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.
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.
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.
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.
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.
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.