Low flame, great pleasure – the best camper van recipes.

A woman prepares food outdoors, her van is parked behind her

We show you how easy it is to conjure up delicious and unusual dishes on a trip in a camper van: with our MYVAN camper van recipes.

Checklists for the perfect trip

On a camping holiday you don’t have to eat canned ravioli, soup or dry toast? It just doesn’t have to be like that. Camping or road trips with a van do not necessarily mean having to forego culinary delicacies. The ingredients for the delicious cuisine on four wheels: a small portion of improvisational talent, a pinch of creativity and of course the right preparation.

A trip in a van needs to be well planned: have I packed everything? Which route do I take? And is the van fit to travel? Good news: with our camper van pack list, the checklist for the season ready van and our tips for the right navigation devices will help you with these worries. Nothing can go wrong.

A woman is standing laughing at a camping grill

Culinary delights on four wheels – the simple camping kitchen

We will show you how you can conjure up a delicious and nutritious breakfast, lunch and dinner with a camping stove and the right ingredients in just a few simple steps – and you can leave the can of ravioli safely back at home.

The incredients for the camper van
several incredients on a table
Fresh incredients for camper van food

Four simple recipes on the go

How about healthy spelt pancakes for breakfast, decorated with delicious berries? Or a delicious “one pot pasta” with oyster mushrooms and dried tomatoes for lunch? Quinoa salad with herbs and pomegranate is on the menu for dinner and energy peanut balls are available as a snack for between meals – they not only taste delicious, but also provide enough power for a strenuous day’s travel. Sounds delicious, doesn’t it? Then here are our best camper van recipes. Enjoy your meal!

Breakfast: Spelt Pancakes

Ingredients (4 people):

– 200 ml soy milk vanilla
– 2 eggs
– 200 g whole meal spelt flour
– 1 packet vanilla sugar
– 50 g ground almonds
– 50 ml mineral water
– Coconut oil or butter


– Soy yoghurt (vanilla)
– Mixed berries

Preparation Pancakes:

1. Mix the flour, vanilla sugar and soy milk with the whisk to an even mixture.
2. Gradually stir in the two eggs and the ground almonds.
3. Add the mineral water and continue to stir.
4. Heat a small frying pan and melt some butter in it, add approx. two tablespoons of dough into the frying pan and let it fry.

Preparation Topping:

1. Put the soy yoghurt and berries in a bowl and stir with a whisk.
2. Pour the topping over the freshly baked pancakes and enjoy your breakfast.

Pasta with oyster mushrooms and dried tomatoes

Lunch: “One Pot Pasta” with oyster mushrooms and dried tomatoes

Ingredients (4 people):

– 1 tbsp. butter
– 2 shallots
– 2 cloves of garlic
– 150 ml port wine
– 400 g oyster mushrooms
– 100 g brown mushrooms
– 600 ml vegetable stock
– 200 ml cream
– 150 g dried tomatoes
– 2 spring onions
– Parsley
– Rosemary
– Basil
– 100 g grated parmesan cheese


1. Chop the shallots and garlic, cut the mushrooms into strips. Heat the butter in a large saucepan and fry the shallots and garlic until translucent. Add the oyster mushrooms and brown mushrooms and fry. Deglaze the mushrooms with port wine. Let the liquid come to a boil.

2. Break the spaghetti in the middle and add it to the mushrooms in the pot. Mix everything together, add the cream and broth and simmer for 10 minutes.

3. Chop the herbs and spring onions and cut the dried tomatoes into strips. Now add the grated Parmesan, herbs and dried tomatoes to the pasta in the pot. Mix well and let it simmer for another 3 minutes. Season with salt, pepper and serve.

Dinner: Quinoa salad with herbs and pomegranate

Ingredients (4 people):

– 200 g quinoa
– 1 pomegranate
– 1 cucumber
– 2 red peppers
– 0.5 bunch of parsley
– 1 bunch of chives
– 0.5 bunch of mint
– 1 handful of walnuts
– 2 limes
– Olive oil
– Salt
– Pepper


1. Cover the quinoa with water in a saucepan and simmer on the camping stove until the liquid is completely boiled.
2. Remove the seeds from the cucumber and cut it into small pieces together with the paprika. Remove the pomegranate seeds and place in a bowl together with the cucumber and paprika.
3. Squeeze lime and mix with 3 tablespoons of olive oil. Add salt and pepper and season to taste. Finely chop the herbs and put them into a bowl together with the vinaigrette.
4. Add the walnuts to the salad and mix thoroughly.
5. Serve with fresh country bread and enjoy.

Peanut energy balls in a bowl

Snack for between meals: peanut-energy balls

Ingredients (4 people):

– 3 tablespoons of oatmeal
– 1 tablespoon of peanut butter
– 1 tablespoon of honey
– 1 tablespoon of dried cranberries


1. Place all ingredients in a bowl and mix.
2. Form small balls out of the mixture and let them rest for one hour.


Regardless of what job you have to tackle – the Sprinter will make your day-to-day tasks easier. And even if those tasks are weighty ones, together, you’ll move mountains. Thanks to a host of different variants and over 600 optional features, the Sprinter can meet a wide variety of requirements.

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