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Reader-Submitted Gorp Recipes

The trail-staple GORP gets a face lift with these reader-submitted recipes

by: The Backpacker Editors

North Michigan Blend
Great for chocoholics!
Chef: Brett C. Claxton, Gaylord, Michigan

2 ounces dried mangoes
2 ounces dried blueberries
2 ounces dried tart Michigan cherries
2 ounces smoked almonds
2 ounces beer nuts
3 ounces white chocolate coins
3 ounces dark chocolate coins

Mix ingredients in a zipper-lock bag. Yield: 1 pound.


Cinna-Gorp
A great twist on classic gorp.
Chef: Bevan Quinn, Guilford, Vermont

1 14-ounce jar dry-roasted peanuts
1 or 2 14-ounce bags Crispy M&Ms
1 or 2 9-ounce bags Dole CinnaRaisins

Mix ingredients in a gallon-size zipper-lock bag. Yield: 4 pounds.


Hot Trail Mix from India
Great for adding to other meals as a spice!
Chef: Barbara Burke, Birmingham, Alabama

2 tablespoons vegetable oil
2 cups Rice Krispies cereal
2 cups raisin bran cereal
1/4 cup sliced, dried jalapeno peppers
1/2 cup raisins
1 cup cashew halves
1/2 teaspoon salt
2 tablespoons sugar
1 tablespoon chili powder

Preheat oven to 250°F. Warm the oil in a large skillet over low heat. Brown both cereals in the oil, stirring constantly. Remove from heat and spread onto a cookie sheet. Bake for 30 minutes. Remove from oven, add remaining ingredients, and mix well. Yield: 6 cups.


Healthy Heartfelt Gorp
Satisfies salt cravings without loading you down with excess sodium.
Chef: Wayne Limberg, Arlington, Virginia

1 part almonds
1 part corn nuts
1 part dried bananas
1 part other dried fruit
1 part Wheat Chex cereal or Goldfish pretzels

Mix ingredients in a zipper-lock bag.
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