Reader-Submitted Gorp Recipes

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

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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.


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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