By Isabel Smith, MS, RD, CDN
My favorite breakfast is hot cereal with added fruit, nuts, seeds, and shredded coconut; sometimes I’ll also add cacao nibs or goji berries to really kick it up a notch. This morning I was out of oats, so instead I decided to make one of my old-time favorites, teff cereal! Teff is a grain that is related to quinoa, and it too is a complete source of essential amino acids making it a complete protein. Teff is an Ethiopian grain that is used to make teff injera. It has a nuttier taste and the grain is smaller than quinoa. To make this (and any hot cereal meal) complete, it’s key to add healthy fat or protein, like nuts or seeds, and always try to avoid loading up on too much fruit and added sugar. You can also replace teff in this recipe for quinoa or even oats (if you didn’t run out like I did!).
Prep Time: 5 minutes
Cook Time: 20 minutes (if done overnight); 40 minutes if cooked on the spot
Total Time: 25 - 45 minutes
Trans Fat: 2g