Why go stoveless
Skipping the stove removes the stove, fuel, and pot from your pack (a common move in ultralight backpacking), and it makes mealtimes faster. It also helps when fire restrictions are in place, in windy conditions, or when you simply do not want to cook after a long day. The downside is that you give up hot meals, which can matter in cold or wet weather, so it is worth thinking about the conditions of your trip.
If you already make some of your own meals, this fits well with homemade backpacking food.
Cold soaking basics
Cold soaking means rehydrating food with cool water in a sealed container instead of boiling it. A wide-mouth jar with a secure lid is a common choice. Foods that tend to work well include:
- Couscous (the fine, quick-cooking kind), instant oats, and instant refried beans.
- Rice noodles and thin ramen-style noodles.
- Instant mashed potatoes and instant hummus mix.
- Chia seeds, which thicken into pudding.
- Dried vegetables and fruit, which soften as they soak.
Soaking times vary by ingredient and temperature, so test combinations at home. Many items need from 30 minutes to a few hours. Starting a soak in the morning and eating at lunch or dinner is a common routine. Keep in mind that thicker pasta and regular rice generally do not soften well in cold water.
No-cook breakfasts
- Overnight oats made with instant oats and powdered milk, soaked in a jar.
- Granola with milk powder and dried fruit.
- Bagels or tortillas with nut butter.
- Meal-replacement or protein bars.
- Instant coffee or drink mixes, if you are fine with cold ones.
No-cook lunches and dinners
- Tortilla wraps (see also backpacking lunch food) with tuna or chicken pouches, cheese, and mayonnaise or olive oil packets.
- Cheese, crackers, and cured salami or other shelf-stable sausage.
- Cold-soaked couscous or rice noodles with olive oil, dried vegetables, and seasoning.
- Cold ramen using noodles and a flavor packet or your own spice mix.
- Pita or bagels with smoked fish, hummus, or cream cheese early in the trip.
- Foil pouches of fish or chicken with crackers.
- Instant refried beans in a tortilla with hot sauce.
For a one-person-friendly option, pack ingredients in small bags and combine them at camp or on the trail.
Snacks
Snacks make up a large share of the calories on a stoveless trip. Good options include nuts, trail mix, dried fruit, jerky, energy bars, dark chocolate, nut butter packets, and crackers. Choose some salty and some sweet foods, as flavor fatigue is common.
Getting vegetables
Fresh produce is heavy, but some keep better than others. Carrots, bell peppers, and cabbage are sometimes carried on shorter trips. Otherwise, dried vegetables, sun-dried tomatoes, dried mushrooms, and freeze-dried vegetables rehydrate in cold water and add nutrition and volume to wraps and soaks. If you dry your own, our guide to freeze drying food for backpacking covers one option.
Carrying food and keeping it safe
- Repackage into zip bags or lightweight containers to cut bulk and trash, as described in how to pack food for backpacking.
- Put the most perishable items, like cheese, smoked fish, and fresh meats, on the first day or two, and keep them in the coolest part of your pack.
- Choose shelf-stable proteins for the later days.
- Follow local rules for storing food from wildlife, using a bear canister, hanging bag, or other approved method where required.
- Avoid leaving soaked meals sitting in warm conditions for long periods.
Trade-offs to consider
Stoveless trips save weight and effort, but they require careful meal planning, and food can become repetitive. Some people find cold meals less satisfying in cool weather. A compromise is to carry a small stove for hot drinks or one hot meal a day. If you want more flavor without cooking, see our ideas for gourmet backpacking food, and for plant-based choices, see vegan backpacking food.
FAQ
How do I carry food while backpacking? Repackage it into lightweight bags, keep it organized by meal, and store it using methods suitable for the area, such as a bear canister.
How can I make my own backpacking food? Start with grocery-store staples like instant oats, couscous, tortillas, and foil pouches, then combine them into simple meals. More ideas are in our homemade backpacking food pillar.
How do I eat veggies when backpacking? Use dried or freeze-dried vegetables, sun-dried tomatoes, and sturdy fresh vegetables on the first days.
What can I eat without cooking while camping? Wraps, cheese and crackers, cold-soaked grains or noodles, overnight oats, nuts, bars, and dried fruit are all common choices.