20 Easy Camping Meal Ideas for Stress-Free Outdoor Eats

Searching for camping grub that doesn’t steal precious daylight? Below you’ll find 20 breakfast-to-dessert ideas that cook fast, pack light, and need hardly any washing-up or chilling.

• No-Cook Charcuterie Cups
• Skillet Campfire Nachos
• Foil Garlic Salmon & Veg
• One-Pot Pesto Tortellini
• Make-Ahead Breakfast Burritos
• Peanut Butter Oat Jars
• Campfire Pizza Quesadillas
• Sausage & Pepper Hoagies
• Chickpea Couscous Salad
• Stir-Fry Ramen Pot
• Dutch Oven Chilli
• BBQ Halloumi Kebabs
• Boil-Bag Omelette
• Sweet Potato Foil Tacos
• Bratwurst & Apple Slaw
• Tuna-Bean Wraps (No-Fridge)
• French Toast Skewers
• One-Pan Lemon Chicken
• S’mores Cones
• DIY Trail Mix Bites

Cooking in a field often means one burner, a temperamental campfire and a cooler that warms faster than the midday sun; these meals sidestep all three hurdles while keeping morale high.

Active time stays under twenty minutes, ingredients are few, and portions scale for couples or crowds. Vegetarian, meat-lover and kid-approved picks all feature, and each recipe notes cooler-free swaps, gear hints, plus a reminder to keep chilled food below five degrees and raw meat separate.

1. No-Cook Charcuterie Board Cups

Finger-food luxury without the washing up? Yes please. These grab-and-graze cups cram all the pleasures of a full charcuterie spread into single-serve portions that survive a hike from car park to pitch and don’t need a fridge for more than an hour or two. Ideal for the first night when energy is low and everyone wants to nibble while tents go up.

Gear & Ingredients Needed

• Sturdy paper cups or reusable silicone muffin cups
• Selection of shelf-stable cured meats: chorizo slices, Parma ham, pepperoni sticks
• Hard or wax-coated cheeses: cheddar, mini Babybels, manchego wedges
• Crunch factor: crackers, breadsticks, or thin baguette rounds
• Sweet bits: dried apricots, dates, or apple crisps
• Nuts & seeds: almonds, cashews, pumpkin seeds
• Savoury extras: olives, cornichons, mini gherkins, or tinned pâté
• Little luxe: hotel-style jam or honey sachets, mustard packets

Step-by-Step Assembly

1. At home, cut cheese into bite-size cubes and divide meats into palm-sized folds.
2. Drop a couple of crackers in the bottom of each cup as a base.
3. Add alternating layers of cheese, meat, and dried fruit so colours pop.
4. Slot olives or gherkins down the side; tuck a honey or mustard sachet on top.
5. Cover the filled cups with cling film, stack in a shallow box, and keep near the top of the cooler for easy access.

Camp Pro Tips & Variations

• Kid version: swap cured meat for mild cheese strings and add pretzel sticks.
• Vegetarian swap: smoked tofu strips, roasted red-pepper strips, and hummus tubs.
• Cooler free? Use tinned pâté, waxed cheddar, and dry salami which can sit safely at ambient temps below 20 °C for the evening.
• Drinks pairing: boxed wine for adults, sparkling water with a squeeze of lemon for everyone else.
• Reuse cups as fire-starter containers by stuffing them with wood shavings when empty.

2. Campfire Nachos in a Skillet

When bellies are rumbling and daylight’s fading, nachos deliver near-instant gratification. Everything comes out of a tin or packet, you only dirty one pan, and cheesy aromas will lure even the grumpiest teens to the fire pit. Think pub snack meets campsite simplicity—within ten minutes you’re diving in.

Gear & Ingredients Needed

• 25 cm cast-iron skillet
• Heavy foil or a matching lid
• 1 large bag sturdy tortilla chips
• 1 tin black beans, drained
• 150 g grated cheddar (or vegan melt)
• ½ jar salsa
• Pickled jalapeño slices (optional)
• Spray oil or a teaspoon of neutral oil

Step-by-Step Cooking Method

1. Lightly oil the skillet to stop sticking.
2. Scatter a third of the chips over the base, spoon on some beans, salsa, cheese, and a few jalapeños.
3. Repeat two more layers, finishing with cheese on top.
4. Cover the pan with foil, crimping the edges to trap heat.
5. Place on a grill grate over medium embers—not roaring flames—for 5–8 minutes.
6. Check once; when cheese is bubbling and chips at the edge start to toast, drag the pan off the heat and let it sit uncovered for a minute.

