INGREDIENTS
- ¼ cup CannaOil
- ½ cup natural crunchy peanut butter
- ½ cup + 1 tbsp strawberry jam
- 2 cups vanilla soymilk or almond milk (use unsweetened to reduce sugar in dish)
- 1 cup water
- 1 cup grits
- 2 tbsp agave
- ½ tsp cinnamon
- Medium banana, sliced, optional but recommended!
DIRECTIONS
- 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 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!
