Spiced Teff Porridge
This recipe comes to us from Karen O’Donoghue from The Happy Tummy Co in Co. Mayo. Karen made this for us in our studio when she came to film with Rup... Read more This recipe comes to us from Karen O’Donoghue from The Happy Tummy Co in Co. Mayo. Karen made this for us in our studio when she came to film with Rupy. It uses half jumbo porridge oats and half teff grain to achieve a next-level porridge. Since trying this porridge, many of The Doctor’s Kitchen team have become teff converts. It not only achieves a creamier, more comforting texture, it is loaded with vitamins and minerals ie iron, protein. Be sure to soak it overnight, it not only makes the vitamins in the grains more bio-available, it guarantees a smooth texture. This recipe comes to us from Karen O’Donoghue from The Happy Tummy Co in Co. Mayo. Karen made this for us in our studio when she came to film with Rupy. It uses half jumbo porridge oats and half teff grain to achieve a next-level porridge. Since trying this porridge, many of The Doctor’s Kitchen team have become teff converts. It not only achieves a creamier, more comforting texture, it is loaded with vitamins and minerals ie iron, protein. Be sure to soak it overnight, it not only makes the vitamins in the grains more bio-available, it guarantees a smooth texture.
protein
fibre
spices
protein
fibre
spices
TRY MORE RECIPES from Karen O'Donoghue
NUTRITION PER SERVING (Read more)
Notes
You can replace the toppings given here with your favourite, ie fruit and nut butter.
protein
fibre
spices
Ingredients
Method
Gather and prepare your ingredients.
Place the oats, teff grain, milk, star anise and cardamom into a saucepan. Stir to combine, cover and leave to soak overnight.
The following morning, add the water and place the pot over medium-high heat. Cook, stirring often, for 6 minutes, until smooth and creamy.
Place the pan over the heat and add the olive oil. Crack the egg into the pan and cook for 4-5 minutes, until the white is set and the yolk is still loose.
Drizzle with maple syrup, sprinkle with nori flakes and serve.
Notes
You can replace the toppings given here with your favourite, ie fruit and nut butter.
User comments (7)
Really tasty, I don't eat eggs so omitted that and added British blackberries. Will definitely do again with a tweak to potion size as there was too much for me.
Surprisingly tasty and very filling. Personally I don’t think it needs an egg
Lovely subtle flavour and texture. Used brown teff grains, pinhead oats and a bit of oat bran. Tried the fried egg & maple syrup but not for me. Been eating it with mixed berries, seeds and nut toppings, yum
I wasn’t a fan of the floury texture of the porridge.
This is delicious! So interesting and different from other porridges. Teff is a new ingredient to me, and I’ve enjoyed all the teff recipes at your website. Thanks!
Very good. I added tumeric and mixed spice. Topping with banana and blueberries
Slightly less water