Flahavans oatally perfect brekkie

flah keeling brekkie



Makes 2 x 40g servings on the hob.

Stir one cupful of Flahavan’s Progress Oatlets  into 2½ cupfuls of water or milk.
Bring to the boil and cook for 3 minutes stirring continuously.
To serve:
Pour porridge into serving dish.  Scatter fruit such as raspberries,blueberries, apple, strawberries or bananas on top.
Add milk or cream to taste.
Alternatively, serve with some honey, yogurt or seeds.
Quick Tips
For a creamier porridge, try soaking the oats in milk or water in the fridge overnight. Cooking time can be reduced if you soak the oats overnight.
If you prefer, you can also use half water and half milk.
For extra plump and juicy fruit, soak dried fruit such as raisins or sultanas in apple juice and they will keep in the fridge for several days.

Strawberry muesli by Rachel Allen


This recipe comes from the original Swiss Bircher muesli, where porridge oats are soaked in a little water, then sweetened with delicious seasonal or dried fruit, and sometimes nuts and seeds too. Strawberries and raspberries work particularly well in this muesli recipe, as does grated apple, to which you could also add a smidgen of ground cinnamon.

The recipe was created in the early 1900s by the Swiss physician Dr Maximillian Bircher-Benner, who knew that a diet rich in nutrients was essential for the recuperation of the patients in his hospital.

Place the porridge oats in a bowl with the water. Allow the oats to sit for 10 minutes, then add in the strawberries. Mash with a fork before adding enough light agave syrup or honey, whichever you’re using, to sweeten the mixture.

Serve the muesli on its own, or with cream and brown sugar; or topped with natural yoghurt and toasted, chopped hazelnuts or almonds.

Flahavans Oat and Raspberry cookies


Makes 12


  • 120g Flahavan’s Progress Oats
  • 2 tablespoons almond butter or peanut butter
  • 3 tablespoons brown sugar
  • 1 banana mashed
  • 100g of raspberries


  1. Preheat oven to 180”C.
  2. Combine, oats, brown sugar, banana and almond butter in a bowl and mix thoroughly.
  3. Gently fold in the raspberries
  4. Form dough into small balls.
  5. Press the balls of dough slightly with your palm
  6. Bake for 12-15 minutes
  7. Let them sit for 10-12 minutes to before serving.