Favorite Make Ahead Camping Meals

Food preparation for camping trips can be a point of stress for many people. Planning what to make, how to make it, and remembering all required ingredients and cooking supplies can be a big challenge. Over the years, we have found that having a repertoire of favorite make ahead camping meals is a huge help to making camping trips go smoothly.

The recipes included here are from the books The Easy Camp Cookbook: 100 Recipes for Your Car Camping and Backcountry Adventures and Camping with Kids Cookbook: Fun and Easy Recipes for the Whole Family, and you can find even more delicious recipes and helpful tips within their pages.

And if you need even more ideas – check out our FREE 3 Day camping meal plan!

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Breakfast

If your family is like mine, everyone always wakes up hungry. I can pretty much guarantee that someone will ask, “What’s for breakfast?” within minutes of opening their eyes in the morning. Make ahead camping meals for breakfast have saved my sanity on many occasions because there is nothing enjoyable about starting a campfire and waiting until the right time to cook and then cooking all while people are nagging about how long it is taking before you have even had time for coffee.

Planning and preparing breakfasts in advance makes my family camping trips go much more smoothly. I have found that muffins, omelette style dishes, and pancakes are great to prepare in advance and help set my family up for a successful day at the campground.

Muffins

Muffins are a perfect make ahead camping breakfast. They are easy to make in advance and usually freeze well, so with a little prep work in advance, you can always have muffins on hand for camping trips. Green Monster Muffins are a tasty way to add veggies to your family’s diet.

Green Monster Muffins

Ingredients:

• Cooking spray (optional)
• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) butter, melted and cooled slightly
• 3/4 cup milk
• 1/2 cup honey
• 1 large banana
• 1 (5 ounce) container baby spinach
• 1 large egg
• 1 teaspoon vanilla extract

Prep Ahead Instructions

1. Preheat the oven to 350°F. Line 12 cups of a muffin tin with paper liners or mist with cooking spray.
2. In a large bowl, stir together both flours, the cinnamon, baking powder, baking soda, and salt.
3. In a blender, blend the melted butter, milk, honey, banana, spinach, egg, and vanilla until smooth. Add the blended wet ingredients to the flour mixture and mix until just combined.
4. Fill the cups of the prepped muffin tin two-thirds of the way full (you will not use all of it in the first batch) and bake for 20 to 22 minutes, until just firm but not yet brown and a toothpick inserted should come out mostly clean. Watch them carefully, as the green color makes it hard to tell when they are cooked.
5. Cool completely before removing. Line 6 cups of the muffin tin with paper liners, fill with the remaining batter, and bake in the same way.

Omelets

Omelets and egg bake style dishes work well for make ahead camping meals. You can easily modify recipes to match your family’s preferences. This recipe for Omelets in a Bag is a clever way to reduce mess at the campground while providing a hearty breakfast.

Omelets in a Bag

Ingredients

• 1 (16 ounce) package ground breakfast sausage
• 1 cup shredded cheddar cheese
• 2 scallions, chopped
• 12 large eggs
• Salt
• Black pepper
• 1 cup mild salsa, for topping

Prep Ahead Instructions

1. In a medium skillet, cook the sausage over medium heat for about 8 minutes, or until it is no longer pink. Use a spoon to stir and break up large pieces. Let cool completely.
2. Divide the sausage, cheddar, and scallions evenly among six 1-quart resealable bags. Crack 2 eggs into each bag
3. Close bags, seal well, and pack them sealed side up in a cooler right before leaving for the camping trip.

Campsite Instructions

4. Bring a large pot of water to a boil over a campfire or camp stove.
5. Carefully massage each bag with the egg mixture to break up the yolks and be sure the ingredients are mixed well.
6. Depending on the size of your pot, carefully set 1 to 3 bags in the water at a time, sealed-side up. Keep the bags away from the sides of the pot as they boil and watch them carefully. They should be firm in about 10 minutes, but this depends on the size of the pot and how many bags are cooking at a time.
7. Carefully flip the omelets out of the bag onto a plate and season to taste with salt and pepper. Serve with salsa.

