When you’re trekking through the wilderness, a good meal can be just what you need to recharge and keep going. But cooking on the trail can be a challenge – especially if you’re limited by weight, space, and time constraints. That’s why we’ve compiled this list of 18 easy backpacking recipes that are perfect for adventurous hikers.
From hearty stews and soups to satisfying snacks and sweet treats, these recipes use common ingredients and simple techniques to produce delicious meals that will keep you fueled on the go. Whether you’re a seasoned backpacker or just starting out, you’ll find something in this collection to suit your taste and dietary needs. So why wait? Pack up your pack and get ready to tackle your next adventure with these easy backpacking recipes.
Trail Mix Energy Bars
These no-bake energy bars are a perfect combination of sweet and salty, packed with nutritious ingredients like nuts, seeds, and dried fruits. Perfect for hikers, athletes, or anyone looking for a quick pick-me-up.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped nuts (almonds, walnuts, pecans)
– 1/2 cup dried cranberries
– 1/4 cup honey
– 1/4 cup peanut butter
– 1/4 cup chia seeds
– Pinch of salt
Instructions:
1. In a large bowl, combine oats, nuts, and dried cranberries.
2. In a separate bowl, mix together honey and peanut butter until smooth.
3. Pour the wet ingredients over the dry ingredients and stir until well combined.
4. Fold in chia seeds and salt.
5. Press mixture into a lined or greased 8×8-inch baking dish.
6. Refrigerate for at least 30 minutes to set.
7. Cut into bars (about 12-15) and store in an airtight container.
Cooking Time: None, as these are no-bake energy bars!
Enjoy your homemade Trail Mix Energy Bars!
Dehydrated Vegetable Soup
This recipe transforms a medley of vegetables into a delicious and nutritious soup that can be easily reconstituted with hot water. Perfect for backpackers, campers, or anyone looking for a quick and healthy meal.
Ingredients:
– 1 cup mixed dehydrated vegetables (such as carrots, zucchini, bell peppers, and onions)
– 2 cups water
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: your choice of herbs and spices
Instructions:
1. Combine the dehydrated vegetables and water in a pot.
2. Bring the mixture to a boil, then reduce heat and simmer for 10-15 minutes or until the vegetables are rehydrated.
3. Stir in olive oil, salt, and pepper to taste.
4. Add your choice of herbs and spices, if desired.
5. Serve hot and enjoy!
Cooking Time: 10-15 minutes
Peanut Butter Oatmeal Packets
A deliciously easy breakfast or snack that’s perfect for busy mornings or on-the-go fueling.
Ingredients:
– 1 cup rolled oats
– 2 tablespoons creamy peanut butter
– 1 tablespoon honey
– 1/4 teaspoon salt
– 1/2 cup water
– Optional: sliced banana, chopped nuts, or chocolate chips
Instructions:
1. In a small bowl, combine oats, peanut butter, and honey. Mix until smooth.
2. Add salt and stir to combine.
3. Gradually add in the water, mixing until the mixture forms a thick paste.
4. Divide the mixture into 4-6 portions, depending on desired serving size.
5. Shape each portion into a small packet or ball. If desired, wrap with plastic wrap or aluminum foil for easy transport.
6. Store in an airtight container at room temperature for up to 3 days.
Cooking Time: None! These packets are ready to eat straight away.
Instant Couscous Salad
Instant Couscous Salad Recipe
In just a few minutes, you can whip up a delicious and healthy salad perfect for a quick lunch or dinner.
Ingredients:
– 1 cup Instant Couscous
– 2 cups boiling water
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
– 1/4 cup sliced red bell pepper
– 1 tablespoon olive oil
– 1 tablespoon lemon juice
– Salt and pepper to taste
Instructions:
1. Bring the boiling water to a boil, then remove from heat.
2. Add the Instant Couscous and let it sit for 5-7 minutes, or until it has absorbed most of the liquid.
3. Fluff the couscous with a fork to separate the grains.
4. In a large bowl, combine the cooked couscous, parsley, feta cheese (if using), red bell pepper, olive oil, and lemon juice.
5. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Spicy Ramen Noodles with Tuna
Elevate your ramen game with this spicy and savory recipe that combines the richness of tuna with the bold flavors of Korean chili flakes. This dish is perfect for a quick lunch or dinner.
Ingredients:
– 1 package of ramen noodles
– 2 cups of water
– 1 can of tuna (drained and flaked)
– 1 tablespoon of Gochujang (Korean chili paste)
– 1 teaspoon of soy sauce
– 1/4 teaspoon of ground black pepper
– 1/4 cup of chopped green onions for garnish
– Sesame seeds for topping (optional)
Instructions:
1. Cook the ramen noodles according to package instructions. Drain and set aside.
2. In a separate pot, combine water, Gochujang, soy sauce, and black pepper. Bring to a boil and then reduce heat to simmer.
3. Add the flaked tuna to the sauce mixture and cook for 1-2 minutes or until heated through.
4. Combine cooked noodles and tuna mixture. Garnish with green onions and top with sesame seeds (if desired).
5. Serve immediately and enjoy!
Cooking Time: 15-20 minutes
Chili Mac and Cheese
Get cozy with this comforting blend of macaroni, chili, and melted cheese.
Ingredients:
– 8 oz macaroni
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 tsp chili powder
– 1/2 tsp ground cumin
– Salt and pepper to taste
– 2 cups macaroni and cheese mix
– 1 cup milk
Instructions:
1. Cook macaroni according to package instructions; drain.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, chili powder, and cumin; cook until onion is translucent.
4. Stir in diced tomatoes and red kidney beans; bring to a simmer.
5. Combine cooked macaroni, chili mixture, and macaroni and cheese mix; stir well.
6. Gradually add milk, stirring until cheese sauce forms.
7. Simmer for 5-7 minutes or until heated through.
Cooking Time: 20-25 minutes
Freeze-Dried Fruit Medley
A delicious and healthy snack that’s perfect for on-the-go or as a nutritious addition to your favorite trail mix. This recipe combines the natural sweetness of various fruits, expertly preserved through freeze-drying.
Ingredients:
– 1 cup mixed fruit (strawberries, blueberries, raspberries, blackberries)
– 1 tablespoon lemon juice
– 1 tablespoon honey
Instructions:
1. Preheat your freezer to its lowest setting (typically -40°C or -40°F).
2. Wash and dry the mixed fruit.
3. Combine the fruit, lemon juice, and honey in a single layer on a baking sheet lined with parchment paper.
4. Place the baking sheet in the freezer and let it sit for 12 hours or overnight.
5. Once frozen solid, transfer the mixture to a freeze dryer or dehydrator set to its lowest temperature setting (typically 50°C or 122°F).
6. Monitor the fruit’s moisture level until it reaches your desired texture.
7. Store the freeze-dried medley in an airtight container.
Cooking Time: Approximately 12 hours (freezing) + variable time (freeze drying/dehydrating)
Enjoy your crispy, sweet, and nutritious Freeze-Dried Fruit Medley!
Backpacker’s Lentil Stew
This simple and satisfying stew is a backpacker’s best friend, providing a boost of energy and nutrients for your next adventure. With just a few ingredients, you can create a warm and comforting meal that’s easy to prepare on the trail.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water
– 1 onion, diced
– 2 cloves garlic, minced
– 1 carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions:
1. Combine lentils and water in a pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
2. Add onion, garlic, carrot, and celery to the pot. Simmer for an additional 10-15 minutes or until vegetables are tender.
3. Season with cumin, salt, and pepper to taste.
Cooking Time: 35-40 minutes
Cheesy Garlic Mashed Potatoes
Elevate your mashed potato game with this creamy and aromatic recipe that combines the richness of cheddar cheese, the pungency of garlic, and the comfort of a warm, fluffy side dish.
Ingredients:
– 3-4 large potatoes, peeled and chopped into 1-inch cubes
– 2 cloves of garlic, minced
– 1/2 cup unsalted butter
– 1 cup grated cheddar cheese (sharp or extra-sharp work well)
– 1/2 cup milk or heavy cream
– Salt and pepper to taste
Instructions:
1. Place potatoes in a large pot and add enough cold water to cover them. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until tender when pierced with a fork.
