Cape Lookout State Park on the Oregon Coast has been a repeat stop for me with two trips lately, one in December when I took a quick jaunt down to pick some Christmas gifts up in Hood River and Dayton (I know, not even close to the coast) and then a second time this March when we had a weekend away to celebrate our 8th anniversary. We found out on this second trip that a significant construction closure was planned to start in just a few weeks!
Beach hikes are the best in the winter, more solitude. I love this little waterfall that cascades down onto the beach when you are walking southbound from the day use area.
Go at low tide or take rubber boots, there is a creek flowing onto the beach that might otherwise present a significant obstacle before the waterfall.
These were not my first visits to Cape Lookout, I have enjoyed this scenic state park over the years on road trips and family camping trips. It has a little of everything and is conveniently located close to Tillamook, between Astoria and Newport on the Oregon Coast.
I highly recommend adding it to your travel list but make sure to note that it won’t be open this summer (2026) as there is a planned closure at the beginning of June for repairs (the date was April 1st when we were there but has been pushed back so check for updates). See below for some overnight alternatives. You can probably hike the park trails but camping and the day use area will be a no-go. I felt blessed that the park had been open both times I had planned to visit since they have had this construction in the works since 2024.
In preparing for our anniversary trip I packed some food goodies for camping, including a tasty version of my Stone Age bread. Every time I make this hearty loaf, I am always trying to “spice” things up a bit. For this one I swapped out the sesame seeds for pine nuts and added oregano and garlic. I also tossed in some dried tomatoes from our garden last year!
Not only did we nosh on the bread for breakfast, I took a few slices on our hike to the head of Cape Lookout on the Cape Trail. We started right from the day use area next to the campground on the North Trail which connects up to the parking lot for the Cape Trail (about 9-10 miles roundtrip total). Like many coastal hikes, this was one muddy, rooty trek!
But it was worth it for the views. No whale sightings today but there was beauty to be had everywhere.
I know I say this all the time, but this may be my favorite version of stone age bread (for now). Don’t be afraid to make it your own on your next outdoor adventure with additional flavors like chopped fresh basil or a touch of shredded hard cheese.
Enjoy!
Prep Time
5 minutes
Cook Time
1 hour
Total Time
1 hour, 5 minutes
Course: Breakfast, Lunch, Snack
Cuisine: Dairy Free, Gluten Free, No Dehydrator Needed, Paleo, Soy free, Vegetarian, Whole Food
Servings: 10 servings
Ingredients
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup almonds
- 1/2 cup walnuts
- 1/2 cup pine nuts
- 1/2 cup dried tomatoes broken into smaller pieces (if you use dried tomatoes packed in oil, adjust added olive oil in recipe)
- 1/2 cup flax meal
- 1/2 cup olive oil
- 1 teaspoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- 5 eggs
Instructions
- Mix all the ingredients together in a large mixing bowl.
- Line a bread pan with parchment paper and pour in the mixture.
- Bake at 320 degrees for 60 minutes. You can know it’s done when the center doesn’t wiggle and begins to crack.
- Let cool before slicing.
- Store in the fridge for up to 2 weeks.
If you are planning a trip to the Oregon Coast and maybe even had planned to stay near Tillamook, here are a few other options I have overnighted at:
- Newhalem Bay State Park (perfect for a walk to the quaint town of Manzanita)
- Sand Lake Recreation Area (if you don’t mind a little ORV noise)
- Blue Heron French Cheese Company (for those who just want a convenient parking lot for dry camping overnight)
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