Ghee Oats. Get Ready to Elevate Your Morning Oat Game with OMGhee

Bowl of oats with Australian organic ghee

Creamy, Dreamy Oats

Course: BreakfastCuisine: Home CookingDifficulty: Easy
Prep time

5

minutes
Cooking time

15

minutes
Calories

339 (without toppings or variations)

kcal
Serving Size

2

bowls

Toasting your oats in a little OMGhee before cooking and then topping with a little extra OMGhee to serve will elevate your breakfast to a new level of nourishing deliciousness! It only takes an extra minute to soak your oats the night before cooking, and you’ll be rewarded with even creamier, quicker to cook, and easier-to-digest porridge. You can take these oats in any flavour direction you like – we’ve included three of our favourites.

Ingredients

  • 1 Cup whole rolled or stell cut oats (or use a mix of both)

  • 2 cups filtered water

  • Splash of apple cider vinegar

  • 2 teaspoons of OMGhee

  • 1 cup of milk - dairy or plant-based, your choice.

  • Extra OMGhee to serve.

  • Carrot Cake Porridge
  • 1 large carrot, coarsely grated

  • 2 tablespoons of black raisins or sultanas

  • 1/2 teaspoon cinnamon

  • 2 tablespoons walnuts or pecans, toasted and roughly chopped

  • Caramelised Pear Topping
  • 2 Teaspoons OMGhee

  • 2 teaspoons coconut, rapadura or brown sugar

  • 1 ripe pear, quartered and cored, each quarter sliced into 4 lengthways

  • Pinch of cinnamon

  • Chai-Spiced Sugar
  • 2 Tablespoons raw sugar

  • 2 Tablespoons coconut, rapadura or brown sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/4 teaspoon each of gound cardamom, nutmeg, & cloves

  • 1/4 teaspoon each of finely ground black pepper and fine sea salt.

How To

  • Place oats in a medium saucepan, cover with the filtered water and a splash of apple cider vinegar. Stir, cover, and leave to soak overnight at room temperature.

  • In the morning, drain the oats in a sieve over a bowl to catch the soaking liquid.

  • Melt the 2 teaspoons of OMGhee over medium heat in the saucepan you used to soak the oats. Add the drained oats and stir over a for a couple of minutes, until they begin to brown and smell nutty and delicious.

  • Pour in half the reserved soaking liquid and half the milk plus a good pinch of salt flakes.

  • Bring to a gentle simmer and stir over low heat, adding more milk and reserved soaking liquid as needed. Continue cooking until your porridge is soft and creamy, about 10-15 minutes: less for rolled oats and a little longer for steel cut.

  • Spoon into two bowls and top each with an extra teaspoonsful of OMGhee and your favourite topping.

  • Get ready for a warming, nourishing food hug 😊 

  • Carrot Cake Porridge
  • Prepare your Creamy Dreamy Porridge up to the beginning of step 3.

  • When you toast your drained oats in OMGhee, add the grated carrot as well and cook until the oats smell toasty and the carrot is softened.

  • Add the oat soaking liquid and milk as usual, along with the sultanas or raisins and cinnamon. Cook until soft and creamy – about 10-15 minutes.

  • Spoon into two bowls and top each with an extra teaspoonsful of OMGhee and the chopped nuts.

  • Caramelised Pear Topping
  • Melt OMGhee over medium heat in a small nonstick frying pan. Swirl around the pan and evenly sprinkle over the sugar. Cook for a couple of minutes, without stirring.

  • Add pear slices and cook for 2-3 minutes on each side until golden and caramelised.

  • Spoon the pears over two bowls of porridge and add a pinch of cinnamon to serve.

  • Chai-Spiced Sugar
  • Combine all ingredients in a small container or jar with a lid and mix well.

  • Sprinkle each bowl of porridge with a generous layer of the chai-spiced sugar – about 2 teaspoons. Make sure you’ve topped your porridge with the extra spoonful of OMGhee first!

Ghee helps you get more out of your food.

  • As well as tasting amazing, cooking and serving your porridge with OMGhee helps your body to absorb the fat-soluble vitamins in oats.

Click here more ghee recipes or get your The Ghee Cookbook delievered to your in-box.

We jofully collaborated with Andrea from The Green Gourmet to create this recipe.  

