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Putting a sweet spin on a Southern classic, this recipe is perfect for a fun and easy to prepare for brunch. To round out brunch, we also have a foolproof, hiker-friendly beermosa. Although a touch unorthodox, we guarantee this brunch will be a hit at your next basecamp gathering or car camping excursion.
Bring water and oat milk to a boil, add grits, and reduce to a simmer. Simmer, stirring occasionally until grits reach your desired texture. This may take anywhere from 15-30 minutes. Once cooked, add goat cheese and honey to taste. Stir until combined, then plate and top with blackberries and granola. Drizzle as much honey as necessary.
This one is pretty self-explanatory. 2 parts beer, 1 part juice. We chose grapefruit juice and "Slow Chill," a Vienna-Style Lager from Oskar Blues. Get creative, pair any citrus juice with your favorite light, easy-drinkin' beer. We recommend something in the lager, pilsner family.
We added Cara Cara oranges for a little fun. This variety is a bit sweeter and less acidic than your traditional navel orange and are also seedless.
Cooking outdoors is as much about the people you sit down with as it is about the food, so don’t get too hung up on the details. Enjoy the process, the food, and most importantly, the people you're with.