Camp Pro Tips & Variations

• Prevent sogginess by using thick-cut chips and draining beans well.
• Meat lovers: sprinkle in pre-cooked pulled pork or chilli from yesterday’s Dutch oven.
• Spice cautious? Swap jalapeños for sweetcorn kernels.
• Vegan option: nutritional yeast plus plant-based cheese shreds melts nicely.
• Turn leftovers into next-day breakfast by cracking eggs into the hot skillet and cooking until set.

3. Foil-Packet Garlic Herb Salmon & Veg

Delicate fish doesn’t have to be fiddly. Wrapping salmon and vegetables in heavy-duty foil seals in steam, flavour, and vitamins while keeping your grill grate spotless. The whole parcel sits straight on the embers, and dinner is ready before the midges notice you’ve opened the cooler. This recipe also scales effortlessly—just hand everyone their own shiny packet.

Gear & Ingredients Needed

• Heavy-duty aluminium foil (two sheets per portion, 30 cm long)
• 1 skin-on salmon fillet per person (about 150 g)
• 200 g baby new potatoes, quartered
• 1 small handful broccoli florets or green beans
• 25 g butter or 1 tbsp olive oil
• ½ tsp garlic granules (or 1 grated clove)
• Pinch of dried dill or mixed herbs
• Salt, black pepper, lemon wedges
• Heat-proof tongs for flipping packets
• Optional veggie alternative: 2 cm thick halloumi or extra-firm tofu slices

Step-by-Step Cooking Method

1. At home, par-boil the quartered potatoes for 5 minutes, drain, and chill.
2. Tear two foil sheets, lay them crosswise, and grease the centre with a bit of butter/oil.
3. Pile potatoes and broccoli in the middle, sprinkle with half the garlic and herbs.
4. Nestle the salmon, skin-side down, on top; dot with butter, remaining seasoning, and a squeeze of lemon.
5. Fold the inner foil long-ways to create a seam; crimp ends tightly, then wrap with the second sheet for leak-proof insurance.
6. Place packets directly on glowing coals or a medium-hot BBQ for 12–15 minutes, flipping once with tongs.
7. Rest 2 minutes, open carefully (hot steam!), and garnish with an extra lemon wedge.

Camp Pro Tips & Variations

• Cooler logic: fish should travel buried in ice packs at ≤5 °C; cook it on your first night for max freshness.
• Swap in halloumi or tofu and trim cooking time to 8–10 minutes for an easy vegetarian foil-up.
• Fancy crust? Scatter a spoonful of crushed crackers mixed with parmesan over the salmon before sealing.
• If you forgot to pre-boil potatoes, dice them smaller (1 cm) so they’ll still soften in time.
• Serve straight from the foil to plates—zero washing-up, and any buttery juices soak perfectly into a hunk of baguette.
• Slot this into your line-up of easy camping meal ideas whenever you crave something nutritious yet indulgent.

4. One-Pot Pesto Tortellini

Craving comfort food but only packed a single burner? Stuffed pasta plus jarred pesto is the fast track to a warming dinner that feels far fancier than it is. Because the tortellini cooks in just a splash of water, you’ll save fuel, wash-up and cooler space—ideal criteria for any repertoire of easy camping meal ideas.

Gear & Ingredients Needed

• Compact camping stove and medium saucepan with lid
• 250 g fresh or shelf-stable tortellini (any filling)
• 2 tbsp jarred green or red pesto
• Small handful ready-to-eat sun-dried tomatoes, sliced
• 1 cup baby spinach leaves, rinsed
• 100 ml water (just 1 cm depth)
• Optional: grated hard cheese or nutritional yeast for topping

Step-by-Step Cooking Method

1. Pour 100 ml water into the pan and bring to a brisk boil.
2. Tip in tortellini, stir, then cover. Steam-cook for 3–4 minutes, shaking the pan once so nothing sticks.
3. Remove the lid; most water should be absorbed. Add pesto and sun-dried tomatoes, folding gently to coat.
4. Scatter spinach over the top, replace lid for 30 seconds until just wilted.
5. Give everything a final stir, season with pepper, and serve straight from the pot.

Camp Pro Tips & Variations

• Swap tortellini for vacuum-packed gnocchi; same method, 2 minutes longer.
• Pesto sachets weigh less than a glass jar—perfect for hiking in.
• Dairy-free? Use egg-free ravioli and a vegan pesto.
• Stretch portions for hungry teens by stirring in a tin of drained cannellini beans.
• Keep leftovers chilled and pan-fry next morning for crispy breakfast bites.

5. Make-Ahead Breakfast Burrito Wraps

Rolling these hearty burritos at home means you can greet sunrise with a hot, protein-packed breakfast instead of wrestling pans in the chilly dawn. Wrapped in foil and frozen flat, they double as ice bricks in your cool bag and reheat hands-free while you boil the kettle. It’s the kind of forward planning that turns easy camping meal ideas into pure morning bliss.

