18 Easy Backpacking Recipes for Adventurous Hikers
When you’re out on the trail, there’s nothing quite like a warm, satisfying meal to recharge your batteries and keep you going. But let’s face it – packing a stove, fuel, and cooking gear can be a real hassle. That’s why we’ve compiled our favorite easy backpacking recipes that require minimal equipment and can be prepared in no time. From hearty stews to quick energy-boosters, these recipes are sure to become your new go-to’s for the trail.
Whether you’re a seasoned hiker or just starting out, our collection of 18 easy backpacking recipes is designed to make mealtime a breeze. With ingredients ranging from canned goods to dried fruits and nuts, we’ve got you covered for any adventure that comes your way.
One-Pot Creamy Garlic Pasta
A rich and satisfying pasta dish that combines the flavors of garlic, cream, and Parmesan cheese, all cooked to perfection in one pot.
Ingredients:
– 1 pound pasta of your choice (e.g. penne, fusilli)
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In a small skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook for 4-5 minutes, or until fragrant and lightly golden.
3. Add the heavy cream to the pot with the cooked pasta. Stir in the garlic mixture and Parmesan cheese.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Dehydrated Chili Mac and Cheese
A comforting, rehydrated twist on the classic macaroni and cheese dish, infused with the flavors of chili.
Ingredients:
– 1 cup dehydrated macaroni and cheese
– 2 cups water or broth
– 1/4 cup canned chili, rehydrated according to package instructions
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Rehydrate the dehydrated macaroni and cheese by adding the recommended amount of water or broth. Let it sit for 5-7 minutes, or until the pasta is al dente.
2. Heat the olive oil in a large saucepan over medium heat. Add the rehydrated chili and stir to combine.
3. Add the rehydrated macaroni and cheese to the saucepan with the chili. Stir until well combined.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped fresh herbs or a dollop of sour cream if desired.
Cooking Time: 10-12 minutes
Trailside Peanut Butter Oatmeal
Kick off your day with a warm and comforting bowl of oatmeal infused with the rich flavor of peanut butter, perfect for hiking or just enjoying at home.
Ingredients:
– 1/2 cup rolled oats
– 1/4 cup water or milk
– 2 tbsp creamy peanut butter
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. In a small pot, bring the water or milk to a simmer over medium heat.
2. Add the oats and reduce heat to low. Cook for 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and have a creamy consistency.
3. Stir in the peanut butter, vanilla extract, and salt until smooth and well combined.
4. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Instant Couscous with Sun-Dried Tomatoes
Elevate your mealtime with this effortless and flavorful couscous dish, infused with the sweet and tangy essence of sun-dried tomatoes.
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 sun-dried tomatoes, diced
Instructions:
1. Bring the boiling water to a simmer.
2. Add the Instant Couscous, cover, and let it sit for 5-7 minutes or according to package instructions.
3. Fluff the couscous with a fork and stir in chopped parsley, crumbled feta cheese (if using), and diced sun-dried tomatoes.
4. Season with salt and pepper to taste.
Cooking Time: 10-12 minutes
Freeze-Dried Chicken Curry with Rice
Experience the convenience of a flavorful curry dish without sacrificing taste or texture. This recipe combines tender chicken, aromatic spices, and fluffy rice for a satisfying meal.
Ingredients:
– 1 cup freeze-dried cooked chicken breast
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt, to taste
– 1 tablespoon vegetable oil
Instructions:
1. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until rice is tender.
2. In a separate pan, heat oil over medium-high heat. Add curry powder, cumin, turmeric, and salt. Cook for 1 minute, stirring constantly.
3. Add freeze-dried chicken breast to the spice mixture and stir to combine.
4. Once the rice is cooked, fluff with a fork and add the chicken-curry mixture on top.
Cooking Time: 30-35 minutes
Backpacker’s Breakfast Burritos
A hearty breakfast wrapped up in a convenient burrito package, perfect for fueling up before a long hike or backpacking trip.
Ingredients:
– 4-6 eggs
– 1/2 cup cooked sausage (such as chorizo or breakfast links)
– 1/2 cup canned black beans, drained and rinsed
– 1/2 cup shredded cheese (Monterey Jack or Cheddar work well)
– 1 tablespoon olive oil
– 4 large tortillas
– Salt and pepper to taste
– Optional: diced bell peppers, onions, mushrooms, or other veggies for added flavor
Instructions:
1. Crack the eggs into a bowl and whisk them together with a fork. Add a pinch of salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Pour in the eggs and scramble them until they’re cooked through.
3. Add the cooked sausage, black beans, and shredded cheese to the eggs. Stir until well combined.
4. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble the burritos by spooning the egg mixture onto the center of each tortilla, then folding the bottom half up and rolling the burrito into a neat package.
Cooking Time: 10-15 minutes
Lightweight Lentil Stew
A comforting and nutritious stew that’s perfect for a light meal or as a side dish. This recipe is quick, easy, and packed with fiber and protein.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 carrot, peeled and chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot, combine lentils, water or broth, onion, garlic, carrot, and celery.
2. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
3. Add diced tomatoes and thyme; season with salt and pepper.
4. Continue to simmer for an additional 5-10 minutes.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 35-40 minutes
No-Cook Tuna Wraps
A refreshing and healthy snack that’s perfect for a quick pick-me-up or a packed lunch. These tuna wraps are easy to make and require no cooking at all!
Ingredients:
• 1 can of tuna (drained)
• 2 whole wheat tortillas
• 1/4 cup of mayonnaise
• 1/4 cup of chopped cucumber
• 1/4 cup of chopped red bell pepper
• Salt and pepper to taste
• Optional: chopped onion, capers, or other favorite add-ins
Instructions:
1. Lay out a tortilla on a flat surface.
2. Spread 1-2 tablespoons of mayonnaise on the center of the tortilla.
3. Add 1/4 cup of tuna on top of the mayonnaise.
4. Sprinkle chopped cucumber and red bell pepper around the tuna.
5. Season with salt and pepper to taste.
6. Roll up the wrap tightly, applying gentle pressure.
7. Repeat with the second tortilla.
Cooking Time: None! This recipe requires no cooking at all. Simply assemble and serve.
Enjoy your delicious No-Cook Tuna Wraps!
Almond Butter and Banana Tortillas
Start your day with a deliciously sweet and nutty twist on traditional tortillas, packed with the goodness of almond butter and ripe bananas.
Ingredients:
– 2 ripe bananas, sliced
– 1/4 cup almond butter
– 6 whole wheat tortillas (or corn tortillas)
– Pinch of salt
– Optional: chopped nuts or shredded coconut for topping
Instructions:
1. In a small bowl, mix together almond butter and a pinch of salt until smooth.
2. Place a tortilla on a flat surface and spread about 1 tablespoon of the almond butter mixture onto one half of the tortilla.
3. Arrange sliced bananas on top of the almond butter layer.
4. Fold the tortilla in half to enclose the filling.
5. Repeat with remaining tortillas, almond butter, and bananas.
6. If desired, sprinkle chopped nuts or shredded coconut on top for added crunch.
Cooking Time:
– None required – these tortillas are best served at room temperature, making them perfect for breakfast, snack time, or even as a post-workout treat!
Spicy Ramen with Peanut Sauce
Elevate your ramen game with this bold and creamy twist! This spicy and savory dish combines the rich flavors of peanut sauce with the comforting warmth of ramen noodles.
Ingredients:
– 1 package ramen noodles
– 2 cups chicken or vegetable broth
– 1/4 cup peanut butter
– 1/4 cup soy sauce
– 2 tablespoons sriracha sauce
– 1 tablespoon honey
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Optional: cooked chicken, beef, or tofu for added protein
Instructions:
1. Cook ramen noodles according to package instructions. Drain and set aside.
2. In a medium saucepan, combine peanut butter, soy sauce, sriracha sauce, honey, and cumin. Whisk until smooth.
3. Bring the sauce to a simmer over medium heat.
4. Add cooked ramen noodles to the sauce and toss to coat.
5. Serve hot, garnished with sliced green onions and crispy fried shallots if desired.
Cooking Time: 15-20 minutes
Dehydrated Vegetable Stir-Fry
This recipe combines the convenience of dehydrated vegetables with the flavor and nutrition of a traditional stir-fry. It’s a quick and easy meal that can be customized to your favorite vegetables and seasonings.
Ingredients:
– 1 cup dehydrated mixed vegetables (such as broccoli, carrots, and bell peppers)
– 2 tablespoons vegetable oil
– 1 clove garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and cook for 1 minute, until fragrant.
3. Add the dehydrated vegetables and stir to combine with the garlic and oil.
4. Cook for 2-3 minutes, stirring frequently, until the vegetables are rehydrated and tender.
5. Add the soy sauce and season with salt and pepper to taste.
6. Garnish with chopped green onions, if desired.
7. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Energy-Packed Trail Mix Bars
Energy-Packed Trail Mix Bars Recipe
Get ready to fuel your active lifestyle with these no-bake energy bars packed with nuts, seeds, and dried fruits.
Ingredients:
- 1 cup rolled oats
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/2 cup chopped almonds
- 1/2 cup dried cranberries
- 1/4 cup chia seeds
- 1/4 cup shredded coconut
- Salt to taste
Instructions:
- In a large mixing bowl, combine oats, peanut butter, and honey. Mix until well combined.
- Add chopped almonds, dried cranberries, chia seeds, and shredded coconut. Mix until everything is evenly distributed.
- Press the mixture into a lined or greased 8×8-inch baking dish.
- Refrigerate for at least 30 minutes to set.
- Cut into bars of desired size. Store in an airtight container for up to 5 days.
Cooking Time: No-cook, refrigeration time: 30 minutes
Enjoy your energy-packed trail mix bars on-the-go!
Quick Quinoa Salad with Lemon Dressing
A light and refreshing salad that’s perfect for a quick weeknight dinner or as a side dish for any meal.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup olive oil
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– Optional: chopped veggies (bell peppers, carrots, cherry tomatoes), protein (grilled chicken, salmon), or nuts (almonds, walnuts) for added texture and flavor
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth. Set aside.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Add chopped parsley to the dressing and stir to combine.
