Breakfast is the most important meal of the day. Why? Because it sets your organ systems running and generates the energy in the body necessary to fuel you for the rest of the day. Making yourself a tasty and hearty backpacking breakfast in the morning will mean that you’ll experience greater strength and will be able to make the best use of your energy and stamina during your hike.
Don’t skip breakfast even if you’re not hungry or you have to hurry up to leave camp. Waking up and heading out on an empty stomach can turn your dream hike into a dreadful affair. Instead, customize your backpacking breakfast recipes based on the activities you have planned for the day ahead. It will help you increase your efficiency and enjoy your hike to the fullest.
• If you’re planning on mountain climbing, you can choose lightweight, ready-to-use foods such as energy bars and hot chocolate.
• If you have a moderate trek lined up for the day, you can gorge on fruity-nutty oatmeal, granola or scrambled eggs.
• If you’re having a lazy day at base camp, you can happily go for an omelet, a quesadilla, pancakes or even muffins.
These backpacking recipes will help you prepare yummy and high-energy breakfast all in just a few minutes.
GRANOLA WITH CINNAMON AND CHIA SEEDS
You will need:
Parchment paper
2 cups rolled oats
1 tsp ground cinnamon
2 tbsp honey
2 tbsp canola oil
2 tbsp chia seeds
1 cup dried apples, chopped
8 tbsp full cream milk powder
At home:
Preheat oven to 160C/320F.
Line a baking sheet with parchment paper.
Combine oats, cinnamon, honey and oil in a bowl; stir until thoroughly coated.
Place granola mixture on a baking sheet; roast for 30-40 minutes or until golden brown.
Remove from the oven and leave to cool.
Toss dried apples and chia seeds into granola.
Mix well and divide into 4 equal portions.
Add 2 tablespoons of powdered milk to each portion and pack them into plastic, zip-top bags.
On trail:
Bring 1/2 cup water to a boil. Pour hot water into granola; stir to combine.
Serves 4 – Easy – 5 min – 435kcal
You will need:
3 tbsp dehydrated cooked quinoa
3 tbsp whole milk powder
1 tbsp your favorite chocolate muesli
1 tbsp dehydrated banana chips, crushed
At home:
Mix dehydrated quinoa and milk powder in a plastic, zip-top bag.
Pack muesli and banana chips separately.
On trail:
Pour quinoa and milk mixture into the pot; add 1 cup water.
Place pot over medium heat and bring to a boil.
Cook about 5 minutes, stirring. Remove from heat.
To serve, toss quinoa with chocolate muesli and banana chips.
Serves 1 – Easy – 10 min – 373kcal
PEPPERONI AND CHEESE QUESADILLA
You will need:
2 tbsp tomato sauce
1 tsp olive oil
1 medium-size wheat flour tortilla
1 handful (about 50g/1.76oz) grated cheddar cheese
6–8 slices shelf-stable pepperoni
On trail:
Heat the olive oil in a frying pan.
Put tortilla in and reduce heat to medium.
Fry on one side, then turn and smear with tomato sauce. Sprinkle with cheese.
Cook until cheese is melted, then top with pepperoni.
Fold tortilla in half, remove from pan, and cut into wedges.
Serves 1 – Easy – 10 min – 545kcal
SAVORY MUFFINS WITH BACON AND SUN-DRIED TOMATOES
You will need:
1 cup dry muffin mix
6 pcs sun-dried tomatoes, chopped
¼ tsp oregano
¼ tsp marjoram
1 tbsp vegetable oil
3 slices shelf-stable bacon or ham
Salt
Pepper
6 silicon or paper muffin cups
At home:
Mix all dry ingredients in a plastic, zip-top bag.
Pack the bacon separately.
Put oil into a leak-proof bottle.
On trail:
Pour vegetable oil and 1/4 cup water into the bag with dry baking mixture.
Add diced bacon. Season to taste with salt and pepper.
Close the bag and knead until smooth.
Cut off a corner of the bag and squeeze batter into the muffin cups.
Bake in a backpacking dutch oven for 12-15 minutes.
Serves 3 – Easy – 20 min – 292kcal
For more backpacking recipes from Tanya, check out Winter Hiking Foods.
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