18 Delicious Backpack Battles Recipes Adventurous

Ready to spice up your mealtime adventures? Our 18 Delicious Backpack Battles Recipes are here to turn your kitchen into a playground of flavors! Whether you’re craving quick dinners, seasonal favorites, or just some good old comfort food, we’ve got you covered. Dive into our roundup and discover dishes that’ll make every bite an adventure. Let’s get cooking!

Trail Mix Energy Balls

These no-bake Trail Mix Energy Balls are the perfect grab-and-go snack, packed with nuts, seeds, and a hint of chocolate for that irresistible sweet and salty combo.

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup creamy peanut butter
• 1/3 cup honey
• 1/4 cup mini chocolate chips
• 1/4 cup chopped almonds
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. In a large mixing bowl, combine 1 cup old-fashioned oats, 1/2 cup creamy peanut butter, and 1/3 cup honey. Stir until well mixed.
2. Add 1/4 cup mini chocolate chips, 1/4 cup chopped almonds, 1/4 cup sunflower seeds, 1/4 cup dried cranberries, 1 tsp vanilla extract, and 1/2 tsp ground cinnamon to the bowl. Mix until all ingredients are evenly distributed.
3. Roll the mixture into 1-inch balls, using about 1 tablespoon of the mixture for each. Place the balls on a baking sheet lined with parchment paper.
4. Refrigerate for at least 30 minutes to set. This helps the energy balls hold their shape and makes them easier to handle.

The beauty of these energy balls lies in their versatility; swap in your favorite nuts or seeds to make them your own. They’re a foolproof snack that’s as fun to make as it is to eat.

Tip: For an extra chocolatey version, drizzle melted chocolate over the top before refrigerating.

Dehydrated Vegetable Soup

Whip up this Dehydrated Vegetable Soup for a quick, nutritious meal that brings the garden to your bowl with minimal effort.

Ingredients

• 1 cup dehydrated mixed vegetables
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup dehydrated mixed vegetables to the pot, stirring for 2 minutes until slightly toasted.
3. Pour in 4 cups vegetable broth, then add 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 bay leaf.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
5. Remove the bay leaf before serving.

This soup stands out for its deep, concentrated flavors achieved by rehydrating vegetables right in the broth, making every spoonful a testament to simplicity and taste.

Tip: For an extra flavor boost, sprinkle some grated Parmesan cheese on top before serving.

Peanut Butter Oatmeal Bars

These Peanut Butter Oatmeal Bars are the perfect blend of chewy and crunchy, with a rich peanut butter flavor that’s irresistible. They’re easy to make and even easier to love!

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup honey
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract
• 2 cups old-fashioned oats
• 1/4 cup mini chocolate chips
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a large bowl, mix together 1 cup creamy peanut butter, 1/2 cup honey, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until smooth.
3. Stir in 2 cups old-fashioned oats and 1/4 tsp salt until the oats are fully coated.
4. Press the mixture firmly into the prepared pan and sprinkle 1/4 cup mini chocolate chips on top, pressing them lightly into the surface.
5. Bake for 20 minutes, then let cool completely in the pan before cutting into bars.

The magic of these bars lies in their no-bake texture with a slight oven toast, giving them a unique chewiness that’s hard to resist.

Tip: For an extra crunch, toast the oats on a baking sheet at 350°F for 10 minutes before mixing them into the peanut butter mixture.

Instant Coffee Pancakes

Wake up your morning routine with these Instant Coffee Pancakes, blending the rich aroma of coffee into fluffy, golden pancakes for a breakfast that’s anything but ordinary.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 2 tablespoons melted butter
• 1 tablespoon instant coffee granules
• 1 teaspoon vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
2. In another bowl, beat 1 large egg, then stir in 1 cup buttermilk, 2 tablespoons melted butter, 1 tablespoon instant coffee granules, and 1 teaspoon vanilla extract until the coffee is dissolved.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay.
4. Heat a non-stick skillet over medium heat and lightly grease with butter or oil. Pour 1/4 cup of batter for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip and cook for another 1-2 minutes until golden brown. Serve warm with your favorite toppings.

