Wrangling a bunch of dishes when you’re camping is a pain, which is why one pot meals are the perfect solution. These recipes are simple, delicious and cleanup-friendly, letting you spend more time enjoying the outdoors.
Here’s our collection of the best one pot camping meals that require basic ingredients and minimal gear, while still tasting great.
Enjoy!
1. Blueberry Banana Pancakes
Want to level up your camping breakfast game? These pancakes are a perfect mix of fluffy and crispy, packed with fresh fruit, and super easy to whip up at your campsite. With just a few basic ingredients, you’ll be flipping up a breakfast that’ll make everyone jealous at the neighboring campsites!
Ingredients:
- 1 cup flour
- 2 tablespoons sugar
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 1 banana (sliced)
- ½ cup blueberries
- Coconut oil (for cooking)
Instructions:
- At home, combine the flour, sugar, baking powder, and salt in a small sealed container.
- In camp, whisk the egg and milk together in a bowl.
- Add the dry ingredients to the wet ingredients and stir until just combined (some lumps are okay).
- Heat a non-stick skillet over medium heat and add coconut oil.
- Pour batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
2. Chickpea Hash
Looking for a hearty breakfast that doesn’t require a ton of effort? This chickpea hash will be a one pot camping meal you come back to over and over! It’s protein-packed, loaded with veggies, and comes together in one skillet (hello, easy cleanup!). Whether you’re feeding vegetarians or just want something different from the usual camping fare, this dish hits all the right spots.
Ingredients:
- 1 tbsp oil
- 1 zucchini
- 1 small red onion
- 3 mini sweet peppers
- 1 (15 oz.) can chickpeas (drained)
- ½ tsp cumin
- ¼ tsp coriander
- ⅛ tsp cinnamon
- ½ tsp salt (plus more to taste)
- 2 eggs (optional)
Instructions:
- Heat oil in a large skillet over medium-high heat until hot.
- Add sliced onions, peppers, and zucchini; sauté until beginning to soften (about 5 minutes).
- Stir in the drained chickpeas and spices; cook for another 5 minutes until heated through.
- If using eggs, create wells in the mixture and crack an egg into each well. Cover and cook until eggs are set to your liking.
3. Dutch Baby Pancakes
Ever dreamed of having a giant, puffy pancake while camping? Say hello to the Dutch Baby! This impressive-looking breakfast is actually super simple to make and only needs a few ingredients you probably already have in your camp kitchen. Plus, it’s totally customizable with whatever toppings you’ve brought along!
Ingredients:
- 3 large eggs
- ½ cup milk
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- Dash of salt
- Optional toppings (e.g., powdered sugar, fresh fruit, syrup)
Instructions:
- Preheat your Dutch oven or skillet over the campfire.
- In a bowl, whisk together the eggs, milk, sugar, and vanilla.
- Gradually add the flour and salt, mixing until smooth.
- Pour the batter into the preheated Dutch oven or skillet.
- Bake for about 20-25 minutes until puffed and golden brown.
- Serve warm with your choice of toppings.
4. Mountain Breakfast Skillet
Who doesn’t love a classic breakfast skillet when camping? This hearty one-pan wonder combines all your breakfast favorites (eggs, potatoes, cheese, and your choice of meat) into one delicious meal. It’s the perfect fuel for a day of hiking or just lounging around the campsite!
Ingredients:
- Breakfast sausage or bacon
- Eggs
- Frozen hashbrowns
- Cheddar cheese
- Bell peppers (green, red, or yellow)
- Onion
- Oil for cooking
Instructions:
- Heat oil in a skillet over medium heat.
- Add the breakfast sausage or bacon and cook until browned.
- Stir in the frozen hashbrowns and cook until they start to brown.
- In a bowl, whisk the eggs and season with salt and pepper.
- Pour the eggs over the meat and hashbrowns, scrambling them together until cooked through.
- Sprinkle cheese on top and cover the skillet to melt the cheese.
- Serve hot.
5. Dutch Oven French Toast
Take your camping breakfast from basic to brilliant with this make-ahead French toast! The best part? You can prep it the night before, so while everyone else is fumbling with their camp stove in the morning, you’ll be diving into this gooey, delicious breakfast masterpiece.
