Shake up your morning routine with Teff breakfast pudding - it's made with a high fiber, high protein ancient Ethiopian whole grain.
Sometimes, when I'm looking at other bloggers' Instagram feeds, or blogs, I get a little bit of breakfast envy. Not only am I amazed at the variety of creative foods some people eat for breakfast, but also, I'm in awe of the fact that they could wake up and start cooking like that.
I pretty much eat the same thing for breakfast each day - overnight oats, with fruit, yogurt and nuts, because I can make a batch every few days and all I have to do is scoop and eat.
My Blueberry Chia Pudding is another easy make-ahead breakfast idea. Just pop everything in the blender and let it set in the refrigerator until you're ready to eat.
No smoothie bowls to decorate. No avocados to mash for toast. No eggs to scramble. I like my breakfast to be easy.
So I'm pretty impressed with myself for stepping out of the box with this new breakfast recipe today.
I'm moving away from my oats, and shaking things up a bit with Teff. It's an ancient whole grain from Ethiopia (how exotic!), that's high in fiber and protein, and it's also a wonderful gluten-free option for those of you who are tired of quinoa. Teff has the notable reputation of being the smallest grain on the planet. It almost resembles corn meal, or polenta when it's cooked.
This can still be a no-cook breakfast if you make it the night before. Just chill it in the fridge and scoop it when you're ready to eat. I like my pudding smooth and pudding-like, so when it's cool, I put in my NutriBullet and make it nice and creamy in about 10 seconds flat.
Vegan Mocha Teff Breakfast Pudding
- ½ cup Teff
- ½ cup espresso or strong coffee
- 1 ½ cups almond or coconut milk
- 3 tablespoons cocoa powder
- 1 tablespoon honey or more to taste
- fresh raspberries chopped almonds for garnish
- Whisk together the teff, coffee, milk, cocoa powder and honey in a medium saucepan, and bring the mixture to a boil.
- Reduce the heat to low, cover, and let simmer, stirring occasionally, until the liquid is absorbed and the teff is cooked, about 15-20 minutes.
- Let cool, and spoon into bowls. Top with fruit and nuts.
- If you prefer a smooth pudding, once the teff is cooled, process it in a blender to smooth it, adding a bit more liquid if necessary.
Are you a creative breakfast person, or do you tend to eat the same thing most days? Have you ever tried teff?