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
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
- Prep Time: 15
- Cook Time: 12
- Category: breakfast
- Cuisine: vegan
Nutrition
- Serving Size: 1/4
- Calories: 225
- Sugar: 7
- Fat: 13
- Carbohydrates: 20
- Fiber: 5
- Protein: 10
- Cholesterol: 0