4. Fluff cooked quinoa with a fork and stir in the lemon dressing until well combined.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature, garnished with additional parsley if desired.
Cooking Time: 15-20 minutes
Backpacker’s Beef Jerky and Rice
A hearty, protein-packed meal that’s perfect for your next adventure. This recipe combines tender beef jerky with flavorful rice for a satisfying and filling snack.
Ingredients:
– 1 pound beef (such as top round or rump), sliced into thin strips
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 teaspoon soy sauce
– 1 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. Preheat your camp stove or cooking pot to medium-high heat.
2. In a large skillet, cook the beef strips in batches until browned and cooked through (about 5-7 minutes per batch). Remove from heat and set aside.
3. In the same skillet, add the olive oil, soy sauce, garlic powder, salt, and pepper. Stir to combine.
4. Add the uncooked rice to the skillet and stir to coat with the flavored oil. Cook for about 2-3 minutes or until the rice is lightly toasted.
5. Gradually add the water to the skillet, stirring constantly to prevent lumps from forming. Bring to a boil, then reduce heat to low and simmer covered for about 15-20 minutes or until the rice is cooked and fluffy.
6. Serve the beef jerky on top of the flavored rice.
Cooking Time: About 30-40 minutes
Coconut Milk Chia Pudding
Start your day with a nutritious and delicious breakfast by combining the creaminess of coconut milk with the nutty goodness of chia seeds.
Ingredients:
– 1/2 cup chia seeds
– 1 can (14 oz) full-fat coconut milk
– 2 tablespoons honey or maple syrup (optional)
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and salt.
2. Open the can of coconut milk and scoop out 3/4 cup of the thick cream at the top, leaving the thinner liquid behind.
3. Add the honey or maple syrup (if using) to the coconut cream and whisk until well combined.
4. Pour the coconut cream mixture over the chia seeds and stir gently to combine.
5. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours or overnight.
6. Give the pudding a good stir before serving.
Cooking Time: 2 hours (or overnight)
Campfire-Free Apple Cinnamon Oats
This recipe is a perfect blend of warm spices, crunchy texture, and comforting flavors to start your day off right. Say goodbye to camping trips and hello to the comfort of your own kitchen!
Ingredients:
– 1 cup rolled oats
– 1/2 cup water or milk (dairy or non-dairy)
– 1 tablespoon honey
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup diced apples (any variety)
Instructions:
1. In a medium saucepan, bring the water or milk to a simmer over medium heat.
2. Add the oats, honey, cinnamon, nutmeg, and salt. Whisk until well combined.
3. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and the mixture has thickened slightly.
4. Fold in the diced apples.
5. Cook for an additional 1-2 minutes, until the apples are heated through.
6. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Savory Instant Mashed Potatoes with Bacon Bits
A convenient twist on classic mashed potatoes, this recipe adds a smoky flavor and crunchy texture from crispy bacon bits.
Ingredients:
– 1 package of instant mashed potatoes
– 4-6 slices of cooked bacon, crumbled into bits
– 1/2 cup of milk or half-and-half
– 2 tablespoons of butter
– Salt and pepper to taste
Instructions:
1. Boil 2 cups of water in a medium saucepan and add the instant mashed potatoes. Cook according to package instructions.
2. While the potatoes are cooking, melt the butter in a small skillet over medium heat. Add the crumbled bacon bits and cook until crispy, stirring occasionally.
3. Once the potatoes are cooked, drain the water and return the saucepan to the stovetop. Add the milk or half-and-half, salt, and pepper. Stir until smooth and creamy.
4. Add the bacon bits to the mashed potatoes and stir until well combined.
5. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Cold Soak Hummus and Crackers
A refreshing twist on traditional hummus, this recipe requires no cooking and is perfect for a quick snack or appetizer.
Ingredients:
– 1 cup chickpeas (drained and rinsed)
– 1/4 cup lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup cold water
– Assorted crackers or pita chips for serving
Instructions:
1. In a blender or food processor, combine chickpeas, lemon juice, tahini, garlic, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
3. With the blender running, slowly pour in olive oil and cold water.
4. Continue blending until well combined and desired consistency is reached.
5. Serve with assorted crackers or pita chips.
Cooking Time: None! This recipe requires no cooking.
Summary
Looking for delicious and easy recipes to fuel your backpacking adventures? Look no further! This article features 18 mouth-watering dishes that are perfect for hikers on-the-go. From one-pot pasta and dehydrated chili mac and cheese, to instant couscous and freeze-dried chicken curry, these recipes cater to all tastes. Try trailside peanut butter oatmeal or backpacker’s breakfast burritos for a quick energy boost. With options ranging from lightweight lentil stew to no-cook tuna wraps, there’s something for every outdoor enthusiast. Whether you’re a seasoned hiker or just starting out, these easy and satisfying recipes will keep you fueled on your next adventure.
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