18 Easy Backpacking Recipes for Outdoor Adventures

Ready to transform your outdoor adventures with delicious, hassle-free meals? Whether you’re a seasoned backpacker or planning your first trek, our roundup of 18 Easy Backpacking Recipes is your ticket to enjoying gourmet flavors under the stars. From quick, energizing breakfasts to satisfying one-pot dinners, these recipes are designed to keep you fueled and happy on the trail. Let’s dive into a world where great taste meets the great outdoors!

Trail Mix Energy Bars

Looking for a quick, nutritious snack that’s perfect for on-the-go energy? These Trail Mix Energy Bars are packed with wholesome ingredients and require no baking!

Ingredients

• 1 cup rolled oats
• 1/2 cup almond butter
• 1/3 cup honey
• 1/4 cup chopped almonds
• 1/4 cup dried cranberries
• 1/4 cup mini chocolate chips
• 1 tbsp chia seeds
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a large bowl, mix together 1 cup rolled oats, 1/4 cup chopped almonds, 1/4 cup dried cranberries, 1/4 cup mini chocolate chips, and 1 tbsp chia seeds.
2. In a small saucepan over low heat, warm 1/2 cup almond butter and 1/3 cup honey until smooth. Stir in 1/2 tsp vanilla extract and 1/4 tsp salt.
3. Pour the almond butter mixture over the dry ingredients and stir until everything is well coated.
4. Press the mixture firmly into an 8×8 inch baking dish lined with parchment paper. Chill in the refrigerator for at least 2 hours, or until set.
5. Once set, lift the mixture out of the dish using the parchment paper and cut into bars.

These bars are a delightful mix of chewy and crunchy, with a sweet and salty balance that’s irresistibly satisfying. Perfect for a quick breakfast or a midday pick-me-up!

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

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 tbsp fresh parsley, chopped

Instructions

1. In a large pot, heat 1 tbsp olive oil over medium heat.
2. Add 1 cup dehydrated mixed vegetables, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper. Stir to coat the vegetables in the oil and spices.
3. Pour in 4 cups vegetable broth and bring the mixture to a boil.
4. Reduce heat to low, cover, and simmer for 15 minutes, or until the vegetables are tender.
5. Stir in 1 tbsp fresh parsley before serving.

This soup stands out for its deep, concentrated flavors, thanks to the dehydrated vegetables that soak up the broth beautifully.

Tip: For an extra flavor boost, toast the dehydrated vegetables in the olive oil for a minute before adding the broth.

Peanut Butter Oatmeal

Start your morning with a bowl of creamy Peanut Butter Oatmeal, a comforting blend that’s both nutritious and indulgent.

Ingredients

• 1 cup old-fashioned rolled oats
• 2 cups water
• 1 cup milk (any kind)
• 1/4 cup creamy peanut butter
• 2 tbsp honey
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. In a medium saucepan, bring the water and milk to a gentle boil over medium heat.
2. Stir in the oats and reduce the heat to low. Simmer for 5 minutes, stirring occasionally, until the oats are tender and the mixture has thickened.
3. Remove the saucepan from the heat. Stir in the 1/4 cup peanut butter, 2 tbsp honey, 1/2 tsp vanilla extract, and a pinch of salt until everything is well combined and the peanut butter is fully melted into the oatmeal.
4. Let the oatmeal sit for 2 minutes to thicken further before serving.

The magic of this recipe lies in the swirl of peanut butter that melts into the hot oats, creating a rich and velvety texture that’s hard to resist.

Tip: For an extra crunch, top your oatmeal with a sprinkle of chopped peanuts or a drizzle of additional peanut butter.

Instant Coffee Pancakes

Wake up to the rich aroma of coffee infused in fluffy pancakes, a perfect morning treat that combines your caffeine kick with breakfast.

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
• 3/4 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 3/4 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; the batter will be slightly lumpy.
4. Heat a non-stick skillet over medium heat and lightly grease with butter. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown, about 2 minutes per side.

The instant coffee not only adds a delightful mocha flavor but also gives these pancakes a beautiful golden hue. Serve with maple syrup and a pat of butter for a decadent start to your day.

Tip: For an extra coffee kick, sprinkle a few coffee granules on top of the pancakes before flipping.

Beef Jerky and Rice

Looking for a hearty, protein-packed meal that’s both satisfying and easy to whip up? This Beef Jerky and Rice dish combines the smoky flavors of jerky with the comforting warmth of rice for a quick and flavorful dinner.

