Its one of my favourite snacks, straight from the jar or served on a mound of yogurt, usually @gleniskinsta greek yogurt.
A generous drizzle of peanut butter on top for good measure. This one is @manhattan.ie which is one my faves, both the smooth and crunchy are drippy, with that classic peanut butter stick to the mouth feel.
Perfect for drizzling, spreading, eating straight from the tub, and of course making granola.
Jumbo oats are a must for the best granola, in my granola munching opinion. You just can’t beat @flahavans jumbo oats. One of my store cupboard and breakfast staples.
Recipe created for @manhattan.ie , this is not a sponsored post.
Two of our favourite things are oats and cheese. We canāt wait to try this recipe for Steal-Cut Oats with Maple-Roasted Apples and Cheddar. Sounds like the perfect Saturday brunch to us. #oats
flahavans No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo#FlahavansOats
Serves 1|Takes 5 minutes
Ingredients
1 x Flahavanās Quick Oats Pot Whole Milk (as per instructions on pack) 1 Large Red Apple Cinnamon Powder Maple Syrup 5-10g Pecan Nuts
Method:
Prepare the porridge as per the instructions on the Flahavanās Quick Oats pot
Topping: Cut the apple into thin slices and then into matchsticks. Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup. Chop pecan nuts into thin pieces and sprinkle on top. 21h
For the base 1 & 2/3 cups of Flahavanās Rolled Oats 1 cup of toasted hazelnuts 1/2 cup of butter, plus extra for greasing the tin 1/3 cup of soft brown sugar 1 tbsp honey
For the cheesecake topping 1 & 1/3 cups of good quality white chocolate, broken into pieces 1 & 1/4 cups of sour cream 1 cup of cream cheese 1 tbsp lemon juice
To decorate 2 tbsp Flahavanās Rolled Oats 2 tbsp hazelnuts, roughly halved 3 tbsp soft brown sugar Ā½ tsp lemon juice 3/4 cup of berries of your choice ā strawberries, raspberries, blueberries, redcurrants or blackberries 1 ripe fig A few thinly sliced grapes
METHOD:
Preheat the oven to 320Ā°F. Grease a 9-inch, round, straight sided tart tin with removable base and line the base with a circle of baking parchment. In a small saucepan, melt the butter, honey and sugar for the cheesecake base over a low heat stirring until combined. Leave to cool a little.
Meanwhile, place the hazelnuts in a food processor and blitz until finely chopped. Mix the Flahavanās Oats with the hazelnuts and stir in the melted butter mixture until fully combined. Press the mixture into the prepared tin using the back of a spoon and push evenly up the sides to form the crust.
Place the cheesecake base in the oven for 15 mins. Once baked, remove from the oven and smooth over the mixture again with the back of a spoon pushing the mixture up the sides again if it has slipped down. Place the tin in the fridge to cool completely (this should take around 30 minutes).
When the base is cool, make the cheesecake filling by melting the chocolate in a heat proof bowl set over a pan of hot water (making sure the base of the pan does not sit in the water). Once melted, leave to cool for 10 minutes ā the chocolate should be liquid but not too hot.
In a mixing bowl whisk together the sour cream, lemon juice and cream cheese until fully combined. Next, add in the melted chocolate and whisk.
Pour the filling over the cooled base and, using a small spatula, spread it into a smooth, even layer. Place the cheesecake in the fridge for around 6 hours, until completely set.
To decorate, start by toasting the remaining Flahavanās Oats and hazelnuts in a small frying pan over a medium heat, moving them around the pan for approximately 3 minutes, until completely toasted and golden brown. Stir in the sugar and lemon juice, and cook for around 1 minute until fully melted and combined. Tip onto a plate and leave to cool. Remove the tart from the tin by gently heating the edges to release it ā you can do this with a cloth soaked in a little hot water ā and slide the tart onto a serving plate. Gather together the berries, figs and toasted Oats and arrange as you please. Slice into wedges to serve, and enjoy
flahavans No excuses… healthy and delicious porridge is the perfect way to start these cold Monday mornings! Warm and comforting, this quick and easy recipe takes just minutes to prepare, so whether you have breakfast at home or deskside, make sure it’s as tasty as it is pretty! Add some grated apple, pecan nuts, cinnamon and maple syrup to your morning porridge pot and take a minute to savour just how good it tastes! #BreakfastInspo#FlahavansOats
Serves 1|Takes 5 minutes
Ingredients
1 x Flahavanās Quick Oats Pot Whole Milk (as per instructions on pack) 1 Large Red Apple Cinnamon Powder Maple Syrup 5-10g Pecan Nuts
Method:
Prepare the porridge as per the instructions on the Flahavanās Quick Oats pot
Topping: Cut the apple into thin slices and then into matchsticks. Prepare your porridge, and add the apple as topping long with a sprinkling of cinnamon and a drizzle of maple syrup. Chop pecan nuts into thin pieces and sprinkle on top. 21h
flahavans We love letting loose on Friday nights with a gorgeous takeaway to signal the start of the weekend, hooray! BUT what if you could create your very own Friday night pizza party with totally delicious and guilt free Cauliflower & Oat Pizza! This recipe couldn’t be easier…or tastier! Add as many fresh toppings as you like and wrap up the week in true Italian style! šš #FlahavansOats#Flahavansrecipe
Two of our favourite things are oats and cheese. We canāt wait to try this recipe for Steal-Cut Oats with Maple-Roasted Apples and Cheddar. Sounds like the perfect Saturday brunch to us. #oats
Foodaware 