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Camping and hiking snacks

Make the most of your hiking and camping outings by packing plenty of water and portable, nutrient-dense foods that resist spoilage. Fuel up with these easy-to-make, easy-to-take high-energy snacks.

Camping Woman Eating Snack

Cherry Almond Granola Bars

Makes about 20 granola bars

These Cherry Almond Granola Bars are a great choice for hikers. They’re substantial, perfect for one-handed noshing, and they won’t melt in your hand or your backpack.


2 cups rolled oats

1/3 cup packed light brown sugar

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/4 cup wheat germ

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup dried cherries, roughly chopped

1/2 cup chopped or slivered almonds

1/2 cup honey

1/2 cup vegetable oil

1 egg, lightly beaten

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract


1. Preheat oven to 350 degrees F. Lay a sheet of aluminum foil inside a 9 x 13-inch glass baking dish and mold it to fit the dish. Spray foil with nonstick cooking spray.

2. Combine oats, brown sugar, flours, wheat germ, salt and cinnamon in a large mixing bowl. Add cherries and almonds, and toss to combine.

3. In a medium-sized mixing bowl, stir together honey, oil, egg, and extracts. Pour wet ingredients over dry ingredients and mix until all dry ingredients are moistened.

4. Spoon granola mix into baking dish and spread to cover bottom of pan. Using your buttered hand or a spatula, press into an even layer.

5. Bake for 25 to 30 minutes or until the edges begin to brown. Let cool in pan. When cool, carefully lift foil out and transfer baked granola sheet to a cutting board.

6. Use a large, sharp knife to cut into rectangular bars. Store in an airtight container, or wrap each bar individually in plastic wrap and freeze.

Early Bird Breakfast Cookies

Makes about 1 dozen breakfast cookies

No time for a sit-down breakfast? Grab one of these moist, chewy, protein-packed “cookies” and hit the trail running.


1 cup rolled oats

1/2 cup whole-wheat flour

1/4 cup nonfat dry milk powder

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon baking soda

1/2 cup mashed banana (about 1 large)

1/2 cup chunky peanut butter, natural or regular

1/2 cup honey

1 teaspoon pure vanilla extract

1 cup dried cherries, roughly chopped

1/4 cup sunflower seeds (hulled)


1. Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick spray or line with parchment paper.

2. In a medium-sized mixing bowl, whisk together oats, flour, milk powder, spices and baking

3. soda, and set aside. In a large mixing bowl, stir together mashed banana, peanut butter, honey, and extract. Combine wet and dry ingredients until fully incorporated, then stir in cherries and
sunflower seeds.

4. Using a medium-sized ice cream scoop (#20), scoop dough out onto prepared baking sheet, leaving about 3 inches between mounds. Dip a small offset spatula into cold water and flatten each dough
mound into a cookie about 1/2-inch thick.

5. Bake for about 15 minutes, until cookies are golden brown. Let sit on baking sheet for 1 minute, then move to cooling racks till completely cool. Store in a sealed plastic container for up to 3
days, or freeze for 2 months.

S’mores Granola Munch Mix

Makes about 6-1/2 cups

Mix up a batch of this S’mores Granola Munch Mix to take along on your camping trip, in case the weather is less than cooperative when a craving for the classic campfire rendition strikes.


3 cups rolled oats

1 cup slivered almonds

1/4 cup plus 1 tablespoon brown sugar, packed

1/4 cup plus 1 tablespoon honey

3 tablespoons vegetable oil

2 tablespoons turbinado sugar

1/2 teaspoon pure almond extract

1/2 teaspoon cinnamon

1 cup Golden Grahams cereal

1/2 cup milk chocolate chips

1 cup mini marshmallows


1. Preheat oven to 250 degrees F and grease a large rimmed baking sheet with butter or nonstick pan spray.

2. In a large mixing bowl, combine the oats, almonds, brown sugar, honey, oil, turbinado sugar, almond extract and cinnamon. Toss to coat all ingredients.

3. Pour oat mixture out onto baking sheet and use a spatula to smooth it down, covering the entire sheet. Bake for 1 hour and 15 minutes, stirring the oat mixture every 15 minutes. The mixture will
turn golden brown and dry out as it bakes. It will firm up as it cools.

4. Leave mix on baking sheet until completely cool, then pour into a large mixing bowl. Break up any large clumps. Add cereal, chocolate chips and marshmallows, stirring gently to combine. Mix will
keep for at least a week at room temperature in a tightly sealed airtight container.

Make the most of your camping or hiking adventure

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