Vegetable, Barley and Lentil Hotpot with Sizzling Ghee

Winter hotpot topped with egg and sizzling ghee

Vegetable, Barley and Lentil Hotpot with Sizzling Ghee

Course: DinnerCuisine: Home CookingDifficulty: Easy
Prep time

15

minutes
Cooking time

1-1.5

hours
Calories

286 vegetarian or 443 with lamb shanks

kcal
Serving Size

6-8

If you’re looking for an antidote to the winter doldrums and rising food costs, this hotpot has you covered!
Just 15 minutes of chopping, a quick sauté in luscious ghee, and then your pot does the rest of the work, simmering away to create the most deliciously nourishing and satisfying meal. And the flourish of sizzling ghee, lemon and chilli flakes at the end make this homely dish look and taste a little bit fancy. We’ve seasoned this with harissa, a flavour-packed North African spice paste available in jars at most supermarkets. It’s well worth having a jar in the fridge to add spice and depth to all kinds of recipes. The heat can vary quite a bit between different brands, and harissa in a tube can be much spicier, so taste it first to decide how much you’d like to add. This hotpot is endlessly adaptable – mix up the veggies and seasonings to suit your taste and what’s in your fridge. Make this on your stove top, in the oven, pressure or slow cooker – we’ve included instructions for all! Any leftovers freeze well for up to 3 months.

Ingredients

  • 2 tbsp of Ghee – OMGhee of course!

  • 2 medium brown onions, chopped

  • 3 garlic cloves, finely chopped

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 bay leaves and a few sprigs of thyme if you have it.

  • 1 tsp of fine sea salt

  • 2 tablespoons harissa paste, to taste

  • 2 tablespoons tomato paste

  • 1 potato, cut into 1.5cm dice

  • 1 turnip, swede or parsnip, cut into 1.5cm dice

  • 400g pumpkin and/or sweet potato, cut into 1.5 cm diced

  • 1 cup pearl barley, soaked in water overnight and drained

  • 2/3 cup brown or green lentils, soaked in water overnight and drained.

  • 6-8 cups (1.5-2ltrs) vegetable stock

  • Freshly ground black pepper

  • 2 large handfuls kale, spiniach or silverbeet, shredded.

  • Large handful continental parsley, finely chopped

  • Sizzling Ghee Topping
  • 1 tablespoon of OMGhee

  • Good squeeze of fresh lemon juice

  • 1 teaspoon Aleppo chilli flakes – or a good pinch of regular chilli flakes (which are usually a bit hotter)

  • Full-cream natural Greek yoghurt try giving Paris Creek Farms greek yogurt a go.

  • Lamb Shank Variation
  • 2 Lamb Shanks

How To

  • Melt OMGhee in a large oven-proof pot over medium heat - or in your pressure cooker or slow cooker if it has a sauté function and you’re planning to cook the whole dish in that.

  • Add the onions, garlic, carrot, celery, bay leaves, thyme and salt. Cook for 8-10 minutes, giving it a stir every now and then, until the veggies have softened and are beginning to brown around the edges.

  • Stir in the harissa and tomato pastes and cook for another minute or so until it smells fabulously fragrant.

  • Add all the ingredients up to and including the lentils and give them a good stir.

  • Pour in the vegetable stock, starting with 1.5 litres and season well with freshly ground black pepper. Increase the heat and bring up to a simmer.

  • Now it’s your choice how you’ll continue the cooking:

    Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until barley and lentils are tender, about 1-1½ You’ll generally need more stock when cooking this on the stovetop.
    Oven: Cover and cook at 140°C for 1-1½ hours. Check the pot from time to time and add more stock as needed.
    Slow cooker: Cook on low for 6-8 hours. 
    Pressure cooker: Cook on high for 20 minutes.

  • Once cooked, stir in the kale, spinach or silverbeet leaves and simmer gently until just cooked. Stir through the chopped parsley.

  • Sizzling Ghee Topping

    Melt the OMGhee in a small saucepan over medium heat and cook for a minute. Add the lemon juice and chilli flakes and swirl around the pan (be careful, it will sizzle and might splash). This will make enough to top 4 bowls, you can double the topping if you need more.

  • Ladle the hot pot into serving bowls and top each with a dollop of yoghurt and finish with the sizzling ghee.

