Tag: Flahavan’s Progress Oatlets

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Flahavans Oat and Raspberry cookies

fla-oat-cookies-fb-221016

Makes 12

Ingredients

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

Method

  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.
http://breakfastmoments.ie/recipes/
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Flahavans Oaty Lemon Squares

fla oaty lemon squares tw mar 16

Ingredients

  • 150g butter
  • 200g plain flour
  • 200g brown sugar
  • Zest and juice of 2 lemons
  • 150g Flahavan’s Progress Oatlets
  • 400g (1 can) condensed milk

Instructions

  • 1. Beat the butter and sugar until light and fluffy in a mixer or food processor.
  • 2. Add the flour and oats and mix to form a dough; the texture will be crumbly.
  • 3. Line a 13” x 9” (32cm x 22cm) baking tray with parchment and firmly press out about 2/3 of the dough in the base of the tray.
  • 4. In a separate bowl combine the juice and zest of the lemons with the condensed milk.
  • 5. Spread the condensed milk and lemon mixture on top of the dough in the baking tray.
  • 6. Sprinkle the remaining dough over the top and press lightly.
  • 7. Bake in preheated oven at 180°C / 350°F / Gas mark 4 for 10 minutes. Lower the temperature to 150°C / 300°F / Gas mark 2 and bake for a further 20 minutes until golden in colour.
  • 8. Allow to cool and cut into small squares.

http://www.ilovecooking.ie/recipe/oaty-lemon-squares/

 

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Oaty Blueberry Muffins with Ginger and Pear Frosting

fla cup cakes tw jan 16

Serves 16*
*depending on the size of your muffin cases
This is a great recipe to impress when the girls are coming around for an afternoon chat. That said, my children love to bake these with me too. The blueberries give them the added extra goodness. 

Ingredients:

  • 300g golden caster sugar
  • 4 eggs
  • 170ml sunflower oil
  • 100ml milk
  • 280g self-raising flour
  • 100g Flahavan’s Progress Oatlets
  • ½ tsp ground ginger
  • ½ tsp salt
  • 150g blueberries
  • 1 large pear, peeled and finely diced
For the Topping
  • 150g cream cheese
  • 100g butter, softened
  • 2 pieces stemmed ginger, very finely chopped
  • 2 tsp ginger syrup
  • 350g icing sugar
  • 2 poached pears, thinly sliced for decorating
  • Edible flowers to decorate (optional)

Method:

  1. Preheat the oven to 170°C/Fan 150°C/Gas 3.
  2. Place muffin cases in a muffin tray.
  3. Whisk the sugar, eggs, milk and oil together until thick and pale.
  4. Fold in the flour, oatlets, ginger and salt.
  5. Stir in the blueberries and diced pear.
  6. Spoon the mixture into the muffin cases.
  7. Bake for 25 – 30 minutes or until lightly golden.
  8. Place on a cooling rack.
  9. Cream the butter in a large bowl, then add some icing sugar, followed by the cream cheese and the rest of the icing sugar.  Spoon in the ginger syrup.
  10. Pipe or spread over the cool muffins, decorate with chopped ginger and place slices of pear and a pretty edible flower on the top.
Tip: 
If using soft fruit like raspberries, just place fruit in freezer for about ½ hour and they will stay fairly whole when baked.
 http://www.flahavans.ie/recipes/oaty-blueberry-muffins-with-ginger-and-pear-frosting-/247