studying.The addition of Greek yogurt makes this smoothie creamy and gives a boost of protein and probiotics. An additional hack is to add protein powder and enjoy this smoothie as a post-workout treat.

Rinah Anatalio / Daily Nexus

Coconut cream smoothie

Ingredients:
1 frozen banana
½ cup of coconut water
Handful of frozen coconut meat
2 tbsp of plain Greek yogurt
2 tbsp of almond butter
Optional: a scoop of protein powder

Directions:
1. Combine everything in a blender and blend.

The final recipe is a healthier egg salad recipe that can be enjoyed as a snack or a meal. Eggs are an essential ingredient in any college kitchen because of their versatility. This egg salad uses Greek yogurt instead of mayonnaise, which contains high levels of unsaturated fat. The hard-boiled eggs can be prepped and peeled ahead of time and stored in the fridge for five days. This recipe can be made in less than five minutes, making it ideal for a busy day.

Rinah Anatalio / Daily Nexus

Healthy egg salad

Ingredients:
2 hard-boiled eggs
1 tbsp of plain Greek yogurt
1 tsp of garlic powder
1 tsp of red pepper flakes
1 tsp of dijon mustard (can be omitted if you don’t like mustard)

Directions:
1. Slice the hard boiled eggs and combine with the rest of the ingredients.
2. Serve on toast, with crackers or with rice cakes.