  • Smile as you dig in, thinking about how many serves of veg you’re about to enjoy in a single, delicious bowl. 😊

  • Lamb Shank Variation
  • Season 2 lamb shanks generously with salt and pepper.

  • Melt 1 tablespoon OMGhee in a large pot over medium heat (use the same pot you’ll use for the rest of the dish). Sear the lamb shanks until brown on all sides.

  • Remove shanks to a plate. Heat an extra tablespoon of OMGhee in the same pan and continue with steps 2-4 of the main recipe.

  • Add lamb shanks back to the pan and then continue from step 5 of the main recipe.

  • With the addition of lamb shanks, you’ll need to cook the hotpot for longer:

    Stovetop: Cover and simmer over low heat, give it a stir every now and then, and adding more stock as needed, until the lamb shanks are very tender and falling off the bone, about 2½-3 hours.
    Oven: Cover and cook at 140°C for 2½-3 hours. Check the pot from time to time and add more stock as needed.
    Pressure cooker: Cook on high for 40 minutes.
    Slow cooker: Cook on low for 8 hours.

  • Once cooked, remove the lamb shanks from the pot. Set aside until cool enough to handle, then shred the meat from the bones and return to the pot with your leafy greens. Simmer gently until the greens are just cooked.

  • Stir through the parsley and top with the yoghurt and sizzling ghee.

Overwhelmed by the number of ingredients or missing some??

  • If the number of ingredients feel overwhelming and soaking lentils sounds great but you know you'll never get to it; try this. Buy a pack of soup veges and ditch the soaking of lentils for tinned (or just chuck in a packet of McKenzie Soup Mix). Use any veggies you like (in addition to the onions) just make sure it adds up to 1kg. So grap the soup veggies packet in the supermarket and add some pumpkin or sweet potato and you have a meal that's set and forget.

Click here more ghee recipes or get your The Ghee Cookbook delievered to your in-box.

We jofully collaborated with Andrea from The Green Gourmet to create this recipe.  

How to Cook Ghee Rice

Delicious ghee rice made with lashings of coriander and Indian black salt.

Ghee Rice

Course: DinnerCuisine: IndianDifficulty: Easy
Servings

2

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

300

kcal

Ghee, Rice, and Coriander. Simple. One of the easiest and tastiest ways to experience ghee is on plain basmati rice. This recipe calls for dashings of coriander and Indian black salt for additional health benefits. This ghee rice recipe is quick, easy, and a great recipe to pull out when you can’t be bothered cooking.

Ingredients

  • 1/2 Cup Basmati Rice

  • 2 tbs OMGhee

  • 1 Cup Chopped Fresh Coriander

  • Indian Black Salt

  • Squeeze of Lemon Juice per Serve

  • #1 Cup of Joy

Directions

  • Wash your rice 4 times until the water changes to be clear in colour. Then allow the rice to soak in clean filtered water for 10 mins.

  • Drain your rice and place it in a saucepan. Add boiling water to 1cm above the rice line. Turn the heat to high, place the lid on the saucepan and boil for one minute or until froth appears.

  • Turn off the heat, leave the lid on and wait. It will be ready in 10 mins. Do not remove the lid.

  • While waiting for your rice, cut the coriander finely.

  • Take the rice off the stove, stir through the coriander and add dollops of OMGhee.

  • Serve into individual portions and squeeze lemon liberally over each serve and season with black salt.

  • Serve into individual portions and squeeze lemon liberally over each serve and season with black salt.

Fun Fact

  • Black salt isn’t really that black and it stinks of sulfur. Don’t let this put you off though. Like parmesan cheese, it tastes different than how it smells. It adds a very distinct flavour profile to the dish without it becoming – salty. Black salt is only ever used for enhancing dishes after they have been made. It is not suited to be added to dishes during the cooking process.

Enjoy this gheelicious ghee rice recipe! Find more OMGhee recipes here!

