Toasted Golden Milk Oat & Teff Porridge

I hinted at this porridge in the post for the magical honey rose cardamom syrup and here it is! I’ve been eating it a lot lately since my body involuntarily decided to shift to fall. Which is hard considering it’s still eleventy billion degrees out. My glasses fogged up at 6:30 this morning when I left to go teach my class because it was that muggy and humid. Yuck. Hopefully you’ve got cooler weather where you are but if not, you can still enjoy this hearty porridge. Perhaps just turn the AC down several degrees like I do 😉

All the classic golden milk spices make an appearance here giving this porridge magical healing powers. Seriously though, turmeric is pretty freaking magical. It is not only a potent natural anti-inflammatory but it has an incredible list of other benefits like helping to lower blood sugar levels and fighting cancerous cells. Wondering why there’s usually black pepper in golden milk? It increases curcumin’s (an anti-inflammatory substance that makes up turmeric ) bioavailability. I like adding fresh ginger root or ginger powder to mine to get the added digestive benefits, plus I just really like the flavor it lends the porridge. You could add some cinnamon or cardamom too if you’re feeling particularly fancy.

Even if you’re not into the healing powers of turmeric, this porridge is still magical because of the addition of teff. It’s a great plant-based source of protein, fiber, and iron that will keep you nourished and satisfied until lunch time. You can eat the porridge as is, but I’m all about the toppings so the version you see in the photos is adorned with local figs, coconut butter, hemp seeds, and the honey rose cardamom syrup from my last post. Yum!

Toasted Golden Milk Oat & Teff Porridge

1/3 cup rolled oats
1/2 tbsp teff or amaranth grains
1 cup water
1 tsp fresh ginger root
1/2-1 tsp turmeric
pinch of black pepper
pinch of salt
honey or maple syrup to sweeten (or this bomb ass syrup)
top as you like, but for my version I used figs, coconut butter, and hemp seeds

Combine the oats and teff in a pan set over medium heat. Toast the grains until they smell nutty and fragrant, making sure to stir them frequently so they don’t burn. Once the grains are toasty and golden, add the water, ginger root, turmeric, black pepper, and salt. Cook the porridge until it thickens to a consistency you like. The sweet spot for me is usually from 7-10 minutes of cooking time. When the porridge is ready, sweeten and top it as you like. Makes 1 serving.