Flahavan’s Cinnamon & Almond Porridge


Flahavans
1 h  ·

Brrrr… It’s cold out there! Warm up with this Cinnamon & Almond Porridge and take an extra couple of minutes this morning to enjoy a comforting bowl of creamy oaty goodness. Add texture with the chopped almonds and a touch of sweetness with the honey and cinnamon. What more could you ask for?
Serves 6 |Takes 25 minutes
Ingredients:
30g Flahavan’s Oats
150mls whole milk
1⁄2 tsp. cinnamon
1 tbsp. chopped almonds
1⁄2 tsp. honey
Method:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously.
Top with chopped almonds, honey and cinnamon.

Flahavan’s Cinnamon & Almond Porridge


Flahavans
1 h  ·

Brrrr… It’s cold out there! Warm up with this Cinnamon & Almond Porridge and take an extra couple of minutes this morning to enjoy a comforting bowl of creamy oaty goodness. Add texture with the chopped almonds and a touch of sweetness with the honey and cinnamon. What more could you ask for?
Serves 6 |Takes 25 minutes
Ingredients:
30g Flahavan’s Oats
150mls whole milk
1⁄2 tsp. cinnamon
1 tbsp. chopped almonds
1⁄2 tsp. honey
Method:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously.
Top with chopped almonds, honey and cinnamon.

Aloo Nazakat (stylish potatoes) by Avonmore

Aloo-Nazakat-266x266

Created by Nidhi Jain

Ingredients

  • 5 large potatoes
  • 1 onion
  • Oil for fring and greasing
  • ½ tsp Turmeric powder (Indian spice)
  • 4 tsp Rosted gram flour (chickpeas flour)
  • ½ cup yogurt
  • ¼ tbsp fenugreek leaves
  • ½ tsp ginger garlic paste
  • ½ cup of cottage cheese (made of Avonmore milk homemade)
  • 1 tsp of mint leaves chopped
  • 1 tsp coriander leaves chopped
  • ½ tsp cumin powder
  • 1 stick cinnamon
  • 3 cardamons
  • 2 cup Avonmore milk
  • 10 chopped raisins
  • 30 chashew nuts chopped
  • salt

Directions

  1. Peel and scoop out the inside of potato leaving a shell all round. Power boil  potato until 3/4 done or deep fry.
  2. For the marinade, place the yogurt in a bowl, add the ginger garlic paste,Turmeric powder,chickpeas flour.mix well, set aside.
  3. For the filling, place the cottagge cheese,cumin powder,salt, coriander leaves,mint leaves,choped raisin, cashew nuts and mix well.
  4. Stuff the potato shells generously with the filling and place the stuffed potato in the marinade and mix well  with a light hand.leave to marinade for about 10 min.
  5. Preheat an oven to 180c/350f.
  6. Grease the baking tray and arrange the stuffed potato and bake it for 15 min.

White Gravy:

  1. Grind the onions,cashew nuts, cloves,cinnamon,cumin.
  2. Heat the oil and fry this paste.
  3. Add milk to the mixture at last add salt and coriander leaves.

http://cookwithavonmore.ie/recipe/aloo-nazakat-stylish-potatoes/

Odlums Cinnamon Blueberry Muffins.

Blueberry muffins

Flahavan’s Chai Spice Porridge recipe by Indy Power.

flahavans
Why not take inspiration from @thelittlegreenspoon this cold Monday morning and re-create this gorgeous Chai Spice Porridge recipe to start your week on the right foot?!

We love this recipe by Indy Power, created especially for Flahavan’s and inspired by her love for an Indian Chai Latte. Chai is both sweet and spicy, balancing exotic flavours with homely comfort, and it’s the perfect way to spice up your porridge on a cold wintry morning.

