I'm packing my hiking backpack

Equipment and provisions (with recipe)

Whether it's a short, leisurely hike or a long mountain tour aiming for high altitudes , good, well-thought-out equipment makes the trip much easier and ensures a carefree enjoyment of the excursion. That's why we've compiled a few basic tips here, including a recipe suggestion for a homemade granola bar.

For your feet – Sturdy, well-fitting hiking boots with robust tread that protect against ankle sprains, slipping, and wet conditions are essential. Thick, seamless hiking socks help prevent uncomfortable blisters. For longer hikes, pack a second pair to change into.

Backpack – Specialty stores offer a wide selection of backpacks to suit every body size and build, allowing you to try them on with added weight and adjust the fit. Provisions, water, a change of clothes, and smaller items should be securely stored. Back padding ensures comfort. A rain cover is a useful addition for changeable weather.

Clothing – It's advisable to wear quick-drying clothing in layers. This way, you can gradually remove layers as it gets warmer. A windproof and waterproof jacket will protect against drafts, cold, and rain. Don't forget sun protection for your head and good sunglasses!

First aid – With plasters for blisters and scrapes, wound cleaning wipes, anti-mosquito spray, sunscreen and a pocket knife, you are prepared for minor incidents.

Orientation – A detailed hiking map of the area will help you stay on the right path. A mobile phone should be packed for emergencies.

Provisions – Energy-boosting snacks (e.g., nuts, dried fruit) for short breaks will prevent a slump. And a hearty, healthy picnic at the summit will taste twice as good! Allow at least one liter of water per person. Remember to bring a small plastic bag for trash before you leave home.

How about baking some energy boosters for your hike the day before? They require a maximum of 10 minutes of preparation time (plus 20 minutes baking time), quickly provide you with long-lasting energy, and taste wonderfully autumnal with cinnamon and orange zest.

200 g fine-flake rolled oats
40 g sunflower seeds
100 g hazelnuts
2 tbsp flaxseed
50 g dried cranberries
60 g dried soft figs
1 tsp cinnamon
1 ripe banana
100g almond butter
35 g maple syrup
Zest of 1/2 orange

Roughly chop the hazelnuts and cranberries, and cut the figs into small cubes.
Mix rolled oats, sunflower seeds, hazelnuts, flax seeds, cranberries, diced figs and cinnamon in a bowl.
Mash the banana with a fork. Mix it with the almond butter and maple syrup to form a paste.
Add the paste to the dry ingredients and knead well – preferably with your hands – so that all kernels and seeds are coated.
Shape into a block about 3 cm high on baking paper and press down firmly.
Bake at 170 degrees for about 20 minutes on the middle rack of the oven.
Cut into bars or pieces and let cool.
The muesli bars will keep for about a week in an airtight container.

Müller-Wohlfahrt; orangekueche.de