Vanilla Maple Teff Porridge Bowl (Printable Version)
A warm, creamy breakfast featuring nutty teff grains with maple and vanilla, topped with fresh fruit and seeds.
# What You'll Need:
→ Porridge Base
01 - 1/2 cup (85 g) teff grain
02 - 1 1/2 cups (360 ml) unsweetened almond milk
03 - 1/2 cup (120 ml) water
04 - 1/4 teaspoon salt
05 - 1 teaspoon pure vanilla extract
06 - 2 tablespoons pure maple syrup
→ Toppings
07 - 1 small banana, sliced
08 - 1/2 cup (75 g) fresh berries such as blueberries or strawberries
09 - 1 tablespoon pumpkin seeds
10 - 1 tablespoon chia seeds
11 - 1 tablespoon toasted coconut flakes
12 - Additional maple syrup for drizzling
# How To Make:
01 - In a medium saucepan, combine the teff grain, almond milk, water, and salt. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
02 - Reduce the heat to low and let the mixture simmer uncovered for 12 to 15 minutes, stirring occasionally, until the teff grains are tender and the porridge reaches a thick, creamy consistency.
03 - Remove the saucepan from heat and stir in the vanilla extract and maple syrup. Taste and adjust the sweetness to your preference.
04 - Ladle the porridge evenly into two serving bowls.
05 - Arrange the sliced banana and fresh berries over each bowl. Sprinkle with pumpkin seeds, chia seeds, and toasted coconut flakes. Finish with a light drizzle of extra maple syrup if desired.
06 - Serve immediately while warm for the best texture and flavor.
# Expert Advice:
01 -
- Teff cooks into something almost pudding like without any fancy technique, just patience and a wooden spoon.
- The nutty flavor pairs with maple and vanilla so naturally it tastes like a hug you can eat.
- It is gluten free, dairy free, and genuinely filling, not just pretending to be.
02 -
- Walking away from the stove for too long is the fastest path to a scorched pot, because teff goes from perfectly creamy to cement in what feels like seconds.
- Coconut milk instead of almond milk creates an almost dessert level richness that completely changed how I think about breakfast.
03 -
- Toasting the teff in a dry pan for two minutes before adding liquid deepens the nutty flavor in a way you will notice immediately.
- Stirring constantly during the last three minutes of cooking prevents clumps and gives you the silkiest texture possible.