When I hike, the majority of the time I’m thinking about food. I think about the snacks I’ve packed, the meals I’m going to eat at my campsite, the food I’m going to get on my drive back to the city. I think about recipes I want to try out when I get home and what I can eat next time I’m hiking. Seriously, it’s kind of ridiculous how much I think about food when I’m adventuring in nature.
I love hiking because I can eat a lot of food and not feel even one ounce of guilt (which is something I am working on not feeling in other areas of my life!). I am working hard and my body needs more calories than normal. High protein and high fat is good for my energy levels (and also my taste buds). I’ve never been a fan of just plain GORP (good old raisins and peanuts)… there are too many other yummy foods in the world to eat just raisins and peanuts. So, if you are like me, check out the recipes I’ve included below if you want to revamp your hiking snacks into something a little more exciting.
1. Date + Nut Coffee Bar
- 2 cups nuts (cashews, walnuts, peanuts, or a mix of them all)
- 1/4 cup roasted coffee beans
- 1 1/2 cups dates, pitted
- 1/2 teaspoon salt
In a food processor or blender, blend nuts and coffee beans together until they are coarse like sea salt. Add dates and salt and blend until the mixture comes together into a ball and is thoroughly mixed. Line a loaf pan with plastic wrap and press down the date and nut mixture evenly. Put in the fridge to set for an hour. Remove and cut into bars (I usually cut 6 from one pan) and wrap individually. Store in fridge or freezer until your adventure.
(A modification of this recipe: 1 1/2 cups nuts, 1 1/2 cups dates, 1 cup coconut, 1/2 cup chocolate chips. Follow directions as above, adding in coconut and chocolate at the end.)
2. Chocolate Covered Raisins + Peanuts
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- 1 cup raisins
- 1 cup peanuts
Melt chocolate chips with the coconut oil in the microwave (stirring every 30 seconds). Once melted, mix in raisins and peanuts and stir to coat. Spread on a lined baking sheet and put in the fridge for 15 minutes to harden. Break up clumps and store in a container. I usually add other dried fruits and nuts in with these, so it’s not too sweet/ sugary.
3. Spicy Roasted Chickpeas
- 1 can of chickpeas, rinsed and drained
- 1 to 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper (or more, if you like super spicy)
- salt and pepper
Preheat oven to 400 degrees. Coat chickpeas in olive oil and spices. Pour onto a lined baking sheet in a single layer and bake for 30-40 minutes. They are done when they are crunchy and browned.
Happy adventuring! Do you have a favourite go-to hiking snack? As I said, I’m always looking for new food to eat!
Please respect the places you find on The Outbound.
Always practice Leave No Trace ethics on your adventures. Be aware of local regulations and don't damage these amazing places for the sake of a photograph.