Banana Almond Teff Porridge
1 cup whole grain teff
1½ cups water
1½ cups Almond Breeze unsweetened vanilla almond milk
1 Tablespoon extra-virgin, unrefined coconut oil
¼ tsp ground cinnamon
1 banana, sliced (save a few slices for topping)
¼ tsp sea salt
¼ cup crushed or sliced almonds
Maple syrup, for drizzling on top (optional)
Bring a heavy saucepan to medium heat. Add teff, water, almond milk, coconut oil, cinnamon, banana slices and sea salt to the pan. Stir well to combine.
Bring the mixture to a boil. Once boiling, turn the heat to medium-low, cover and cook at a simmer for 15-20 minutes. Make sure you give the mixture a stir from time to time to prevent the teff from sticking. If the mixture gets too thick, you can add more water or almond milk but I didn’t need any extra.
Once the teff has cooked and the texture is to your liking, portion into bowls. Top each bowl with a sprinkle of almonds, extra banana slices and a drizzle of maple syrup, if desired.
Amount Per Serving:
Saturated fat: 4
Serves up to 4
Total Time 22 mins