Vegan Grits
If you like oatmeal but crave a healthy change of pace, these vegan grits will be your new breakfast BFF. The convenience of quick-cooking oats with the rich corn flavor of finely ground grits is a winning combination. Top it with an easy berry compote to finish off this creamy vegan breakfast!
Servings 4
Calories 270kcal
Ingredients
Vegan Grits
- 2 cups plant milk
- 2 cups water
- 1 cup corn grits or polenta (see Notes)
- ¼ cup maple syrup
- dash of salt
Berry Compote
- 1 cup strawberries fresh or frozen
- 1 cup raspberries fresh or frozen
- 2 tablespoons water
- 1 tablespoon sugar optional
- 1 tablespoon chia seeds optional
Optional
- vegan yogurt for topping
Instructions
- In a large pot over medium-high heat, bring the non-dairy milk and water to a boil. Stir and slowly add in the grits and adjust the heat to medium-low. Cover and cook, stirring occasionally, for 18 to 20 minutes, or until the grits are creamy. Stir in the maple syrup, and add salt to taste. Keep warm until ready to serve.
- While the grits are cooking, warm the strawberries and raspberries with a couple tablespoons of water in a small saucepan over medium heat. Bring to a simmer, adjust the heat to medium-low, and cook until the berries start to break down, about 10 minutes. Lightly mash the berries if they are not breaking apart with the back of a spoon.
- Divide the creamy grits between 4 bowls, and top each with some of the berry compote. Serve warm.
Notes
To make with polenta: Reduce the water to one cup.
Note: If you do not have fresh berries on hand, frozen will also work. You may have to cook them longer because they retain more water.
Nutrition
Calories: 270kcal | Carbohydrates: 56g | Protein: 5g | Fat: 3g | Saturated Fat: 0.2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 172mg | Potassium: 211mg | Fiber: 5g | Sugar: 19g | Vitamin A: 99IU | Vitamin C: 29mg | Calcium: 209mg | Iron: 1mg