Blueberry Muffin Protein Grits

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

Prep time: 15 mins  | Cook time: 15 mins | Total time: 30 mins

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:

1. 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
2. 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
3. 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
4. Serve the grits warm or cold, topped with caramelized almonds