Banana Almond Teff Porridge

Similar to hot oatmeal or cream of wheat, this creamy, cozy teff porridge is a filling breakfast option and high in protein. Vegan and gluten-free.

Quinoa was the “it grain” of 2013 and I have a funny feeling that teff will soon have its 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 in a light blue bowl with silver spoon.

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.

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 in a light blue bowl. Almondmilk container in background.

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 in a light blue bowl. Almondmilk container in background.

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!

I also made another recipe with the leftover porridge that 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 in a light blue bowl. Almondmilk container in background.

If you make this banana almond teff porridge, please be sure to leave a comment and star rating below. Your feedback is super helpful for the EBF team and other readers who are thinking about making the recipe. 

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Banana Almond Teff Porridge


  • Author: Brittany Mullins
  • Prep Time: 2 minutes
  • Cook Time: 20 minutes
  • Total Time: 22 minutes
  • Yield: 4

Description

Similar to hot oatmeal or cream of wheat, this creamy, cozy teff porridge is a filling breakfast option and high in protein. Vegan and gluten-free.


Ingredients

  • 1 cup whole grain teff
  • 1 1/2 cups water
  • 1 1/2 cups Almond Breeze unsweetened vanilla almond milk
  • 1 Tablespoon extra-virgin, unrefined coconut oil
  • 1/4 teaspoon ground cinnamon
  • 1 banana, sliced (save a few slices for topping)
  • 1/4 teaspoon sea salt
  • 1/4 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.
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 286
  • Sugar: 4g
  • Fat: 9g
  • Saturated Fat: 4g
  • Carbohydrates: 46g
  • Fiber: 6g
  • Protein: 8g

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    50 comments
    1. JennJo
      April 23, 2020 AT 9:38 am

      I bought teff a few years ago out of curiosity, but didn’t use it until seeing this recipe! Used Unsweetened Vanilla almond-banana blend milk, everything else as directed. Did not use maple syrup, but the sliced almonds add a nice texture/flavor! We enjoyed this meal! Thank you!

      1. Brittany Mullins
        April 23, 2020 AT 12:53 pm

        I’m so glad you found a recipe to use your teff with! Thanks for trying it and for coming back to leave a comment + star rating. I really appreciate it. <3

    2. Audree
      October 14, 2019 AT 2:30 pm

      Hi! This looks amazing. I was wondering if you tested out overnight oats but with teff instead of oats?

      1. Brittany Mullins
        October 15, 2019 AT 7:56 am

        I haven’t! But I love the idea. I’ll look into it. 🙂

    3. Alyssa Capuano
      January 27, 2019 AT 11:26 am

      This is such a cozy dream on cold weekend mornings! If you are getting sick of the same oatmeal every morning, try this out! The cooked bananas create the most amazing flavor and aroma. Yummm

    4. Marlene Maxwell
      September 23, 2018 AT 12:25 pm

      I have been this porridge for years and enjoys it a lots. I used to make this on my stove, over time I starting to my crockpot which is better. I do used cup almond milk and water, also I use 3/4 cup Tiff plus 1/4 cup quinoa to my recipe that my changes.
      Its always happy waking up to the smell of cinnamon inside my place. I just have a bowl with kiwifruit and a few dried mulberries.

      Thank for this recipe, I still enjoy still.

    5. Natasha
      August 25, 2018 AT 3:06 pm

      Amazing! Such a nice change from oats. I loved the flavor that cooking in Thebes banana added! I topped mine with honey, too, and it added the perfect touch of sweetness!

    6. Jamie
      February 13, 2018 AT 11:38 am

      I’ve been making this on and off for a month or two and I love it – I’ve also swapped amaranth for the teff every other batch and it also works great. I just made a batch with amaranth but instead of banana I used whole pitted dates and then mashed them up at the very end. Good stuff – give it a try…

    7. Alicia
      August 28, 2016 AT 11:42 am

      Loved this! My 16 month old also really enjoyed it–what a great way to get more iron in her diet!

      1. Brittany Mullins
        August 28, 2016 AT 4:23 pm

        Thanks Alicia! So glad that your babe enjoyed it too!

    8. Maria Marshall
      February 15, 2015 AT 9:18 am

      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. :-))))

      1. Brittany Mullins
        February 15, 2015 AT 11:48 am

        Hi Maria! Thank you so much for trying the teff porridge. I’m glad you liked it. 🙂

    9. Evren Seven
      October 22, 2014 AT 6:04 pm

      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.

