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!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Breakfast
Cuisine: American
Servings: 4
Calories: 270kcal
Author: Michelle Cehn | World of Vegan
Ingredients
Vegan Grits
2cupsplant milk
2cupswater
1cupcorn gritsor polenta (see Notes)
¼cupmaple syrup
dash ofsalt
Berry Compote
1cupstrawberriesfresh or frozen
1cupraspberriesfresh or frozen
2tablespoonswater
1tablespoonsugaroptional
1tablespoonchia seedsoptional
Optional
vegan yogurtfor 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.
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.