Gear & Ingredients Needed

• Large tortillas (white, wholemeal or gluten-free)
• Scrambled eggs (2 per burrito)
• Grated cheddar or Red Leicester
• Cooked sausage crumbles or black beans for a veggie hit
• Optional add-ins: roasted peppers, spring onions, hash-brown pieces
• Foil sheets, permanent marker for labelling
• Grill grate, camp stove pan lid or Jetboil pot for reheating

Step-by-Step Cooking Method

1. Lay tortillas on a worktop; sprinkle cheese in a horizontal strip.
2. Spoon on eggs and sausage/beans, keeping fillings below the halfway line.
3. Fold sides inward, roll tightly, and wrap each burrito in a foil sheet.
4. Label flavour and date, then freeze on a baking tray so they hold shape.
5. At camp, place wrapped burritos on a medium grate or upside-down pan lid; heat 8–10 minutes, turning once, until centre is piping hot (≥74 °C).

Camp Pro Tips & Variations

• Colour-code marker dots so meat, veggie and spicy are easy to spot pre-coffee.
• Add fresh salsa or sliced avocado after reheating to keep tortillas crisp.
• Vegan swap: tofu scramble with nutritional yeast and plant cheese shreds.
• No grill? Rest foil packets right on glowing coals—just rotate every 2 minutes.
• Leftovers reheat brilliantly for a trail-side lunch, proving their worth beyond breakfast.

6. Peanut Butter Banana Overnight Oats Jars

Some mornings you just want to unclip the tent door, grab breakfast and hit the trail—no stove, no washing-up, no faff. These overnight oats fit the bill: creamy, protein-rich and ready whenever you are. Pre-portion the dry mix at home, then simply add liquid at camp and let time (or the cool night air) do the cooking.

Gear & Ingredients Needed

• Leak-proof 250–300 ml mason jars or recycled jam jars
• ½ cup rolled oats per serving
• 1 tbsp powdered milk or splash of UHT long-life milk
• 1 heaped tbsp peanut butter (or almond butter)
• ½ ripe banana, sliced or mashed
• 1 tsp chia seeds (optional thickener)
• Pinch of cinnamon, drizzle of honey or maple syrup
• Cold water or milk to cover

Step-by-Step Assembly

1. At home, layer oats, powdered milk, chia and cinnamon in each jar; screw on lids.
2. At camp, add peanut butter and banana.
3. Pour in enough water or milk to just submerge the oats.
4. Stir with a long spoon or spork, replace lid and shake once.
5. Chill in the cooler or shade for at least 20 minutes (overnight is ideal).
6. Give a quick stir before eating; adjust sweetness with honey if needed.

Camp Pro Tips & Variations

• No cooler? Swap fresh banana for dehydrated chips and use only powdered milk; safe overnight below 20 °C.
• Allergies: replace nut butter with sunflower-seed spread.
• Add a spoon of cocoa powder for “chocolate-peanut” vibes.
• These jars pull double duty as compact lunch bowls—just rinse and reload, keeping your roster of easy camping meal ideas truly waste-light.

7. Campfire Pizza Quesadillas

Craving slice-shop flavour but only packed tortillas? Toast two together over the fire and you’ve got a gooey “flat-pack” pizza with zero dough kneading. It’s a sure-fire kid pleaser and a smart way to empty the cooler of odd cheese ends and veg scraps before the journey home.

Gear & Ingredients Needed

• Frying pan, griddle plate or wide mess tin
• Medium tortillas (2 per quesadilla)
• 2 tbsp pizza sauce or tomato purée sachets
• 2–3 slices mozzarella or a handful of grated cheese
• Pepperoni, chopped mushrooms or mixed peppers (pre-sliced)
• Oil spray or 1 tsp olive oil
• Heat-proof spatula

Step-by-Step Cooking Method

1. Lightly oil the pan and set it over medium embers.
2. Lay one tortilla in, smear with sauce right to the edge.
3. Scatter cheese and toppings evenly, then cap with a second tortilla.
4. Cook 2–3 minutes until the underside spots golden; press gently with the spatula.
5. Flip—use a plate as a lid if confidence wavers—and toast the other side a further 2–3 minutes until cheese melts and edges crisp.
6. Slide onto a chopping board and cut into wedges.

Camp Pro Tips & Variations

• Let kids build their own: set out sauce sachets, grated cheese and toppings in bowls.
• Gluten-free tortillas behave better if pre-warmed.
• Rotate the pan every minute to dodge hot spots and prevent scorch lines.
• Vegetarian twist: swap pepperoni for pineapple and sweetcorn; sprinkle oregano for a classic “margherita”.
• Leftovers cool into handy trail snacks—no soggy crusts here.