      1. Brittany Mullins
        October 23, 2014 AT 10:26 am

        Great suggestion. I’ll have to try that next time.

    10. Frances Scott
      June 28, 2014 AT 11:12 pm

      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.

      1. Brittany Mullins
        June 29, 2014 AT 9:46 am

        Yay!! I’m so happy that you enjoyed this recipe, Frances. Thanks for coming back to comment and let me know. 🙂

    11. Kristin
      June 11, 2014 AT 5:53 pm

      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!

      1. Brittany Mullins
        June 11, 2014 AT 8:13 pm

        I’m not 100% sure because I haven’t tried it but let me know how it turns out if you do end up trying it!

    12. Kira – The Healthable Old Soul
      March 28, 2014 AT 2:32 pm

      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!*

      1. Brittany Mullins
        March 28, 2014 AT 3:23 pm

        Oh yay! I’m so glad you came back to comment and let me know how it turned out. I bet it was delicious with the coconut milk too.

    13. Shelah
      March 27, 2014 AT 9:34 am

      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 🙂

      1. Brittany Mullins
        March 27, 2014 AT 9:43 am

        Oops. Looks like I forgot to include that you add most of the banana slices into the teff while cooking and save some for topping each bowl. Just updated it — thanks for noticing that!

        1. Shelah
          March 27, 2014 AT 9:55 am

          Thanks, Brittany — that’s what I suspected. Can’t wait to try this in my Instant Pot pressure cooker!!

          1. Brittany Mullins
            March 28, 2014 AT 3:24 pm

            Yay! Let me know how it turns out.

            1. Shelah
              April 1, 2014 AT 8:57 am

              Just wanted to lyk that this porridge turned out great cook in my Instant Pot pressure cooker! I used a 3:1 liquid to grain ratio and cooked it for 5 minutes!! Thanks for this great recipe 🙂

              1. Brittany Mullins
                April 1, 2014 AT 9:16 am

                It’s awesome that you can cook it up in 5 minutes with your pressure cooker! So glad it turned out.

    14. Kira – The Healthable Old Soul
      March 24, 2014 AT 9:55 pm

      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!

    15. Allison @ Clean Wellness
      March 24, 2014 AT 6:27 pm

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

    16. Lauren @ The Bikini Experiment
      March 22, 2014 AT 4:41 pm

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

      1. Bree
        May 29, 2019 AT 5:34 pm

        Great recipe, my little 1 year old loves it as his gluten and dairy intolerance!

    17. Jen
      March 21, 2014 AT 10:10 pm

      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!

      1. Brittany Mullins
        March 23, 2014 AT 12:40 pm

        I need to start experimenting with the flour — I’ve only used the grain thus far! I’ll check out your pancake recipe.

    18. Danae @ reciperunner
      March 21, 2014 AT 6:14 pm

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

    19. Ashley
      March 21, 2014 AT 2:56 pm

      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!

      1. Brittany Mullins
        March 23, 2014 AT 12:38 pm

        Yay! Let me know what you think if you try it.

    20. Maria Tadic
      March 21, 2014 AT 1:24 pm

      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?

      1. Brittany Mullins
        March 21, 2014 AT 1:27 pm

        Similar to polenta or grits.

    21. Gina
      March 21, 2014 AT 12:06 pm

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

    22. Heather @ The Soulful Spoon
      March 21, 2014 AT 11:06 am

      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!

      1. Brittany Mullins
        March 23, 2014 AT 12:36 pm

        So true. I love Bob’s Red Mill products too.

    23. Amanda
      March 21, 2014 AT 9:20 am

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

    24. Kim
      March 21, 2014 AT 8:17 am

      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!

      1. Brittany Mullins
        March 23, 2014 AT 12:30 pm

        Oh perfect. And good reminder about it being kosher for Passover. My husband is Jewish so I’ll have to keep that in mind next month.

        Also, I know it can sometimes be tough to find kosher for Passover desserts… if you’re looking for a good recipe, check out this Coconut Cream Pie I recently posted. 🙂 https://www.eatingbirdfood.com/2014/02/healthy-coconut-cream-pie-pi-day-roundup/

        1. Kim
          March 24, 2014 AT 7:51 am

          This pie looks amazing! Thanks!

    25. emma @ be mom strong
      March 21, 2014 AT 6:15 am

      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!

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