18 Easy Camp Food Ideas That Will Fire You Up

Packing up to go camping and just not thrilled about eating the same old hot dogs over the campfire all weekend? We have some fresh camp food ideas that you can create using only your campfire or charcoal grill! Since you may not have room in your cooler for the fennel and truffle oil you might otherwise need, these recipes keep things pretty simple. Cooking at camp may seem intimidating at first, but soon you’ll feel like a seasoned professional at both cooking AND camping!

 

Black metal pot hanging over a smoky campfire outdoors

Ever since I started camping as a kid, Memorial Day weekend has marked the beginning of camping season. It means that the snow has finally melted away in New York and the brooks and waterfalls are flowing strong with all that melted snow. Being able to cook in nature with the bare minimum is definitely something you should be proud of, and we’re here to expand your camping cookbook! Campfires and charcoal grills aren’t always predictable, so keep in mind that the cook times on these camp foods may vary and are easily adjustable. These camp foods will get you through your day with ease, sustainability, and some amazing flavors!

Camp Breakfasts

Use any fruit you like in this quick and easy oatmeal recipe! If you’re picking berries from your campsite, make sure they’re safe to eat with this website!

If you’re collecting your own water, make sure it is safe for consumption.

closeup pf blueberries and leaves growing on a branch

Blueberry Peach Oatmeal

Author: Sadie Zollinger         Makes 2 bowls                Total Time: ~15 minutes        Difficulty: Easy

 

Ingredients:

2 cups oats
4 cups water
1/4 cup maple syrup
1/4 cup sugar
1 cup blueberries
1 peach

 

Instructions:

    1. In a metal pot, bring 4 cups of water to a boil.
    2. While water is heating, add blueberries and sugar to a small metal skillet and heat until a purple juice appears.
    3. Slice peaches with skin still on
    4. Divide oats into 2 bowls.
    5. Add hot water to each bowl and allow oats to absorb and soften, about 3 minutes.
    6. Stir in maple syrup and top with cooked blueberries & sliced peaches. Enjoy!

 

 

These granola bars make for a great start to the day for everyone, and are the perfect camp food to take on your hike!

Camp Granola Bars

Author: Sadie Zollinger                            

Total Time: ~40 minutes • Difficulty: Easy

 

Ingredients:

2 cups oats
1/2 cup crushed walnuts
1/2 cup dried cranberries
1 cup peanut butter
1/4 cup maple syrup
1 tbs butter

 

Instructions:

    1. On a metal baking sheet, melt butter and toast oats and walnuts over the grill, about 5 minutes.
    2. In a large bowl, fold together toasted oats & walnuts, peanut butter, dried cranberries, and maple syrup.
    3. Press mixture into a square pan lined with parchment paper and allow to set, about 30 minutes.
    4. Cut into bars and enjoy!

 

Put your eggs into their own sleeping bag with these veggie-packed camp breakfast burritos! The most sustainable way to buy your eggs is at a farmers’ market or directly from a local farmer who can assure the freshness of the eggs and the ethical practices of the chickens’ care.

Egg & Veggie Breakfast Burritos

Author: Sadie Zollinger                                         

Makes 2 burritos • Total Time: ~25 minutes • Difficulty: Easy

 

Ingredients:

2 large tortillas
4 eggs
1/2 cup monterey jack cheese, shredded
1/2 cup mushrooms, sliced
1/4 cup black olives, sliced
1/4 cup diced onions
1 large roma tomato, diced
2 tbs butter
Salt & pepper to taste

 

Instructions: 

  1. In a metal skillet, melt 1 tbs butter.
  1. Add chopped onions, mushrooms, olives, and tomatoes to the skillet and saute until soft, about 10 minutes.
  1. In the same skillet, add the other tablespoon of butter and crack eggs in with vegetables.
  1. Scramble the eggs, about 5 minutes, and add cheese.
  1. While cheese melts, briefly set tortillas on grill top to heat, less than 1 minute.
  1. After removing tortillas from heat, scoop cooked eggs & veggies into the soft tortilla and fold into a burrito!

