Saturday Brunch: Steel-Cut Oats,Maple Roasted Apples and Cheddar @Flahavans

fla oats & cheese

One for the weekend!

Two of our favourite things are oats and cheese. We can’t wait to try this recipe for Steal-Cut Oats with Maple-Roasted Apples and Cheddar. Sounds like the perfect Saturday brunch to us.
#oats

http://www.thekitchn.com/morning-recipe-steel-cut-oats-with-maple-roasted-apples-and-cheddar-182720?utm_source=facebook&utm_medium=social&utm_campaign=managed

Mary Flahavan’s Oats, Almond and Apple Traybake

Recipe Inspiration
A classic Mary Flahavan recipe and a total crowd-pleaser, this Oats, Almond and Apple traybake works at any time of the year and is ideal to bring along for picnics in the park or those beach-side brunches!

Moreish and satisfying, this traybake is worthy of any Kitchen King or Domestic Goddess!

Serves Approx. 12 squares|Takes 1 hour

INGREDIENTS:

For the Crumble:

  • 200g (8oz) Flahavan’s Progress Oatlets
  • 175g (7oz) ground almonds
  • 75g (3oz) brown sugar
  • 1 tsp baking powder
  • 75g (3oz) melted butter
  • 75g (3oz) golden syrup

For the Filling:

  • 5 apples
  • 1 tsp cinnamon (optional)

METHOD:

  1. Preheat the oven to 180°C (350°F/ Gas mark 4).
  2. In a large bowl combine the oats, almonds, sugar and baking powder.
  3. Pour in the melted butter and golden syrup and mix well.
  4. Peel and grate the apples and sprinkle with cinnamon.
  5. Line a 9” (24cm) square baking tin with parchment paper and firmly press out approx. 2/3 of the crumble mixture into the tin.
  6. Spread the apple mixture over the crumble base and sprinkle the remaining crumble over the apple and press lightly.
  7. Bake for approximately 30-40 minutes.
  8. Allow to cool and cut into slices.

Recipe Categories:

Mary Flahavan’sSweetSnacksVegetarian

Mary Flahavan’s Oats, Almond and Apple Traybake

Recipe Inspiration
A classic Mary Flahavan recipe and a total crowd-pleaser, this Oats, Almond and Apple traybake works at any time of the year and is ideal to bring along for picnics in the park or those beach-side brunches!

Moreish and satisfying, this traybake is worthy of any Kitchen King or Domestic Goddess!

Serves Approx. 12 squares|Takes 1 hour

INGREDIENTS:

For the Crumble:

  • 200g (8oz) Flahavan’s Progress Oatlets
  • 175g (7oz) ground almonds
  • 75g (3oz) brown sugar
  • 1 tsp baking powder
  • 75g (3oz) melted butter
  • 75g (3oz) golden syrup

For the Filling:

  • 5 apples
  • 1 tsp cinnamon (optional)

METHOD:

  1. Preheat the oven to 180°C (350°F/ Gas mark 4).
  2. In a large bowl combine the oats, almonds, sugar and baking powder.
  3. Pour in the melted butter and golden syrup and mix well.
  4. Peel and grate the apples and sprinkle with cinnamon.
  5. Line a 9” (24cm) square baking tin with parchment paper and firmly press out approx. 2/3 of the crumble mixture into the tin.
  6. Spread the apple mixture over the crumble base and sprinkle the remaining crumble over the apple and press lightly.
  7. Bake for approximately 30-40 minutes.
  8. Allow to cool and cut into slices.

Recipe Categories:

Mary Flahavan’sSweetSnacksVegetarian

Looking for some weekend brunch inspo?! Try these delicious Banana & Oat Pancakes

flahavans's profile picture

flahavans

Looking for some weekend brunch inspo?! Try these delicious Banana & Oat Pancakes. Made with our delicious Oats and topped with our favourite summer berries! it’s the perfect way to start your weekend! What are your favourite toppings?! #FlahavansOats

Serves 2|Takes 15 mins

Ingredients:

Pancake Mixture
1 cup of Flahavans Organic Oats
2 eggs
1 large banana
Dash of almond milk
Toppings
Fresh berries of your choice
Greek Yoghurt
Organic Flaxseed
Almond butter (or any nut butter of your choice)
Maple Syrup or Organic Honey

Method:

Whisk the eggs in a large bowl
Mash the banana and add to the egg mix along with 1 cup of Flahavans Organic Oats
Add a good dash of almond milk to the mixture
Option to add frozen berries to the mix before frying
Heat a knob of butter on the pan at a medium heat.
Once the butter is melted and sizzling, spoon 2 x servings of the batter on the pan
Fry until golden and flip sides.
Serve with fresh berries, Greek yogurt, a sprinkle of organic flaxseed, a drizzle of honey or maple syrup along with a generous serving of almond butter – adding some salt to the sweet (our favourite combo)
Enjoy with a nice freshly brewed cup of coffee, or herbal tea

Eggs Benedict with Fresh Salmon @BordBia

Eggs-Benedict-with-Fresh-Salmon

A nice twist on eggs benedict – perfect for brunch, lunch or dinner.

Serves 4

Cooking time: 30 minutes

Ingredients

  • 4 x 100g salmon darns
  • A little olive oil
  • Salt and freshly ground black pepper
  • 4 large eggs
  • 1 tableps. white wine vinegar
  • 4 thick slice of sourdough bread, toasted

Hollandaise Sauce

  • 2 egg yolks
  • 1½ tablesp. lemon juice
  • 100g unsalted butter
  • Salt and pepper

To Serve:

    Fresh dill and black pepper to serve Mixed salad

To Cook

To cook the salmon:

    Heat the oven to Gas Mark 4, 180°C (350°F). Brush each piece of salmon with a little oil and season with salt and black pepper. Line a baking tray with parchment paper and place the pieces of salmon on it. Place in the oven and cook for 10 minutes.

To poach the eggs:

    While the salmon is cooking poach the eggs. Bring a large pan of water to the boil. Reduce to a gentle simmer and add the white wine vinegar and a little salt. Break two of the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper. Repeat with the other two eggs.

To make the Hollandaise Sauce:

    Put the egg yolks and lemon juice in a food processor and whizz until the mixture is creamy. Melt the butter in a saucepan until it is sizzling hot. Keep the processor running and slowly pour in the melted butter. Taste and season with salt and pepper.

Serving Suggestions

Place the toast on plates, top with the salmon darn and poached eggs. Spoon over the hollandaise sauce and sprinkle with dill and black pepper. Serve with a mixed salad.

Nutritional Analysis per Serving

Protein: 34g 

Carbohydrates: 24g 

Fat: 52g 

Iron: 2.8mg 

Energy: 677kcal