One of the greatest things about road tripping and camping is making your own tasty and inventive snacks.

We’ve rounded up 10 easy camping recipes that require only 10 ingredients (or less!) to fuel your next road trip adventure.


1. Pulled Pork Breakfast Tacos



This is a serious breakfast, loaded with protein and healthy fats to fuel your all-day outdoor adventures.

You can find premade pulled pork or carnitas at most grocery stores. Vacuum-sealed packs can last in your small on-board fridge or cooler for weeks.

Not a pork fan? Just the eggs, avocado, and salsa make a tasty taco on their own. Plus, this easy camping recipe is gluten-free, as long as the pork and tortillas used are.


  • 1 pack pre-cooked pulled pork

  • 4 eggs

  • 4 corn tortillas

  • 1 avocado

  • Salt & pepper

  • Optional Toppings: Salsa, hot sauce, cilantro

How to Make It:

  1. Heat the pork in an oiled skillet over medium heat per the instructions. Set aside.

  2. Wipe the skillet clean, then heat the pan again over medium heat with a small amount of oil for the eggs.

  3. Crack two eggs into the heated skillet. For slightly runny yolks (over medium), heat for 2 minutes, flip, and cook another 1-2 minutes.

  4. Repeat for the next two eggs.

  5. Place two tortillas on each of two plates and add pork to the middle of each tortilla. Top with one egg in each taco.

  6. Serve with half an avocado per plate, season with salt & pepper, and add optional toppings of salsa, hot sauce, and cilantro. Enjoy!

2. Sweet Potato Breakfast Hash



You can’t beat a hash for a hearty breakfast to start your day, and the combination of sweet potatoes and onion is so simple yet delicious. The spinach adds a little extra healthy goodness, and the eggs and avocado will stick with you so you can hike, bike, or ski all day without your stomach growling.

Pre-cut veggies can be a little more expensive and use more packaging than prepping whole ingredients yourself, but sometimes when you are on the road the convenience factor is a big time saver, can cut down on dishes and conserve water.

You could use pre-chopped sweet potato and onion for this recipe if needed. This camping recipe is grain-free and gluten-free.


  • 1 large sweet potato (or small bag of pre-cut sweet potato)

  • 1 small red onion

  • Half a bag of fresh baby spinach

  • 4 eggs

  • 1 avocado

  • Salt & pepper

  • Optional garnish: green onion

How to Make It:

  1. Chop your sweet potato into small cubes and dice the onion, or skip this step if you bought them pre-cut.

  2. Heat your skillet over medium heat with butter or the oil of your choice (tip: sweet potatoes taste really good cooked in coconut oil if you have it on hand).

  3. Add the sweet potato and stir into the oil. Add some salt and pepper to taste.

  4. Cover and let cook for about 10 minutes.

  5. Add chopped onions and stir. Cook until the onions are translucent, and the sweet potatoes are soft enough to easily cut through with a fork.

  6. Add your fresh spinach and stir 2 minutes until the leaves are wilted.

  7. If you have room in your skillet, move the potato hash mix to the outer edges of the pan, leaving a hole in the middle for your eggs. (Alternatively, you can remove the hash from the pan and then cook the eggs separately.)

  8. Add some more oil and crack your eggs into the pan.

  9. For sunny side up eggs, cover and let cook until the whites are no longer clear, about 3 minutes.

  10. Season with salt and pepper, garnish with chopped green onion if desired, serve with avocado. Hot sauce is a great way to add some zip to this dish, too!

3. Banana Nut Oatmeal

Instant oatmeal is light, compact, and easy to pack for any adventure or camping trips. Just add water and a few toppings, and you’re on your way to a warm and comforting breakfast on the road.

Nut milks or coconut milk are also easy to have on hand when traveling because they are shelf stable. Substitute any nuts or seeds that you prefer or have on board. This is a gluten-free camping recipe that can also be non-dairy and vegan if you use a non-dairy milk option.


