Teff Chia Seed Oatmeal with Coconut Yogurt and Cacao
Hi friends! I’m really excited to share this teff oatmeal recipe with you all today because not only does this recipe feel super cozy for fall, but it also is extremely easy to put together. I should know, because aside from taking a billion photos of the recipe, it actually only took 15 minutes for this to come together. Easy, healthy, delicious. DONE.
I love that this oatmeal is a little different, because I added chia seeds, which are an excelled source of omega-3 fatty acids and fiber, but also because I added teff. Teff is a pseudo-grain from Ethiopia. If you’ve eaten Ethiopian food, you’ve probably eaten injara, which is a spongy bread made from teff flour, and is traditionally eaten with with the different stews. I’m actually salivating right now just thinking about Ethiopian food!
What is Teff?
Teff is awesome because its a gluten-free grain that is very high in protein and fiber, and also a good source of manganese, iron and calcium. One half-cup of teff uncooked has about 354 calories, 12.8 grams of protein, 70.6 grams of carbs, and 7.7 grams of fiber. I love adding even a tablespoon of teff into rice dishes as well, because it adds a different texture, as well as a different variety of nutrients. Teff is full of many B-vitamins, and it’s an awesome way to introduce a variety of whole grains into your diet. The flavor is kind of nutty, which I love, especially combined with oats and chia seeds. Teff is really tiny, so be careful because it can easily go everywhere in the kitchen if you’re not careful! (I may be speaking from experience here…..)
I hope you give this recipe a try, I know you’ll love it! Be sure to tag me on Instagram if you do make it, I love seeing your recipes!
- 1/2 cup Gluten free oats
- 2 tbsp Chia Seeds
- 1/2 cup Teff
- 1 tsp Cinnamon
- 2 cups Almond milk or milk of your choice
- 1 tbsp Cacao nibs
- 2 tbsp Pomegranate seeds
- 1-2 tbsp Almond butter
- 1 tbsp Coconut flakes
- Combine the oats, teff, and chia seeds in a small sauce pan and cover with almond milk.
- Add a dash of cinnamon and a pinch of salt, stir in.
- Bring to a boil and reduce down to low heat until set, making sure to stir every few minutes.
- Add any topics you like such as pomegranate, cacao nibs, almond butter, coconut flakes.
- Serve immediately.
Oh my gosh! I love teff and warm breakfasts like this. Thanks for sharing. I am pinning this to try later! 🙂
Awesome Kathy! Let us know how it comes out! I love experimenting with new ingredients like Teff, glad you enjoyed this post!
What are the quantities/measurements for this recipe ? Thank you