5 Portable Snacks For Any Outdoor Adventure

Whip up these energizing treats to stay fueled while hiking, biking, or camping.

almond butter oars

Preparedness is key when you’re gearing up for any outdoor adventure. And what better way to prep for a day of fun than by packing the right fuel, like these power snacks made with JUSTIN’S® nut butters and peanut butter cups? They’re easy to whip up and enjoy on the go, whether you’re hiking, biking, climbing, kayaking, or camping.

Dane Tashima

Bring these cookies along on your next bike ride—solo or with a group. They’re sturdy, so they won’t crumble in your backpack, and the dried fruits, seeds, and JUSTIN’S® Vanilla Almond Butter make for a tasty snack that’ll keep you fueled for the whole ride.
Makes about 18 cookies


¾ c. old-fashioned (not instant) oats

½ c. all-purpose flour

JUSTIN’S® Vanilla Almond Butter

½ tsp. baking powder

¾ tsp. ground cardamom

5 tbsp. unsalted butter, melted and warmed

¼ c. maple syrup

½ c. JUSTIN’S® Vanilla Almond Butter

1 large egg

½ c. sliced dried apricots

½ c. raisins, preferably jumbo

¼ c. pepitas

3 tbsp. sesame seeds


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  2. Add oats, flour, baking powder, and cardamom to a small bowl. Whisk to combine.
  3. In a large bowl, combine butter, maple syrup, and vanilla almond butter. Stir until smooth. Add egg and mix to combine. Add dry ingredients and fold to incorporate. Add apricots, raisins, pepitas, and sesame seeds. Mix with a spoon or spatula until ingredients are evenly distributed.
  4. Using two spoons, form dough into flat rounds, approximately 2½ inches in diameter, using about 3 Tbsp batter per cookie, Drop onto baking sheets, 1½ inches apart.
  5. Transfer to oven and bake, rotating halfway through, until the undersides are lightly golden brown and cookies are set, 14-16 minutes.
  6. Remove from oven and let cool before serving.

    Per serving: 150 cal, 8 g fat (3 g sat), 3 g protein, 36 mg sodium, 17 g carb, 9 g sugars (4 g added sugars), 2 g fiber

    Dane Tashima

    Enjoy this smoothie in the morning before your hike, or pour it in an insulated bottle to sip on the go. To prep the night before, place the bananas, dates, ginger, cinnamon, and salt in a mason jar and leave it in the freezer overnight. Then, in the morning, dump it into your blender and add the water, yogurt, and JUSTIN’S® Classic Almond Butter. Blend, garnish, and enjoy!
    Makes about 2½ cups


    JUSTIN’S® Classic Almond Butter

    2 very ripe bananas

    ¼ c. water

    1¼ c. nonfat Greek yogurt

    3 tbsp. JUSTIN’S® Classic Almond Butter

    6 pitted medium dates (if using a jumbo variety, like Medjool, reduce to 4)

    2-inch piece ginger, thinly sliced

    ½ tsp. cinnamon

    Kosher salt

    Ice cubes, if desired

    Chopped roasted almonds, fresh banana slices, chia seeds, turmeric, and/or cinnamon, for garnish


    1. Thinly slice bananas and place on a parchment-lined plate. Transfer to freezer and chill until frozen.
    2. When bananas are fully frozen, make the shake. In this order, place bananas, water, yogurt, almond butter, dates, ginger, cinnamon, and a big pinch of salt into a blender. Blend until smooth, scraping down the bowl as necessary. For a super cold shake, add a few ice cubes, if desired, blending until incorporated.
    3. Pour into glasses and serve, topped with desired garnishes.

