Coconut & Almond Teff Porridge

½ cup Outback Harvest Ivory Teff Grain
½ cup water
½ cup coconut cream
½ cup almond milk
1 tsp vanilla bean paste
1 tsp honey
Pinch nutmeg
Pinch salt
To top
¼ green apple, grated
1 tbs flaked almonds, toasted
1 tbs maple syrup
1 tbs coconut flakes, toasted

Cooking Method

  1. In a small pot, combine all ingredients and cook on a medium heat, stirring untill liquid is evaporated and porridge consistency forms. This should take approximately 10 minutes
  2. Top with grated apple, toasted coconut and almonds and a drizzle of maple.

Microwave Instructions

In a large microwave safe bowl, mix all ingredients & cook for a total of 10 minutes (uncovered). Stopping and stirring half way.


If you have leftovers just store in the fridge and re-heat in the microwave for breakfast the next day! (You may want to add a little moisture before heating)