When it comes to choosing DIY backpacking meal recipes for your next trip off the grid, we rely on three key elements: hearty, affordable, and convenient. They are not only quick and simple to prepare at home but also effortless and easy to cook at the campsite.
Now, let’s get started!
Breakfast Recipes
Fruit and Cream Porridge
While many people don’t feel interested in porridge, our team finds this recipe is particularly yummy. It’s not too sweet while the mild nutty smell is quite attractive. What makes it unique and tasty is the streusel topping.
Ingredients:
- 0.8 ounces of butter
- 0.5 ounces of streusel crumbs
- 1 ounce of dried apple pieces
- 0.7 ounces of seeds
- 1.7 ounces of Farina
- Salt and cinnamon
- 10 ounces of water
How to cook:
Boil water, then add all the ingredients except the streusel. Adjust the amount of cinnamon and salt to your preference.
Cover and let it alone for 5 minutes. After that, open the boil and top it with the streusel.
Total calories: 531/meal
Banana Chocolate Chip Oatmeal
This breakfast recipe takes oatmeal up a notch or more. It’s still easy to make but a lot tastier and more decadent.
Ingredients:
- 0.5 ounces of butter
- 0.5 ounces of chocolate chips
- 0.5 ounces of chopped walnut
- 0.5 ounces of craisins
- 0.5 ounces of banana chips
- 0.5 ounces of powdered whole milk
- 1.5 ounces of rolled oats
- Cinnamon and salt
- 10 ounces of water
How to cook:
Boil water and add all the ingredients except cinnamon and chocolate chips. Adjust the amount of salt to your preference.
Cover it with a lid and let the mixture alone for 5-10 minutes before adding cinnamon.
Wait for 2-3 minutes more before adding chocolate chips. Ready to serve.
Lunch Recipes
Polenta + Peppers
This delicious lunch recipe is quite easy to cook and keeps you feeling full longer, which is perfect for those hard backpacking days.
Ingredients:
- 0.5 ounces of cashews
- 0.5 ounces of sun-dried tomatoes
- 0.75 ounces of parmesan
- 0.75 ounces of olive oil
- 0.3 ounces of vegetable bouillon
- 0.3 ounces of dried onion
- 0.05 ounces of garlic
- 0.05 ounces of tomato powder
- 0.5 ounces of dried bell peppers
- ounces of polenta
- Universal spice kit
- 12 ounces of water
Note: If any one of your group members is allergic to cashews, separate this ingredient during preparation.
How to cook:
Boil the water. Add tomato powder, peppers, and polenta, then wait for 30-60 seconds for the pot to re-boil.
Take it off the fire and let sit until the polenta is cooled completely (around 10 minutes)
Add olive oil and other ingredients. Give a good mix. Ready to serve.
Beans + Rice with Cheese & Fritos
This recipe needs fewer ingredients to cook than others but is very tasty. It’s hard to stop once you start enjoying the meal.
Ingredients:
- 0.2 ounces of taco seasoning
- 1 ounce of Fritos
- 1 ounce of cheese
- 1.5 ounces of instant rice
- 2 ounces of instant beans
- Universal spice kit
- 12 ounces of water
Notes: For small members or people who are in their weight loss process, adjust the number of beans and rice accordingly.
How to cook:
Boil the water. Add taco seasoning, rice, and beans. Stir well while waiting for the mixture to re-boil (around 60 seconds), then add spices. Adjust the amount of each spice to your preference.
Once everything is soft, add cheese slices and Fritos. Ready to serve.
Dinner Recipes
Coconut Cashew Curry
This is a filling and hearty portion with a nice mix of textures and flavors, which will surely make you surprised from the first bite for good reasons.
Ingredients:
- 0.2 ounces of tamarind paste
- 0.4 ounces of curry paste
- 0.7 ounces of coconut milk powder
- 1 ounce of cashews
- 0.5 ounces of dried chickpeas
- 1 ounce of dried vegetables
- 2 ounces of instant rice
- Universal spice kit
- Ginger powder
- 12 ounces of water
Notes: If any of your group members is allergic to cashews, separate this ingredient during preparation. And, keep the chickpeas separated from others when packing them if you’re going on a long trip as this helps them stay crunchy.
How to cook:
Boil the water.
Add cashews, curry sauce, and dry ingredients, and wait for them to boil again. Move the pan from heat and let it alone until the vegetables are soft (equivalent to 5-10 minutes).
Then, add chickpeas. Ready to serve.
Backcountry Chili
This dinner recipe is perfect to keep you comfortably full and feel warm on cold nights.
Ingredients:
- 1 ounce of cheese
- 0.1 ounces of chili powder
- 0.1 ounce of garlic
- 0.1 ounce of taco seasoning
- 0.3 ounces of dried onion
- 0.3 ounces of vegetable bouillon
- 0.5 ounces of tomato powder
- 0.7 ounces of dried bell peppers
- 0.8 ounces of TVP
- 1.8 ounces of instant beans
- Universal spice kit
- 12 ounces of water
How to cook:
Boil the water. Remove the pan off the fire. Add chili mixture, cover it with a lid, and let the liquid sit for 5-10 minutes for rehydration.
Add cheese and give it a good mix.
Add more water if the texture is too thick. Once everything is soft, ready to serve.
Conclusion
Above are the 8 DIY backpacking meal recipes for your next trip off the grid. We tried to find and pick only the easiest-to-cook yet delicious ones to save your time and effort. Hope you like it! Thanks for reading!
Bryan Listor
