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5 No-Cook Camping Meals

5 No-Cook Camping Meals

While there are many meals you can cook outdoors – with the proper equipment – sometimes you need a delicious, nourishing meal without all the fuss. In the summer, for example, you may not want to sweat over a camp stove or grill.

Campsite cooking also requires many tools, utensils, and equipment, which can be cumbersome if you’re travelling light. Luckily, you don’t need to cook to have a fully satisfying meal in nature.

We’ve rounded up some of the best no-cook meals that come together quickly and easily for your next camping trip. 

1. Overnight Oats

Photo source: Hedgecombers

Overnight oats make for a fantastic camping brekkie. This hassle-free meal is a winner in terms of taste, convenience, and nutrition.

Well, there’s zero cooking involved – just mix and let it sit. It’s a time-saver, leaving you more moments to enjoy the outdoors. Plus, with the mix of oats, dairy, and fresh fruits, you’re getting a solid boost of energy and nutrients.

And the best part? It’s super portable – throw it in a container, and you’re good to go without the hassle of carrying cooking gear. Customise this recipe with your favourite nuts, dried fruit, or fresh fruit!


Basic Overnight Oats:

  • 1/2 cup porridge oats
  • 1/2 cup liquid: water or milk
  • 2 tsp chia seeds

Banana and Peanut Butter Overnight Oats:

  • 1 banana, ripe & mashed
  • 1 tbsp peanut butter


  1. Mix everything together in a plastic tub or glass jar before you go to bed.
  2. The next morning your oats will be soft and ready to eat, straight from the tub.
  3. Add a splash more liquid if you’d like them looser, and feel free to top them with fruit, nuts seeds, honey or another spoon of peanut butter. Yum!

Recipe source: Hedgecombers

2. Loaded Savoury Breakfast Muffins

Photo source: The Kitchn

These breakfast muffins are the perfect make-ahead item to bring on your next camping trip for a quick and easy breakfast or snack. Loaded with savoury sausage, cheese, eggs, and veggies, they’ve got everything you need to fuel your day, in one neat little package.

Make these ahead of time and pack them  for a no-cook breakfast in nature!


  • 1 tablespoon vegetable oil
  • 225 grms uncooked breakfast sausage, casings removed
  • 3 cups baby spinach
  • Cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons unsalted butter
  • 1 1/4 cups buttermilk
  • 2 large eggs
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  • 1 cup shredded sharp cheddar cheese (about 4 ounces)
  • 2/3 cup small-dice apple
  • 1 tablespoon finely chopped fresh chives


  1. Heat the oil in a medium frying pan over medium-high heat until shimmering. Add the sausage and cook, breaking up the meat into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from the heat and set aside to cool to room temperature, about 15 minutes.
  2. Meanwhile, arrange a rack in the middle of the oven and heat to 190°C. Coat the wells of a standard 12-well muffin pan generously with cooking spray; set aside. Whisk the flour, baking powder, baking soda, salt, and pepper in a large bowl and set aside. Melt the butter and place in a medium bowl to cool to room temperature.
  3. Add the buttermilk and eggs to the butter and whisk until combined. Pour the buttermilk mixture into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps are fine. Add the sausage mixture, sprinkle with the cheese and apple, and fold until just combined. Divide the batter among the muffin wells; they will be very full. Sprinkle with the chives.
  4. Bake until the tops just begin to brown and a toothpick inserted in the centre of a muffin comes out clean, 20 to 25 minutes. Place the pan on a wire rack and cool for 5 minutes. Run a thin knife around each muffin to loosen, then transfer to the rack.

Recipe source: The Kitchn

3. Panzanella Salad

Photo source: Camping for Foodies

Panzanella salad is a delightful and no-cook camping meal that brings a taste of Italy to your outdoor adventure. Panzanella is filling, cooling, and delicious. It’s also the perfect way to use up any stale bread you have leftover from making  sandwiches, or any extra vegetables.

This is another highly customisable meal – substitute whatever veggies or herbs you have on hand according to your preference. 


  • 1 loaf Italian bread, slightly stale
  • 2 tomatoes chopped
  • 1 cucumber peeled, seeded and chopped
  • 1/2 red onion chopped
  • 1 yellow bell pepper chopped
  • 2 cups fresh marinated mozzarella balls
  • 2 cups chopped fresh spinach
  • 2 cups fresh basil leaves
  • 4 cloves garlic minced
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup oil from the marinated mozzarella balls
  • 2 tablespoons balsamic vinegar
  • Salt and pepper to taste


  1. Cube the bread. You can either slice or tear the bread into bite sized pieces.
  2. Chop the veggie: tomatoes, cucumber (peeled and seeded first), red onion, bell pepper, fresh spinach, basil leaves, garlic and rosemary.
  3. Make the dressing by whisking together the garlic, rosemary, oil, vinegar, salt and pepper until emulsified and completely blended together.
  4. In large bowl, toss the bread with the dressing to coat the cubes.
  5. Now add the spinach, basil, tomatoes, cucumber, onion, bell pepper and mozzarella balls and continue tossing until all ingredients are combined.
  6. Serve immediately.