Ingredients:
- 1 loaf French baguette (in 1″ slices)
- 1/2 cup butter (melted)
- 1 cup brown sugar
- 1/2 cup pecans
- 1 cup syrup
- 6 eggs
- 1 cup milk
- 1 tsp cinnamon
- 1 tsp vanilla
Instructions:
- Line a Dutch oven with parchment paper (optional).
- Pour melted butter, brown sugar, pecans, and half of the syrup into the bottom of the Dutch oven.
- Layer the baguette slices over the mixture.
- Whisk together eggs, milk, cinnamon, and vanilla; pour over the bread.
- Refrigerate overnight or for at least 4 hours.
- Bake over coals for about 60 minutes or until set.
6. Cast Iron Frittata
Need to feed a crowd with a one pot camping meal? This versatile frittata is your answer! It’s like a quiche without the fuss of a crust, and you can toss in whatever veggies and cheese you have on hand. Plus, cooking it over the campfire adds an amazing smoky flavor you just can’t get at home.
Ingredients:
- 8 large eggs
- 1/4 cup milk
- 1/2 cup cheese (cheddar or your choice)
- 1/2 cup cherry tomatoes (halved)
- 1/4 cup onion (chopped)
- 1/4 cup bell pepper (chopped)
- Salt and pepper to taste
- Olive oil for cooking
Instructions:
- Heat olive oil in a cast iron skillet over medium heat.
- Sauté the chopped onion and bell pepper until soft.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Add the cherry tomatoes to the skillet and pour the egg mixture over the vegetables.
- Cook on the stove for a few minutes until the edges start to set.
- Cover the skillet with a lid or foil and place it over coals or on low heat until the eggs are fully set (about 15-20 minutes).
7. Chilaquiles
Transform your campsite into a Mexican breakfast spot with these easy chilaquiles! This comfort food favorite uses tortilla chips as its base (yep, the ones you brought for snacking), making it a super convenient camping breakfast. Add your favorite toppings, and you’ve got a breakfast that’ll have everyone asking for seconds!
Ingredients:
- 1 15-oz bag tortilla chips
- 1 16-oz can enchilada sauce
- 6 eggs
- 1/2 cup cotija cheese (optional)
- 1 cup roasted corn (optional)
- 1 cup cooked ground beef (optional)
- 1 4-oz can diced green chiles (optional)
- Lime juice (to taste)
- Sea salt (to taste)
- Ground black pepper (to taste)
Instructions:
- In a large skillet, heat the enchilada sauce over medium heat.
- Add the tortilla chips to the skillet and stir to coat them in the sauce.
- Crack the eggs over the chips and cover the skillet to cook until the eggs are set.
- Serve topped with cotija cheese, roasted corn, diced green chiles, and lime juice.
8. Campfire Nachos
Getting tired of the same old one pot camping meals? These campfire nachos are about to become your new favorite! They’re super customizable, ready in minutes, and perfect for sharing (or not – we won’t judge!). Plus, they make cleanup a breeze since everything cooks in one pot.
Ingredients:
- 8-ounce bag of tortilla chips
- 2 cups shredded taco cheese (or your favorite blend)
- 1 can black beans (drained)
- 1 can diced tomatoes with green chilis (or Pico de Gallo)
- Optional toppings: salsa, sour cream, guacamole, jalapeños, cilantro
Instructions:
- Start by adding a generous layer of tortilla chips to the bottom of a Dutch oven.
- Sprinkle a handful of shredded cheese over the chips.
- Add a layer of black beans and diced tomatoes.
- Repeat the layers until all ingredients are used.
- Cover with the lid and cook over the campfire until the cheese is melted (about 15 minutes).
9. Tortellini & Sausage Soup
Craving something cozy after a long day of hiking? This hearty soup combines the best of comfort food with easy camp cooking. The cheese tortellini makes it filling, while the Italian sausage adds tons of flavor without needing extra seasonings. It’s like a warm hug in a bowl!
Ingredients:
- 1 pound Italian sausage
- 20 ounces cheese tortellini
- 1 can (28 ounces) diced tomatoes
- 3 cups chicken broth
- 2 teaspoons minced garlic
- ½ medium onion (diced)
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions:
- In a large pot, brown the Italian sausage over medium heat.
- Add diced onion and minced garlic; sauté until the onion is translucent.
- Stir in the diced tomatoes and chicken broth; bring to a boil.
- Add the cheese tortellini and cook according to package instructions until tender.
- Stir in fresh spinach until wilted.