These pancakes stand out with their subtle coffee kick, perfect for those who love their breakfast with a side of caffeine. The instant coffee dissolves seamlessly into the batter, ensuring every bite is infused with flavor.

Tip: For an extra coffee boost, sprinkle a few extra instant coffee granules on top of the pancakes as they cook on the first side.

Spicy Tuna Wraps

Spice up your lunch routine with these Spicy Tuna Wraps, a perfect blend of heat and freshness wrapped in a soft tortilla.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tsp lime juice
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced cucumber
• 2 large flour tortillas
• 1/2 cup mixed greens

Instructions

1. In a medium bowl, mix the drained tuna, mayonnaise, sriracha sauce, lime juice, garlic powder, salt, and black pepper until well combined.
2. Lay out the flour tortillas on a clean surface. Divide the mixed greens evenly between the tortillas, spreading them out in the center.
3. Top the greens with the tuna mixture, then add the shredded carrots and sliced cucumber on top.
4. Fold the sides of the tortillas in, then roll them up tightly from the bottom to enclose the filling.
5. Cut each wrap in half diagonally and serve immediately.

The sriracha adds a kick that’s perfectly balanced by the cool cucumber and creamy tuna, making every bite a delightful contrast of flavors and textures.

Tip: For an extra crunch, add a handful of crushed tortilla chips inside the wrap before rolling.

Beef Jerky and Cheese Roll-ups

These Beef Jerky and Cheese Roll-ups are the perfect grab-and-go snack, combining the smoky flavor of jerky with the creamy richness of cheese for a satisfying bite.

Ingredients

• 8 large flour tortillas (10-inch)
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 8 oz beef jerky, thinly sliced
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions

Instructions

1. In a medium bowl, mix together the cream cheese, sour cream, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika until smooth.
2. Spread about 2 tbsp of the cream cheese mixture evenly over each tortilla.
3. Layer the beef jerky, shredded cheddar cheese, and chopped green onions evenly over the cream cheese mixture on each tortilla.
4. Roll up each tortilla tightly and wrap in plastic wrap. Refrigerate for at least 1 hour to set.
5. Remove from the refrigerator, unwrap, and slice each roll-up into 1-inch pieces before serving.

The contrast between the chewy jerky and the smooth, tangy cream cheese filling makes these roll-ups irresistibly addictive.

Tip: For an extra kick, add a dash of hot sauce to the cream cheese mixture before spreading.

Campfire Quesadillas

There’s something magical about cooking over an open flame, and these Campfire Quesadillas are the perfect way to bring that rustic charm to your next outdoor adventure.

Ingredients

• 4 large flour tortillas
• 2 cups shredded cheddar cheese
• 1 cup cooked chicken, shredded
• 1/2 cup black beans, rinsed and drained
• 1/4 cup diced red bell pepper
• 1/4 cup chopped green onions
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• Salt to taste

Instructions

1. Heat a large skillet or griddle over medium-high heat on your campfire or grill.
2. Brush one side of each tortilla with olive oil and sprinkle with a pinch of salt.
3. Place one tortilla, oiled side down, on the skillet. Layer with 1/2 cup cheddar cheese, 1/4 cup chicken, 2 tbsp black beans, 1 tbsp red bell pepper, and 1 tbsp green onions. Sprinkle with 1/4 tsp cumin and 1/4 tsp chili powder.
4. Top with another tortilla, oiled side up, and press down gently.
5. Cook for 3-4 minutes until the bottom is golden and crispy, then carefully flip and cook for another 3-4 minutes until the cheese is melted and the other side is golden.
6. Repeat with the remaining tortillas and ingredients.
7. Cut into wedges and serve hot. The smoky flavor from the campfire gives these quesadillas an unforgettable depth that’s hard to replicate indoors.

