The Best Backpacking Food of 2026: Staff Picks

Hot or cold, this granola is jazzed up with almonds and brown sugar and about as easy as it gets to prepare at camp.

“I love to make my own granola for breakfast, but sometimes between work and navigating parenthood, I just don't have the time! That's when I reach for Backpacker's Pantry Granola with Blueberries, Almonds and Milk. It's simple and delicious without any unwanted additions,” says Taylor Burr, a sales specialist based in the Pacific Northwest. 

It's biscuits and gravy like grandma used to make—but without the mess. This PEAK REFUEL breakfast packs a whopping 36 grams of protein to power multi-day adventures.

"The PEAK REFUEL Biscuits and Gravy has become a breakfast staple. [It’s a] truly ample portion can easily be shared or be plenty of calories [for one] for a big day. The biscuits retain their texture very well and don't simply become a soggy mess,” says Isham Adams, department manager at the REI store in Bloomington, Minnesota.

"As a Southerner, there is nothing better than real comfort food on day four of a backpacking trip,” adds Richard Garcia, senior operations specialist at the Columbia, South Carolina, REI store. “It’s a fresh pair of socks for the soul.” Buy here.

This small but mighty brand has developed a loyal following since it launched several years ago. Founder Martha Y Díaz longed for the familiar Latin flavors of her culture while backpacking and set out to diversify the backcountry menu with Itacate Foods.

"If you love rice pudding, this is an excellent backcountry take,” says Phuong Le, managing editor for Expert Advice, who ate it on a July backpacking trip to Olympic National Park. While it’s technically a dessert, she brought it along for breakfast. “The coconut, chia and strawberry combo was a refreshing change from old standbys like oatmeal and granola.” Her tip: Use boiling, not lukewarm, water and let it soak a few extra minutes beyond the package instructions, so the rice fully rehydrates. Better yet, tuck the pouch inside your jacket while you sip your morning coffee. Buy here.

Sometimes you just don’t feel like firing up the backpacking stove or you’re not in the mood for a hot meal. This cold-soak (just add cold water) Thai Carrot Slaw from Farm to Summit is the answer to those days.

“It's a cold-soak vegetable side and let me tell you, salad is a revelation after days of dried, salty food in the backcountry,” says Young. “Eat the slaw on its own or add it to a wrap (it's awesome with some almond butter and Sriracha).”

Adds Francisco, our camp buyer, “the Farm to Summit Thai Carrot Slaw is a sleeper and an absolute revelation for backpacking trips!” Buy here.

If you can't make it to a Nepali restaurant, this backpacking dinner by PEAK REFUEL may be the next best thing. The lentil-and-rice dish satisfies from a flavor and fuel standpoint with the addition of butternut squash, chickpeas and coconut milk.

“As someone who doesn't eat a lot of meat, it's an excellent vegetarian (vegan, actually) option that also packs in a lot of protein. It's really flavorful and has a nice texture. I've eaten it while on the PCT (Pacific Coast Trail), on the Colorado trail, and sometimes I have it at home when I'm too lazy to cook,” says Jeanie Murphy, retail sales specialist at the REI store in Tacoma, Washington. Buy here.

This Durango, Colorado, brand sources a large portion of its produce from small local farms and doesn’t use any preservatives. That means you may get a shorter shelf life (about 18 months to 2 years) than many traditional backpacking meals, but staffers say the flavor really sticks with you.

“The Green Chile Mac and Cheese has great kick and good texture,” says Heather Young, senior manager of content readiness at REI and a recent convert to this brand. Her two pro tips: Use a little less water in the first step of soaking the plain noodles so you'll have less to drain and pour it into a mug so you can add some back with the cheese powder if needed to get the perfect sauce consistency. “When I've been working hard all day, the two servings make a solid dinner for one.”

Young also recommends drinking the spicy-starchy pasta water or dispersing the liquid responsibly according to Leave No Trace principles. Buy here.

Imagine restaurant-quality cuisine with the sounds of nature: That's exactly what you get with this herby backpacking rendition of an Italian classic. Jennifer Scism, cofounder and head chef of GOOD TO-GO, draws on her experience as an Iron Chef winner to bring gourmet flavors to the backcountry. This is a crowd favorite among our plant-based backpackers.

"GOOD TO-GO Mushroom Risotto is the classic for me,” says Ben Francisco, REI assistant category merchant for cookware and other camping furniture.

"Following a plant-based/vegan diet, options are not overly abundant. But adding another vote for GOOD TO-GO Mushroom Risotto!” adds Cara H., a statistical analyst at REI. Buy here.

This trail favorite from PEAK REFUEL packs a protein punch, with 24 grams per serving (that’s 48 grams total in one pouch). It’s crammed with a satisfying combo of diced chicken, rotini noodles, Parmesan and creamy Alfredo sauce, but the hint of garlic enhances the already savory taste and earns this one another no-backpack-required vote.

“It's super comforting and tasty,” adds Claire Allinson, senior shipping and receiving specialist at the Loveland, Colorado, REI store. “I always save this meal for the hardest day of my backpacking trip, so I have something to look forward to!” She notes that this would be a great option for picky eaters or kids since the ingredients are cheese, chicken and pasta. Buy here.

Any parent will tell you: Getting little ones to eat at camp is as difficult as shouldering a 60-pound pack up a steep climb. The distractions are bad enough (birds! bugs! dirt! tent!), but most kids simply don't like backcountry cuisine. Enter Backpacker's Pantry Three Cheese Mac and Cheese. While this meal is a fave of kids, our adult staffers can vouch for it, too!

“Like eating fresh mac and cheese—feels cozy and is so delicious,” says Lizzy Rudge, an associate product manager with REI Co-op Brands who has eaten this meal many times but her fondest memory was while backpacking on Five-Mile Island in the Hoh Rainforest in the Olympic National Park. Buy here.

Who says you must go backpacking or camping to feast on a backpacking meal? For Martie Johnson, this PEAK REFUEL Sweet Pork and Rice, with veggies and a brown sugar glaze, is so good that she often reaches for it as a quick dinner even at home.

“All-time favorite, and (I) even eat it when not camping,” says Johnson, a customer service contact specialist at REI. Buy here.

Taylor Burr is an avid backpacker who enjoys exploring the national parks and remote wilderness areas. Her favorite way to enjoy a backpacking meal is with good company beside an alpine lake after a long day on the trail.

And one of her go-to meals is the Pad Thai with Chicken, which is also available in a vegetarian version. “It comes with a lime packet, spice packet and peanuts, which is really great to let you personalize the flavor and is awesome for sharing purposes if you and your friend have different spice tolerance levels,” Burr says. Buy here.

This nostalgic dessert from Backpacker's Pantry was the OG among freeze-dried treats, and it still delights kids today. It’s a light, crunchy ice cream sandwich that satisfies a sweet tooth, and is just unusual enough to spark conversations.

“My kids always save this treat for the last night of backpacking, so they can savor the delightful weirdness,” says Le, whose kids enjoyed it on a recent three-night backpacking trip in Yellowstone. Buy here.