- Season with salt and pepper to taste before serving.
10. Dutch Oven Chicken Marbella
Ready to impress your fellow campers? This might sound fancy, but don’t worry – it’s actually super simple! The secret is in the marinade, which does all the heavy lifting flavor-wise while you’re out having fun. Just prep it before you leave home, and you’ll have an amazing dinner ready to go.
Ingredients:
- 4 chicken thighs (skin-on)
- 1 cup pitted prunes
- 1 cup green olives (pitted and halved)
- ¼ cup capers (with brine)
- 6 cloves garlic (roughly chopped)
- 2 tablespoons dried oregano
- ¼ cup red wine vinegar
- ½ cup dry white wine
- 1 tablespoon olive oil
- 4 teaspoons brown sugar
- 2 bay leaves
- Salt and pepper to taste
Instructions:
- Marinate the chicken: In a large freezer bag, combine chicken thighs, prunes, olives, capers, garlic, oregano, red wine vinegar, and olive oil. Seal and refrigerate for at least 6 hours or overnight.
- Prepare the campfire: Set up your Dutch oven over coals or on a camp stove.
- Brown the chicken: Heat olive oil in the Dutch oven. Remove chicken from marinade (reserve marinade) and brown skin-side down for about 6-8 minutes until crispy.
- Add marinade: Pour the reserved marinade over the chicken in the Dutch oven.
- Cook: Cover and cook for about 45 minutes until the chicken is cooked through and tender.
11. Lentil Sloppy Joes
Missing those classic sloppy joes but keeping it plant-based? These lentil sloppy joes are here to save the day! They’re packed with protein, super filling, and honestly? They’re so tasty, even the meat-lovers at your campsite might steal a bite (or two!).
Ingredients:
- 1½ cups dry brown or red lentils
- 3⅓ cups vegetable broth
- 1 tablespoon olive oil
- 1 small white onion (finely chopped)
- 1 red bell pepper (finely chopped)
- 3 garlic cloves (minced)
- 16 ounces tomato sauce
- 6 ounces tomato paste
- 2 teaspoons red wine vinegar
- 2 teaspoons soy sauce or tamari
- 1 tablespoon brown sugar
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
Instructions:
- Rinse the lentils and cook them in vegetable broth until tender (about 20 minutes).
- In a separate pan, heat olive oil over medium heat and sauté the chopped onion, garlic, and bell pepper until softened.
- Add the cooked lentils to the sautéed vegetables along with tomato sauce, tomato paste, vinegar, soy sauce, brown sugar, chili powder, and cumin.
- Stir well and let simmer for about 10 minutes to combine flavors.
- Serve on hamburger buns or as desired.
12. Red Beans & Rice
Looking for a one pot camping meal that’s super easy but tastes like it took hours? This one’s your answer! Using dehydrated ingredients makes this classic comfort food totally camp-friendly, and it packs a ton of flavor without hauling a spice cabinet into the wilderness.
Ingredients:
- 1 cup dehydrated red beans
- 1/4 cup instant rice
- 1/4 cup dehydrated hamburger meat (or any meat of your choice)
- 1 packet of chicken broth
- 1 bay leaf
- 1/4 teaspoon freeze-dried garlic
- 1/2 teaspoon dehydrated onion
- 1 teaspoon dehydrated bell peppers
- Hot sauce (optional)
Instructions:
- In a zip-top bag, combine all ingredients except the water and chicken broth.
- At the campsite, add the contents to your pot along with the chicken broth and water.
- Stir well and bring to a boil.
- Once boiling, turn off the heat and let it sit until rehydrated (about 10-15 minutes).
- Stir before serving.
13. One Pot Protein Pasta
Need a quick, filling dinner after a long day of adventure? This protein-packed pasta is your new camping BFF! Made with red lentil pasta, it’s loaded with protein and fiber, and the one pot cooking method means less cleanup and more time for stargazing.
Ingredients:
- 8 oz red lentil pasta
- 2 cups kale (chopped)
- 2 cloves garlic (minced)
- 2 tbsp olive oil
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add minced garlic and sauté until fragrant.
- Add chopped kale and cook until wilted.
- Pour in vegetable broth and bring to a boil.
- Add red lentil pasta and cook according to package instructions until al dente.
- Season with salt and pepper to taste, then serve.
