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.
Note: sometimes when making stone age bread, you may notice all the oil does not incorporate while baking. I will either rest it on a paper towel when cooling or store it with one in the container.
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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The winter beach hike sounds peaceful, and that little waterfall must be such a cool spot. Also, that stone age bread combo with pine nuts and dried tomatoes… wow, definitely trying that 😄 Good heads-up on the closure too!
I am definitely going to try this recipe!
I hope you like it!
Thank you for reading!
I like the hat you are wearing in the photo. I bet you knit it. And the bread looks awesome, I will have to try it.
Thank you, Meg. I did make it, a fun little Musselburgh. I hope you try the bread, it is quite tasty!
I made it, but I mixed it up the day before and let sit in fridge to start soaking the nuts. It was awfully oily after it came out of the oven so laid paper towels on top to absorb the oil. if I cut back on the olive oil would that help? Also, it would be very helpful if there was aprint button.
Hi Victoria. I hope despite the oil, you still enjoyed the bread. Yes, sometimes I do lay the stone age bread on a paper towel after baking if there is some oil. I will add that note to the recipe. I have not tried reducing how much oil I add yet but will try that in the future. As for a print button, I agree they are helpful. I used to have one when I was posting recipes more often but the website product that allowed me to do that was discontinued and rather than get a new one, I opted not to for simplicity’s sake. There is a lot of work behind the scenes to make the magic of a print function happen and it was becoming a deterrent to sharing recipes. I believe if you highlight the text of the recipe and right click, click on “print” and the print box that pops up will only include what you have selected.