Pancakes

Pancakes and pancake batter can be prepared in advance for a quick breakfast at the campground. These Pumpkin Spice Whole Wheat Pancakes are especially delicious for fall camping but taste good year round too!

Pumpkin Spice Whole Wheat Pancakes

Ingredients

• 2 cups whole wheat flour
• 2 tablespoons baking powder
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 cups almond milk
• 2/3 cup canned pure pumpkin puree
• 2 large eggs
• 1/4 cup maple syrup, plus more for serving
• 1 teaspoon vanilla extract
• 1/2 cup melted coconut oil or canola oil, plus more for the skillet
• Toasted pumpkin seeds, for topping (optional)

Prep Ahead Instructions

1. In a medium bowl, mix together the flour, baking powder, pumpkin pie spice, and salt.
2. In a large bowl, mix together the almond milk, pumpkin puree, eggs, 1/4 cup syrup, vanilla, and oil until well blended. Add the flour mixture to the bowl and mix well so it is smooth and lump-free.
3. Pack the batter in a container with a tight lid for transport to the campsite.

Campsite Instructions

4. Heat up a griddle or skillet over a camp stove or on a grate set over a campfire. It is ready when a drop of water sizzles on contact with the pan.
5. Lightly oil the griddle or skillet.
6. Working in batches, drop the batter onto the warm pan by the 1/3-cup scoopful. Let cook for 2 to 3 minutes, until small bubbles form along the edges of the pancakes. Flip and cook on the other side for another 2 to 3 minutes, until both sides are a golden brown.
7. Serve immediately, with maple syrup and pumpkin seeds, if using.

Lunch

When my family is camping, we often head out for a morning hike or other activity right after breakfast. We roll into lunch time feeling hungry and needing something hearty to refuel, but we often lack the patience to make something elaborate and time consuming. We have a variety of make ahead meals we like to bring for these occasions, including chili, soups, and salads.

Chili

Chili is a great camping dish, especially if the weather is on the cooler side. You can find so many different recipes, but this Sweet Potato and Black Bean Chili is hard to beat for ease of preparation and great flavor.

Sweet Potato and Black Bean Chili

Ingredients

• 1 medium yellow onion
• 3 medium sweet potatoes
• 1 (16 ounce) jar chunky salsa
• 1 (15 ounce) can black beans, drained and rinsed
• 2 cups vegetable stock
• 2 cups water
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• Fresh cilantro (optional)
• Avocado (optional)
• Lime juice (optional)

Prep at Home

1. Chop the onion and peel and chop the sweet potatoes into bite-sized pieces.
2. Put the onions, sweet potatoes, salsa, black beans, vegetable stock, water, chili powder, cumin, and cinnamon in a resealable plastic freezer bag. Refrigerate or freeze flat, then transfer to a cooler for transporting to the campsite.

At the Campsite

3. Thaw the chili if frozen. Dump the entire bag into a Dutch oven pot with a lid (I like to use a Dutch oven on a camp stove).
4. Bring to a boil and then simmer on low, covered, for at least 30 minutes or until the potatoes are soft.
5. Top with optional ingredients and serve.

Soup

Soup is a satisfying lunch option that is easy to prepare in advance and reheat at the campground. One thing to remember, that I definitely learned the hard way one time years ago, is that noodles in soup do not freeze and reheat well, so if you decide to make this Kid-Friendly Minestrone Soup, wait to add the pasta until you are rewarming the soup.

Kid-Friendly Minestrone Soup

Ingredients

• 1 onion, chopped
• 2 teaspoons minced garlic
• 1 (28 ounce) can diced tomatoes
• 2 1/2 cups vegetable broth
• 2 teaspoons Italian seasoning
• 1 1/2 cups frozen mixed vegetables
• 1 (15 ounce) can white beans, drained and rinsed
• 1 cup elbow macaroni
• 1 teaspoon olive oil
• Salt
• Black pepper
• Bread or crackers, for serving

Prep Ahead Instructions

1. In a slow cooker or pressure cooker, combine the onion, garlic, tomatoes, vegetable broth, Italian seasoning, mixed vegetables, and beans. Slow cook for 4 hours or pressure cook on high for 3 minutes.
2. Let cool completely and then pack in a container with a lid or a large reusable plastic bag, double bagged.
3. In a small pot of boiling water, cook the macaroni according to the package directions, 9 to 12 minutes. Drain and stir in the olive oil to prevent sticking. Pack in a large resealable plastic bag.

