Banana Almond Teff Porridge

4.38

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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 enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.38 from 37 votes

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.
Prep Time: 2 minutes
Cook Time: 20 minutes
Servings: 4

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 

  • 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.

Nutrition

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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
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About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating




57 Comments

  1. 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. 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.

      1. 5 stars
        I was looking for something to replace oatmeal as well as add in healthier foods. Very delicious!! So yummy! Only thing I added was nutmeg. I will definitely continue to make and eat this.

        1. Aw yay! I am so glad you found this recipe and you’re loving it. Thank you for coming back and sharing your review + star rating, I really appreciate it!