Are we talking dry snacks or is wet work appropriate? Because....

I like to have some spiced nuts around for snacks - good nutrition. I just lightly roast whatever I've got - almonds, pecans, walnuts, sunflower seeds, pine nuts - in a 350 oven for 10-15 minutes and then spray lightly with Bragg's Amino Acids and maybe toss with some curry powder, chili powder, or whatever spices strike my fancy. You can also toss the nuts with a tablespoon or two of melted butter and a mix of cinnamon, sugar and a drop or two of vanilla extract before roasting for a sweet treat, or with butter and cumin, turmeric, ground ginger and a bit of salt before roasting for something savory. Proportions are approx. 2T butter and 1/2 to 1 tsp of each spice per 8 oz nuts, but really it's hard to mess this up as long as you don't wildly overdo the spice.

I make bran muffins for my husband every week: http://www.food52.com/recipes/6488_honeyoatbran_muffins_for_my_honey

You could also make granola, toasted pita chips and a dip, crackers (Here's another recipe of mine: http://www.food52.com/recipes/3112_cheese_crispettes.).

I also like to keep bowls of cut up raw vegetables (radishes, carrots) for snacking. (I find that I'm more likely to munch on them if they're cleaned and in my refrigerator than I am if I have to prepare them first.)