 

Camp Lunches

Kabobs can be made from pretty much anything and are great for using up leftovers! Use metal skewers for this bright and flavorful recipe, or let your wooden skewers soak in water for at least a half hour before putting them on the grill so they don’t burn!

Summer barbecue. Meat BBQ with herbs and vegetables. Outdoor grill food

Cilantro Lime Chicken & Veggie Kabobs

Author: Sadie Zollinger

Makes 8 Kabobs • Total Time: 30 minutes • Difficulty: Easy

 

Ingredients:

1lb boneless chicken
1 large red onion
2 green bell peppers
2 cups fresh pineapple chunks
1 lime
4 tbs butter
1 bunch fresh cilantro
Salt & pepper to taste

Instructions: 

  1. Cut chicken into 2in (5cm) chunks.
  1. Chop red onion and bell peppers into flat 2in (5cm) pieces.
  1. Alternating, slide chicken, peppers, onions, and pineapple chunks onto skewers, leaving little room between each.
  1. Season with salt & pepper and lay directly on the center of the grill. Cook for about 20 minutes. Move to the side of the grill if too much charring occurs.
  1. While kabobs are cooking, melt 4tbs butter in a small metal skillet.
  1. Cut lime in half and roughly chop cilantro. Add cilantro and juice from the lime into the melted butter.
  1. When kabobs are almost done (make sure chicken is completely cooked through), generously brush cilantro lime butter onto each kabob.
  1. Remove from grill and enjoy!

 

Want a camp food twist on your coffee shop favorite? Avocados are great for camping because, when cut in half, you can season and mash them in their own peel without even using a bowl!

Mashed Avocado on Bagels

Author: Sadie Zollinger

Makes 2 Bagels • Total Time: 30 minutes • Difficulty: Easy

 

Ingredients:

2 bagels
2 avocados
Pinch of salt
1 tsp red chili flakes
2 tbs fresh cilantro

 

Instructions: 

  1. Slice avocados in half lengthwise, carefully moving the knife around the pit in the center. Twist apart and remove the pit.
  1. Leaving the peel intact, mash avocados in their own peels with salt, cilantro, and chili flakes.
  1. Cut bagels in half and toast them bread side down directly on the center of the grill, about 3 minutes.
  1. Spread mashed avocado on each bagel and enjoy!

 

This is a tasty vegetarian spin on a more traditional camp dinner. Hit your local farmers’ market and grab some portobello mushrooms for these meatless burgers with all of the flavor!

closeup of two brown portobello mushroom caps

Campfire Portobello Burgers

Author: Sadie Zollinger

Makes 2 Burgers • Total Time: 30 minutes • Difficulty: Easy

 

Ingredients:

4 portobello mushrooms
4 slices swiss cheese
preferred burger buns
1 red onion
Salt & pepper to taste
1 tbs minced garlic
2 tbs oil

 

Instructions: 

  1. Remove portobello mushroom stems and clean.
  1. Combine oil, garlic, salt, and pepper and brush onto mushroom caps.
  1. Place directly on the center of the grill for about 10 minutes, flipping halfway through.
  2. Slice a few rings off of red onion and place directly on the grill to char.
  1. Place a slice of swiss cheese on each cap and cover with a metal lid to melt cheese, about two minutes.
  1. Place buns bread side down on the grill to toast, about two minutes.
  1. When ready, remove all ingredients from the grill. Stack two portobello caps on each bun and top with charred red onions. Add your favorite condiments and enjoy!

 

A cheese quesadilla is as classic as a grilled cheese, and even better if you throw in some of your own favorite ingredients!

Bison meat is healthier for our bodies and for our planet in comparison to cow beef. Bison eat less grass and emit less methane than cows. They are also federally prohibited from receiving artificial growth hormones.