Campsite Instructions

4. In a large pot on a camp stove or on a grate set over a campfire, warm the soup, about 5 minutes. When just slightly warm, add the cooked macaroni and cook for another 5 minutes to heat through. Season to taste with salt and pepper.
5. Serve immediately with bread or crackers.

Salad

Salad is a very broad category, which is great because you can customize yours based on what your family likes and what you have on hand. Make ahead salads are a great option for lunch, especially in warmer weather, and they can also be used as a side dish, which is a great way to use up leftovers.

This recipe for Quinoa and Black Bean salad is an easy to prepare, flavorful way to add vegetables and protein to your camping menu.

Quinoa and Black Bean Salad

Ingredients

• 2 tablespoons olive oil
• 1/4 cup lime juice
• 1 tablespoon apple cider vinegar
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1 teaspoon fine sea salt
• 2 cups cooked quinoa, cooked according to package directions and kept warm
• 1 red bell pepper, chopped
• 1/2 red onion, finely chopped
• 3 scallions, chopped
• 1 (15 ounce) can black beans, rinsed
• 1 cup corn
• 1/2 freshly chopped cilantro
• 3 avocados (optional)

Preparation

1. In a large bowl, combine the olive oil, lime juice, apple cider vinegar, garlic, cumin, and salt in a large bowl to make a dressing.
2. Add the warm quinoa, bell pepper, onion, scallions, black beans, and corn. Toss until well combined.
3. Stir in the cilantro.
4. Chill for at least an hour before serving or packing to take camping. Cube and add the avocados (if using) immediately before serving.

Dinner

Some days when my family is camping, we are away from the campsite most of the day and return right before dinner time. We are usually tired and hungry and not in the mood for waiting around or cooking something complex. In these situations, having meals prepared in advance can really save the day.

Baked Pasta

Mac and Cheese is a family favorite in my house, and it is such a satisfying, comforting food for camping. This make ahead Loaded Mac and Cheese can be a complete meal that will be ready in no time at the campsite.

Loaded Mac and Cheese

Ingredients

• 1 (7 ounce) package elbow macaroni noodles
• 1/2 cup heavy cream
• 3 tablespoons butter
• 1 cup grated sharp Cheddar cheese
• 1 cup grated Parmesan cheese
• 1/2 cup Gouda cheese
• Salt and black pepper
• Dash paprika
• 1 1/2 cups frozen mixed veggies
• 2 cups potato chips, crushed

Prep at Home

1. Cook your noodles according to the package directions and drain.
2. Stir the heavy cream into the cooked pasta, then add the butter and cheeses and mix well.
3. Sprinkle with the paprika and add salt and pepper to taste.
4. Add the mixed veggies and stir well.
5. Line a 9-by-12 inch pan with foil, then spray with nonstick cooking spray.
6. Pour the pasta into the prepared pan.
7. Top with the crushed potato chips.
8. Spray one side of a piece of foil with cooking spray, then cover the pan, greased side down.
9. Refrigerate until ready to cook, or keep in a cooler if you’re traveling to your camping area.

At the Campsite

10. Place the pan on the fire grate above the coals.
11. Cook for about 20 minutes until hot and bubbly, making sure not to burn the bottom.

One Pan Dinners

Dinners that can be made all in one pan are perfect for camping, especially if you can make them ahead of time at home and freeze them until they are needed. This Thai-Inspired Campfire Chicken can be prepared in about 5 minutes at home and is a tasty and hearty meal that will satisfy the whole family.

