Lunch & Snack Recipes | Wild Backpacker (2024)

No-Bake Peanut Butter Energy Bars

Bars can be seen in the top right image

• 1 cup peanut butter
• 3/4 cup honey
• 3 cups quick (instant) oatmeal

At home: Combine the peanut butter and honey in a medium saucepan and warm over low heat. Stir constantly until mixed thoroughly. Remove from heat and add in the oatmeal and any optional items. Press into a 9×9 inch ungreased pan and let cool. Cut into bars and store in plastic baggies. No need to refrigerate.
Makes 16 (2×2 inch) bars

Customize by adding dried fruit, nuts, coconut, protein powder, seeds, flax, or wheat germ.

Hummus

• 2 12-ounce cans of chickpeas
• 2 Tbsp olive oil
• 6 Tbsp sesame tahini
• 4 garlic cloves, minced
• Juice of three lemons

At home: Mash the chickpeas with fork. Add the olive oil, tahini and lemon juice. If the mix is too thick, add two tablespoons of water. Add the garlic. Mix until smooth. Store it in a zip lock bag.

On the trail: Serve with slices of pita bread.
Makes 6 servings

Note: This is a great energy food as a snack of for lunch. It’s full of protein and calories and can last more than a week. If you want to carry less weight, you can bring dry hummus, which can be mixed with water on the trail.

Lemon Ginger Granola

• 2 cups rolled oats
• 1/4 cup wheat germ
• 1/2 cup walnuts, chopped
• 3 Tbsp brown sugar
• 1/4 cup honey
• 1 Tbsp vegetable oil
• Juice and zest of 1 lemon
• 1 Tbsp grated fresh ginger
• 1/4 cup golden raisins
• 1/4 cup candied ginger, chopped

At home: Preheat oven to 250° F. In a large bowl, combine the oats, wheat germ, nuts and brown sugar. In a separate bowl, combine the honey, lemon zest and juice and grated ginger. Combine both mixtures, tossing very well to combine. Pour onto a cookie sheet and spread out evenly. Bake, stirring every 15 minutes until the mixture is as dark as you’d like it to be. Allow to cool. Store in a air-tight container.

This recipe courtesy of One Pan Wonders

Latte Bars

• 3 eggs
• 1 1/2 cups sugar
• 2 tsp vanilla
• 1/4 cup butter, melted
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/4 cup instant coffee crystals
• 1/4 cup milk or heavy cream
• 1 cup pecans, chopped
• 1/2 cup mini chocolate chips

At home: Preheat oven to 325° F. Lightly grease a 13×9 inch pan. Beat the eggs in a mixing bowl until light and fluffy. Add the sugar, vanilla and butter, beating to combine. Stir in the flour and salt. Set aside 1 1/2 cups of batter. Stir the coffee crystals and cream and add to the remaining batter. Spread the coffee batter into the prepared pan. Add chocolate chips to the reserved batter and spoon over the coffee batter. Run a knife through the two batters to marble them. Sprinkle the pecans over the top. Bake 20-25 minutes or until the center is firm and set. Cool before cutting into bars. Wrap tightly in plastic wrap.

On the trail: Unwrap and enjoy!
Makes 12 dozen

This recipe courtesy of One Pan Wonders

Logan Bread

• 7 cups whole wheat flour
• 3/4 cup brown sugar
• 1/2 cup dry milk powder
• 1/2 tsp salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 cup chopped nuts
• 1 cup raisins, craisins or other dried fruit
• 2 cups water
• 3/4 cup honey
• 3/4 cup molasses
• 3/4 cup melted butter or margarine

At home: Stir first ingredients together. Then add water, honey, molasses, and butter or margarine. Stir all the gooey stuff into the dry stuff until you get a stiff dough. Smash into a greased pan. Bake for 1 hour at 300° F. Then turn the oven down to 200° and open the oven door the least amount you can so it still stays open, and thus let it dry out/bake for 2 more hours. This recipe will fill an 11×17 inch pan (1 inch high), and makes about twenty four 2.5 inch square pieces.

On the trail: Unwrap and enjoy!
Makes 2 dozen

This recipe courtesy of Backpacking Guide

Ford Wraps

• 1 package smoked salmon (in sheets)
• 2 single serving packages cream cheese
• 2 large tortillas

At home: Carry the cream cheese and salmon separately.

On the trail: Spread 1 package of cream cheese on each of the tortillas. Put half of the salmon on each. Roll and eat.
Makes 1-2 serving

This recipe courtesy of One Pan Wonders

Backpacking Tip:

Peanut Butter & Banana Wraps

• 1 tube squeeze peanut butter
• 1 small banana
• 1 tortilla

On the trail: Onto a tortilla, cut the banana into slices and lay on the peanut butter. Roll, eat, and enjoy!
Makes 1 serving

This recipe courtesy of One Pan Wonders