  • 1 packet instant oatmeal

  • ½ cup milk, coconut milk, or almond milk

  • Brown sugar to taste

  • Handful chopped walnuts

  • Handful chopped almonds

  • ½ tsp cinnamon

  • ½ tsp ginger

  • 1 banana, sliced

How to Make It:

  1. Add hot water to instant oatmeal per instructions.

  2. Stir in your favorite milk or non-dairy milk, brown sugar, nuts, and spices.

  3. Top with sliced bananas and more spices if desired.


 4. Tuna Salad Avocado Boats



The humble tuna salad is wonderfully simple to make, flavorful and filling, and easy to pack for a hike or picnic. It’s all about easy when you are camping and traveling in a campervan, Jeep camper, or compact RV rental.

Bonus: you don’t have to turn on a stove or oven!

Serving the tuna in avocado boats is a low-carb option that adds more healthy fats to your diet (and it’s kind of cute, if you ask us!). But you can also serve it on your favorite sandwich bread or with crackers for some extra crunch.

This easy camping recipe can be made keto and low-carb friendly, gluten-free and grain-free if made without bread or crackers.


  • 1 Avocado

  • 2 cans of tuna

  • 1/3 cup mayonnaise

  • ½ cup red onion, chopped

  • 2 sticks of celery, chopped

  • 1 tbsp pickle relish

  • ½ tbs ground cumin

  • 1 handful dried cranberries

  • 1 handful chopped almonds

  • Salt and pepper to taste

How to Make It:

  1. Drain the cans of tuna and add to a mixing bowl or storage container (if you’re planning on taking it with you on a hike or picnic).

  2. Add mayo and mix together.

  3. Add chopped onion, celery, relish, cumin, dried cranberries, nuts, and salt and pepper and stir to combine.

  4. Halve the avocado and discard the pit.

  5. Scoop your tuna mixture into the avocado halves, leave it in the bowl to be scooped onto crackers, or make a sandwich out of it.

5. Southwestern Salad with Spicy Lemon Dressing



This southwest-inspired salad is a great no-cook option for life on the road. The dressing is zesty and flavorful, bringing these simple ingredients to life.

This salad can be served with or without salad greens, so even if you are running low on the fresh stuff on your road trip, you can still have a healthy lunch on the go. It also happens to be vegan (without the honey) and gluten-free.


  • 1 can corn

  • 1 can black beans

  • 1 red bell pepper

  • 1 small red onion

  • 1 avocado

For the dressing:

  • ½ cup oil of your choice (avocado oil is yummy)

  • Juice of half a lemon

  • 1 tbsp fresh mint (or cilantro)

  • 1/2 tbsp honey (or other sweetener such as agave)

  • 1 tsp hot sauce of your choice (Tapatio works well)

  • Optional add-ins: cherry tomatoes, salad greens or baby spinach

How to Make It:

  1. Drain the can of corn and add corn to a large salad bowl.

  2. Drain the black beans into a colander and rinse, then add to the bowl.

  3. Chop the bell pepper, red onion and avocado and add to the mix.

  4. Chop the fresh herbs finely.

  5. In a small bowl, mix together the oil, lemon juice, mint, honey (or other sweetener) and hot sauce. Add salt and pepper to taste.

  6. Use a whisk if you have one, or a fork will work just fine, until the dressing is combined. Pour dressing over the large bowl of veggies and stir lightly to distribute.

  7. Serve on its own or over salad greens.


6. Sweet Potato Chili



This tasty veggie chili is perfect for staying cozy on a cold night under the stars while overlanding. This road trip food recipe uses a lot of canned ingredients that are shelf-stable and easy to keep stocked up in your van. Also, it’s easy to scale up, making it a good camping recipe for large groups.

Plus, it could be made over a campfire after a day filled with adventuring.

You can make this recipe vegan if you use a vegetable stock instead of a meat stock (and hold the optional cheese and sour cream), and is naturally gluten and grain-free. Either way, it’s the perfect comfort food we all need sometimes when traveling.


