奶油味、梦幻味的酥油燕麦
Creamy, Dreamy Oats with Ghee
OMGhee
2
5 minutes
10 minutes
339
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.
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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 VARIATION
- 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 VARIATION
- 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.
Directions
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.
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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.
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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.
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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!
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