Backpacking Buffet: 5 Recipes that Pack Light and Deliver a Big Punch

There is a fine line when packing food for backpacking. On the one hand you want something that’s light to carry, something that is space conscious, and something that can hold up in a packed pack. But on the other hand, you’re working hard out there, you need to carb up and replenish your fuel, you need a meal and a half to keep you over until the next meal. So here are 5 recipes, collected from outdoor professionals and weekend warriors, that will get you moving fast and staying strong:


Ham and Pea Ramen Noodles


  • 1-2 Packages Ramen
  • 1/2 cup Dried Peas
  • Parmesan Cheese
  • Red Pepper Flakes
  • Ham
  1. At home, Combine Ramen and Peas into one bag.  Add all other ingredients to separate bag.
  2. On the Trail, boil water, add Ramen and Peas
  3. Cook for 3 minutes, drain water
  4. Add additional ingredients

Recipe provided by Wild

Dehydrated Tuna Fish Casserole


  • 1/4 cup dried tuna fish
  • 1/4 cup dried vegetables (tomatoes, onions, peppers, mushrooms)
  • 1 tbsp + 1 tsp white cheddar cheese powder
  • 1 tbsp powdered milk
  • 1 1/4 cups water


  1. At home, combine milk powder and cheese powder into 2×3 plastic bag. Add other ingredients together in 4×6 plastic bag.
  2. On the trail, put 4×6 bag into pot with water and soak for five minutes
  3. Light stove and bring to a boil
  4. Cook for two minutes
  5. Remove from stove, stir in cheese and milk powders
  6. place covered pot inside insulating cozy for ten minutes
Recipe provided by Backpacking


Esmeralda Wrap


  • 1 large flour tortilla
  • 1 packet shelf stable bacon
  • 1 packet shelf stable cream cheese
  • 1 fresh avocado
  • 2 small dried tomatoes


  1. At home, wrap tortilla in foil, dice sun dried tomatoes and store in small plastic bag. Carry the bacon and cream cheese separately.
  2. On trail, spread tortilla and apply cream cheese
  3. Top with bacon
  4. add half of the avocado and diced sun dried tomatoes
Recipe provided by One Pan


Chocolate Chip and Coffee Biscotti 

Follow the at home recipe for chocolate chip and coffee biscotti at Dirty Prep time and cooking time under one hour and yields 24 sturdy, easily packable, delicious, twice-baked breakfast items.

Apricot Hazlenut Oatmeal


  • 1 packet plain instant oatmeal
  • 1 tablespoon powdered milk
  • 3 dried apricots, chopped
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon flaxseed
  • 1 teaspoon brown sugar
  • 1 tablespoon hazlenuts, chopped
  1. At home, combine all ingredients into plastic bag.
  2. On trail, add ingredients to bowl, add 2/3 cup boiling water (pour to preference)
Recipe provided by Mother Nature
Their you have it. So if  poor backpacking food is the reason you don’t go camping, throw that excuse out the window. Get creative, eat well, and enjoy the outdoors.