8. Sausage & Pepper Hoagies

Nothing says campsite comfort like the sizzle of sausages and the aroma of sweet peppers drifting through the trees. Hoagies take that pairing and wrap it in a soft sub roll, giving you a hearty hand-held dinner that’s ready before the embers fade. Because everything cooks directly on the grill or in a single pan, you’ll keep washing-up minimal while ticking off one of the most crowd-pleasing easy camping meal ideas on the list.

Gear & Ingredients Needed

• Portable grill rack or BBQ grate
• Cast-iron or non-stick skillet
• 4 pre-cooked Cumberland sausages (or veggie equivalents)
• 2 mixed bell peppers, sliced
• 1 medium onion, sliced
• 1 tbsp oil or butter
• 4 soft sub or hoagie rolls
• Pinch of salt, black pepper, optional Cajun seasoning
• Mustard or ketchup sachets for serving

Step-by-Step Cooking Method

1. Fire up medium embers. Place sausages on the grate; turn every 2–3 minutes until browned and heated through (about 10 minutes).
2. While they grill, warm oil in the skillet. Add peppers and onion, season, and sauté 6–7 minutes until tender with a slight char.
3. Split rolls, lay them cut-side down on the cooler edge of the grate for 30 seconds to toast.
4. Tuck one sausage into each roll, heap on the pepper mixture, and drizzle with chosen sauce.
5. Wrap hoagies in foil for 1 minute on the grate so flavours meld and rolls stay warm.

Camp Pro Tips & Variations

• On a tight budget? Swap Cumberland links for tinned hot-dog sausages; they reheat in the veg pan.
• Spice it up: toss peppers with Cajun or fajita seasoning before cooking.
• Gluten-free crew: use jacket potatoes instead of rolls and load the fillings inside.
• Leftover sautéed veg makes an ace omelette filler the next morning.

9. Chickpea & Veggie Couscous Salad

Light, filling and fridge-optional, this North African-inspired salad is the midday hero when burners are busy or you’re miles from a tap. The tiny couscous grains rehydrate with a splash of boiled water, while the chickpeas add protein that keeps energy up for afternoon hikes. Tucked into a reusable tub, it travels well and tastes even better once the flavours have mingled for an hour.

Gear & Ingredients Needed

• Heat-proof bowl with lid or food tub
• Fork for fluffing
• 1 cup quick-cook couscous
• 1 cup boiling water (from kettle or stove)
• 1 tin chickpeas, drained and rinsed
• ½ cucumber, diced
• 2 tomatoes or a handful cherry tomatoes, chopped
• 2 tbsp olive oil sachet
• Juice of ½ lemon
• Pinch of salt, pepper, optional dried mint or cumin

Step-By-Step Cooking Method

1. Tip couscous into the bowl, pour over boiling water, stir, then cover and leave for 5 minutes.
2. Fluff with a fork to separate grains.
3. Fold in chickpeas, cucumber and tomatoes.
4. Drizzle with olive oil and lemon juice; season with salt, pepper and herbs.
5. Replace lid and let sit 10 minutes so the veg juices soak in—serve warm or cooled.

Camp Pro Tips & Variations

• No-boil hack: use “instant” couscous and cold water; leave 30 minutes in the sun.
• Pack dressing separately to stop soggy veg if prepping earlier.
• Add diced feta or raisins for a sweet-salty twist.
• Spoon leftovers into wraps for an effortless trail lunch, keeping your stash of easy camping meal ideas versatile and waste-free.

10. Camp Stove Stir-Fry Ramen

Packet ramen is every camper’s safety net, but jazzed up with crisp veg and pre-cooked protein it becomes a proper dinner rather than a salty stop-gap. This stir-fry version skips the soup, so you use far less water and end up with springy noodles slicked in a glossy sauce—perfect fuel after a long tramp and another tick on your shortlist of easy camping meal ideas.

Gear & Ingredients Needed

• Compact stove and small wok or deep-sided frying pan
• 1 tbsp oil (sesame or neutral)
• 1 bag mixed stir-fry vegetables (about 200 g)
• 2 blocks instant ramen, seasoning packets saved
• 150 g pre-cooked chicken strips or firm tofu cubes
• 250 ml water
• 2 soy sauce sachets
• Optional add-ons: chilli flakes, squeeze of lime, handful of peanuts

Step-by-Step Cooking Method

1. Heat oil in the pan over medium flame.
2. Tip in veg; stir-fry 2 minutes until colours brighten.
3. Add water and ramen blocks. Press noodles down; cover and simmer 1 minute.
4. Flip noodles, scatter in chicken, sprinkle seasoning packet and soy. Cook uncovered, tossing, until water evaporates and sauce clings—about 3 minutes.
5. Finish with chilli or lime, then dish up straight from the pan.

