Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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.


Ingredients

Scale

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