Salmon and Asparagus Recipe

Salmon and Asparagus Ghee Recipe using OMGhee

Salmon and Asparagus Recipe

Course: Main CourseCuisine: AmericanDifficulty: Medium
Prep time

10

minutes
Cooking time

20

minutes
Calories

231

kcal
Serving Size

6

This super easy Salmon and Asparagus Easter themed recipe will have you feeling good after the annual chocolate binge.
Let’s face it, a major chocolate binge can leave you with either a dull brain and sugar coma or floating in la la land with a super sugar high and a sketchy nervous system. Either way this recipe with its secret weapon – ghee – can support you and calm down that insulin regulator you’ve freaked out to get you back on track. Ghee has grounding properties while at the same time perking up that sleepy sugar brain. Team it with Salmon, full of brain building Omegas, and you’ve got the perfect ‘food as medicine’ Easter pick me up to make like that chocolate binge never happened.

Ingredients

  • 250g Salmon (skin on)

  • Small bunch of Asparagus

  • 1 Tablespoon of OMGhee

  • Micro Herbs

  • Squeeze of Lemon Juice

  • Salt & Pepper

  • Pinch of #Joy, Love & Intention

Directions

  • Prepare your asparagus, by removing the tough part of the stalk (usually the bottom centimeter or so) – We’re going to be leaving them whole for this recipe. 

  • Bring your frying pan to high heat and add your OMGhee.

  • Ghee has a super high smoking point so you don’t need to worry too much about how high the heat goes. (Don’t burn the house down though!) 

  • Add your Salmon to the pan skin side down. You’re going to get the skin nice and crispy in the first part of this cook.

  • After 1 – 2 mins turn the heat down to medium and if your skin is crisp, turn your salmon and continue to cook until the fish is flakey and falls apart (or to your liking).

  • Remove Salmon and allow it to sit.

  • Turn the temperature up to high, add your asparagus to the pan and toss in the Salmon juice and ghee until heated through (about a minute).

    That’s it.

Fun Fact

  • Serve the salmon and asparagus, throw some micro herbs on top to make it look pretty and up the vitamin intake. Squeeze some lemon, add salt and pepper to taste, and you’re good to go. Enjoy!

For all our favorite ghee recipes click here.

The Purest Ghee for a Keto Diet and Bullet Proof Coffee Recipe

purest ghee for keto diet bullet proof coffee

The Purest Ghee for a Keto Diet and Bullet Proof Coffee Recipe

Course: BeveragesCuisine: KetoDifficulty: Easy
Servings

1

Prep time

5

minutes
Cooking time

2

minutes
Calories

130

kcal

OMGhee is the only biodynamic, organic, ghee in Australia making it the purest ghee for a keto diet and bullet proof coffee.

Ghee is considered to be one of the healthiest fats when eating a ketogenic diet. The keto diet focuses on foods high in fat, low in carbohydrates and high in proteins. Depending on where you read some have calorie restrictions others do not. However, back to ghee.

The main reasons ghee is highly valued on a ketogenic (keto) diet is because eating pure ghee will not bump you out of a fast, it will curb your appetite and OMG it tastes so good.

Two more reasons is that Ghee is lactose free making it great for those with dairy intolerances and it has a high smoking point. The high smoking point of ghee means is less likely to create free radical like other oils are prone to do when used for cooking in your keto diet.

Besides being an amazing cooking fat (I dare you to cook your steak in it, and eggs…. next level!) pure ghee is used in the widely popular bullet proof coffee.

Ghee and coffee – who would have thought it. Having coffee on an empty stomach can cause acidity however, adding pure ghee in a keto bullet proof coffee is it has a soothing effect on the gut.

The addition of some spices makes it mmmmm – chef’s kiss – so so yummy. Especially first thing in the morning.

There are lots of recipes for a bullet proof coffee despite its simplicity. Here’s how we do it.

Ingredients

  • Black coffee

  • 1/2 tsp of clean, pure fat (OMGhee of course).  Some choose MTC oil, others coconut oil.  We believe the purest ghee for a keto diet is OMGhee because it is not only organic its also biodynamic.  The additional health benefits that come with ghee are a bonus plus it has plenty of other uses in the pantry as opposed to MCT oil.  You can up the amount of ghee overtime until you are more comfortable.

  • Any spices you may want to add. Our favourite is cinamon, nutmeg and a little cardomon to offset the coffee jitters.

Directions

  • In a blender wizz your your black coffee with your pure OMGhee ghee until it resembles a latte.

  • Voila! You’re done.

Here’s a video of me making it (including bloopers!)