Thai-Inspired Campfire Chicken

Ingredients

• 2 pounds chicken breasts, cut into bite sized cubes
• 1 (14 ounce) can of full-fat coconut milk
• 1/2 cup creamy peanut butter
• Juice of 1 lime
• 1/4 cup soy sauce
• 4 garlic cloves
• 1 bunch of scallions
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 2 teaspoons curry powder
• 1/2 teaspoon cayenne powder
• Cilantro, for garnish (optional)

Prep at Home

1. Combine all ingredients (except the cilantro and rice) in a gallon-sized resealable plastic freezer bag, seal, and lay flat in a freezer until ready to use, then transfer to a cooler if you are traveling to your camping area.
2. Chop the cilantro (if using) to use as a garnish and store in a small baggie.

At the Campsite

3. Let the meal thaw fully. This is a great meal to have a few days into your camping trip- put it to use keeping your other food cold and then cook it when defrosted.
4. Dump the entire meal into a 12-inch Dutch oven and cover. Simmer on low, suspended over a campfire or sitting on the campfire grate. Remove lid and stir often to avoid sticking to the pan until done, about 30 minutes.
5. Remove the lid and continue cooking until the chicken is cooked through and the sauce reaches the desired consistency.
6. Garnish with cilantro (if using).
7. Tip: This recipe tastes great served over rice. If you take this route, be sure to cook the rice ahead of time at home so it will be ready to go at the campsite.

Burritos

You can make so many variations of burritos for really any meal of the day. These Make-Ahead Campfire Burritos area easy to prepare, and they freeze really well so you can always have some on hand for last minute camping trips.

Make-Ahead Campfire Burritos

Ingredients

• 8 burrito sized (12 inch) flour tortillas
• 2 cups cooked Spanish rice (cooked according to package directions), cooled
• 2 (15 ounce) cans black beans, drained and rinsed
• 2 cups chopped bell pepper (green, red, and/or orange)
• 2 cups shredded cheddar cheese
• 3 scallions, thinly sliced
• 1/2 cup mild chunky salsa
• 1 cup guacamole

Prep Ahead Instructions

1. Soften the tortillas in a microwave in a damp paper towel for 30 seconds so they are soft and easy to fold.
2. In a large bowl, mix together the cooked rice, black beans, bell peppers, cheddar, scallions, and salsa.
3. Divide the mixture among the tortillas. Wrap each burrito by folding the sides up first and then rolling the whole burrito. Wrap tightly in foil and stack in a resealable plastic bag. Freeze until ready to be used.

Campsite Instructions

4. Warm the burritos (still in the foil) on a grate set over a campfire for 20 minutes (30 minutes if frozen), turning often, until warmed.
5. Serve immediately, topped with guacamole.

Snacks, Sides, and Desserts

My family loves snacks, sides, and desserts as much or more than main course dishes. While camping, we like to do a mix of family favorites with some more special or unique items to make camping meals more exciting. Snacks, sides, and desserts can keep energy and excitement levels up, and preparing them in advance is a big help toward ensuring success.

Snacks

We refer to my youngest as a “snack monster” because the kid loves snacks so much that he has been known to request “snacks” for his birthday dinner meal. Heading out without any snacks is the quickest route to disaster on any of our family adventures, so my camping meal plans always involve an abundance of snacks.

In general, we tend to be pretty active during camping trips, so we try to make sure that our snacks are going to properly refuel our bodies. I like to include some prepackaged snacks like protein bars and gummies because they are a great back up. We also like to make some homemade snacks in advance as well.

One of our favorite make ahead camping snacks is trail mix. This Maple Cinnamon Trail Mix is delicious on its own but can also be used for breakfast over yogurt or with milk.

Maple Cinnamon Trail Mix

Ingredients

• 1 cup pumpkin seeds
• 1 cup walnuts, chopped
• 1 cup raw almonds, whole, unsalted
• 3 tablespoons maple syrup
• 1 1/2 teaspoons salt
• 1 cup dried cranberries

Preparation

1. Preheat the oven to 350°F.
2. In a large bowl, combine the pumpkin seeds, walnuts, almonds, cinnamon, maple syrup, and salt. Mix well.
3. Line a baking sheet with parchment paper and spread the trail mix on the paper. Bake for 10 minutes.
4. Once cool, add the cranberries and stir to combine.
5. Divide into individual baggies as needed for the trail.

