Category: Southern Sides

Crockpot Granola

Posted on by Allie Thelen

best granola I've ever tasted and super healthy too- throw everything into the crockpot, so easy!

We love granola ’round here.  On top of our yogurt or mixed in with our cereal or eaten just plain.  I have tried and tried to make my own, but mine has always turned out soggy or burnt or just plain gross!  Is this why they charge an arm and a leg for it at the store??? It must be.  I must just not be cut out for making granola.  Then, I came across an interesting concept…. Put it all in the crockpot and let IT be the one to fail, if failure is even possible for a crockpot.  Surely, a crockpot is a fix all solution.  I mean, when have you ever pulled something out of a crockpot and been like gross?  Hardly ever.  And it must not be the crockpot’s fault… it’s OBVIOUSLY the recipe.  So here I was… dumping oats and other granola goodies into the crockpot, hoping for once that I could churn out some awesome granola.  And crockpot, you have not let me down!  I love you forever! Granola for the win.

DSC_0653

Perfectly roasted oats, crunchy almonds, lightly sweetened.  My crockpot did it.

DSC_0659

DSC_0666

And perfect for one of my go-to breakfasts…

DSC_0663

And if I can’t mess this up, there’s no way that you can, believe me.  If the total granola failure can make a batch of perfect granola, then there is only hope for you.

Crockpot Granola

INGREDIENTS:

5 cups of rolled oats

1 cup almonds, chopped or crushed

1/2 cup sunflower seeds

1 cup unsweetened coconut flakes, optional

1/4 cup coconut oil, melted

3/4 cup honey

1 tsp. vanilla

1 tsp. cinnamon

1/8 cup water

PREPARATION:

In large crockpot, mix all the dry ingredients.  Melt coconut oil and add next 4 ingredients to a medium bowl.  Mix well.  Pour over dry mixture and stir to coat.  Cook on low heat for about 4 hours with the lid ajar to allow steam to escape, stirring every 45 minutes or so.  Spread on wax paper to cool.  Store in mason jars or airtight containers.  You can even add in dried fruit too!

signaturetransparent

Flaky Blueberry Biscuits

Posted on by Allie Thelen

Super flaky mile high blueberry biscuits

 

Christmas this year decided to grace the South with 70 degree weather.  As much as I love my shorts and t-shirts and flip flops, it was difficult to turn on my “Christmas spirit” so to speak.  I like my Decembers and Christmases cold.  Sue me.  However, with the heat wave, came BLUEBERRIES!  Suddenly, the berries started coming back into season and they didn’t cost $10/lb.  I joke, but seriously.  I got blueberries for $1.88/pint and stocked up.  Suddenly, my house was reminiscent of summertime.   Except by now, the heat wave was gone, and I was left baking blueberry things in 40 degree weather.  Oh well.  At least, I had blueberries.  And blueberries and biscuits?  Just ask Bojangles.  Yum.  Nothing like a flaky, buttery biscuit encasing a mound of fresh blueberries, am I right?

Some flour, sugar, salt, and baking powder go into a bowl.  Cut in a stick of butter until crumbly.
DSC_0606

Next add some buttermilk.  I never have buttermilk, so I use this nifty trick using milk and vinegar.  1 Tbsp. of vinegar into your milk will spoil it in a few moments time, and you’re left with a curdled buttermilk mixture.  Trust me, works everytime!

DSC_0609

Mix your dough until it becomes a crumbly yet mold-able dough.

Meanwhile, melt some butter into a square 8×8 pan.

DSC_0618

Then flour your surface and roll out the biscuit dough into a rectangle.  Place blueberries on top and fold rectangle in half to make a square.

DSC_0612

DSC_0614

Cut your square into 9 equal parts.

DSC_0616

Then, place in the pan with the melted butter.

DSC_0619

Bake in a preheated oven for about 20-25 minutes and voila! Beautiful, flaky, golden brown biscuits with blueberries bursting at the seams.

DSC_0625

DSC_0630

DSC_0633

DSC_0635

DSC_0634

Blueberry Biscuits

INGREDIENTS:

2 cups all purpose flour

2 Tbsp. sugar

1 tsp. salt

1 Tbsp. baking powder

1 stick of cold butter, cut into chunks

3/4 cup of buttermilk or 2/3 cup of milk with 1 Tbsp. of vinegar

1/2 cup fresh blueberries

2 Tbsp. butter for greasing the pan

PREPARATION:

Preheat oven to 400 degrees.  In a large bowl, mix flour, sugar, salt, and baking powder.  Cut in butter until it resembles a coarse meal.  Add the buttermilk or buttermilk mixture and mix until it becomes a crumbly, but mold-able dough.  Melt butter in an 8×8 square pan.  Roll out on a floured surface into a rectangle.  Place fresh blueberries on top and fold over into a square.  Cut into 9 sections and place into pan.  Bake for 20-25 minutes, until golden brown and done in the center.

Perfect for breakfast or as an awesome side for any dinner!

signaturetransparent