2. Drain potatoes and return them to the pot. Add butter, garlic, salt, and pepper, and mash until smooth.
3. Stir in cheddar cheese until melted and well combined.
4. Gradually add milk or heavy cream, mashing until desired consistency is reached.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Beef Jerky and Rice Pilaf
This recipe combines the bold flavors of beef jerky with the comforting warmth of a savory rice pilaf. Perfect for a quick weeknight dinner or a satisfying snack.
Ingredients:
For the Beef Jerky:
– 1 pound beef strips (such as top round or flank steak)
– 1/4 cup soy sauce
– 1/4 cup brown sugar
– 2 tablespoons Worcestershire sauce
– 2 teaspoons garlic powder
For the Rice Pilaf:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 150°F (65°C).
2. In a large bowl, whisk together soy sauce, brown sugar, Worcestershire sauce, and garlic powder.
3. Add beef strips and marinate for at least 4 hours or overnight.
4. Cook rice according to package instructions.
5. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until tender.
6. Combine cooked rice and pilaf mixture; season with salt and pepper to taste.
7. Remove beef from marinade, pat dry, and bake for 3-4 hours or until desired level of dryness.
Cooking Time: Beef jerky: 3-4 hours, Rice Pilaf: 20 minutes
Quinoa and Black Bean Bowl
This flavorful bowl combines the nutty taste of quinoa with the richness of black beans, all wrapped up in a vibrant and nutritious package. Perfect for a quick and easy lunch or dinner, this recipe is also adaptable to suit your dietary preferences.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: avocado, salsa, shredded cheese, cilantro for topping
Instructions:
1. Cook quinoa according to package instructions or using a rice cooker.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cumin; cook for an additional minute.
4. Stir in black beans and cook until heated through.
5. Combine cooked quinoa with the bean mixture and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Pasta with Sun-Dried Tomatoes
A flavorful and healthy pasta dish that combines the sweetness of sun-dried tomatoes with the heartiness of al dente pasta.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti, linguine)
– 1 cup sun-dried tomatoes, chopped
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, optional
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and stir to combine with the garlic and oil. Cook for an additional 2-3 minutes or until heated through.
4. Add the cooked pasta to the skillet, tossing to combine with the tomato mixture. If needed, add some reserved pasta water to achieve a creamy consistency.
5. Season with salt and pepper to taste. Top with grated Parmesan cheese, if desired.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Trailside Pancake Mix
Trailside Pancake Mix: A Delicious Breakfast on-the-go!
This recipe is a convenient and tasty way to start your day while enjoying the great outdoors. Simply mix, pour, and cook for a fluffy and flavorful pancake breakfast.
Ingredients:
– 1 cup Trailside Pancake Mix
– 1/2 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Optional: blueberries, chocolate chips, or other toppings of your choice
Instructions:
1. In a medium bowl, combine the Trailside Pancake Mix and milk. Stir until just combined.
2. Add the beaten egg and melted butter to the mixture. Stir until smooth.
3. If desired, add your favorite toppings (such as blueberries or chocolate chips) to the batter.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cup of the batter onto the skillet or griddle for each pancake.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 4-5 minutes per batch (depending on number of pancakes)
Curried Chickpea Wrap
A flavorful and filling wrap that combines the warmth of Indian spices with the creaminess of yogurt.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 tablespoons curry powder
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 teaspoon cumin
– Salt and pepper to taste
– 2 large flour tortillas
– Yogurt sauce (see below)
– Optional: cilantro leaves for garnish
Yogurt Sauce:
– 1 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt to taste
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together curry powder and cumin.
3. Add chickpeas, onion, and garlic to the bowl; mix until well combined.
4. Heat olive oil in a large skillet over medium-high heat. Add the chickpea mixture and cook for 5-7 minutes or until slightly browned.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble wraps by spreading chickpea mixture on each tortilla, topping with yogurt sauce, and garnishing with cilantro leaves (if using).
