Vegan teff porridge with almond butter and banana

Hot teff (Ethiopian dwarf millet) for a hearty breakfast of earthy teff, ripe bananas and brown almond butter. A pleasantly iron-rich base for every day. The porridge is vegan and cooked in oat milk.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 400 kcal per serving
• Protein: 12 g
• Fat: 14 g
• Carbs: 55 g

Ingredients

• 80g teff
• 300ml oat milk
• 1 banana
• 2 tbsp almond butter
• 1 tbsp chia seeds

Method

You’ll need: saucepan · chopping board · knife · wooden spoon

1. Put the teff and oat milk in a small pan and bring to the boil, stirring.
2. Turn the heat right down and let the porridge simmer gently for 15 min until creamy.
3. Peel the banana and cut it into even slices.
4. Spoon the teff porridge into bowls and top each portion with chia seeds and the banana slices.
5. Finally, drizzle over the almond butter and serve the porridge fresh.

Good to know

Teff, the Ethiopian dwarf millet, gives this porridge a special texture. A solid companion for a hearty start to the day.

Swaps

Almond butter → cashew butter (slightly sweeter in flavour)

Cooking tips

If the porridge gets too thick, simply stir in a splash more oat milk.

Storage

Leftovers can be kept in the fridge and eaten cold the next day.

Allergens

Contains tree nuts (almonds). Contains: gluten (oats).

Dairy-free recipes