It’s not always easy to find affordable, allergy-friendly camping snacks. There are a lot of nut-free, dairy-free, gluten-free energy bars on the market, but when you need to stock up for a camping trip, this type of snack can get expensive—not to mention, boring. What you need is a dependable stock of homemade allergy-friendly camping treats. With a little advance prep and planning, you can head to the woods with delicious and filling snacks all ready to go. Here are seven recipes for allergy-friendly snacks to try on your next trip.
These sweet and salty bars can be an on-the-go breakfast or afternoon snack.
- 4 cups gluten-free quick oats
- 3/4 cup sunflower seed butter
- 4 tablespoons vegetable oil
- 1/2 cup maple syrup
- 1/2 cup plus 2 tablespoons warm water
- Pour all ingredients into a large mixing bowl and stir until combined.
- Press the mixture into an 8×8-inch pan and refrigerate until firm.
- Once the bars have hardened, cut them into squares. (When bringing them on a camping trip, store the bars in a cooler or refrigerator if possible.)
Use your campfire to make ooey-gooey s’mores granola that’s gluten- and dairy-free!
- 3 cups gluten-free rolled oats
- 1/4 cup gluten-free oat bran
- pinch of salt
- 1/8 teaspoon cinnamon
- 1 tablespoon canola oil
- 1/4 cup maple syrup
- 1 cup vegan mini marshmallows
- 1 cup dairy-free chocolate chips
- Start a campfire and let it burn down to coals just as you would for making s’mores.
- In a large mixing bowl, stir together the oats, oat bran, salt, and cinnamon. Add the oil and maple syrup and stir until completely combined.
- Spread the oat mixture in the center of a large piece of heavy-duty aluminum foil. Fold the foil tightly around the oat mixture, making sure there’s no air or extra space.
- Place the foil packet on the coals and cook for about 10 minutes. Turn the packet every few minutes to make sure it doesn’t burn.
- Once it’s done, remove the packet from the fire, open it, and allow the mixture to cool for about 15 minutes. (Make sure to use tongs and fireproof oven mitts when handling the foil packet.)
- When the mixture has cooled, stir in the mini marshmallows and chocolate chips. Serve in bowls or cups.
Rice Krispies Treats
These chewy treats are as good as the original but are allergy-friendly!
- 1 (10-oz.) bag vegan mini marshmallows
- 3 tablespoons dairy-free, soy-free butter
- 6 cups gluten-free Rice Krispies cereal
- In a large microwave-safe bowl, stir together the marshmallows and butter. Heat on high in the microwave until melted, stirring after every minute.
- Once the marshmallows and butter are melted, stir in the Rice Krispies until they’re completely coated.
- Pour the mixture into a greased 9×13-inch pan and press into place. Let set for about an hour before cutting into pieces.
Jammy Oatmeal Bites
Here’s another sweet snack that does double-duty as a breakfast or treat!
- 1 1/2 cups gluten-free rolled oats
- 1/4 cup sunflower seeds
- 1/8 teaspoon salt
- 1 cup crunchy sunflower seed butter
- 3 teaspoons fruit jam (any flavor)
- In a large mixing bowl, stir together the oats, sunflower seeds, and salt. Then add the sunflower seed butter and mix well.
- Gently stir in the jam so that it doesn’t get completely mixed in. You’ll want swirls of jam in the oat mixture.
- Roll the oat mixture into 1-inch balls and place on a cookie sheet covered with wax paper. Place in the refrigerator for about 30 minutes. Once set, store the bites in a refrigerator or cooler.
Grab a handful of roasted chickpeas when you need a crunchy and salty snack.
- 2 (16 oz.) cans chickpeas
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Preheat oven to 400 degrees. Drain and rinse chickpeas in a colander. Pour chickpeas onto a few layers of paper towels to dry.
- Once dry, pour the chickpeas into a mixing bowl and add olive oil, salt, and pepper. Stir until the chickpeas are completely coated.
- Preheat a cookie sheet in the oven for about 10 minutes. Spread the chickpeas in a single layer on the preheated cookie sheet and place in the oven for 10 minutes.
- Shake or stir the chickpeas and bake for another 10 minutes. Meanwhile, stir the garlic powder and dried oregano together in small bowl.
- After the chickpeas have been baked for 20 minutes total, sprinkle the garlic and oregano over them. Stir until completely coated, then place back in the oven for another 10-15 minutes. Let cool before serving.
Baked Apple Chips
Try different varieties of apples for these cinnamon-y chips.
- 3 apples
- 1 teaspoon cinnamon
- Preheat oven to 200 degrees. Slice apples as thinly as possible. Spread the apple slices on two cookie sheets covered with parchment paper. Sprinkle with cinnamon.
- Bake for three hours or until the apple slices are dry and crispy.
Gluten-Free Granola Bars
There’s a way to make this classic snack gluten- and dairy-free!
- 1 cup gluten-free quick oats
- 1/3 cup brown rice flour
- 1/3 cup granulated sugar
- 1/4 cup ground flaxseed
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup raisins
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- Preheat oven to 350 degrees. In a large mixing bowl, stir together the oats, brown rice flour, sugar, flaxseed, cinnamon, and salt. Then stir in the raisins.
- Mix together the honey, coconut oil, and vanilla in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix well. Spread the mixture in a parchment-lined 8×8-inch pan.
- Bake the granola bars for about 20 minutes or until golden brown. Let cool on a cooling rack. Don’t cut the bars until they’ve completely cooled.