When backpacking, food plays a crucial role and much effort is dedicated to its planning, daydreaming, and longing…however, meal preparation time should be kept to a minimum! In this article, we will share our preferred single pot backpacking meals that will provide a satisfying meal after a strenuous day of hiking.
In this article, we will guide you through the process of making your own meals for your upcoming backpacking adventure. These meals are not only simple and tasty, but they also do not require a dehydrator for preparation. Furthermore, they are all one-pot meals, making the clean-up process effortless.
If you want to enhance your trail cooking skills, you should think about using a food dehydrator to create your own dehydrated meals.
Food Tips for Camping and Hiking
Have a Plan
When participating in activity-based excursions, it is important to consider that your food and water requirements are typically higher than normal. Make sure to specifically prioritize bringing sufficient fluids for hot weather adventures. Additionally, there are several other important factors to consider before embarking on hiking or camping trips.
- Length of the trip
- What foods and beverages you’ll carry
- How you’ll eat and drink
- If bringing a cooler is an option
- What food-related tools you’ll need
It’s Essential to Stay Hydrated
To decrease the weight you have to carry, it is advised to drink at least 4 cups of water before a hike. Additionally, it is recommended to plan for approximately 2 cups of fluid per hour of hiking. Ensure that you have access to clean drinking water during your hike.
Don’t Forget Proper Food Safety Practices
Always remember to follow good food safety practices when packing and serving food. It is important to note that perishable food should not be left out in hot weather (90°F or higher) for more than one hour, or in mild weather for more than two hours, as this can make the food unsafe to eat and it should be discarded. Whether you are going on a day hike or a week-long camping trip, it is essential to consider the following food safety guidelines when packing for your outdoor adventure.
- Disposable wipes, hand sanitizer or biodegradable soap
- Bowls and plates
- Kettle or cooking pot
- Eating and cooking utensils
- Can opener
- Ice packs
- Trash bags
- Portable water filters or water purification tablets
- Thermometers for cooler and cooked meat
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- Wash hands often. This includes before and after eating. If you’re unable to wash your hands, a hand sanitizer with at least 60% alcohol may help reduce bacteria and germs.
- Keep raw meats and ready-to-eat foods separate. Use extra plates that you’ve packed — one for raw and one for prepared foods.
- Cook to proper temperatures. Use a food thermometer to be sure cooked food has reached a safe internal temperature.
- When possible, refrigerate promptly below 40°F. Of course, if you don’t have a fridge, pack perishable food, including meat or poultry, with plenty of ice or ice packs in a well-insulated cooler to keep the temperature below 40°F. Store leftovers in small, clean covered containers in the cooler only if it still has ice. And keep the cooler in as cool a place as possible.
Equipment To Pack
For a stove, it is important to have the option to adjust the flame output in order to prevent any burning of the food. The Soto Windmaster is the top choice as a canister stove for this particular cooking technique. However, if you prefer to use an integrated stove system, the MiniMo also provides excellent simmer control.
When considering the pot size, it is recommended to aim for at least 600mL-700mL per person. Out of all the backpacking pots we have tried, this particular one is the most effortless to clean due to its ceramic coating, which prevents food from sticking. Moreover, its size is ideal for accommodating two individuals.
I prefer using a regular spoon-shaped utensil rather than a spork for the one pot cooking method. The reason for this is that the flat spoon shape allows me to easily scrape all the food remnants out of the pot without causing any damage, thereby simplifying the washing process. I really appreciate the humangear UNO spoons for this purpose, and it’s worth mentioning that there is also a fork on the other end if needed.
Where To Find Freeze Dried And Dehydrated Ingredients
In grocery stores, you can find items such as dried mushrooms, instant rice, ramen noodles, rice and pasta sides, sauce mixes, nuts, and dried fruit.
At Harmony House, there is a wide selection of dehydrated vegetables and beans available.
Nuts.com provides a diverse range of freeze dried fruit and vegetables.
One-Pot Meals For Backpacking
Hash Browns And Scrambled Eggs
Although we’ve heard tales of individuals carrying fresh eggs during their hikes, we do not fall into that category. Instead, when we desire to prepare a scrambled dish on a leisurely morning at the camp, we opt to bring OvaEasy egg crystals. It’s quite challenging for us to distinguish these crystals from scrambled eggs made with whole eggs!
To prepare a scramble for two, you’ll need to pack ½ cup of OvaEasy and 2 tablespoons of optional bacon bits in a bag. Additionally, you should bring a separate bag containing a 3oz package of instant hash browns, as well as a small container or packet of oil.
At camp, follow the package directions to rehydrate the hash browns. Seal the bag of eggs, and mix well after adding ¾ cup (6 oz.) water.
Granola With Milk And Fruit
This backpacking breakfast is extremely simple! Start by measuring a serving of your preferred granola. Then, mix in a tablespoon or two of powdered whole milk and some dried fruit. Put everything into a ziploc bag. When you reach your campsite, all you have to do is pour hot or cold water directly into the bag (or transfer it to a bowl if you prefer).
Dehydrated strawberries, dried blueberries, or freeze dried raspberries (which are usually available at Trader Joe’s) are our preferred fruits for this recipe.
Zhuzhed Up Instant Oatmeal
Including a portion of instant oatmeal along with your preferred dried fruit and chopped nuts in a bag, accompanied by a sprinkle of ground spices such as cinnamon or ground ginger, could potentially be an easier alternative to the previous idea.
If you would like to boost the amount of calories, you have the option to incorporate powdered whole milk or coconut milk, as well as a vanilla flavored protein shake.
To prepare in camp, transfer the contents of the bag into a bowl or mug, and then pour in boiling water. Stir the mixture together, and your task is complete!
Revamped Ramen
Ramen noodles are typically simple, but we prefer to enhance them by including dried mushrooms and vegetables. Additionally, we prepare a homemade spicy soy & sesame oil sauce, which is used to make the broth.
To make one serving, combine 1 tablespoon of soy sauce and 1 teaspoon each of sesame oil and sriracha (adjust the amount of sriracha to suit your tolerance for spiciness). Transfer this mixture to a sealed container for storage. In a separate bag, place ½ cup of freeze-dried vegetables and ¼ cup of dried shiitake mushrooms along with a packet of ramen noodles (discard the seasoning packet). If you prefer not to use instant ramen, you can substitute it with 3 oz of soba noodles or any other type of noodles you prefer.
First, put the dry ingredients in the pot at the campsite and add enough water to cover them. Next, bring the mixture to a simmer and continue cooking until the noodles are fully cooked and the vegetables have become soft. Lastly, add the sauce into the pot.