Camp Pro Tips & Variations

• Water-saving trick: measure with the empty ramen cup—half full is 250 ml.
• Vegan swap: use tofu and discard flavour packet if it contains animal stock.
• Lower sodium by using only half the seasoning and boosting herbs or lime.
• For extra crunch, crumble a handful of peanuts over just before serving.
• Double the recipe easily; just add 1 extra splash of water so noodles don’t stick.

11. Dutch Oven Chilli Con Carne

When the temperature drops and appetites rise, a bubbling pot of chilli feels like central heating in a bowl. The Dutch oven does the heavy lifting—maintaining steady heat and spreading it evenly—so you can sit back, sip something warming, and let the flavours get cosy. It’s rich, forgiving, and one of those easy camping meal ideas that tastes even better the longer it hangs around the fire.

Gear & Ingredients Needed

• 4 qt cast-iron Dutch oven with lid
• Heat-proof trivet or a ring of stones to lift pot off direct coals
• 500 g minced beef (or plant-based mince)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 x 400 g tins chopped tomatoes
• 1 x 400 g tin kidney beans, drained
• 1 tbsp tomato purée
• 1–2 tbsp chilli powder (mild or hot), 1 tsp smoked paprika, ½ tsp cumin
• 150 ml water or beer
• Salt, pepper, optional square of dark chocolate for depth
• Serving extras: grated cheese, sour cream, sliced jalapeños

Step-by-Step Cooking Method

1. Nestle the Dutch oven over medium embers; add a drizzle of oil.
2. Brown the mince for 5 minutes, breaking up lumps, then stir in onion and garlic until softened.
3. Sprinkle over spices; cook 1 minute to toast.
4. Tip in tomatoes, kidney beans, tomato purée, water/beer and a pinch of salt.
5. Bring to a gentle bubble, fit the lid, and move a few coals to the lid for top heat.
6. Simmer 25 minutes, stirring every 5 to prevent sticking.
7. Uncover; taste and adjust seasoning. If you fancy, melt in the chocolate square before serving.

Camp Pro Tips & Variations

• Make-ahead: bag pre-measured spices and pre-browned frozen mince; it thaws en-route and speeds step 1.
• Vegetarian: swap beef for 250 g veggie mince or extra beans and diced peppers.
• Serving ideas: ladle over instant rice, spoon onto jacket potatoes baked in the embers, or crown yesterday’s nachos.
• Thicken a watery chilli by removing the lid for the last 5 minutes.
• Cleanup hack: pour in a splash of hot water while the pot’s still warm and scrape with a wooden spatula—no burnt-on nightmares here.

12. BBQ Halloumi & Veg Kebabs

Chewy, salty halloumi charred over hot coals is about as close as you’ll get to camping street-food bliss. Threaded with colourful veg, these kebabs cook in minutes, deliver a hit of protein for meat-free eaters, and double as a side dish alongside burgers or couscous. All prep can be done while the fire settles, so you’re eating just as the embers hit their sweet spot.

Gear & Ingredients Needed

• Metal or pre-soaked wooden skewers (2 per person)
• 250 g block halloumi, cut into 2 cm cubes
• 1 courgette, sliced into thick half-moons
• 1 red onion, cut into petals
• 1 red or yellow pepper, chunked
• 2 tbsp olive oil or pesto for brushing
• Pinch of dried oregano, salt, black pepper
• Heatproof brush or spoon

Step-By-Step Cooking Method

1. Toss halloumi and veg in a bowl with oil/pesto, oregano, salt and pepper.
2. Thread alternately onto skewers, leaving a little space between pieces for even heat.
3. Place skewers on a medium-hot grill; cook 3 minutes, then flip with tongs.
4. Continue 2–3 minutes until halloumi is golden and veg lightly blistered.
5. Slide off onto plates and drizzle any leftover pesto oil over the top.

Camp Pro Tips & Variations

• Pre-soak wooden skewers for 30 minutes at home to avoid flaming.
• Swap halloumi for firm tofu pressed dry and marinated in soy-ginger.
• Thread cherry tomatoes last; they burst and baste everything in sweet juice.
• Drizzle with chilli honey or squeeze of lemon for a quick flavour lift.
• Leftovers chop nicely into next-day wraps or salads, keeping food waste nil.

