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:
Preheat the oven to 180°C (350°F/ Gas mark 4).
In a large bowl combine the oats, almonds, sugar and baking powder.
Pour in the melted butter and golden syrup and mix well.
Peel and grate the apples and sprinkle with cinnamon.
Line a 9” (24cm) square baking tin with parchment paper and firmly press out approx. 2/3 of the crumble mixture into the tin.
Spread the apple mixture over the crumble base and sprinkle the remaining crumble over the apple and press lightly.
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:
Preheat the oven to 180°C (350°F/ Gas mark 4).
In a large bowl combine the oats, almonds, sugar and baking powder.
Pour in the melted butter and golden syrup and mix well.
Peel and grate the apples and sprinkle with cinnamon.
Line a 9” (24cm) square baking tin with parchment paper and firmly press out approx. 2/3 of the crumble mixture into the tin.
Spread the apple mixture over the crumble base and sprinkle the remaining crumble over the apple and press lightly.
For the base 1 & 2/3 cups of Flahavan’s 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 Flahavan’s Rolled Oats 2 tbsp hazelnuts, roughly halved 3 tbsp soft brown sugar ½ tsp lemon juice 3/4 cup of berries of your choice – strawberries, raspberries, blueberries, redcurrants or blackberries 1 ripe fig A few thinly sliced grapes
METHOD:
Preheat the oven to 320°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 Flahavan’s 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 – 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 Flahavan’s 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 – you can do this with a cloth soaked in a little hot water – 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 Take a break from the pre-Christmas prep and bake up a batch of these moreish White Chocolate Drizzled Berry Oat Bars – the perfect snack to enjoy in front of your favourite family movie this afternoon 🙂 #FlahavansOats
Drizzle: 50g Butlers White Chocolate with Coconut & Almond Bar 1 tsp coconut oil
Method:
Preheat oven to 160°C (140°C Fan/325°F/Gas Mark 3) and line a 20cm (8 inch) square baking tin with parchment paper.
Melt the coconut oil, maple syrup and nut butter together in a large saucepan over medium heat, stirring occasionally, until the mixture is smooth and well combined. Remove from the heat, then add the oats and stir to coat thoroughly. Gently fold in the berries.
Spread the mixture into the prepared baking tin, then press firmly with the back of a large spoon so the mixture is even and well packed. Bake until the sides start to turn golden brown, about 18–22 minutes.
Remove from the oven and leave to cool completely in the baking tin. Chill in the fridge for at least an hour.
Prepare the drizzle by melting the white chocolate with coconut and almond in the microwave in 10–15 second bursts, stirring in between, until the chocolate has mostly melted.
Remove from the microwave and stir until the residual heat has melted the remaining chocolate. Add the coconut oil and stir until the drizzle is smooth. Drizzle over the top of the bars with a spoon.
Remove from the tin, then use a large sharp knife to cut into bars. Store in an airtight container in the fridge.
flahavans We’re so delighted to see our good friends at @gleniskinsta back up and running, producing their amazing organic yoghurts, and to celebrate here’s a throwback to a recipe we created together back in the summer of 2020. This Cranberry & Pecan Porridge bread recipe is t-oatally worth the effort, so stock up on your oats and yoghurt and get creative in the kitchen! Make sure to tag us and @gleniskinsta if you give it a go! #FlahavansOats#FriendsOfFlahavans#IrishBrands
Serves 8|Takes 65 minutes
INGREDIENTS:
360g of Flahavan’s Organic Oats 500g of Glenisk Organic Natural Yogurt 60g of Pecans (reserve a few to decorate the top) 50g of Dried Cranberries 60g of Honey 1 Egg 2 tsp Bicarbonate of Soda 4 tbsp of Milk Pinch of Salt
METHOD:
Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes. Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper. Add the yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes. Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well. Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does it’s cooked). Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice15m
Ingredients
100g (4oz) Flahavan’s Progress Oatlets (plus extra for topping)
50g (2oz) Flahavan’s Oat Bran
150g (6oz) self-raising flour
1/2 tsp bicarbonate of soda
75g (3oz) brown sugar
100g (4oz) pitted dates, finely chopped (or any dried fruit you have)
1 beaten egg
250g (10oz) Natural yogurt
100g (4oz) melted butter
125g (5oz) Blueberries (or any fresh or frozen fruit you have)
Method
1. Preheat the oven to 180°C (350°F/ Gas mark 4).
2. Place the oats, oat bran, flour, bicarbonate of soda, sugar and dates into a large bowl and mix well.
3. Then add the egg, yogurt and cooled melted butter to the bowl, stir gently to combine and fold in the blueberries.
4. Grease a muffin tin or line it with muffin cases and divide the mixture between the cases.
5. Sprinkle oats on top of each muffin and bake for approximately 40 minutes or until risen and golden brown.
Serve warm or cold.
flahavans Take a break from the pre-Christmas prep and bake up a batch of these moreish White Chocolate Drizzled Berry Oat Bars – the perfect snack to enjoy in front of your favourite family movie this afternoon 🙂 #FlahavansOats
Drizzle: 50g Butlers White Chocolate with Coconut & Almond Bar 1 tsp coconut oil
Method:
Preheat oven to 160°C (140°C Fan/325°F/Gas Mark 3) and line a 20cm (8 inch) square baking tin with parchment paper.
Melt the coconut oil, maple syrup and nut butter together in a large saucepan over medium heat, stirring occasionally, until the mixture is smooth and well combined. Remove from the heat, then add the oats and stir to coat thoroughly. Gently fold in the berries.
Spread the mixture into the prepared baking tin, then press firmly with the back of a large spoon so the mixture is even and well packed. Bake until the sides start to turn golden brown, about 18–22 minutes.
Remove from the oven and leave to cool completely in the baking tin. Chill in the fridge for at least an hour.
Prepare the drizzle by melting the white chocolate with coconut and almond in the microwave in 10–15 second bursts, stirring in between, until the chocolate has mostly melted.
Remove from the microwave and stir until the residual heat has melted the remaining chocolate. Add the coconut oil and stir until the drizzle is smooth. Drizzle over the top of the bars with a spoon.
Remove from the tin, then use a large sharp knife to cut into bars. Store in an airtight container in the fridge.
Foodaware 