Vegan Maple and Blackberry Breakfast Grits

Blackberries are a seriously underrated fruit in my supermarket's produce section. It's usually squeezed between an abundance of blueberries, strawberries, and cherries like a side act for the main event. Where's the love, man? The following recipe highlights the sweet flavor of fresh blackberries, pairing it with maple on a delicious bowl of grits.

Don't have any maple syrup handy? Try it with agave. Not a big fan of blackberries? It's okay. Try it with a difference jam and fruit combination, and you'll still be guaranteed a hearty bowl of breakfast grits that will instantly hit the spot.

Vegan Maple & Blackberry Breakfast Grits

(Makes 4 servings)


2 cups water

2 cups almond or other non-dairy milk

1 cup stone-ground grits

1/4 - 1/2 teaspoon salt

1 - 2 teaspoons maple syrup (or your favorite liquid sweetener)

Blackberry jam

Fresh blackberries


1) In a medium saucepan, bring the water and milk to a boil over medium heat. Gently whisk in the grits and 1/4 teaspoon salt.

2) Bring it all to a boil and then reduce the heat to low. Cover the pot and let it simmer for 20 minutes, stirring occasionally.

3) When the grits have absorbed most of the liquid and are tender, turn the flame off and add 1 teaspoon of maple syrup. Taste and adjust with more salt and maple syrup to your preference.

4) While hot, drop a small scoop of blackberry jam on top with some fresh blackberries.

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