13. Zip-Bag “Boil-in-the-Bag” Omelette

If you hate scraping eggy bits from a pan, this crowd-pleasing omelette is your new best mate. Everything cooks inside a reusable silicone bag that drops straight into a pot of boiling water, leaving you with zero mess and perfectly fluffy eggs every time. It’s hands-off enough to let you brew coffee while breakfast sorts itself, and you can scale up bag numbers without hogging extra burners—ideal for groups or Duke of Edinburgh expeditions relying on minimalist, easy camping meal ideas.

Gear & Ingredients Needed

• Large saucepan or billy can two-thirds full of water
• Heat-safe silicone zip bags (e.g., Stasher) – 1 per person
• 2 eggs per serving
• 2 tbsp grated cheese
• Choice of mix-ins: diced peppers, cooked bacon bits, spinach, cherry tomatoes, herbs
• Pinch of salt & pepper
• Tongs or a long spoon for fishing bags out

Step-by-Step Cooking Method

1. Bring water to a rolling boil, then reduce to a steady simmer.
2. Crack eggs straight into each bag; add cheese and desired fillings.
3. Seal, squeezing out excess air, and gently squish with fingers until yolks break and ingredients combine.
4. Lower bags into the simmering water—tops should stay above the surface to prevent leaks.
5. Cook 12 minutes for a soft set, 14 for firm.
6. Lift out with tongs, open carefully (steam!), and slide omelette onto a plate or directly into a tortilla.

Camp Pro Tips & Variations

• Cook up to six bags at once; just keep water gently bubbling.
• Label bags with a marker so veggie, meat and allergy orders don’t mix.
• Add a splash of hot sauce before eating, or fold in pre-shredded hash browns for extra bulk.
• After breakfast, reuse warm water for washing dishes—no wasted fuel.

14. Sweet Potato & Black Bean Foil Tacos

These smoky tacos tick every campsite box: plant-based protein, minimal kit, and no washing-up beyond a spoon. The foil parcel cooks directly in the embers while you set up chairs, and the filling stays hot long enough for everyone to build their own, keeping dinner flexible and fun.

Gear & Ingredients Needed

• Heavy-duty foil (30 cm square per portion)
• 1 small sweet potato, diced 1 cm
• ½ tin black beans, drained
• 1 tsp taco seasoning or smoked paprika mix
• 1 tsp oil
• Pinch of salt & pepper
• 2 small tortillas per diner
• Optional toppings: crumbled feta, lime wedges, coriander, hot sauce

Step-by-Step Cooking Method

1. Toss sweet potato, beans, seasoning, oil, salt and pepper on the foil.
2. Fold into a tight packet, sealing edges so steam can’t escape.
3. Nestle directly on medium-hot coals or a BBQ grate; cook 18 minutes, flipping halfway.
4. Warm tortillas for 10 seconds each over the grate.
5. Carefully open the packet (watch for steam) and spoon filling into tortillas.
6. Finish with feta, a squeeze of lime and coriander if using.

Camp Pro Tips & Variations

• Pre-roast sweet potato cubes at home for 10 minutes; at camp they reheat in 8 minutes.
• Add chorizo slices for omnivores or smoked tofu for extra plant protein.
• Pack feta in brine at ≤5 °C; otherwise sub shelf-stable vegan cheese shreds.
• Any leftover filling pairs brilliantly with breakfast eggs, maximising these easy camping meal ideas.

15. Grilled Bratwurst with Apple Slaw

Beer-friendly, kid-approved and practically fool-proof, grilled bratwursts land firmly in the “why didn’t we do this sooner?” column of easy camping meal ideas. The secret twist is a crisp apple slaw that cuts through the rich sausages and adds welcome crunch without any extra cooking.

Gear & Ingredients Needed

• Portable grill rack or disposable BBQ
• Tongs and a digital meat thermometer
• 4 bratwurst links (pork, chicken or plant-based)
• 4 hot-dog or brioche buns
• 300 g tub pre-mixed apple slaw (or bagged slaw + 1 grated apple)
• Optional flavour boosts: Dijon mustard sachets, pickled onions, chilli flakes

Step-by-Step Cooking Method

1. Fire up medium-hot coals; you should be able to hold your hand 10 cm above grate for 4 seconds.
2. Place brats on the grill, turning every 2–3 minutes so casings colour evenly. Total cook time is around 10 minutes.
3. Check internal temperature at the thickest point; sausages are safe at 74 °C (plant-based links may need slightly less).
4. Slide buns onto the cooler edge of the grate for 30 seconds, just until lightly toasted.
5. Nestle a brat in each bun and crown generously with apple slaw. Add mustard or extras to taste.

Camp Pro Tips & Variations

• Veggie option: choose soya or seitan “brats” and baste with a little oil to stop sticking.
• No cooler space? Use vacuum-packed shelf-stable sausages and a jarred slaw; chill only after opening.
• For a Bavarian vibe, swap buns for part-baked pretzels warmed on the grate.
• Slice leftover brats into tomorrow’s scrambled eggs—zero waste, maximum flavour.