Bison Camp Quesadillas

Author: Sadie Zollinger

Makes 2 Quesadillas • Total Time: ~25 minutes • Difficulty: Easy

 

Ingredients:

2 large tortillas
1 cup monterey jack cheese, shredded
6oz ground bison
Salt & pepper to taste
1 tsp chili powder

 

Instructions: 

  1. In a metal skillet, add ground bison and place it in the center of the grill. Break apart and season with salt, pepper, and chili powder.
  1. When done cooking, spread bison on one side of a soft tortilla on a sheet of foil.
  1. Add cheese and fold the tortilla in half.
  1. Wrap quesadilla in foil and place on the grill. Cook for about 5 minutes, flipping halfway through.
  1. Carefully remove from heat and unwrap the foil. Chop quesadilla into triangles and enjoy!

 

Nachos are the ultimate crowd pleaser and will definitely spice up your group’s camping trip! These are fast, easy, and vegetarian!

Black Bean Nachos

Author: Sadie Zollinger                                                       

Serves 4 • Total Time: ~15 minutes • Difficulty: Easy

 

Ingredients:

1 large bag preferred tortilla chips
1 can black beans
2 jalapeno peppers
2 tomatoes
1 red onion
2 cups Monterey jack cheese, shredded
1 lime

 

Instructions: 

  1. Dice tomato and red onion. Slice jalapeno peppers into rings and remove seeds.
  1. On a metal baking sheet, evenly spread tortilla chips.
  1. Drain black beans, and spread evenly over chips.
  1. Top with diced onion and tomato and sliced jalapenos. Cover with Monterey jack cheese and place directly on the grill for about 10 minutes, covered if possible.
  1. When ready, remove from the grill and allow the sheet pan to cool.
  1. Slice lime in half and squeeze juice over the entire baking sheet. Enjoy!

 

Lemon pepper tastes even better when you give it a char from the campfire, and your chicken will get the perfect crispy skin if you’re using a boneless thigh! Click here to find a list of sustainable chicken options that you can buy online.

yellow lemon zest resting on metal grater

Charred Lemon Pepper Chicken

Author: Sadie Zollinger                                                         

Serves 4 • Total Time: ~30 minutes • Difficulty: Easy

Ingredients:

4 boneless chicken thighs/breasts
3 tbs butter
1 lemon
Salt
Pepper
2 tbs minced garlic

 

Instructions: 

  1. Zest lemon until you have as much zest as possible.
  1. Heavily season raw chicken with salt, pepper, garlic, and lemon zest on both sides.
  1. Place directly on the center of the grill. Cook for 25 minutes, flipping halfway through. If the outside of the chicken is burning, move to the outer side of the grill.
  1. While chicken is cooking, melt 3 tbs butter in a small metal skillet.
  1. Slice zested lemon in half and squeeze to add lemon juice to taste into the melted butter. Season with more salt & pepper.
  1. When chicken is completely cooked through, (should have no visible pink, or temp to 165°F/74°C) brush with lemon pepper butter.
  1. Remove from the grill and enjoy!

 

Looking for even more creativity? Here’s a link to Lentil Sloppy Joes!

Camp Side Dishes

If you can find corn on the cob at your local farmers’ market, you’ll never go back to canned corn. And once you try cooking it on a grill, you’ll never go back to boiling it on your stovetop!

Grilled Corn on the Cob

Author: Sadie Zollinger

Total Time: ~35 minutes • Difficulty: Easy

 

Ingredients:

2 ears fresh corn with husks
2 tbs butter
1 fresno chili pepper
Salt & pepper to taste

 

Instructions: 

  1. Finely dice 1 fresno chili pepper.
  1. Place corn, with husks still attached, on the center of the grill. Let cook for about 30 minutes, or until the kernels are soft, rotating every few minutes.
  1. While the corn is cooking, melt the butter on the grill in a small, metal skillet with the diced fresno chili. Add salt and pepper to taste.
  1. When done, remove corn from the grill and cool enough to remove husks.
  1. Place corn back on the grill just long enough to slightly char, about 5 minutes, rotating throughout.
  1. Brush with fresno chili butter and enjoy!

 

Foil packs have become a staple side dish for our camping trips and our backyard barbecues. Use tongs to open up this camp food, they’ll be hot!!

