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Flahavan’s Creamy Maple Syrup Porridge with Fruit Kebabs by Louise Lennox

Creamy Maple Syrup Porridge with Fruit Kebabs by Louise Lennox
A great way to make porridge fun and get the kids excited at breakfast time!
Serves 2|Takes 15 mins
INGREDIENTS:
60g Flahavan’s Progress Oatlets
300mls whole milk
50mls water
2 teaspoons maple syrup
Selection of fresh fruit
METHOD:
In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup.
Stir continuously on a medium heat for about 8 minutes until the porridge is thick and creamy. Remove from the heat, cover the saucepan with a lid and leave for 5 minutes.
Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers.
Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs.
TOP TIPS:
With a newborn baby mornings are mayhem in my home, so to save time I put the ingredients into the saucepan and leave it in the fridge overnight. The porridge oats will absorb the liquid which makes it faster to cook.
Get the children involved in the kitchen by letting them help to make the fruit kebabs. These can also be made in advance.
Make the fruit kebabs more fun by using a small cookie cutter to cut out the fruit.
You can use soy milk or almond milk instead of whole milk.

https://www.flahavans.ie/recipe/creamy-maple-syrup-porridge-with-fruit-kebabs-by-louise-lennox/

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Mary Flahavan’s Chunky Tomato and Oat Soup-A meal in a bowl!

fla tomato soup

Chunky Tomato and Oat Soup
A meal in a bowl!
Serves 4
Ingredients
1 stick celery
1 small onion, peeled
1 carrot
2 tbsp olive oil
1 clove garlic, crushed
750g/1 ½lb vine tomatoes, chopped
1 red pepper, deseeded and chopped
400g can tomatoes
300ml/ ½pt veg stock
50g/2oz Flahavan’s Organic Oats
I tsp sugar or balsamic vinegar
Olive oil to drizzle
6 basil leaves, torn, to decorate
Method
Dice the celery, onion and carrot finely. Heat the olive oil in a large pan and fry the vegetables gently for 5 minutes until softened but not browned. Add the garlic and fry for a few seconds then add the vine tomatoes and red pepper. Cook for a further 5 minutes until softened. Add the canned tomatoes with 200ml water and the stock then bring to the boil.  Add the oats, stir well and simmer for 10 minutes.  Season to taste and sweeten with a little sugar or balsamic vinegar if necessary. Decorate with basil leaves and drizzle with olive oil before serving.