16. No-Fridge Tuna & Bean Salad Wraps

Sometimes the cool box is jam-packed or you’re hiking without one; that’s when these protein-loaded wraps become the hero of your easy camping meal ideas. Everything lives happily at ambient temperature, yet the result tastes fresh, zesty and filling enough for post-trail appetites.

Gear & Ingredients Needed

• Tin opener and spoon
• 1 foil pouch tuna (approx. 110 g) – lighter than tins
• ½ tin cannellini or mixed beans, drained
• 1 tbsp olive oil sachet
• Juice of ½ lemon or lime
• Pinch of salt, pepper and dried oregano
• 2 large tortilla wraps (wholemeal holds up well)
• Optional extras: capers, sun-dried tomatoes, shredded lettuce

Step-by-Step Assembly

1. Tip tuna and beans into a bowl or straight into an empty food tub.
2. Drizzle over olive oil and squeeze in the citrus juice.
3. Season with salt, pepper and oregano; stir with a spoon until combined.
4. Lay tortillas flat, spoon mixture along the centre, add any extras.
5. Fold bottom edge up, then roll tightly from the side to seal.

Camp Pro Tips & Variations

• Add a handful of crushed crisps for crunch just before eating.
• Swap beans for ready-cooked lentils if you prefer.
• Double the recipe and store filling in a screw-top jar for tomorrow’s lunch—no refrigeration required for 24 hours below 20 °C.
• Empty pouches fold flat, keeping pack-out rubbish minimal.

17. Campfire French Toast Skewers

Soggy paper plates and half-cooked batter are officially over. Threading cubes of brioche onto long skewers keeps the bread intact, lets every side toast evenly over the fire and—best of all—means you can eat straight off the stick. It’s essentially French toast made for the outdoors: speedy, hands-on, and guaranteed to coax even late risers out of their sleeping bags.

Gear & Ingredients Needed

• Mixing bowl or wide mug
• 2 large eggs
• 100 ml milk (dairy or oat)
• 1 tbsp sugar or drizzle of maple syrup
• ½ tsp cinnamon
• 4 thick slices day-old brioche or baguette, cut into 2 cm cubes
• Long metal skewers (or soaked wooden ones)
• Small knob of butter or oil spray
• Serving extras: syrup, icing sugar, berries

Step-by-Step Cooking Method

1. Whisk eggs, milk, sugar and cinnamon in the bowl.
2. Thread bread cubes onto skewers, leaving a little space between pieces.
3. Dip each loaded skewer into the egg mix, turning to coat; let excess drip off.
4. Lightly grease a grate or cast-iron griddle placed over medium embers.
5. Toast skewers 5–6 minutes, rotating until all sides are golden.
6. Slide onto plates, drizzle syrup, dust with icing sugar and add berries if you fancy.

Camp Pro Tips & Variations

• Kid safety: choose metal skewers with silicone handles or fit wooden ones with foil “guards”.
• For a savoury spin, skip sugar and top finished toast with crispy bacon.
• Dairy-free? Use coconut milk and brush griddle with coconut oil.
• Leftover egg mix? Fry it off for quick scrambled eggs—zero waste, minimal washing-up.

18. Lemon & Herb One-Pan Chicken Thighs

Golden-skinned thighs and buttery potatoes in one pan? Yes please. This dish looks like Sunday lunch yet behaves like proper back-of-the-boot cooking: minimal kit, forgiving timings, and only one surface to scrub.

Gear & Ingredients Needed

• Deep frying pan, skillet, or wide mess tin with lid
• 4 bone-in, skin-on chicken thighs
• 300 g baby potatoes, halved if large
• 1 lemon, sliced into 5 mm rounds
• 2 sprigs fresh rosemary or 1 tsp dried mixed herbs
• 2 tbsp olive oil
• 1 small garlic clove, crushed (or ½ tsp garlic granules)
• Salt, black pepper
• Meat thermometer (recommended)

Step-by-Step Cooking Method

1. Drizzle 1 tbsp oil into the pan over medium embers. Season thighs all over with salt and pepper, then lay skin-side down; cook 5 min until golden.
2. Flip, tumble in potatoes, garlic, rosemary and remaining oil. Tuck lemon slices among everything.
3. Add 100 ml water, cover with lid or snug foil, and simmer 20 min—the steam will part-poach the potatoes.
4. Remove lid and let the liquid reduce for 5–7 min, basting occasionally until skin crisps and potatoes glaze.
5. Check thighs hit 75 °C at the thickest point; rest 2 min before serving straight from the pan.