Ingredients

• 1 cup long-grain white rice
• 2 cups water
• 1 tbsp olive oil
• 1/2 cup diced onions
• 1/2 cup diced bell peppers
• 1 cup beef jerky, chopped into small pieces
• 1 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice, reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and water is absorbed.
2. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 cup diced onions and 1/2 cup diced bell peppers, sautéing for 5 minutes until softened.
3. Stir in 1 cup chopped beef jerky, 1 tbsp soy sauce, 1/2 tsp garlic powder, and 1/2 tsp black pepper. Cook for another 3 minutes, allowing the flavors to meld.
4. Fluff the cooked rice with a fork and mix it into the skillet with the jerky and vegetables. Stir well to combine and heat through for 2 minutes.

The smoky depth of the beef jerky pairs perfectly with the subtle sweetness of the bell peppers, creating a dish that’s unexpectedly complex yet simple to make.

Tip: For an extra kick, add a dash of hot sauce or red pepper flakes when mixing the rice and jerky.

Chocolate Banana Wraps

These Chocolate Banana Wraps are the perfect quick treat, combining the natural sweetness of bananas with the rich flavor of chocolate for a snack that feels indulgent yet is surprisingly simple to make.

Ingredients

• 2 large flour tortillas (8-inch)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons chocolate hazelnut spread
• 1 medium banana, sliced into 1/4-inch rounds
• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat a non-stick skillet over medium heat.
2. Lay out the tortillas on a clean surface. Spread 1 tablespoon of chocolate hazelnut spread evenly over each tortilla.
3. Arrange banana slices in a single layer over half of each tortilla, leaving a small border around the edges.
4. Fold the tortillas over the bananas, pressing gently to seal the edges.
5. Brush the outside of each wrap with melted butter, then sprinkle with a mixture of 1 tablespoon sugar and 1/2 teaspoon cinnamon.
6. Place the wraps in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.
7. Remove from the skillet, let cool for a minute, then slice diagonally and serve warm.

The magic of this recipe lies in the crispy, cinnamon-sugar exterior giving way to a gooey, chocolatey center with soft banana bites—a textural dream come true.

Tip: For an extra decadent twist, drizzle with a little more chocolate hazelnut spread before serving.

Quinoa and Black Beans

Looking for a hearty, healthy dish that’s as nutritious as it is delicious? This Quinoa and Black Beans recipe is a perfect blend of protein-packed ingredients and vibrant flavors.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
2. While the quinoa cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for about 5 minutes until soft and fragrant.
3. Stir in the black beans, cumin, salt, and black pepper. Cook for another 5 minutes, allowing the flavors to meld.
4. Fluff the cooked quinoa with a fork and add it to the skillet, mixing well to combine with the bean mixture.
5. Remove from heat and stir in the lime juice and cilantro. Serve warm.

The lime juice adds a bright, zesty finish that perfectly complements the earthy quinoa and beans, making this dish a refreshing yet satisfying meal.

Tip: For an extra kick, add a diced jalapeño to the onion and garlic sauté.

Tuna Salad Wraps

These Tuna Salad Wraps are a breeze to whip up, offering a refreshing crunch and creamy texture that’s perfect for a quick lunch or light dinner.

Ingredients

• 2 (5 oz) cans tuna in water, drained
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup diced celery
• 2 tbsp diced red onion
• 4 large flour tortillas
• 1 cup mixed salad greens

Instructions

1. In a medium bowl, combine the tuna, mayonnaise, lemon juice, salt, and black pepper. Mix well until the tuna is evenly coated.
2. Stir in the diced celery and red onion until everything is well incorporated.
3. Lay out the flour tortillas on a clean surface. Divide the tuna salad evenly among the tortillas, spreading it out in the center.
4. Top each with a handful of mixed salad greens.
5. Fold the sides of the tortillas over the filling, then roll up tightly from the bottom to enclose the filling completely.
6. Cut each wrap in half diagonally and serve immediately.

The crispness of the celery and onion against the creamy tuna salad makes every bite satisfyingly textured.

Tip: For an extra kick, add a pinch of cayenne pepper to the tuna mixture.

Couscous with Dried Fruits

Warm up your kitchen with this sweet and savory Couscous with Dried Fruits, a dish that brings a touch of North African flair to your table with minimal effort.

Ingredients

• 1 cup couscous
• 1 1/4 cups boiling water
• 1/4 cup dried apricots, chopped
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 1/4 cup slivered almonds, toasted
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large bowl, combine the couscous, dried apricots, and dried cranberries.
2. Pour the boiling water over the couscous mixture, cover with a lid or plate, and let sit for 5 minutes until the water is absorbed.
3. Fluff the couscous with a fork, then stir in the olive oil, salt, and ground cinnamon until well mixed.
4. Gently fold in the toasted slivered almonds and fresh parsley before serving.

The contrast of fluffy couscous with the chewy dried fruits and crunchy almonds creates a delightful texture play that’s as pleasing to the palate as it is to the eye.

Tip: For an extra flavor boost, toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.

