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Teff Porridge with Pecans and Apricots |

Hey kids! I’m sure you know that breakfast is the most important meal of the day. But I get it. Who has time to make a fancy meal first thing in the morning, in your dorm room, before class? Ain’t nobody got time for that! That’s okay, I’ve got you covered with some fast and filling back to school breakfast ideas 😉

Delicious instant pot teff porridge is a great back to school breakfast. It’s super fast to make and hands-off, meaning you can get your kids ready for the day while breakfast is cooking.

5 from 1 vote

Teff Porridge

By: Jenné
This vegan teff porridge is creamy, nourishing, and delicious. It's reminiscent of cream of wheat, but way more flavorful. Look for the whole grain teff from Bob's Red Mill or another brand.
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 2


  • ¾ cup teff grain
  • 2 ¼ cup water
  • ½ - 1 cup non-dairy milk
  • 1 tsp cinnamon
  • 2 tbsp maple syrup, + more to taste
  • ½ cup pecans, chopped
  • ¼ cup chopped dates, raisins, chopped apricots, or any dried fruit
  • Fresh fruit, chopped


  • In a sauce pan lightly toast the teff grains for about 30 seconds.
  • Add the water, and bring to a boil. Reduce to a simmer––medium-low heat––and cook for 10 minutes, stirring occasionally.
  • Once the teff has thickened stir in the non-dairy milk, and continue to simmer. Cook with the lid ajar for 10 minutes longer.
  • Stir in the cinnamon and maple syrup. Add more to taste.
  • Serve with chopped nuts, dried fruit, and fresh fruit.
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About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. I cooked the Teff porridge recipe on a Sunday morning and by Tuesday, I was still warming it up for breakfast, which is fantastic! I, WAS a Cream of Wheat junkie, but found that in addition to its “white/bleached” appearance (wheat is not naturally white!) and the fact that I always added butter, sugar and condensed milk (as a non-plant-based eater at the time), it was no longer a beneficial meal for me. As a plant-based eater, I stuck to overnight oats as a hot breakfast for those chilly mornings. I was skeptical about Teff as I really wanted a hot go-to hot breakfast that was also flavorful. This recipe did it for me and I was very surprised! I prepare my Teff according to your recipe, and after cooking, I added one chopped date and a few crushed pecans along with some Almond Creamer to thin it out a bit. It reminds me so much of Cream of Wheat, but so much more filling, satisfying and FLAVORFUL! The chewy sweet date every few bites is also a treat. Thank you, Jenne, for helping me to experiment with a new whole grain that is healthy and delicious.
    FYI: I purchased the cookbook and have been preparing recipes from it for two weeks now…there has not been anything so far that I have not enjoyed! Keep up the meaningful work. 😉

  2. I just made the quinoa porridge I made it real creamy it was really good I had Some puree apples I added that and some flaxseed meal and hemp seeds I kept it smooth looking forward to tomorrow. I might use some bananas and peanut butter or almond butter. Thank you for the recipes trying to eat a little healthier with more vegetables and and fruit in my life. I’m going to make me a Juice now consisting of cucumber Apple Ginger that’s what I’m feeling right now have a great day and thanks again wish me luck my problem is being consistent.

  3. I am totally in a breakfast rut right now so thanks for all the great ideas! I’ve never tried teff before ( I usually go for oat bran) but am eager to try it. All the toast options look delish too 🙂