Camp Pro Tips & Variations

• At home: marinate chicken in a zip bag with oil, herbs and lemon zest; freeze so it doubles as an ice block in the cool box.
• Vegetarian switch: replace chicken with 2 cm-thick cauliflower “steaks”; brown 2 min each side, then cook 10 min total.
• Short on fuel? Par-boil potatoes before the trip and cut cooking time in half.
• Leftover lemony juices make a cracking dip for crusty bread or tomorrow’s couscous salad.

19. S’mores Cones

Traditional s’mores are brilliant until someone drops half-melted marshmallow in the grass or tiny hands get too close to the flames. These foil-wrapped waffle cones fix the faff: everything melts safely inside, there’s no balancing crackers, and each camper gets a self-contained dessert that’s gooey, warm and utterly mess-proof. They’re also a clever way to use up the last few odds and ends from your sweet stash before packing down.

Gear & Ingredients Needed

• Waffle cones (one per person)
• Mini marshmallows
• Chocolate chips or broken chocolate bar pieces
• Optional fillers: raspberries, banana slices, peanut-butter chips, crushed biscuits
• Heavy-duty foil squares, big enough to wrap each cone
• Fire grate or long tongs for handling

Step-by-Step Cooking Method

1. Stand a cone upright in your hand; layer marshmallows and chocolate to the top, tucking in any extra fillings as you go.
2. Wrap the loaded cone tightly in foil, twisting the top like a sweet wrapper to seal.
3. Place cones on a warm grill grate over medium embers—or nestle among hot coals with tongs—for 3–4 minutes, turning once.
4. Remove with tongs and allow to cool 30 seconds before unwrapping and devouring.

Camp Pro Tips & Variations

• Pop different flavoured chips in each cone and mark the foil with a pen so everyone can spot their pick.
• For younger kids, let the cones cool slightly and hand them in a mug to avoid hot drips.
• Leftover cones? Crumble into morning porridge for an indulgent trail treat.
• This sweet finish slots neatly into your roster of easy camping meal ideas without adding any washing-up.

20. DIY Trail Mix & No-Bake Energy Bites

Graze on the go or curb mid-afternoon slumps with two ultra-portable snacks that demand zero cooking and almost no cooler space. Both keep for weeks, so they’re perfect “just-in-case” staples to round off your collection of easy camping meal ideas.

Gear & Ingredients Needed

• Zip or silicone snack bags for trail mix
• Mixing bowl, spatula and airtight tub for bites
• Base trail mix:
  • 1 part nuts (almonds, cashews, pistachios)
  • 1 part seeds (pumpkin, sunflower)
  • 1 part dried fruit (raisins, mango strips, cranberries)
  • ½ part fun extras (chocolate buttons, pretzels, coconut chips)
• Energy bites (makes 12):
  • 150 g porridge oats
  • 120 g peanut or almond butter
  • 60 ml runny honey or maple syrup
  • 30 g mini chocolate chips or chopped dates
  • Pinch of salt, splash of vanilla (optional)

Step-by-Step Assembly

1. Mix trail-mix components in a bowl; portion 60 g per bag for grab-and-go servings.
2. For bites, stir oats, nut butter and honey until a sticky dough forms; fold in chips.
3. Chill mixture 10 minutes (makes rolling easier), then wet palms and shape into 3 cm balls.
4. Pack in a lidded tub; keep cool if possible, but they’re happy below 25 °C.

Camp Pro Tips & Variations

• Theme ideas: “tropical” (cashews, dried pineapple, coconut), “spicy” (smoked almonds, chilli peanuts, cacao nibs).
• Boost protein by swapping 30 g oats for whey or plant protein powder.
• If the mixture feels dry, add an extra spoon of nut butter; too wet, sprinkle more oats.
• Freeze bites pre-trip—they’ll act as mini ice packs and thaw by snack time.
• Crumble leftover bites over morning yoghurt for an instant breakfast parfait.

Ready to Tuck In by the Campfire

That’s dinner, breakfast, elevenses and late-night treats all sorted. From no-cook nibbles to foil-packet feasts, these 20 easy camping meal ideas span every mealtime, diet and age group while trimming fuel use, cooler space and washing-up to the bare minimum. Whether you’re feeding veggie teens, meat-hungry mates or a toddler who only eats cheesy carbs, there’s a stress-free option ready to roll.

Keep a few make-ahead stars in the freezer, stash the no-fridge lunches in your day-pack and lean on one-pot or foil methods once the fire’s glowing—your future self will thank you when the dishes are done in seconds. Need kit to make the magic happen? Grab a rugged skillet, insulated food bag or spark-proof skewers from take a hike uk and you’ll be plating up like a pro on your next pitch.