Tip: For an extra kick, add a few slices of jalapeño to the filling before cooking.

Freeze-Dried Fruit Salad

Brighten up your snack time with this effortlessly chic Freeze-Dried Fruit Salad, a crunchy, sweet, and slightly tangy treat that’s as fun to eat as it is to make.

Ingredients

• 1 cup freeze-dried strawberries
• 1 cup freeze-dried bananas
• 1/2 cup freeze-dried mango chunks
• 1/4 cup honey
• 1 tbsp fresh lime juice
• 1/4 tsp ground cinnamon

Instructions

1. In a large bowl, gently combine the freeze-dried strawberries, bananas, and mango chunks to avoid breaking them up too much.
2. In a small bowl, whisk together the 1/4 cup honey, 1 tbsp fresh lime juice, and 1/4 tsp ground cinnamon until well blended.
3. Drizzle the honey mixture over the fruit and toss lightly to coat, ensuring each piece gets a hint of sweetness and spice.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

The magic of this salad lies in the contrast between the crisp texture of the freeze-dried fruit and the velvety smoothness of the honey glaze, creating a snack that’s irresistibly munchable.

Tip: For an extra layer of flavor, sprinkle a pinch of sea salt over the salad just before serving to enhance the natural sweetness of the fruit.

Granola with Powdered Milk

Start your morning with a crunch! This granola with powdered milk is a cozy twist on the classic, offering a creamy texture that pairs perfectly with your favorite yogurt or milk.

Ingredients

• 3 cups old-fashioned rolled oats
• 1/2 cup powdered milk
• 1/4 cup honey
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 cup chopped almonds
• 1/4 cup dried cranberries

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the rolled oats, powdered milk, and chopped almonds.
3. In a small bowl, whisk together the honey, melted coconut oil, vanilla extract, and salt until well combined.
4. Pour the wet ingredients over the dry ingredients and stir until everything is evenly coated.
5. Spread the mixture onto the prepared baking sheet in an even layer.
6. Bake for 25 minutes, stirring halfway through, until the granola is golden brown.
7. Remove from the oven and let cool completely before stirring in the dried cranberries.

The powdered milk in this granola not only adds a subtle creaminess but also helps to create those irresistible clusters we all love. Perfect for meal prep, this granola stays fresh and crunchy for days.

Tip: For an extra flavor boost, try adding a sprinkle of cinnamon to the dry ingredients before baking.

Ramen Noodle Stir Fry

Whip up this Ramen Noodle Stir Fry for a quick, flavorful meal that’s sure to satisfy your cravings with minimal effort.

Ingredients

• 2 packs of ramen noodles (seasoning packets discarded)
• 2 tbsp vegetable oil
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. Cook the ramen noodles according to package instructions, then drain and set aside.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the bell peppers, carrots, and broccoli, stirring frequently for about 5 minutes until they start to soften.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Stir in the cooked noodles, soy sauce, hoisin sauce, sesame oil, and red pepper flakes. Toss everything together and cook for 2-3 minutes until everything is well combined and heated through.
5. Garnish with sliced green onions before serving.

This stir fry stands out with its perfect balance of savory, sweet, and spicy flavors, all tied together with the unique texture of ramen noodles.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Chocolate Chip Protein Cookies

Who says you can’t have your cookies and eat your protein too? These Chocolate Chip Protein Cookies are the perfect treat to satisfy your sweet tooth while sneaking in some extra nutrients.

Ingredients

• 1 cup almond flour
• 1/2 cup vanilla protein powder
• 1/4 cup coconut sugar
• 1/4 cup dark chocolate chips
• 1/4 cup almond butter
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together 1 cup almond flour, 1/2 cup vanilla protein powder, 1/4 cup coconut sugar, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/4 cup almond butter, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Stir until a dough forms.
4. Fold in 1/4 cup dark chocolate chips until evenly distributed throughout the dough.
5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are wonderfully chewy with a subtle nuttiness from the almond flour and butter, making them a guilt-free indulgence any time of day.

