I write this as I’m eating teff porridge for breakfast. Yum! I’ve shared a recipe on the blog before, but not since I started making it in my handy dandy Instant Pot. The pressure cooker makes the creamiest, fluffiest teff porridge, and you don’t have to worry about it sticking or burning. Teff porridge has long been one of my favorite breakfasts, but it was reserved for lazy mornings when I didn’t mind standing over the stove and stirring. Thanks to the Instant Pot, I eat it many times a week now!
Don’t know what teff is? Keep reading!
Teff is a tiny grain from East Africa. If you’ve ever eaten Ethiopian food, you’ve probably had injera, a delicious flatbread made with fermented teff flour. Teff is a complete protein, and––like all whole grains––full of fiber. All that protein and fiber is exactly what you need for breakfast to fuel your morning and keep you full for hours. Teff is also a great source of iron (giving 20% of the daily value per serving), calcium, zinc, manganese, and B6. And it’s gluten-free.
Teff has a nutty taste which can be heightened by toasting the grain before cooking. I love topping my teff porridge with toasted nuts to bring out that nutty goodness. It’s particularly delicious sweetened with maple syrup and dates––but isn’t everything? Top it with any fresh fruit, and enjoy it year round! Here’s a link to the teff that I buy on Amazon. It’s even less expensive when bought in bulk at the health food store, but because of COVID I haven’t been able to rely on that.
Wanting to bring a little more variety to your healthy breakfast routine? Check out these other delicious vegan breakfast recipes: Freekeh & Quinoa Porridge, Gluten-free Almond Pancakes, Sweet Potato Oat Bran Muffins, Breakfast Enchiladas.
- ⅔ cup whole grain teff (not flour)
- 2 cups water
- pinch of salt
- ½ cup plant milk + more to thin if needed
- 1 tsp cinnamon
- 2 tbsp maple syrup
- 2 tbsp ground flaxseed
- 4 dates, chopped
- ¼ cup chopped pecans
- banana, mango, or other fruit for topping
- Place the teff, water, and, salt in your Instant Pot.
- Use a whisk to break up any clumps and mix well.
- Pressure cook for 6 minutes, then let it natural pressure release (usually takes 8 min).
- Add the plant milk, cinnamon, and maple syrup. Use the whisk to stir. Add more milk if you want it thinner.
- Serve with ground flaxseed, dates, pecans, and fresh fruit!