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Plant-Based Food You Can Make & Pack for Trail Energy

Hitting the trails in Southern Utah can turn into an all-day excursion (if you know, you know). Who wants to pack it in early when you are in the middle of Cedar Breaks National Monument South Rim Trail or traversing the Fairyland Loop in Bryce Canyon?! Hiking, rafting, rappelling, and biking are some of our favorite ways to get around. Still, there’s the obvious logistics question to contend with: What happens when you need to refuel?

We’ve rounded up some of our favorite plant-based snack recipes and choices that are easy to make, light in the pack, and don’t take up much space while providing some serious energy points!

Low-Carb, High Protein Peanut Butter Cookies Screen Shot 2021-06-07 at 6.42.23 AM

This a favorite of keto food bloggers, and it’s one of our favorites too! Throw a couple of these in a waterproof ziplock baggie and eat with half a banana for a whole morning kick.

This is a straightforward, three-ingredient recipe.


  • 1 cup natural peanut butter
  • 1 egg
  • 1/3-2/3 cup sugar replacement (like Swerve)

Add all ingredients to a bowl and mix with a fork or spatula. It will look a little eggy, but stick with it and keep stirring! After a few minutes, it will turn into a dough. Place parchment paper on a sheet pan and have the oven set to 350 degrees. Place dough balls on a sheet pan and press a cute criss-cross with your fork on top to flatten them slightly. Then bake for 10-12 minutes in the oven.

Oats and Honey Power Bites

Snack on as a meal replacement or for instant energy, these plant-based power bites from Compass Rose.


  • 1 cup of rolled oats
  • 1/2 cup of nut butter (sunflower, pumpkin seed, or hemp butter)
  • 1/4 cup of honey (or maple syrup)
  • 1/2 cup of hemp hearts or chia seeds

Our favorite combination is oats, sunflower butter, honey, and chia seeds!

Combine all ingredients in a large bowl—roll dough into balls, approximately the size of 1 tablespoon. Pop them in the refrigerator. They will be ready to go in 1-hour. Also, recommend storing them in the fridge for up to 5 days.

Honey Cardamom Granola

All-time favorite granola recipe right here! This one is from Run Fast, Cook Fast, Eat Slow by Shalane Flanagan and Elyse Kopecky. “Lightly sweetened, satisfyingly salty, extra crunchy granola.” Sprinkle this on whole fat yogurt or eat it dry right out of the bag.


  • 3 cups old-fashioned rolled oats
  • 1/2 – 1 cup chopped nuts (walnuts, pecans, almonds, cashews, hazelnuts, or combo)
  • 1/2 cup unsweetened coconut flakes
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/3 cup honey
  • 1/2 cup extra-virgin olive oil
  • 1 tsp vanilla

Preheat the oven to 275 degrees and line a rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts, coconut, cinnamon, cardamom, and salt. Add the honey, oil, and vanilla and stir until evenly combined. Spread out on the baking sheet. Bake for 40 minutes, stirring after 20 minutes until lightly browned. Cool completely before breaking up the clusters. Transfer to a container. Granola will stay fresh for several weeks.

Finally, don’t forget water plus more water! And salt tablets for added hydration!

Once you return to the trailhead, we recommend stopping by Cedar City and grabbing a pie at Centro Woodfired Pizzeria. See you out there!

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