Glenisk organic strawberry with a banana if you’re feeling under the weather..

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Flahavan’s Banana & Oat Pancakes #pancaketuesday

flahavans

Looking for some weekend brunch inspo?! Try these delicious Banana & Oat Pancakes. Made with our delicious Oats and topped with our favourite summer berries! it’s the perfect way to start your weekend! What are your favourite toppings?! #FlahavansOats

Serves 2|Takes 15 mins

Ingredients:

Pancake Mixture
1 cup of Flahavans Organic Oats
2 eggs
1 large banana
Dash of almond milk
Toppings
Fresh berries of your choice
Greek Yoghurt
Organic Flaxseed
Almond butter (or any nut butter of your choice)
Maple Syrup or Organic Honey

Method:

Whisk the eggs in a large bowl
Mash the banana and add to the egg mix along with 1 cup of Flahavans Organic Oats
Add a good dash of almond milk to the mixture
Option to add frozen berries to the mix before frying
Heat a knob of butter on the pan at a medium heat.
Once the butter is melted and sizzling, spoon 2 x servings of the batter on the pan
Fry until golden and flip sides.
Serve with fresh berries, Greek yogurt, a sprinkle of organic flaxseed, a drizzle of honey or maple syrup along with a generous serving of almond butter – adding some salt to the sweet (our favourite combo)
Enjoy with a nice freshly brewed cup of coffee, or herbal tea

Glenisk Gingerbread Granola Yogurt Parfait

glen ginger granola tw jan 16

Ingredients

  • ​250g Glenisk Greek 0% Fat Vanilla Yogurt 
  • 140g Porridge Oats
  • 55g sliced almonds
  • 65g chopped walnuts
  • 50g dark brown sugar
  • 60g dark treacle
  • 40ml of vegetable oil
  • ½ tbsp. vanilla extract
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp nutmeg
  • 75g raisins

Method

  1. Preheat oven to 150ºC. Line 2 large baking sheets with foil.
  2. In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, black treacle, oil, vanilla, salt and spices. Stir the treacle mix into oat mix and make sure all is coated. Divide between 2 baking sheets, spreading evenly.
  3. Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back.
  4. Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
  5. To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
  6. Granola can be stored up to 2 weeks in an airtight container and refrigerated.

http://glenisk.com/recipes/gingerbread-granola-yogurt-parfait

Porridge Pancakes with Grilled Honey & Orange Figs

Flahavans

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Just because we can’t go out for brunch, doesn’t mean we can’t enjoy a stack of mouth-watering pancakes this weekend! Our recipe for Porridge Pancakes with Grilled Honey & Orange Figs is a guaranteed way to put a smile on your face! So follow the recipe below and whip up something tasty for breakfast this morning – after all, we deserve a treat! #FlahavansOats #IrelandsOatExperts #OatyPancakeStack

Serves 4 | Takes 25 minutes

INGREDIENTS:

50g Flahavan’s Oats
250 ml milk
OR 275g leftover porridge and a splash of milk
1 egg
50g plain flour
1 tsp baking powder
4 black figs
Knob of butter
Juice and zest of half an orange
1 tbsp honey
Greek yoghurt

METHOD:

Place the Flahavan’s Oats in a small pan over a medium heat with 250ml milk and bring to the boil and reduce the temperature to a low heat and continue cooking for around 10-12 minutes until thick and creamy. Leave the porridge overnight covered with some clingfilm.

Whisk the overnight porridge together with a splash of milk and the egg until well combined. Alternatively, you can add the splash of milk and egg to any leftover porridge you may have.

Sift in the flour and baking powder to the porridge and whisk to combine.

Halve the figs and place cut side facing up on a baking tray. Drizzle with the honey and the orange zest and juice. Place under a hot grill and cook for 5-6 minutes or until the figs start to release their juices and collapse.

Melt a knob of butter in a non-stick frying pan and cook spoonfuls of the batter in batches until golden brown on each side. Repeat until all the batter is used up.

Serve the pancakes with the grilled figs and Greek yogurt

Glenisk Gingerbread Granola Yogurt Parfait

glen ginger granola tw jan 16

Ingredients

  • ​250g Glenisk Greek 0% Fat Vanilla Yogurt 
  • 140g Porridge Oats
  • 55g sliced almonds
  • 65g chopped walnuts
  • 50g dark brown sugar
  • 60g dark treacle
  • 40ml of vegetable oil
  • ½ tbsp. vanilla extract
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ tsp ground ginger
  • ½ tsp nutmeg
  • 75g raisins

Method

  1. Preheat oven to 150ºC. Line 2 large baking sheets with foil.
  2. In a large bowl, mix oats, nuts and wheat germ. In another bowl, whisk brown sugar, black treacle, oil, vanilla, salt and spices. Stir the treacle mix into oat mix and make sure all is coated. Divide between 2 baking sheets, spreading evenly.
  3. Bake granola until browned, 50 to 60 minutes, stirring every 15 minutes. Halfway through baking time, switch baking sheets from top to bottom and front to back.
  4. Remove sheets from oven and let granola cool. Stir in rasins (if desired) once cool.
  5. To assemble parfait :layer granola into serving glasses glasses. All a layer of yogurt. Repeat layers once and serve.
  6. Granola can be stored up to 2 weeks in an airtight container and refrigerated.

http://glenisk.com/recipes/gingerbread-granola-yogurt-parfait