Tip: For an extra protein boost, swap the dark chocolate chips for your favorite protein-packed alternative.

Sun-Dried Tomato Pasta

This Sun-Dried Tomato Pasta is a vibrant, flavor-packed dish that comes together in just about 30 minutes, making it perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 8 oz pasta (your choice of shape)
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp olive oil (use the oil from the sun-dried tomatoes for extra flavor)
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
3. Add the chopped sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally.
4. Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated and the sauce has slightly thickened, about 2 minutes.
5. Remove from heat and stir in the grated Parmesan cheese and chopped basil. Season with salt and pepper to taste.

The magic of this dish lies in the sun-dried tomatoes’ intense sweetness paired with the subtle heat from the red pepper flakes, creating a balance that’s both comforting and exciting.

Tip: For an extra layer of flavor, toss in a handful of toasted pine nuts or walnuts just before serving.

Couscous with Dried Veggies

Looking for a quick, flavorful side that brings a touch of the exotic to your weeknight dinner? This Couscous with Dried Veggies is your ticket to a hassle-free, delicious meal.

Ingredients

• 1 cup couscous
• 1 1/4 cups vegetable broth
• 1/2 cup mixed dried veggies (carrots, peas, and bell peppers)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. In a medium saucepan, bring the vegetable broth to a boil over high heat.
2. Stir in the couscous, dried veggies, olive oil, salt, black pepper, garlic powder, and onion powder. Remove from heat, cover, and let sit for 5 minutes until the couscous has absorbed all the liquid.
3. Fluff the couscous with a fork, ensuring the dried veggies are evenly distributed throughout.

The magic of this dish lies in the dried veggies, which plump up perfectly in the broth, offering little bursts of sweetness and color in every bite.

Tip: For an extra layer of flavor, toast the couscous in the olive oil for a minute before adding the broth.

Peanut Butter and Banana Sandwich

There’s something irresistibly comforting about the classic Peanut Butter and Banana Sandwich, a perfect blend of creamy, sweet, and satisfying textures that’s ready in minutes.

Ingredients

• 2 slices of whole wheat bread
• 2 tablespoons creamy peanut butter
• 1 medium banana, sliced
• 1 teaspoon honey
• A pinch of cinnamon (optional)

Instructions

1. Toast the 2 slices of whole wheat bread until golden and crisp.
2. Spread 1 tablespoon of creamy peanut butter evenly on each slice of toast.
3. Arrange the sliced banana on one slice of the peanut butter-covered toast.
4. Drizzle 1 teaspoon of honey over the bananas and sprinkle with a pinch of cinnamon if desired.
5. Top with the second slice of peanut butter-covered toast, press gently, and slice in half if preferred.

The magic of this sandwich lies in the melty peanut butter hugging each banana slice, creating a gooey, sweet, and slightly crunchy experience with every bite.

Tip: For an extra crunch, add a handful of granola on top of the bananas before closing the sandwich.

Hardtack with Honey

Hardtack with Honey is a simple, ancient recipe that’s been given a sweet twist, perfect for those who appreciate rustic flavors with a touch of sweetness.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 tablespoon honey
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix 2 cups all-purpose flour and 1/2 teaspoon salt.
3. Add 1/2 cup water and 1 tablespoon honey to the dry ingredients, stirring until a stiff dough forms.
4. Roll the dough out to about 1/2 inch thickness on a floured surface and cut into squares or rectangles.
5. Place the pieces on the prepared baking sheet and prick each piece several times with a fork.
6. Bake for 30 minutes, then flip each piece and bake for another 30 minutes until hard and dry.

The honey adds a subtle sweetness to the traditionally plain hardtack, making it a versatile snack that’s as good with cheese as it is with tea.

Tip: For extra flavor, brush the tops with a little more honey before the second bake.

