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


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.


  • 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)


  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


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

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  1. 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!

  2. 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

  3. 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.

  4. 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!

  5. 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…

  6. 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. :-))))

  7. 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.

  8. 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.

  9. 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!

  10. 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 🙂

  11. 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!

  12. 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!

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

  14. 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!

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