Vegan African teff porridge with blueberries

Vegan African teff porridge with blueberries: a creamy breakfast made with teff flour, oat milk, blueberries, almonds and cinnamon, sweetened with maple syrup.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 380 kcal per serving
• Protein: 12 g
• Fat: 11 g
• Carbs: 58 g

Ingredients

• 100g teff flour
• 400ml oat milk
• 150g blueberries
• 2 tbsp maple syrup
• 30g almonds
• 1 tsp cinnamon

Method

You’ll need: chopping board · knife

1. Stir the teff flour into the cold oat milk until smooth and free of lumps.
2. Heat everything over a medium heat, stirring regularly, until the porridge turns thick and creamy.
3. Meanwhile, wash the blueberries and roughly chop the almonds.
4. Stir the maple syrup and cinnamon into the hot teff porridge.
5. Let the porridge rest for a moment so it thickens a little more and turns especially velvety.
6. Divide the porridge between bowls and top with the blueberries and almonds.

Good to know

There's something comforting about a porridge like this. Warm, creamy and pleasantly nutty – a quiet, satisfying start to the day.

Swaps

Oat milk → almond milk (thinner and nuttier) | almonds → walnuts (more omega-3 fatty acids) | maple syrup → date paste (more fibre) | blueberries → raspberries (slightly more fibre)

Allergens

Contains almonds (tree nuts) and oat milk – oats contain gluten unless the oat milk is certified gluten-free. Suitable for children if you adjust the consistency, and no concern during pregnancy as long as all the ingredients are fresh and handled cleanly. Contains: gluten (oats).

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