Pasta with Pesto Powder

Transform your weeknight pasta with this innovative twist using pesto powder for a burst of flavor without the fuss.

Ingredients

• 8 oz pasta of your choice
• 1/4 cup pesto powder
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 tbsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
2. In a large bowl, whisk together the pesto powder, olive oil, salt, black pepper, and lemon juice until smooth. Gradually add the reserved pasta water, 1 tbsp at a time, until the mixture reaches a saucy consistency.
3. Toss the cooked pasta with the pesto mixture until evenly coated. Sprinkle with grated Parmesan cheese and serve immediately.

The pesto powder not only simplifies the process but also intensifies the herbaceous flavors, making this dish a standout with minimal effort.

Tip: For an extra nutty flavor, toast the pesto powder in a dry skillet for 30 seconds before mixing.

Granola with Powdered Milk

Start your morning with a crunch by whipping up this homemade granola with powdered milk, a twist on the classic that adds a creamy depth to every bite.

Ingredients

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

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, mix together the 3 cups old-fashioned oats, 1/2 cup powdered milk, and 1/2 tsp salt.
3. Stir in the 1/3 cup honey, 1/4 cup melted coconut oil, and 1 tsp vanilla extract until the oats are evenly coated.
4. Spread the mixture onto the prepared baking sheet in an even layer and bake for 20 minutes, stirring halfway through, until golden brown.
5. Remove from the oven and let cool completely before mixing in the 1/2 cup chopped almonds and 1/2 cup dried cranberries.

The powdered milk in this granola not only adds a subtle creaminess but also helps to create clusters that are irresistibly crunchy. Perfect for sprinkling over yogurt or enjoying by the handful.

Tip: For extra clusters, press the granola down firmly on the baking sheet before baking and avoid stirring too much while it cools.

Spicy Ramen Noodles

Spice up your dinner routine with these irresistibly spicy ramen noodles, packed with flavor and ready in just 20 minutes!

Ingredients

• 2 packs of ramen noodles (discard seasoning packets)
• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp sriracha sauce
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, grated
• 2 green onions, sliced
• 1 soft-boiled egg, halved
• 1/4 cup corn kernels
• 1/4 cup sliced mushrooms

Instructions

1. In a large pot, bring the chicken broth to a boil over high heat.
2. Add the ramen noodles and cook for 3 minutes, stirring occasionally.
3. Stir in the soy sauce, sriracha sauce, sesame oil, minced garlic, and grated ginger. Cook for another 2 minutes.
4. Add the corn kernels and sliced mushrooms, cooking for an additional 2 minutes until the vegetables are tender.
5. Divide the ramen between two bowls. Top each bowl with half of the soft-boiled egg and sliced green onions.

The magic of this dish lies in the perfect balance of heat from the sriracha and the depth of flavor from the sesame oil and garlic, creating a bowl of noodles that’s anything but ordinary.

Tip: For an extra kick, add a sprinkle of red pepper flakes before serving.

Apple Cinnamon Oatmeal

Start your morning with a bowl of warm Apple Cinnamon Oatmeal, a comforting blend of sweet apples and spicy cinnamon that’s as nutritious as it is delicious.

Ingredients

• 1 cup rolled oats
• 2 cups water
• 1 cup milk (any kind)
• 1 medium apple, diced
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon butter

Instructions

1. In a medium saucepan, bring the water and milk to a gentle boil over medium heat.
2. Stir in the rolled oats and reduce the heat to low. Simmer for 5 minutes, stirring occasionally.
3. Add the diced apple, brown sugar, ground cinnamon, and salt. Continue to cook for another 5 minutes, or until the oats are creamy and the apples are tender.
4. Remove from heat and stir in the butter until melted.
5. Serve warm, with an extra sprinkle of cinnamon on top if desired.

The magic of this oatmeal lies in the tender bites of apple that soften just enough to blend seamlessly with the creamy oats, creating a perfect balance of texture and flavor in every spoonful.

Tip: For an extra touch of sweetness and crunch, top your oatmeal with a handful of chopped walnuts or a drizzle of maple syrup.

Cheesy Mashed Potatoes

There’s nothing quite like the comfort of creamy, cheesy mashed potatoes to round out any meal. This version is rich, fluffy, and packed with flavor, making it a surefire hit at your dinner table.

Ingredients

• 2 lbs Yukon Gold potatoes, peeled and quartered
• 1/2 cup whole milk
• 4 tbsp unsalted butter
• 1 cup shredded sharp cheddar cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, until the potatoes are fork-tender.
2. Drain the potatoes and return them to the pot. Add the milk, butter, salt, pepper, and garlic powder. Mash until smooth and creamy.
3. Stir in the shredded cheddar cheese until fully melted and incorporated.
4. Serve warm, garnished with a little extra cheese or a pat of butter if desired.

