Unless you’ve been living in a deep, dark cave… You may have noticed that there is a lot of cool stuff going on out there. So, we thought it was high-time we started rounding up some of our faves each Friday. Every month, we’ll be choosing a theme that fits with the Osprey lifestyle. It’s July and if you’re anything like us you can’t wait to hit the trail this weekend, so in honor of getting some facetime with nature, we’re dedicating this whole month to posts about hiking and backpacking! Welcome to the Osprey Friday Round-Up!
Almonds, raisins, peanuts, chocolate chips, dried cherries, pumpkin seeds, dried chilis, Swedish fish… that might not sound like the tastiest combination when chilling at home (or maybe it does… we don’t judge), but is sure tastes like heaven after a brutal hike. That’s right, GORP, or trail mix, whatever you call it, is definitely one of the best-loved snacks when we hit the trail. We love the stuff all the time, but somehow it tastes better (doesn’t everything when you’re outside?) and we can devour handfuls in a single sitting when we’re out backpacking. In honor of this fabulous concoction, we’ve rounded up a few tasty recipes from our friends over at Backpacker Magazine…
North Michigan Blend
Chef: Brett C. Claxton,
By our reckoning, at least one out of every three backpackers is a self-professed chocoholic, which is why this gorp quickly became a staff favorite. Sample comments: “One word: fantastic!” and “perfect for a tired, death-march boost.” Chef Brett Claxton (above) boasts (and rightly so): “What makes it unique is the slight smoky perfume from the smoked almonds and how, if the gorp gets warm, the chocolates melt together. Keep in a zipper-lock bag and dip in a cool trout stream to firm up the chocolate.”
- 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.
Chef: Wayne Limberg,
“Calories are seldom a problem for the hiker, but fat and cholesterol can be, especially for us aging boomers,” professes Wayne Limberg . “This recipe is designed to keep those bad numbers down and save wear and tear on aging arteries. The secret is the corn nuts: They’re low in fat, but salty enough to keep you drinking water.” Our testers agreed that the unusual elements work well together and satisfy those familiar on-the-trail salt cravings.
- 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.
Best Twist On The Original
Chef: Bevan Quinn,
“Tastes standard at first chomp, but then the cinnamon kicks in for a nice surprise,” reported one editor after subsisting on little more than Cinna-Gorp and water on a round-trip climb of Washington’s Mt. St. Helens. Another likened it to “cinnamon toast with chocolate.” Creator Bevan Quinn claims backpackers aren’t the only fans of this recipe. “On a 0°F February night at the Perch shelter on Mt. Adams, New Hampshire, I had a few handfuls of gorp before bed and left the bag on the floor next to me. The next morning, I noticed a little hole in the bag and a trail of Cinna-Gorp on the floor. Mountain mice like it, too!”
- 1 1-pound, 14-ounce jar dry-roasted peanuts
- 1 or 2 141/2-ounce bags Crispy M&M’s
- 1 or 2 9-ounce bags Dole CinnaRaisins
Mix ingredients in a gallon-size zipper-lock bag. Yield: 4 pounds.
What are your favorite ingredients to throw in your trail mix bag?