4 Trail-Approved Meals For Backpacking and Camping

While we love time spent hiking through the forest, we’d be lying if we said we don't daydream about our next camp meal after long miles on the trail. Cheesecake under the stars, cheesy ramen noodles to warm up, and chili with cornbread after a big trek are just a few of the meals the Oboz Ambassadors and Local Heroes like to whip up in the great outdoors. 

What makes a recipe trail approved? They’re easy to pack, delicious to eat, and most importantly, fuel your body! Break out your Jet Boil and ready your campfire, you’ll want to make these delicious meals ASAP. Read on for our trail-approved treats.

Carol Kennedy – Local Hero

A favorite recipe of mine while backpacking is "Backpacker Cheesecake," developed from a recipe in Backpacker magazine several decades ago.  

Ingredients: 

2 oz cream cheese (1/4 of a block)

1-1/2 Tbl powdered instant pudding mix, flavor of your choice

2 Tbl dried milk

Graham cracker crumbs or granola to add crunch

Add all ingredients except crackers in a pint-sized Ziploc bag and keep cool as long as possible*. Add 1/4 to 1/2 cup water and squeeze/mix until a good consistency, adding more water as needed.  Sprinkle with cracker crumbs or granola and enjoy!

*I recommend eating this your first night on a trail due to shelf life and eating the heaviest things first!

Jordan Lefler - Ambassador

My go-to “recipe” is cheesy ramen noodles! 

It’s simple and easy to make. All you need is a stick of string cheese and a pack of ramen noodles. 

Boil some water and make the ramen like you normally would then add the cheese in when you are in the final mixing stages!

When it comes to snacking, my hiking go-to’s are sour gummy worms, Alpenfuel trail cookies, and Nature Valley Sweet and Salty Peanut Bars!

Diamonique Clark - Ambassador

When weekend camping, I love turning to camp chili and cornbread. The cornbread is cooked on a camp stove and turns out just as good as when it’s cooked in a kitchen. Although there’s probably lots of different recipes out there, me and my campmates turn to this recipe in particular.

Mel Elam - Ambassador

Walking tacos for dinner and stuffed bananas for dessert are a camping trip staple! 

This recipe is made easy by cooking any form of protein right over the fire using a cast iron skillet. Walking tacos are customizable with your favorite toppings and it’s a great recipe to get creative with.

Here are some basics to get the (minimal) preparations off to a good start:

• Small bags of chips – 2 oz size usually works great and a go-to for walking tacos are tortilla chips
• Protein – chicken, beef, tofu, and/or fajita veggies heated up and cooked on a cast iron skillet
• Beans – A can of pinto or black beans are easy to pack and can make for a yummy addition.
• The best part: Toppings – this is the part where you can get creative!
• Lettuce
• Salsa
• Cheese
• Diced Tomato
• Green Onion

Dessert: Stuffed Bananas

You’ll need: 

One large banana 

Marshmallows 

Peanut Butter

Chocolate Chips

any additional toppings you may want

Cut the banana peel down the center and open slightly making a "canoe". Fill the center of the banana with marshmallows, peanut butter, chocolate chips, or any of your favorite toppings. Think, S’mores-style! Wrap the banana in tin foil and lay on hot coals for ~5 minutes.

Learn more about our Oboz Ambassadors here and be sure to follow us @obozfootwear to stay up to date on what's new in our world.