  • 2 tbsp cooking oil

  • 1 yellow onion, chopped (pre-cut is fine!)

  • 1 red bell pepper

  • 2 tsp chili powder

  • 1 tsp paprika and/or cumin

  • 4 cups sweet potato, peeled and cubed (pre-cut will work great!)

  • 2 cans diced tomatoes

  • 1 can corn

  • 1 can black beans

  • 1 can kidney beans

  • 4 cups vegetable, chicken, or meat stock

  • Optional add-ins: a few cloves of garlic, dash of cayenne, sour cream, cilantro, avocado, shredded cheese, green onion

How to Make It:

  1. Heat the oil in a large stock pot over medium heat (or campfire!). Add the chopped onions and cook for 3 minutes. Add the spices, salt, and pepper and stir.

  2. Add the bell pepper and let cook for 1 minute.

  3. Add the sweet potato and mix well.

  4. Drain the cans of corn and beans, then add them to the pot. Mix in the canned tomatoes (liquid and all) and then add the broth. If there isn’t enough liquid to cover the potatoes, add a little water.

  5. Bring the heat up to high until the liquid begins to boil, then reduce the heat to low and simmer covered for 30 minutes to an hour.

  6. Make sure that the sweet potato pieces are soft all the way through. Add more spices to taste if necessary.

  7. Enjoy as-is or serve with optional toppings of sour cream, shredded cheese, avocado chunks, and cilantro or green onion.

7. Hummus Chicken & Vegetables

This one-pan camping recipe is an easy way to get your main dish and your side dish cooked all at once, and it’s a healthy high-protein meal to refuel you after a long day of adventuring.

Use plain hummus or choose a flavored hummus to add some extra kick to this easy camping recipe.

This meal also happens to be low-carb and grain-free, but you could add some rice or pita bread if you prefer. The easy camping recipe calls for chicken breast tenders because they cook quickly, but chicken breasts or thighs also work.


  • 1 tbsp cooking oil

  • 1 zucchini, sliced into rounds or spears

  • 1 yellow squash, sliced into rounds or spears

  • 1 white onion, sliced into strips

  • 1 pack chicken breast tenders

  • Splash of white wine or veggie or chicken stock

  • Salt & pepper

  • 1/2 cup hummus (plain, garlic, or red pepper are all good options)

  • 1-2 tsp paprika

How to Make It:

  1. Over medium heat, add the cooking oil, onion, zucchini and squash to your skillet, spreading evenly.

  2. Place the chicken breast tenders on top of the vegetables.

  3. Add a splash of white wine or broth to the pan.

  4. Sprinkle veggies and chicken with salt and pepper.

  5. Spread hummus in a thick layer on top of each tender — be careful not to put a spoon that has touched the chicken back in the hummus container. To avoid this, you can scoop ½ cup of the hummus into a separate bowl first. Sprinkle paprika on top of the hummus.

  6. Cover the pan and let cook for about 25 minutes.

  7. Cut into one of the tenders to make sure that it is cooked through.

  8. Serve veggies and chicken as a complete meal, or add rice or pita bread on the side.

8. Dressed Up Mac and Cheese

There’s almost nothing easier to keep around the car than boxed mac and cheese. Shelf stable, light, and easy to pack, you’ll be glad you brought this along when you just want something hot and delicious in a hurry. A box of mac and cheese is always there for you!

Our favorite kind is an organic version of white cheddar shells that is available at most grocery stores, but there are also vegan and gluten-free options out there. Pick your favorite and keep it handy on your next camping trip.

Below is a list of suggested ways to dress up your basic box of cheesy mac. Use your favorite add-ins and toppings and your easy meal is no longer boring or basic.

  1. Top it with Bacon

    While the pasta is cooking, use your skillet to cook up a few slices of bacon. Let it cool on a paper towel to drain some of the fat, then crumble the bacon into bits and sprinkle on top of your mac and cheese. In our experience, bacon has never made a meal worse.