      Per serving: 400 cal, 14 g fat (2 g sat), 22 g protein, 196 mg sodium, 56 g carb, 35 g sugars (0 g added sugars), 8 g fiber

      Dane Tashima

      This twist on a classic is ideal to take on a climb because it’s relatively tidy to eat and compact enough to fit in your pack, no refrigeration necessary.
      Makes 1 Roll-Up


      JUSTIN’S® Classic Almond Butter

      2 heaping tbsp. JUSTIN’S® Classic Almond Butter

      1 tbsp. water

      Kosher salt

      1 (6-inch) whole wheat wrap

      2 tbsp. jam, and/or thinly sliced strawberries, crushed raspberries, or other desired fruit

      2 tsp. toasted flax seeds


      1. Combine almond butter and water in a small bowl, whisking until almond butter is smooth and spreadable. Season to taste with salt.
      2. Place wrap on a work surface. Spread almond butter on wrap and top with desired jelly and/or fruit. Sprinkle with flaxseeds and roll up into a tight log. Serve!

        Per serving: 470 cal, 25 g fat (4 g sat), 12 g protein, 374 mg sodium, 57 g carb, 24 g sugars (19 g added sugars), 8 g fiber

        Dane Tashima

        Nothing says camping like s’mores. Our fun take on the classic can be made in the oven or over campfire coals (see the tip below), and it’s built inside a banana for a fruity twist.
        Makes 4 banana boats


        JUSTIN’S® Dark Chocolate Peanut Butter Cups

        4 ripe bananas

        8 JUSTIN’S® Dark Chocolate Peanut Butter Cups

        1 c. mini marshmallows

        ⅓ c. finely crushed graham crackers


        1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
        2. Using a sharp chef’s knife, make a lengthwise slice along the bottom edge of each banana, cutting about ¼-inch into the peel so that the bananas sit upright. Place bananas on prepared baking pan.
        3. Make a vertical slice down the length of each banana and split open the peel, revealing the flesh. Divide chopped peanut butter cups among the bananas, top with mini marshmallows, and transfer to the oven.
        4. Bake until bananas are warmed through, chocolate is melted, and marshmallows are deeply golden, about 8 minutes. If desired, bake longer for a more burnished marshmallow.
        5. Remove from oven, sprinkle each banana with graham cracker crumbs, and serve immediately.
          To make over a campfire: Wrap prepared bananas in foil and carefully place over hot coals. Check for doneness using heat-safe tongs; you’ll know they’re ready when the bananas are warmed through, the chocolate is melted, and the marshmallows are deeply golden. Remove from the coals using fire-safe mitts or tongs, carefully unwrap, and serve.

          Per serving: 400 cal, 15 g fat (7 g sat), 6 g protein, 169 mg sodium, 64 g carb, 40 g sugars (25 g added sugars), 4 g fiber

          Dane Tashima

          These yummy little no-bake “oars” are perfect to pop in your mouth between rapids or swells. They’re hearty but small enough to munch on the go without having to pause for a refuel.
          Makes about 18 oars


          JUSTIN’S® Classic Almond Butter

          3 tbsp. desiccated coconut

          2 tbsp. flax seeds, toasted

          ½ c. walnuts, very finely chopped

          ½ c. JUSTIN’S® Classic Almond Butter

          2 tsp. honey

          ½ tsp. pure vanilla extract

          ½ tsp. kosher salt

          ½ c. almond flour


          1. Combine coconut, flaxseeds, and half of the walnuts in a small bowl.
          2. In a large bowl, combine almond butter, honey, vanilla, salt, and almond flour and remaining half of the walnuts. Mix with a wooden spoon or spatula until all ingredients are evenly distributed.
          3. Using a very small ice cream scoop or a spoon, roll mixture into balls, about 1¼ inches each. With wet hands, roll balls in coconut mixture, using your hands to squeeze and press the coating onto the exterior of the oars. Reform into round bites.
          4. Serve, or if desired, chill in the refrigerator.

            Per serving: 89 cal, 8 g fat (1 g sat), 3 g protein, 54 mg sodium, 4 g carb, 1 g sugars (.5 g added sugars), 1 g fiber

            Photography: Dane Tashima; Food Stylist: Nora Singley; Prop Stylist: Pam Morris
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