Recipes

Meal planning can be a fun part of backpacking.  It can be a fun challenge to figure how to make a food lightweight, delicious, and inexpensive.  And then, when out with the family, some chocolate treats are always an added bonus.  One problem we had was how to accomplish s'more making without a campfire (a lot of our favorite places do not allow open fires).

Martha's S'Mores Bars




OATMEAL BREAKFAST BARS
Makes 16 Servings

This recipe is great for backpacking with your kids.  You can make them ahead of time and freeze them.  They will be perfect for breakfast.  Quick.  No pots to scrub.  And no balancing act for the little ones to figure out at camp.

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

1/2 cup vegetable oil

1/2 cup honey

1 1/2 teaspoons vanilla extract

1 egg

2 cups rolled oats

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup wheat germ

3/4 cup lightly packed dark brown sugar

3/4 cup dried fruit of your choice (pears, apples, cranberries, raisins, etc)

1/2 cup sunflower seeds, pumpkin seeds, or chopped walnuts

AT HOME:

Preheat oven to 350 degrees.  Mix the spices and liquid ingredients in a small bowl.   Combine the dry ingredients in another large bowl.  Add the liquid ingredients to the dry ingredients.  Mix until the liquid is distributed evenly throughout the dry ingredients.

Lightly butter the bottom of a 9-inch by 13-inch non-stick baking pan and then line it with parchment paper.  Lightly oil the top of the parchment paper.   Press the mixture firmly into the pan.  Bake for 25-30 minutes, until the edges start to turn golden brown.

Place the pan on a wire rack and cool completely before removing the bars from the pan.  Turn the bars out onto a board.  Cut into 16 bars and wrap each in waxed paper.  Package the bars in a resealable plastic bag.  You can freeze them if they will not be eaten within the next few days.