Backpacking Snack Recipes

• 1 cup natural-style peanut butter
• 3 cups dry uncooked oatmeal
• 5/8 cup honey
• Protein powder (optional)

At home: combine the peanut butter and honey in a large nonstick pot and warm over low heat until runny and mixed. Mix in the oatmeal and protein powder. Do not bake, but heat enough to mix nicely. Press into a 9x9 inch pan and let cool.
Makes 16 bars

Note: because these no-bake energy bars are natural, there is no need to refrigerate them.

• 2 12-ounce cans of chickpeas
• 2 Tbsp olive oil
• 6 Tbsp sesame tahini
• 4 garlic cloves, minced
• Juice of three lemons

At home: mash the chickpeas with a fork. Add the olive oil, tahini, and lemon juice. If the mix is too thick, add two tablespoons of water. Add the garlic. Mix until smooth. Store it in a zip lock bag.

In camp: serve with slices of pita bread.
Makes 6 servings

Note: This is a great energy food as a snack of for lunch. It is full of protein and calories, and can last more than a week. If you want to carry less weight, you can bring dry hummus, which can be mixed with water on the trail.

• 2 cups rolled oats
• 1/4 cup wheat germ
• 1/2 cup walnuts, chopped
• 3 Tbsp brown sugar
• 1/4 cup honey
• 1 Tbsp vegetable oil
• Juice and zest of 1 lemon
• 1 Tbsp grated fresh ginger
• 1/4 cup golden raisins
• 1/4 cup candied ginger, chopped

At home: preheat oven to 250°. In a large bowl, combine the oats, wheat germ, nuts and brown sugar. In a separate bowl, combine the honey, lemon zest and juice and grated ginger. Combine both mixtures, tossing very well to combine. Pour onto a cookie sheet and spread out evenly. Bake, stirring every 15 minutes until the mixture is as dark as you'd like it to be. Allow to cool. Store in a air-tight container.