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Teff & Oat

Teff & Oat

The most simple, potent pleasure there is, with little to no prep time.

It’s rare I find myself in the house without bread, but Saturday morning that’s exactly what happened and so I quickly improvised a substitute for my regular heritage grain sourdough with this super quick granola.

I rarely eat either teff or oats unfermented or unsoaked. But when my IBS is under control and I feel in good gut health I don’t mind eating unfermented grains every so often.

Teff and oats make for a rather safe combination when you’re catering for people with either constipation or diarrhoea IBS. The ratio of insoluble to soluble fibre tends to work well for most people and teff’s high prebiotic content is essential food for everyone.

I also believe that homemade granolas no matter how simple or fancy they become are far superior to any granola you’ll buy off the shelf. Similar to milling flour fresh, grinding coffee beans fresh, toasting and baking grains fresh makes for a more satisfying taste.


  • Brown Teff Grain 200g
  • Jumbo Oats 250g
  • Coconut Oil 65g
  • Maple Syrup 22g
  • Vanilla Essence 12g

Melt the coconut oil down with the vanilla and maple syrup before pouring it over the teff and oat blend. Mix well before pouring the mixture out onto a baking sheet. Bake at 160/170 degrees celsius for 20 minutes/25 minutes max.

Teff burns easily and so you’ll need to give this mixture a few stirs throughout its bake. That’s why it might take you 25 minutes in total with the amount of time you spend taking it out of the oven to stir. But 20 minutes should suffice.

If like me Saturday morning you need to eat it straight from the oven that is absolutely perfect! If not, leave it to cool in the tray you baked it in as it will continue to toast just a little on the tray as it cools.

Transfer to a jar with a good seal once fully cool to keep fresh for weeks.

To pimp this granola up even more for your gut health, you could add any toasted seeds or roasted nuts you have at home at the time. I have some toasted hazelnuts at the moment and so added these to my breakfast. With strawberries now in season I added fresh strawberries from my boyfriend’s parents garden to my bowl along with a mix of local organic yoghurts and a big spoonful of crunchy peanut butter.

Alongside a diet of beans, pulses, soaked grains and nuts, sourdough bread, lots of olive oil, seasonal fruit and veg, raw cheeses, oily fish, good quality meat for those of us who eat meat, good coffee, natural wine, it sits very well into a happy tummy diet.

Also awesome whizzed through a kefir smoothie with some banana for a breakfast on the run!