14. Beef Stroganoff
Who says you can’t have restaurant-quality meals while camping? This campfire beef stroganoff is totally drool-worthy and way easier than you’d think. With tender steak, mushrooms, and a creamy sauce, it’s pure comfort food that’ll have everyone at the campground jealous!
Ingredients:
- 1 large steak (ribeye or similar)
- 8 oz cremini mushrooms (sliced)
- 1 small onion (diced)
- 2 cups water
- 1 beef bouillon cube
- 4 oz wide egg noodles
- 1/2 cup sour cream or Greek yogurt
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions:
- Pat the steak dry with paper towels and season both sides with salt and pepper.
- Heat a cast iron pan on high until nearly smoking.
- Add a small amount of oil and place the steak in the pan, cooking for 2-4 minutes without moving it.
- Flip the steak and cook for another 2-3 minutes or until desired doneness.
- Remove the steak from the pan and let it rest.
- In the same pan, add the diced onion and sliced mushrooms, cooking until tender.
- Add water and beef bouillon cube, bringing to a boil.
- Stir in the egg noodles and cook until tender.
- Remove from heat and stir in sour cream or Greek yogurt before serving.
15. Sweet Potato Peanut Stew
Get ready for a one pot camping meal that’s totally different from the usual hot dogs and hamburgers! This cozy stew brings amazing flavors together with sweet potatoes, peanut butter, and just the right amount of spice. It’s like a warm hug in a bowl after a day of outdoor adventures!
Ingredients:
- 1 tablespoon oil
- 1 small onion (diced)
- 4 cloves garlic (minced)
- 1 medium sweet potato (chopped into 1/4 inch cubes)
- 2 cups vegetable broth
- 14 oz can diced tomatoes
- ¼ cup peanut butter
- 2 teaspoons New Mexico chili powder
- 1 teaspoon salt
- 14 oz can chickpeas (drained)
- 2 cups kale (destemmed and chopped)
Instructions:
- Heat oil in a large pot over medium heat.
- Add diced onion and minced garlic; sauté until softened.
- Stir in the sweet potato cubes and cook for about 5 minutes.
- Add the diced tomatoes, vegetable broth, peanut butter, chili powder, and salt; stir well.
- Bring to a boil, then reduce heat and simmer for about 20 minutes until sweet potatoes are tender.
- Stir in chickpeas and kale; cook until kale is wilted.
16. Cheesy Asparagus One Pot Orzo
Looking for a camping meal that’s a little fancy but super easy? This one-pot orzo is your answer! It’s creamy, cheesy, and loaded with fresh asparagus. The best part? No straining required, which means less camping gear to pack and less cleanup time!
Ingredients:
- ½ lb asparagus
- 2 cups water
- 1 cup orzo
- ½ tablespoon olive oil
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- ½ cup shredded cheese
- ¼ cup sun-dried tomatoes (chopped)
- 2 tablespoons pine nuts
Instructions:
- Cut off and discard the tough ends of the asparagus, then chop asparagus into 1″ pieces.
- Add the asparagus, water, orzo, olive oil, and all the spices into a pot.
- Bring to a low boil and cook for about 5 minutes until the orzo is tender.
- Reduce heat and add the cheese, sun-dried tomatoes, and pine nuts. Stir until combined and heated through.
17. Dutch Oven Chili & Cornbread
Want to be the hero of your camping trip? This two-in-one meal will do the trick! The chili bubbles away while the cornbread bakes right on top, creating the perfect comfort food combo. It’s like magic in a Dutch oven!
Ingredients:
- Salsa (choose your heat level)
- Canned diced tomatoes (fire roasted if desired)
- Canned chilis
- Canned beans (variety of types)
- Canned corn
- Chili powder
- Ground beef (optional)
- Onion (optional)
- Bell pepper (optional)
- Cornbread mix
- Milk
- Egg
Instructions:
- Preheat the Dutch oven over coals.
- Brown the ground beef with onions and bell peppers in the Dutch oven.
- Add salsa, diced tomatoes, chilis, beans, corn, and chili powder to the pot. Stir well.
- Bring the mixture to a boil, then reduce heat and let it simmer for about 30 minutes.
- Prepare the cornbread mix according to package instructions and pour it over the chili mixture.
- Cover the Dutch oven and cook for an additional 20-30 minutes until the cornbread is golden brown on top.
18. Dutch Oven Enchiladas
