Teff and Sorghum Porridge with Honey and Toasted Nuts

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm, wholesome porridge blending ancient Ethiopian grains teff and sorghum, sweetened with honey and topped with toasted almonds and walnuts. This african-inspired breakfast ready in about 20 minutes combines teff flour, sorghum flour, water into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 2 African cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium saucepan, whisk together 1/2 cup teff flour and 1/2 cup sorghum flour with 3 cups water until smooth and free of lumps.
  2. Step 2: Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon, for about 10 minutes until the mixture thickens to a creamy porridge consistency.
  3. Step 3: Stir in 2 tbsp honey, 1/2 tsp ground cinnamon, and a pinch of salt, mixing well to combine and heat through for 1 minute.
  4. Step 4: Meanwhile, toast 1/4 cup chopped almonds and 1/4 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden, stirring frequently.
  5. Step 5: Serve the porridge warm, sprinkled generously with the toasted nuts on top for crunch and added flavor.

Equipment for this recipe

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Frequently asked questions

How long does Teff and Sorghum Porridge with Honey and Toasted Nuts take to make?

Total time is about 20 minutes (5 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Teff and Sorghum Porridge with Honey and Toasted Nuts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Teff and Sorghum Porridge with Honey and Toasted Nuts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Teff and Sorghum Porridge with Honey and Toasted Nuts for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Teff and Sorghum Porridge with Honey and Toasted Nuts?

African breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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