7. Serve immediately.
Cooking Time: 15-20 minutes
Chocolate Hazelnut Spread Sandwich
Elevate your snack game with this indulgent treat that combines the best of both worlds: rich chocolate and nutty hazelnuts. This sandwich is perfect for satisfying your cravings or as a special treat.
Ingredients:
– 2 slices of bread (white or whole wheat)
– 1/4 cup of chocolate hazelnut spread
– 1 tablespoon of unsalted butter, softened
– Hazelnuts for garnish (optional)
Instructions:
1. Preheat your toaster or toaster oven to 350°F (175°C).
2. Spread one slice of bread with the chocolate hazelnut spread.
3. Butter the second slice of bread on top of the spread.
4. Place the two slices together to create a sandwich.
5. Garnish with additional hazelnuts, if desired.
6. Serve immediately and enjoy!
Cooking Time: 0 minutes (assembled), 2-3 minutes (toasted)
Backpacker’s Breakfast Burrito
A hearty and filling breakfast on-the-go, this burrito is perfect for backpackers and outdoor enthusiasts. With scrambled eggs, savory sausage, and creamy cheese wrapped in a warm tortilla, it’s the ideal fuel for your next adventure.
Ingredients:
– 4 large eggs
– 1 pound of cooked sausage (such as chorizo or breakfast links), diced
– 1 cup of shredded cheddar cheese
– 1/2 cup of chopped bell peppers
– 1 small onion, diced
– 2 tablespoons of olive oil
– Salt and pepper to taste
– 4 large tortillas
Instructions:
1. Scramble the eggs in a bowl and set aside.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the diced sausage and cook until browned, about 5 minutes.
4. Add the chopped bell peppers and onion to the skillet and cook until tender, about 3-4 minutes.
5. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the burritos by filling each tortilla with scrambled eggs, cooked sausage mixture, and shredded cheese.
Cooking Time: 15-20 minutes
Herbed Couscous with Chicken
This recipe combines the simplicity of couscous with the richness of chicken and herbs, creating a delightful meal perfect for any occasion.
Ingredients:
– 1 cup couscous
– 2 cups water
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1 teaspoon dried parsley
– Salt and pepper to taste
– Fresh parsley leaves for garnish (optional)
Instructions:
1. Cook couscous according to package instructions using 2 cups of boiling water.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and set aside.
3. In the same skillet, add chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute.
4. Stir in thyme and parsley. Add cooked chicken back into the skillet and season with salt and pepper to taste.
5. Fluff cooked couscous with a fork and combine with the chicken mixture.
6. Serve hot, garnished with fresh parsley leaves if desired.
Cooking Time: 25-30 minutes
Granola with Powdered Milk
A sweet and crunchy granola recipe that combines the nutty flavors of rolled oats, nuts, and seeds with the creamy richness of powdered milk.
Ingredients:
– 2 cups rolled oats
– 1 cup mixed nuts (almonds, cashews, walnuts)
– 1/2 cup sunflower seeds
– 1/4 cup pumpkin seeds
– 1/4 cup honey
– 2 tablespoons powdered milk
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large bowl, mix together oats, nuts, sunflower seeds, and pumpkin seeds.
3. In a separate bowl, combine honey, powdered milk, vanilla extract, and salt.
4. Pour the wet ingredients over the dry ingredients and stir until well combined.
5. Spread the mixture onto a baking sheet lined with parchment paper.
6. Bake for 25-30 minutes or until lightly toasted and fragrant.
7. Remove from oven and let cool completely.
Cooking Time: 25-30 minutes
Summary
Get ready to fuel your next backpacking adventure with these 18 easy and delicious recipes! From trail mix energy bars to chili mac and cheese, these meals are designed to keep you going on the go. Try making dehydrated vegetable soup or peanut butter oatmeal packets for a quick and satisfying meal. Or, spice up your day with spicy ramen noodles with tuna or curried chickpea wrap. Whether you’re looking for comfort food or something light and refreshing, these recipes are sure to hit the spot.
Leave a Reply