Let us know in the comments below how you’re enjoying your oats this morning and don’t forget to tag us in your post for your chance to feature on our Instagram page! #FlahavansOats #IrelandsOatExperts #OatCommunity

Serves 2 Takes 10 minutes

INGREDIENTS:

1/4 tsp of ground cardamom
1/2 tsp of ground cinnamon
1/3 tsp of ground ginger
sprinkle of nutmeg
90g of Flahavan’s Progress Oatlets
400ml of oat milk
25g of flaked almonds
2 tbsp of maple syrup

To serve:
Pomegranate Seeds

METHOD:

In a small bowl, mix together the ground cardamom, cinnamon and ginger. Add a pinch of nutmeg.
Add the oats and milk to a medium saucepan on medium heat and bring it up to a simmer.
In a small pan on medium heat, toast the flaked almonds until golden.
Let the oats cook for about 3 minutes until tender, then sprinkle in the spices and stir well.
Stir in the maple syrup.
Serve the porridge with the toasted almonds and pomegranate seeds sprinkled on top.1d

Baby Porridge Muffins

baby porridge muffins 10616

These muffins are a delicious twist on a classic breakfast staple!

One of the biggest requests I get is ‘what should I feed my baby for breakfast?’. It can be quite daunting starting letting your baby feed themselves especially at breakfast. Believe me I tried giving my baby plain porridge made with milk but it ended up all over both the baby and me. Overcooked porridge is quite dry so with a little experimenting I added in as much nutritional benefit as I possibly could and eventually the Baby Porridge Muffin was created.

Oats are high in fibre and are a slow release food which keeps you feeling full for longer. They are also a great source of iron which all weaning babies need. The muffins also contain milk which is great for calcium, eggs for protein and apple and raisins for some added vitamins and minerals. The sunflower seeds are rich in vitamins and minerals and the chia seed is a great source of fibre, protein, calcium and omega 3’s.

 

Baby Porridge Muffins:

Recipe makes 24 mini muffins – (Thats 24 breakfasts!)

Ingredients

•   1 Cup Oats (soaked overnight)

•   1/4 Cup Raisins

•   1 Teaspoon Cinnamon

•   1/2 Teaspoon Nutmeg

•   2 Eggs (see below for egg substitute)

•   1 1/2 Cups Milk (use almond or soy milk for dairy free)

•   1 Apple

•   2 Tablespoons Finely Ground Sunflower Seeds

•   1 Tablespoon Milled Chia Seeds

 

How to make them:

1. Preheat oven to 180ºC/350ºF

2. Make sure you soak your oats overnight. You can soak in either water or milk of your choice. (This is extra liquid to the above). They are so much better, lighter and fluffier when you do this. The next morning drain before using.


3. Chop your apple into small baby sized pieces. It will be soft when cooked.


4. In a large bowl mix all the ingredients together.


5. Divide into an oiled mini muffin tray and bake for 20-25 mins or until golden brown as shown in the photo.

6. We serve ours with a tiny drizzle of maple syrup (at the weekends).

Egg Substitute: 1 tbsp ground flax seeds + 3 tbsp water = 1 egg

Aileen Cox Blundell is a mother of three and owner of Baby Led Feeding. The philosophy behind Baby Led Feeding is simply that cooking and eating both should be delicious fun. With healthy, refined sugar free and nutritious bite sized meals babies can feed themselves, it creates a positive relationship with food, right from the very start.

Find her gorgeous recipes at http://www.babyledfeeding.com/or follow her on Facebook https://www.facebook.com/babyledfeeding

Cinnamon French Toast with Rich Dark Cherry Yogurt@Glenisk

glenisk french toast

Glenisk
@Glenisk

The countdown to Christmas officially kicks off tomorrow but we’re starting early with a festive breakfast of indulgent French Toast with Organic Greek Style Rich Dark Cherry Yogurt. This brand-new recipe will certainly wow your family this Christmas: hubs.ly/H0m0rBY0

Ingredients

1-2 tsp Cinnamon
4 Medium eggs
1 tbsp Vanilla Essence
8 Slices Whole meal/brioche or sourdough bread
2 tbsp Oil
200g Glenisk Organic Greek Style Rich Dark Cherry Yogurt

Garnish (optional)
Fresh fruit and icing sugar

From Glenisk

Organic Greek Style Rich Dark Cherry Where to Buy

Odlums Cinnamon Blueberry Muffins.

Blueberry muffins

Odlums Cinnamon Blueberry Muffins.

Blueberry muffins