  2. Add Green Stuff

    Sauté some asparagus, broccoli or spinach in a little olive oil with salt, pepper, and red pepper flakes. Stir the veggies in with the macaroni and cheese mixture when it’s done. Now your mac and cheese is basically a healthy salad, right?

  3. Stir in Something Fancy

    Try a combination of ingredients like sun-dried tomatoes, pine nuts, and basil or a drizzle of truffle oil. Are you in a high-end restaurant or a campervan? You can’t tell the difference!

  4. Make it Spicy

    A spoonful of salsa or a few splashes of hot sauce will kick your plain mac up a notch. A sprinkle of a spice like paprika or “Everything But the Bagel” seasoning is also a simple but fun and tasty addition.

  5. Make it Cheesier

    What could pair better with macaroni and cheese than…more cheese!? While still in the hot pot, stir in some grated cheddar or parmesan for an extra cheesy bowl.

 We personally enjoy a combination of some of these add-ins, but use whatever you have or like best. A night under the stars with friends, stories of the day’s adventures, and a warm bowl of mac and cheese sounds like a great way to end the day as you set up camp in your compact RV, campervan rental, or Jeep camper.

9. Teriyaki Chicken Skewers

Nothing says camp food like food on a stick. These teriyaki chicken skewers are a fun and easy camping recipe to cook on the grill or over the campfire on your next camping trip.

You only need a few ingredients on board your van or camper to make this, so pull up to the nearest fire pit and get grilling! This simple camping recipe can be easily changed up with different meats, vegetables, and marinades too. You can make it a meal by adding some simple boil-in-bag rice on the side.


  • ½ lb chicken thighs (boneless and skinless) cut into 1-2 inch pieces

  • ½ cup Teriyaki marinade of your choice

  • 1 package pre-cut fresh pineapple, cut into 1-2 inch chunks

  • 1 red onion, sliced into 1-2 inch wedges

  • 1 red bell pepper, cut into 2-inch pieces

  • Cilantro for garnish and marinade

Equipment needed: 4 wood or metal skewers

 How to Make It:

  1. After cutting the chicken, place in a sealable plastic bag or storage container with a lid and add marinade. Toss to coat.

  2. Add some fresh cilantro if desired, then seal your container and return to the fridge or cooler for at least one hour, up to 24 hours.

  3. When you’re ready to cook, get your fire or grill going while you prep the skewers. Alternate chicken, pineapple, onion, and bell pepper on each skewer.

  4. Drizzle with a bit of cooking oil. Grill the skewers for about 10 minutes, turning occasionally to make sure they cook evenly.

  5. Garnish with cilantro and serve with rice if you like.


10. Peanut Butter Chocolate Banana Boats

Banana boats are a fun campfire dessert that mixes it up from your usual s’mores routine. Not that we would object to s’mores every night of an overlanding adventure! There are endless combinations of toppings you could use, so have fun with it. This is a great camping recipe for kids, but there’s no doubt the whole family will enjoy it, too.


  • 4 ripe bananas

  • 4 tbsp peanut butter (or other nut butter of your choice)

  • 4 tbsp chocolate chips

  • Other topping options: mini marshmallows, crumbled graham crackers, shredded coconut, chopped pecans, sliced strawberries

  • Aluminum foil

How to Make It:

  1. With the peel on, slice bananas lengthwise down the concave side. Run your knife through the top layer of peel and the banana, but not through the bottom peel to create your “boat” that can be filled with toppings.

  2. Smear the banana with peanut butter and top with chocolate chips, or fill the banana with other combinations of toppings of your choice.

  3. Wrap the bananas individually in foil, sealing up completely.

  4. Cook over grill or campfire embers until the banana is warmed and toppings are melted, about 7-10 minutes.

  5. Carefully remove with tongs, unwrap, and dig in with a spoon!