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.

Package of Bob's Red Mill Whole Grain Teff.

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. 

Banana Almond Teff Porridge

4 from 28 votes
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.
Banana Almond Teff Porridge in a light blue bowl. Almondmilk container in background.
Prep Time 2 minutes
Cook Time 20 minutes
Servings 4



  • 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.
  • 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.
  • 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.


Serving: 1bowl Calories: 286kcal Carbohydrates: 46g Protein: 8g Fat: 9g Saturated Fat: 4g Fiber: 6g Sugar: 4g
Course: Breakfast
Cuisine: American


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Recipe Rating

    1. Sonya
      November 12, 2022 AT 11:31 am

      5 stars
      I’d purchased teff on a whim, because our sponsored children in Ethiopia eat it, and I wanted to try their food. I didn’t know how to prepare it, but found this recipe and decided to give it a go. I didn’t have almond milk, so I used coconut milk, and used an almond/cranberry granola instead of the crushed/sliced almonds. This was very good!

      1. Brittany Mullins
        November 14, 2022 AT 4:48 pm

        Aw yay! I am so glad that you are loving this recipe, Sonya. Thank you for sharing your review + star rating, I so appreciate it.

    2. Kathy Pearson
      November 22, 2021 AT 8:08 am

      I made a Chocolate porridge similar to Chocolate MaltOMeal. For a single serving I put 1/4c Teff and 3/4 c water in a small sauce pan. Then add a pinch of salt, rounded tsp of Ghirardelli cocoa powder, and 1/2 tsp chocolate extract. Bring to a boil then simmer 10-12 minutes. Pour in a bowl with milk and sweetener of choice.

    3. Kimery
      May 17, 2021 AT 11:31 am

      5 stars
      In my excitement to make this, I just jumped to the recipe without reading your post. So I did the opposite and used teff flour instead of whole grain teff and didn’t realize the mistake until it was almost cooked. It had such a smooth texture. It really tasted good even with oat milk plus vanilla flavoring from Trader Joe’s instead of vanilla almond milk. It reminded me of the Chinese black sesame dessert. And it got even better when I topped it with peanut butter. Thanks for a yummy breakfast!

      1. Brittany Mullins
        May 17, 2021 AT 12:13 pm

        Yay! I’m so glad you enjoyed this recipe, Kimery! Thanks for the review. I really appreciate it!

    4. JennJo
      April 23, 2020 AT 9:38 am

      5 stars
      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

    5. 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. 🙂

Parchment paper lined with protein balls.


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