¼ cup coconut CannaOil
½ cup natural crunchy peanut butter
½ cup + 1 tbsp blueberry jam
2 cups vanilla soymilk or almond milk (use unsweetened to reduce sugar in the dish)
1 cup water
1 cup grits
2 tbsp agave
½ tsp cinnamon
Medium banana, sliced, optional but recommended!
- In a medium pot, whisk together the coconut CannaOil, milk, water, ¼ cup peanut butter, agave, and cinnamon until smooth and fully combined. Bring to a boil. Keep a close eye on the pot when it is close to the boiling point, it will bubble up and over very… quickly if left alone!
- Once boiling, whisk in the grits and reduce the heat to medium low. Cook for about 5 minutes, stirring occasionally.
- Once the grits have began to thicken up, whisk in the jam and remaining ¼ peanut butter. Remove from heat, cover, and let chill for about 5 minutes. Top with remaining jam and optional bananas, agave and cinnamon. Eat up!