Schoodic Woods Campground
Timeframe: 1st week of August
So I’ve gotten even further behind on posting—we visited Schoodic nearly a month and a half ago! Here’s a quick recap.
After the busy Bar Harbor area of Acadia National Park we reveled in the peace and quiet on the Schoodic Peninsula. This part of the park is about an hour drive away (or a hop on the passenger ferry plus the bus) so not a lot of folks bother to explore Schoodic. That was okay with us because it made for a nice, relaxing week.
After our awesome campsite at Bar Harbor we were ready to be a little let down, but we found another great spot waiting for us. The campground at Schoodic Woods has only been open about 2 years and it is beautiful! There are lots of trees but also lots of open sky which is what we like.
Spaces are big and come with electric hookups, rare for a national park campground.
The bathrooms are the nicest I’ve ever seen.
The architecture of the visitor’s center is stunning. This campground is a great find.
This side of the park is set on a peninsula. The 6 mile, one-way “loop” road travels along the entire shore, but doesn’t connect back to itself. We drove it our first day, but it was even better when we took our bikes later in the week.
Since the road has two lanes, both going in the same direction, cars have their own lane to pass you. We could peddle along soaking in all the water views and not worry about holding up traffic.
When you get to the end of the road you exit the park and have to return on regular roads with no shoulders so we were glad the ranger recommended a bike path that cuts back to the campground. Unfortunately the bike paths on this side of the park are not as nice as those over on Mount Desert Island. These are made of loose gravel, which made the uphill going even harder, but we made it back.
Off course all that exercise meant we deserved a treat. I got out the solar oven and tried a new recipe for Peanut Butter Oatmeal Chocolate Chip Bars (recipe below).
Most of the kayaking around here is for those used to ocean waves, and the ranger recommended that we go to a pond outside the park. Thanks to Google, Chuck found a a protected area right off the Frazer Point picnic area recommended by a local kayaker. Mosquito Harbor turned out to be perfect and not at all plagued by its namesake.
We did a better job inflating the kayak this time which made the ride even better. It was fun tooling around exploring the little nooks and crannies.
Just so you don’t think it’s fun and games all the time we did have to do laundry (found the biggest laundromat ever!) and defrost the refrigerator, which meant time for a tiny snowman. 🙂
On our last day we couldn’t pass up one more drive along the loop. This time we stopped at a beach we spotted on our bike ride.
We laughed about the sign but once we got down there we understood. The beach was covered with round stones, golf ball to basketball size, and it was so tempting to take one, but we resisted.
It was mesmerizing to listen to the stones gently tumbling as a wave came in and then the water trickling back out as the wave receded. It would make for a very relaxing nature sound CD!
If Acadia wasn’t so far out here I think we would come back to this little corner of the Schoodic Woods! Who knows, maybe someday we will. For now we’re checking off national park number 12 and heading back to Ohio for some warranty work.
Oh, and if you’re ever in this neck of the woods there’s a great little farmer’s market in Winter Harbor. 🙂
Oatmeal Nut Butter Chocolate Chip Bars
Yield: 12 cookies with kind of a chewy muffin texture.
1/3 cup gluten-free thick rolled oats (33g)
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup almond butter (64g)
1/4 cup peanut butter (64g)
1/3 cup brown sugar (70g)
1 large egg
1 teaspoon vanilla extract
1/3 cup chocolate chips (57g)
- Line GoSun oven tray with parchment paper.
- In medium bowl beat peanut butter, almond butter, brown sugar, eggs, and vanilla until smooth, about 2 minutes.
- Sprinkle baking soda, salt and oats into bowl. Mix until combined. Stir in the chocolate chips. The dough will be very sticky!
- Scoop dough into prepared tray, smoothing out and leaving 1/2“ at ends (they puff up a lot and you don’t want them to hit the top of the tube).
- Bake in solar oven for 25 to 40 minutes (depending on your level of sun) or until top deflates a bit and toothpick comes out clean. Transfer to a wire rack to cool. Enjoy!
If you want a regular oven version of this recipe I adapted it from: http://meaningfuleats.com/flourless-oatmeal-almond-butter-chocolate-chip-cookies-gluten-free-dairy-free/