Sides

Side dishes are great for camping. They can elevate or round out a simple meal like hot dogs on a stick or cold sandwiches. Some side dishes could also be used as full meals or as an appetizer if the main dish takes a while to cook.

I like to make a couple of side dishes ahead of time as a part of my camping meal plan. This recipe for Gluten-Free Campfire Beans is filled with protein and flavor and makes a perfect camping side dish.

Gluten-Free Campfire Beans

Ingredients

• 3 pounds ground beef
• 1 pound bacon
• 1 cup chopped onion
• 3 (16 ounce) cans gluten-free baked beans
• 2 (16 ounce) cans gluten-free dark red kidney beans
• 1 (16 ounce) can gluten-free butter beans
• 1 cup ketchup
• 1/2 cup brown sugar
• 3 tablespoons white vinegar
• 1 teaspoon salt
• 1 teaspoon black pepper

Prep at Home

1. Chop the bacon into bite-size pieces. In a skillet over medium-high heat, brown the beef and bacon together. Drain the fat.
2. Place the bacon and beef along with all the other ingredients in a 7-quart slow cooker, and stir well.
3. Cover and cook on low for 4 to 6 hours.
4. Cool the beans and pack in airtight containers. Freeze or refrigerate until ready to use, then transfer to a cooler for transporting to the campsite.

At the Campsite

5. Place the beans in a Dutch oven and simmer over the campfire for 15 minutes if thawed, or 25 minutes if frozen.

Desserts

I have a confession: we eat a lot of desserts when we are camping! Desserts are not a part of our daily routine when we are at home, but those rules have a tendency to go out the window when we are camping. There is just something about being outside all day that makes you want an extra treat.

S’mores are a classic camping dessert. However, sometimes we are not able to light fires to make Camping S’mores due to local restrictions or timing constraints, so I always like to bring one dessert that requires absolutely no prep or cooking at the campsite. Cookies are basically a staple in my family’s camping pantry for that reason.

We love these Trail Mix Cookies because they are delicious, plus the recipe makes a large batch of cookies, so you can eat some right away and freeze some for future adventures.

Trail Mix Cookies

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 3 large eggs
• 1/2 cup apple juice
• 1 teaspoon vanilla extract
• 3 3/4 cups rolled oats
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 medium apple, unpeeled and chopped
• 3/4 cup rasins
• 3/4 cup chocolate chips
• 1/2 cup walnuts, chopped

Prep Ahead Instructions

1. Preheat the oven to 325°F. Line two large baking sheets with parchment paper or silicone mats.
2. In a large bowl, with an electric mixer, cream the butter and both sugars on medium-high speed until light and fluffy. Add the eggs and beat until just combined.
3. Add the apple juice and vanilla and mix well.
4. In a separate large bowl, mix together the oats, flour, baking soda, cinnamon, nutmeg, and salt.
5. Slowly add the dry ingredients to the wet ingredients, 1 cup at a time, and mix with a mixer or by hand until just combined. Stir in the chopped apple, raisins, chocolate chips, and walnuts.
6. Drop golf ball-size spoonfuls of dough onto the baking sheets, about 1 inch apart. Dip fingers in cold water and press the cookies to slightly flatten. They will not spread significantly while baking.
7. Bake for 10 to 12 minutes, until light brown around the edges. Don’t overbake!
8. Cool completely on a wire rack before serving or freezing.

Make Ahead Camping Meals For the Win

Camping is a great family activity that is always more enjoyable when advance planning is involved, especially related to food. Making some of your meals ahead of time is very helpful to ensuring that the camping trip goes smoothly.

We hope this collection of our favorite make ahead camping meals helps with the success of your next adventure! The TMM team has also created some guides like the 7 Day Family Camping Meal Plan and the 3-Day Camping Meal Plan that can help simplify your next camping adventure. For even more camping recipes and helpful tips and tricks, make sure to check out The Easy Camp Cookbook and Camping with Kids Cookbook.

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Favorite Make Ahead Camping Meals

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