The secret to these mashed potatoes’ irresistible texture? Yukon Golds, which naturally have a buttery flavor and creamy consistency, eliminating the need for excessive butter or cream.

Tip: For an extra flavor boost, try mixing in a handful of crispy bacon bits or a spoonful of sour cream before serving.

Lentil and Rice Pilaf

Warm up your kitchen with this comforting Lentil and Rice Pilaf, a hearty dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup brown lentils, rinsed
• 1 cup long-grain white rice
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups vegetable broth
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
2. Stir in the cumin, turmeric, salt, and black pepper, cooking for another minute until fragrant.
3. Add the lentils and rice to the skillet, stirring to coat them in the spices.
4. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, or until the lentils and rice are tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and sprinkle with fresh parsley before serving.

The magic of this pilaf lies in the perfect texture of lentils and rice, each grain distinct yet wonderfully melded with spices. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra layer of flavor, toast the rice in the skillet for a couple of minutes before adding the broth.

Sunflower Seed Butter Sandwiches

Looking for a nut-free alternative that’s just as creamy and satisfying? These Sunflower Seed Butter Sandwiches are a delightful twist on the classic, packed with flavor and perfect for a quick lunch or snack.

Ingredients

• 1/2 cup sunflower seed butter
• 2 tbsp honey
• 1/2 tsp cinnamon
• 8 slices whole wheat bread
• 1 medium banana, sliced

Instructions

1. In a small bowl, mix together the sunflower seed butter, honey, and cinnamon until well combined.
2. Spread the sunflower seed butter mixture evenly on 4 slices of the whole wheat bread.
3. Layer the banana slices on top of the sunflower seed butter on each slice.
4. Top with the remaining slices of bread to form sandwiches.
5. Cut each sandwich in half and serve immediately, or wrap tightly for a grab-and-go option.

The combination of creamy sunflower seed butter with the natural sweetness of banana and a hint of cinnamon creates a sandwich that’s both nutritious and irresistibly tasty.

Tip: For an extra crunch, sprinkle a few sunflower seeds on top of the butter before adding the banana slices.

Vegetable Stir Fry with Noodles

Whip up this vibrant Vegetable Stir Fry with Noodles for a quick, nutritious meal that’s bursting with flavor and color.

Ingredients

• 8 oz rice noodles
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 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. Soak the rice noodles in hot water for 5 minutes, then drain and set aside.
2. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the broccoli, red bell pepper, and carrot, stirring frequently for 3-4 minutes until vegetables are crisp-tender.
3. Add the minced garlic, soy sauce, hoisin sauce, sesame oil, and red pepper flakes to the wok. Stir to combine and cook for 1 minute until fragrant.
4. Toss in the drained noodles and green onions, stirring everything together for another 2 minutes until the noodles are heated through and well coated with the sauce.

The magic of this dish lies in the perfect balance of sweet hoisin and spicy red pepper flakes, creating a symphony of flavors that dance on your palate.

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

Hot Chocolate with Marshmallows

There’s nothing quite like wrapping your hands around a warm mug of rich hot chocolate, topped with fluffy marshmallows that melt into a sweet, creamy layer. This classic comfort drink is simpler to make than you might think, and it’s perfect for those chilly evenings when you need a little extra warmth.

Ingredients

• 2 cups whole milk
• 1/2 cup heavy cream
• 3 tbsp unsweetened cocoa powder
• 2 tbsp granulated sugar
• 1/4 tsp vanilla extract
• A pinch of salt
• 1/2 cup mini marshmallows

Instructions

1. In a medium saucepan, combine the whole milk and heavy cream over medium heat. Warm until it’s just about to simmer, stirring occasionally to prevent a skin from forming on the surface.
2. Whisk in the unsweetened cocoa powder, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth and the sugar has completely dissolved.
3. Continue to cook for another 2-3 minutes, ensuring the hot chocolate is heated through but not boiling, to preserve the creamy texture.
4. Remove from heat and pour into two mugs. Top each with 1/4 cup of mini marshmallows, allowing them to melt slightly into the hot chocolate.

The secret to this hot chocolate’s velvety texture lies in the combination of whole milk and heavy cream, creating a luxurious drink that’s rich without being overly heavy. The mini marshmallows add a playful touch, melting into a gooey topping that’s irresistible.

Tip: For an extra indulgent twist, lightly toast the marshmallows with a kitchen torch before serving for a subtle caramelized flavor.

Conclusion

We hope these 18 easy backpacking recipes inspire your next outdoor adventure! Perfect for home cooks looking to enjoy delicious meals under the stars, each recipe is designed for simplicity and flavor. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest for your next trip. Happy cooking and happy trails!