Sliced Potato Foil Packs

Author: Sadie Zollinger                                                       

Makes 4 foil packs • Total Time: ~45 minutes • Difficulty: Easy

 

Ingredients:

2 large russet potatoes
1 vidalia onion
4 tbs butter
Salt & pepper to taste

 

Instructions: 

  1. Cut onions into large pieces.
  1. Place a handful of sliced potatoes and onions into the center of a large square of foil.
  1. Add a tablespoon of butter to the center and season generously with salt & pepper.
  1. Fold foil closed from all 4 sides. You may want to fold into another layer of foil if yours rips easily.
  1. Place directly on the grill and let cook for 30 minutes.
  1. When cooked, carefully remove and open foil packs using tongs. Enjoy!

 

 

Camp Desserts

These s’more banana boats take your classic s’more to the next level! As tempting as it is to set the banana up like a canoe on the grill, you’ll have a much easier time if you lay it on its side. Click here to learn more about the importance of fair trade chocolate and the brands you should stick to.

S’mores Banana Boats

Author: Sadie Zollinger                                                       

Makes 2 banana boats • Total Time: ~15 minutes • Difficulty: Easy

 

Ingredients:

2 bananas
2 bars fair trade milk chocolate
1 bag miniature marshmallows
2 graham crackers

 

Instructions: 

  1. Break the chocolate bar into small pieces.
  1. Lay a banana on its side and slice once through the peel lengthwise.
  1. Insert chocolate pieces and marshmallows inside the peel with the banana.
  1. Grill until chocolate is melted and the bottom of the banana peel is black, about ten minutes.
  1. Remove from heat and top with crushed graham crackers!

 

 

Pass these grilled pineapple rings around the campfire and enjoy a healthy and tropical dessert in the woods! Fresh pineapple works best for this recipe, but canned pineapple rings will work too.

Sweet Grilled Pineapple Rings

Author: Sadie Zollinger

Makes 8 rings • Total Time: ~15 minutes • Difficulty: Easy

Ingredients:

8 pineapple rings
2 tbs butter
3 tbs sugar
1 tbs cinnamon

 

Instructions: 

  1. If cutting a fresh pineapple, make your rings about ½ inch thick.
  1. In a small metal skillet melt 2tbs butter.
  1. Brush both sides of each pineapple with melted butter and place them directly on the grill. Grill for about ten minutes, flipping halfway through, or until you see grill marks on the pineapple.
  1. Combine cinnamon and sugar in a small bowl.
  1. Remove pineapple rings from the grill and coat with cinnamon sugar. Enjoy!

 

Want to try your hand at baking? Try this campfire pineapple upside down cake!

Go-To Camp Cooking Tools

Along with your ingredients, you’ll want to bring some tools to turn your campfire into your kitchen. Here is some gear that will help you get started!

A meat thermometer is extremely helpful for camp cooking since you won’t have the ability to set an exact temperature on your grill. This one that lights up is perfect for cooking after dark or before sunrise.

 

When we first started camping, we found some metal grate flooring and stacked it on top of some cinder blocks to use as our campfire grill top. While that lasted for years, this is an easy and portable alternative.

 

We learned after finding some metal shards in our burgers one year that you should never clean your grill with a metal wire brush. This one uses nylon bristles instead!

 

A classic cast iron skillet is perfect and safe for cooking camp foods over charcoals or an open flame. Here’s a versatile one that you can order on Amazon.

 

If you’re still mastering getting your campfire started, these fire starting sticks are extremely helpful! Form them into a pyramid with some other small sticks and crumbled paper underneath to start your fire. Practice these guidelines for starting a campfire safely.

See! You can master every meal of the day with these healthy and sustainable camp foods. Hopefully these recipes give you some much needed inspiration and the motivation to hit the mountains! Be sure to always follow your campsite’s guidelines and cook responsibly! Which of these recipes will you try out on your next camping trip?

looking out into a mountain horizon sunrise from inside an open orange and grey tent

Related Articles

Related

Olivia deGregory

Written by Sadie Zollinger