Instant Mashed Potato Bowls

Transform your instant mashed potatoes into a comforting and customizable bowl that’s perfect for a quick lunch or dinner. Here’s how to make it irresistibly delicious.

Ingredients

• 1 cup instant mashed potatoes
• 1 cup water
• 1/2 cup milk
• 2 tbsp butter
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped green onions
• 2 strips cooked bacon, crumbled

Instructions

1. In a medium bowl, combine the instant mashed potatoes and water. Let sit for 1 minute to absorb.
2. Add the milk, butter, salt, and black pepper to the bowl. Stir vigorously until the mixture is smooth and creamy.
3. Microwave the mashed potatoes on high for 2 minutes, then stir well.
4. Sprinkle the shredded cheddar cheese over the top and microwave for an additional 30 seconds, or until the cheese is melted.
5. Garnish with chopped green onions and crumbled bacon before serving.

The magic of this dish lies in the crispy bacon and melted cheese combo, adding a delightful contrast to the creamy potatoes.

Tip: For a vegetarian version, skip the bacon and add sautéed mushrooms or roasted bell peppers instead.

Almond Butter and Jelly Tortillas

Who says almond butter and jelly is just for sandwiches? These Almond Butter and Jelly Tortillas are a fun twist on the classic, perfect for a quick snack or a playful breakfast.

Ingredients

• 2 whole wheat tortillas (8-inch)
• 1/4 cup almond butter
• 2 tbsp strawberry jam
• 1/2 banana, thinly sliced
• 1 tsp honey
• 1/4 tsp cinnamon

Instructions

1. Lay the tortillas flat on a clean surface. Spread 2 tbsp of almond butter evenly over each tortilla.
2. Drizzle 1 tbsp of strawberry jam over the almond butter on each tortilla, then arrange the banana slices on one half of each tortilla.
3. Sprinkle 1/8 tsp of cinnamon over the banana slices on each tortilla, then drizzle with 1/2 tsp of honey.
4. Fold the tortillas in half over the filling, pressing gently to seal.
5. Heat a non-stick skillet over medium heat. Cook each tortilla for 2-3 minutes on each side, until golden and crispy.

The combination of warm, crispy tortilla with the creamy almond butter and sweet jam creates a comforting texture contrast that’s hard to resist.

Tip: For an extra crunch, add a handful of granola before folding the tortillas.

Dehydrated Apple Chips

These Dehydrated Apple Chips are a sweet, crunchy snack that’s surprisingly simple to make at home, offering a healthier alternative to store-bought versions.

Ingredients

• 4 medium apples (any variety)
• 1 tablespoon lemon juice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon granulated sugar

Instructions

1. Preheat your dehydrator to 135°F. If you don’t have a dehydrator, you can use an oven set to the lowest temperature with the door slightly ajar.
2. Wash and thinly slice the apples to about 1/8-inch thickness. A mandoline slicer works best for even slices.
3. Toss the apple slices with 1 tablespoon lemon juice to prevent browning.
4. Sprinkle the slices evenly with 1 teaspoon ground cinnamon and 1/2 teaspoon granulated sugar.
5. Arrange the slices in a single layer on the dehydrator trays or baking sheets, ensuring they don’t overlap.
6. Dehydrate for 6-8 hours, or until the apples are dry and crisp. If using an oven, this may take up to 3 hours, flipping halfway through.

The slow dehydration process intensifies the apples’ natural sweetness, creating a chip that’s both crisp and slightly chewy in the best way.

Tip: For an extra flavor twist, try adding a pinch of nutmeg or cardamom along with the cinnamon.

Conclusion

We hope these 18 Delicious Backpack Battles Recipes inspire your next adventure, whether it’s in the wild or your own kitchen! Each dish is a ticket to flavor town, designed with the adventurous home cook in mind. Don’t forget to share your favorites in the comments and pin this roundup on Pinterest to spread the culinary love. Happy cooking and exploring!