Mary Flahavan- how to make the perfect bowl of porridge…

· 2 hrs

 

 

We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek

The Perfect Porridge Recipe…

(Porridge on the hob with 3 topping variations)

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3

Ingredients:
120g Flahavan’s Oats
875mls of whole milk

Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.

Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon

Mary Flahavan- how to make the perfect bowl of porridge…

· 2 hrs

 

 

We are sharing Mary Flahavan’s definitive guide to making the perfect bowl of porridge, as it’s been handed down through the Flahavan’s family for seven generations.#PerfectPorridge #FlahavansPorridge #NationalPorridgeWeek

The Perfect Porridge Recipe…

(Porridge on the hob with 3 topping variations)

Preparation time: 2 minutes
Cooking time: 5 minutes
Serves: 3

Ingredients:
120g Flahavan’s Oats
875mls of whole milk

Method:
Makes 3 x 40g servings on the hob.
Stir oats into milk.
Bring to the boil and simmer for 5 minutes stirring continuously.
Pour porridge into serving dish.

Serving suggestion 1
Top with greek yoghurt, mixed berries, coconut flakes, chia seeds
Serving suggestion 2
Top with peanut butter, grated dark chocolate and a chopped banana
Serving suggestion 3
Top diced apple, dried cranberries, honey and cinnamon

Mary Flahavan’s Apple & Cranberry Crumble recipe

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.

Flahavan’s granola – fruits, nuts, seeds, toasted oats


Flahavans
6 d  ·

Let’s talk about Granola! Our granolas are a crunchy moreish mix of fruits, nuts, seeds and of course our finest quality Irish oats, toasted to perfection! Granola can be eaten with fruit for breakfast, or as a snack served over yogurt – it even works great as a sweet and crunchy porridge topper for that extra bite! Have you discovered our range of granolas in-store yet? Let us know your favourite way to enjoy granola in the comments below! 🥣❤️ #FlahavansOats #FlahavansGranol… See more

Mary Flahavan’s Banana and Berry Oat Bread

fla banana bread

Banana and Berry Oat Bread… What weekends are made for!

Recipe
Makes 12 slices
Preparation 10 mins cooking time 45 mins

Ingredients

125g Greek yogurt
2 bananas mashed – ripe work better
100g Keelings berries (strawberries, raspberries and blueberries would all work with this bread)
2 large eggs
1 teaspoon vanilla extract
100g brown sugar
200g self raising flour
100g Flahavan’s Progress Oats
75g Flahavan’s Oat Bran

Method
Preheat the oven to 180”C.
Combine the yogurt, bananas, berries and eggs together and mixed well.
Stir in the vanilla and brown sugar until combined.
Fold in the flour and Oat Bran then follow with the oats.
Transfer the mixture to a bread pan and then bake for 40-45 minutes or until cooked through.
Remove and allow to cool for about 10 minutes before removing from the pan and transferring to a cooling rack.

 www.flahavans.ie

Roz Purcell’s simple oat pancakes recipe

fla simple oat pancakes fb apr 16

Think you’re looking at an indulgent desert? Think again! We love Roz Purcell’s Simple Oat Pancake recipe. Try it out today! PS. That’s Greek Yougurt not whipped cream!

Ingredients
50g Flahavan’s Oats
1 egg
1 1/2 tbsp Greek yoghurt, plus extra to serve
1 tsp honey or maple syrup
1/2 tsp gluten-free baking powder (regular will work also)
1 scoop (30g) protein powder (optional)
Coconut oil, for frying
1 tub Greek yogurt
Fresh berries
Method
1 To make the oat pancakes, blend all the ingredients except the oil in a food processor until smooth.
I use my NutriBullet for this.
2 Heat a little coconut oil in a non-stick frying pan, then wipe it out with kitchen paper.
3 Add spoonfuls of the batter to the pan – it’s a thick batter, so make small pancakes.
4 Cook for 2 minutes, until the bottom is golden brown and ready to be turned. Flip over and cook for 1–2 minutes more, until golden brown. Repeat with the remaining batter.
5 Serve warm with a dollop of Greek yoghurt and fresh berries.

http://www.flahavans.com/2mins/recipes.html#pancakes

Creamy Maple Syrup Porridge with Fruit Kebabs

Flahavans
6h ·
Kicking off our National Porridge Week recipe series is children’s feeding expert, Louise Lennox. Louise has shared a gorgeous Creamy Maple Syrup Porridge with Fruit Kebabs recipe with us as well as some tips and tricks on how to create a fuss free breakfast routine at home. Here is why Louise is taking the #PorridgePledge this week: ‘I love my porridge with a creamy almost velvet texture. The secret to getting super creamy porridge is to cook it in a saucepan on a low heat and to keep stirring it. My favourite flavour to add in is maple syrup. Team the porridge up with healthy fresh fruit kebabs; they are packed with lots of vitamins, easy to make and a fun way to encourage children to eat fruit. As a mother of two children it gives my whole family a boost of energy to start our day.’ #FlahavansPorridgePledge #NationalPorridgeWeek #FlahavansOats #IrelandsOatExperts
Serves 2
You’ll need:
60g Flahavan’s Progress Oatlets
300mls whole milk
50mls water
2 teaspoons maple syrup
Selection of fresh fruit
Method:
1. In a small saucepan put the Flahavan’s Oats, milk, water and 1 teaspoon of maple syrup.
2. 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.
3. Cut fresh fruit into small bite size chunks and thread the fruit onto cocktail sticks or wooden skewers.
4. Divide the creamy porridge between two bowls, drizzle the remaining maple syrup on top and serve with fruit kebabs.