Hiking is invigorating but can also really tire you out. The best way to keep your energy up is to bring along nutritious snacks that you can enjoy while taking a break and looking at the incredible views.
Here are some snacks you can make at home that are packed with energy to keep you going:
DIY trail mix
With the word “trail” in the name, this is a standard for all hikes. A mix can be of anything you like, since the nut, dried fruit and small chocolate combo tastes good no matter what, Here is just one recipe combo to spark your imagination.
- 2 cups of raisins
- 2 cups of unsalted peanuts
- 2 cups of chocolate’s (such as M&Ms)
- 1 cup sunflower seeds (shelled)
Mix these ingredients together and store in an airtight container or plastic sandwich bag.
Espresso and chocolate protein balls
Need a pick-me-up quick but don’t want to lug around a whole flask of coffee? These protein balls combine a caffeine boost with tasty chocolate to give a burst of energy while on your hike.
- 1/2 cup of raw cashews
- 1/2 cup of oats
- 1 scoop of chocolate protein powder
- 8 Medjool dates
- 1 tsp of vanilla extract
- 1/3 cup of almond butter (not your favourite nut butter)
- 1 to 2 tbsp of water
- 2 tbsp cacao nibs or dark chocolate pieces
- 2 tbsp chopped espresso beans
Place the nuts and oats into a food processor, add the flaxseed and protein powder and give it another pulse or two to combine. Then add the dates, vanilla and nut butter and process while adding water as needed.
When the dough is sticky, pulse in cacao nibs and espresso beans.
Remove from the processor and roll into balls. Place in the refrigerator until your next hike.
Granola bars are a staple of the hiking snack pack. Often those bought in the stores are quite expensive and just taste a bit dry and boring. Here is a chewy, DIY granola bar recipe which you can add to yourself.
- 1/4 cup of canola oil
- 1/3 cup of maple syrup
- 1 and a half cups of oats
- 1/2 cup of desiccated coconut
- 1/2 cup of sliced almonds
- 1/4 cup of cocoa nibs
- 1/4 cup of raisins
- 1/4 cup of dried cranberries
- 1/4 cup of peanuts
Preheat the oven to 180 C and line a square pan with baking paper. Mix together all the ingredients and press the mix onto the tray. Bake until golden brown, around 30 minutes.
Allow to cool before refrigerating and slice into bars.
Cumin roasted chickpeas
If you’re looking for something a bit more savoury to chew on while walking through nature, roasted chickpeas will give you the crunch and the protein you’re looking for.
- Two tins of chickpeas
- 1 tsp of seasoning (cumin, curry powder, cayenne pepper, paprika)
- 1 tbsp of Oil
Preheat the oven to 176C. Prepare an oven tray with baking paper. Drain the chickpeas and remove skins by drying them off in a kitchen towel. Once skin is removed, place in a bowl with oil and spices of your choice. Make sure they are fully coated and then place on the tray. Bake for 40-45 minutes, or until the chickpeas are toasted to perfection.
Pack into an airtight container to enjoy later.
Nothing beats a banana muffin and they are a great way to get rid of any almost expired bananas you may have lying around.
- 1 and a half cups of all-purpose flour
- 1 tsp of baking powder
- 1 tsp of baking soda
- 1/2 tsp of salt
- 1 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
- 3 large ripe bananas
- 6 tbsp of unsalted butter
- 2/3 cup of sugar
- 1 large egg
- 1 tsp of vanilla extract
- 2 tbsp milk
Preheat the oven to 200 C. Prepare a 12-cup muffin tin with non-stick spray or cupcake liners.
Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg together. In another bowl, mash the bananas and at medium speed whisk the melted butter, brown sugar, egg, vanilla extract, and milk.
Spoon the batter into the tin, filling all the way to the top. Bake for 5 minutes, then reduce the heat to 180 C and bake for another 16-18 minutes. Check the muffins are ready by placing a toothpick into the centre and see fi it comes out clean.
Allow to cool once completed.