Granola, nuts and seeds of all kinds are packed on almost every adventure that we take. We love the taste, they're easy to travel with, and perhaps the greatest attribute is that they don't require refrigeration.

Here are three of our favorite recipes (two are even gluten free) for your next adventure. An added bonus: no individual wrappers to worry about packing out.

Dawn Patrol Trail Bars

trail snacks

These trail bars are chocolate and peanut butter perfection. Photo: ASN

Watch how to make these bars.

Ingredients

-peanut butter, 1 cup

-chia seeds,¼ cup

-honey, ¼ cup

-oats, 3 cups

-coconut oil, 4 tbsp

-sea salt, ½ tsp

-cacao powder, ¼ cup

Instructions

-Heat oven to 325 degrees.

-Mix all ingredients together in a bowl.

-Press ingredients into a 9.5 x 13" sheet pan (lined with parchment paper).

-Bake for 25 minutes.

-Remove from oven.

-Let cool completely, and then place in freezer to harden.

-Cut into individual rectangles.

Chewy Gooey Granola Bars

trail snacks

Pecans, vanilla and maple syrup – a few of our favorite flavors in this chewy recipe. Photo: Deryn Macey/Unsplash

Ingredients

-oats, 2 ¼ cups

-wheat germ, ½ cup

-1 egg

-maple syrup, ½ cup

-brown sugar, ½ cup

-melted butter, 7 Tbsp

-salt, ½ tsp

-cinnamon, 1 tsp

-vanilla, 1 tsp

-pecans, 12 oz

Instructions:

-Heat oven to 325.

-Mix all ingredients together in a bowl.

-Press evenly into a 8" or 9" square pan that has been lined with parchment.

-Bake for 25 minutes.

-Let cool completely before cutting into individual squares.

Gravel Grinders

trail snacks

Seeds abound in this trail-ready recipe. Photo: Unsplash

Ingredients

-pumpkin seeds, ¼ cup

-sunflower seeds, ½ cup

-sesame seeds, 2 tbsp

-chia seeds, ¼ cup

-hemp seeds, ¼ cup

-poppy seeds, 2 tbsp

-peanut butter, smooth, 2 Tbsp

-salt, ½ tsp

-honey, 1 tbsp

-maple syrup, 1 tbsp

-ground flaxseeds, 2 tbsp

-water, ¼ cup

Instructions

-Heat oven to 325 degrees.

-Combine ground flax seeds and water in a small bowl and let sit for about 5 minutes.

-Put pumpkin and sunflower seeds in food processor and grind until the pieces are small.

-Add this and the remaining seeds to the bowl with the flax seeds and water mixture and combine thoroughly.

-Heat the peanut butter, salt, honey and maple syrup until combined and mix with remaining ingredients.

-Evenly divide the mixture into individual portions and press into rounds. (Or for fun, oil cookie cutters and press mixture into them directly on a sheet pan lined with parchment paper.)

-Bake for 15 minutes until the edges turn brown and crispy.

-Let cool before removing from the pan or cookie cutter molds.

Erin McGrady and Caroline Whatley are based in Asheville, North Carolina, but are currently traveling the country in their van. You can follow along with their adventures at Authentic Asheville.

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