Recipe source: Camping for Foodies

4. Marinated Corn Salad With Cucumbers And Tomatoes

Photo source: Camping for Foodies

This is a refreshing and vibrant dish that adds a burst of flavour to any outdoor gathering, making it an excellent choice for a no-cook camp meal.

The combination of sweet corn, cool cucumbers, and the tangy marination creates a delightful medley of textures and tastes. Best of all, it requires minimal effort – just chop, mix, and let it marinate, providing a fuss-free and tasty option for campers looking to keep it simple yet satisfying under the open skies.


For the dressing

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

For the salad

  • 1 cup corn kernels can use fresh corn off the cob from approximately two ears of corn, frozen or canned corn
  • 1 cucumber peeled and chopped
  • 1 stalk celery diced
  • 1 red bell pepper seeded and diced
  • 8 cherry tomatoes sliced in half
  • 2 tablespoons red onion minced
  • Optional for serving
  • Top with fresh herbs for serving yummy options include fresh parsley, cilantro or basil.


  1. Add the dressing ingredients to a small jar (I like using old jelly jars for this) and shake vigorously until dressing is well blended and emulsified.
  2. Place the chopped vegetables in a large bowl, pour vinegar dressing over the mixture and toss to coat.
  3. Cover the bowl and let the salad marinate in the refrigerator for at least an hour or up to two days.
  4. Garnish with fresh herbs just before serving, if desired. Use a slotted spoon to drain excess liquid and serve cold with tortilla chips. 

Recipe source: Camping for Foodies

5. Beach Ceviche

Photo source: Adventure Dining Guide

What could be more perfect for a beachside camping trip than a fresh and flavourful ceviche? Ceviche is an ideal meal for beachside camping adventures, offering a delightful combination of freshness and simplicity.

This no-cook dish involves marinating fresh, raw seafood – often fish or shrimp – in a vibrant concoction of citrus juices, typically lime or lemon, along with herbs, onions, and chilli. The acidity of the citrus juices effectively “cooks” the seafood, resulting in a light and flavourful dish without the need for heat.


  • 1 fillet fresh raw fish
  • 5 medium fresh & cleaned raw shrimp
  • 4 limes
  • 2 cups salsa
  • 1 tsp Tajin seasoning
  • 1 avocado
  • 8 dashes hot sauce
  • 1 bag tortilla chips


  1. Clean and debone fish and *shrimp, then chop into quarter-sized pieces. Add pieces of fish to your tight sealing bag or container. 
  2. The shrimp is optional in this recipe, and can be substituted with an additional fillet of white fish, or scallops.
  3. Half the limes and squeeze the juice into the bag. Add two cups of salsa. Sprinkle in 1 tsp Tajin Seasoning.
  4. Seal the bag, and using your hands, gently massage the ingredients until everything is mixed evenly.  Store bag in cooler with ample amounts of ice, and let ‘cook’ for 20 minutes.
  5. After 20 minutes check to see if the colour of the fish has changed. When the flesh of all the pieces of fish and shrimp have turned white the ceviche is ready. If the inside of the pieces of fish is too raw for your liking, keep cooking for an additional 15 minutes.  
  6. Garnish with avocado and hot sauce, and serve with tortilla chips.

Recipe source: Adventure Dining Guide

More no-cook camping food ideas:

  • Cold cut sandwiches
  • Charcuterie board with meats, cheeses, nuts, veggies, and crackers
  • Creative peanut butter and jelly: Take a classic peanut butter and jelly sandwich to the next level by adding fresh fruit, honey, granola, crushed nuts, or cream cheese.
  • Hard boiled eggs
  • Fruit salad
  • Tortilla wraps with hummus and vegetables; or with banana, granola and peanut butter

Book your stay at Broken Head Holiday Park

To make your camping meal plan even easier, look for a campsite with facilities you can use so you don’t have to supply your own!

At Broken Head Holiday Park, all guests and campers have access to our camp kitchen facilities and barbeque area, so you’ll have everything you need to prepare your meals.

With a range of accommodation to choose from – from deluxe beach cabins to unpowered ultra-minimalist campsites – Broken Head Holiday Park is the perfect destination for a laid-back holiday at the beach.

Book your next adventure today!

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