Banana Almond Teff Porridge

Quinoa was the “it grain” of 2013 and I have a funny feeling that teff will soon have it’s year to shine. Maybe 2014 will be the year! It’s the world’s smallest grain and it’s been been growing in popularity for good reason — it’s high in protein (a 1/4 cup has 7 grams) and packed with fiber, vitamin C, iron, calcium and phosphorus. It’s also gluten-free and high in resistant starch, a type of dietary fiber that can help manage blood sugar, weight and colon health.

While teff is usually associated with Ethiopian cuisine because it’s flour is used to make injera, the fermented spongy bread used as a serving plate at all Ethiopian restaurants, it’s now popping up in a variety of recipes.

Banana Almond Teff Porridge

When I bought my first package of teff, I thought I was buying teff flour — which makes sense because the grain is sooo tiny. I didn’t realize it wasn’t flour until I went to make pancakes one morning with the “flour” and it wasn’t mixing into the liquid the way flour would. Oops! I’m not one to waste food so I went ahead and made the pancakes. Although they did turn out a little crunchy, we still liked and ate the full batch — the crunch was actually a nice addition.

Whole Grain Teff -- Bob's Red Mill

Once I realized I didn’t have teff flour on my hands, I started brainstorming other breakfast ideas and tried my hand at making a batch of teff hot cereal similar to the way I make my oatmeal.

Banana Almond Teff Porridge

It turned out to be downright delicious. The flavor of the teff is nutty and the consistency is similar to polenta or cream of wheat. The bananas melt into the porridge giving it a hint of sweetness and the coconut oil and unsweetened vanilla almond milk make it extra creamy.

I love oatmeal and usually nothing can compare but this teff porridge was so unique and I really liked the consistency and flavor.

Banana Almond Teff Porridge

I made this large batch, had a bowl for breakfast one morning and put the leftovers in a container for later in the week. The leftover porridge solidifies in the fridge (similar to polenta) so the next morning I just scooped out a serving and added a little almond milk to reheat. Worked like a charm!

Banana Almond Teff Porridge

I also made another recipe out the leftover porridge, which I’m really excited about and will be sharing soon! Until then, I hope you enjoy this porridge as much as I do.

Banana Almond Teff Porridge

5.0 from 2 reviews
Banana Almond Teff Porridge
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup whole grain teff
  • 1½ cups water
  • 1½ cups Almond Breeze unsweetened vanilla almond milk
  • 1 Tablespoon extra-virgin, unrefined coconut oil
  • ¼ tsp ground cinnamon
  • 1 banana, sliced (save a few slices for topping)
  • ¼ tsp sea salt
  • ¼ cup crushed or sliced almonds
  • maple syrup (optional for drizzling on top)
Instructions
  1. Bring a heavy saucepan to medium heat. Add teff, water, almond milk, coconut oil, cinnamon, banana slices and sea salt to the pan. Stir well to combine.
  2. Bring the mixture to a boil. Once boiling, turn the heat to medium-low, cover and cook at a simmer for 15-20 minutes. Make sure you give the mixture a stir from time to time to prevent the teff from sticking. If the mixture gets too thick, you can add more water or almond milk but I didn’t need any extra.
  3. Once the teff has cooked and the texture is to your liking, portion into bowls. Top each bowl with a sprinkle of almonds, extra banana slices and a drizzle of maple syrup, if desired.
Nutrition Information
Serving size: 1 bowl Calories: 286 Fat: 9 Saturated fat: 4 Carbohydrates: 46 Sugar: 4 Sodium: 213 Fiber: 6 Protein: 8 Cholesterol: 0

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Comments

  1. I’ve never tried teff, but I love using wheatberries as an oatmeal substitute!

  2. I have never heard of or tried teff before – but it sure has peaked my interest!

  3. LOVE the experimentation!!!! And trying to give TEFF some fame 😉 I hope it breaks out soon! It’s a hidden gem.

  4. Hmm… never heard of it but eager to try. Been making lots of things with quinoa for added protein so maybe this will be a good substitute from time to time!

  5. Thank you!!!!! I have never heard of teff. I just got diagnosed with celiac, am vegetarian and with Passover coming up had no clue how to get protein in (and have my hot cereal for breakfast). Not only is this gluten free it’s kosher for Passover. Awesome!

  6. This looks fantastic and like a great alternative to oatmeal. Thanks for sharing, I’ll be looking for teff at the store.

  7. What a great recipe! I’ve always wondered about this little grain, but just love oats so much I can’t see parting with them. I have heard teff is a wonderfully healthy grain, and after reading your recipe, I’d be more up to trying it now:) Besides, you just can’t go wrong with Bob’s Red Mill anything:) Great recipe!

  8. This looks so delish! Can’t wait to try it! I have never used teff before…

  9. I’ve seen this grain a bunch lately. But I never knew what I could do with it! I love oatmeal and this would be a fun switch up. What’s the texture like?

  10. I’ve had a bag of teff languishing in my pantry too long and your porridge is the perfect inspiration to tear into it! Thanks!

  11. I’ve never used teff before, but now I’m interested. This porridge looks delicious, a nice change from the usual oatmeal!

  12. This looks so delicious! I’ve used teff flour quite a bit (especially in my GF pancake mix), but never tried the actual grain. I am a huge breakfast oatmeal/quinoa/buckwheat fan. I’ll have to try this recipe soon!

  13. Sounds like a good alternative to oatmeal. Will have to check it out!

  14. This looks great! I’ve never tried teff before. I think I need to pick up a bag and give it a go!

  15. I love how you said it is like cream of wheat!!! I have been looking for something like cream of wheat at health food stores but ran out of luck! The great nutty flavor is something that really must make this dish! A keeper recipe!

  16. I am wondering…when do you add the banana? The ingredient list makes it sound like some goes in while cooking and some on top, but i don’t see that in the directions.
    Thanks 🙂

  17. So I just made this for breakfast!!! What an awesome gluten-free alternative to cream of wheat which is an all time favorite around here!!! I am so excited! *I also tried it with coconut milk giving it an interesting flare!*

  18. Kristin says:

    Hi Brittany, do you think I could use Steel Cut Oats in place of the Teff and it would still turn out okay? I look forward to trying teff at some point, but just happen to have the oats on hand. Thanks!

  19. Frances Scott says:

    Brittany, I just love your recipe!!! I saw it this afternoon and couldn’t wait to try it. Since I had all the ingredients, decided to make it for my supper tonight. I had made it as porridge before and liked it OK, but yours is so, so much better, like a gourmet version. I live in Colorado, at 7000 altitude, so had to cook it the last 10 minutes with lid off. Will probably use less liquid the next time. Thank you for such a wonderful treat! Looking forward to more of your recipes in the future.

  20. The only thing I would add would be to melt the coconut oil first, or sub almond oil, and “toast” the teff for a couple minutes in there, when you get a nutty aroma out of the pot, then add everything else, bring to a boil, etc.

  21. Maria Marshall says:

    Just had this for breakfast and it was so delicious!! I’m so excited to have another option for a healthy breakfast besides steel cut oats. Thanks so much for posting this recipe. :-))))

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