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If you like protein oats (aka proats), you'll  love these Blueberry Muffin Protein Grits! Hearty and satisfying, with a hint of cinnamon and topped with maple toasted almonds, to start your day strong. Vegan and  gluten free. breakfast

Blueberry Muffin Protein Grits


  • Author: Vicky & Ruth
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 4 servings 1x

Description

If you like protein oats (aka proats), you'll love these Blueberry Muffin Protein Grits! Hearty and satisfying, with a hint of cinnamon and topped with maple toasted almonds, to start your day strong. Vegan and gluten-free.


Scale

Ingredients

2 1/2 cups unsweetened non dairy milk

2/3 cup polenta  (coarse corn grits)

2 scoops vegan protein powder

1 tsp cinnamon

2/3 cup frozen blueberries

1/3 cup raw sliced almonds

3 tsp maple syrup


Instructions

Bring the milk to simmer in a medium-size saucepan. Add the grits. reduce the heat low, cover and cook for 10 minutes, stirring often

Whisk in the protein powder and cinnamon and continue cooking for 1 to 2 minutes. Remove from heat, add the blueberries and stir well. Cover and set aside for 10 minutes

In the meantime, heat a small non stick skillet over medium heat. Add the almonds and maple syrup and cook for about 5 minutes, stirring constantly, until the almonds are golden brown and caramelized

Serve the grits warm or cold, topped with caramelized almonds

  • Category: breakfast
  • Cuisine: vegan

Nutrition

  • Serving Size: 1/4
  • Calories: 225
  • Sugar: 7
  • Fat: 13
  • Carbohydrates: 20
  • Fiber: 5
  • Protein: 10
  • Cholesterol: 0