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
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
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
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
flahavans Kick start your Tuesday morning the right way – with a warming breakfast of creamy Irish oats! One of our absolute favourites is porridge topped with some raspberries, nuts, and finished with a sprinkling of cacao nibs. Let us know in the comments below how you’re enjoying your oats this morning and don’t forget to tag us in your post for your chance to feature on our Instagram page! #FlahavansOats#IrelandsOatExperts
Serves 1 Takes 10 minutes
INGREDIENTS:
40g Flahavan’s Progress Oatlets 125ml milk 50ml water Handful of raspberries 3 tbsp cacao nibs Handful of roughly chopped tiger nuts (or nuts of choice)
METHOD:
Combine the milk, water and Flahavan’s Oats in a saucepan Bring to the boil, stirring continuously. When boiling, reduce heat to medium, then add raspberries, cocoa nibs and chopped tiger nuts, leaving a little aside for garnish. Simmer for 5 minutes, continuing to stir. Serve and sprinkle with the left-over toppings.
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
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
Did you know that oats are so versatile and that they can be used to create delicious breakfasts as well as flavourful dinners? This month, why not challenge yourself to create one savoury oat-based recipe like our Mushroom Oatsotto Porridge?
Follow our recipe below and let us know how you get on!
Prep time: 15 mins
Cook time: 30 mins
Difficulty Level: Medium
Method:
1. In a medium saucepan, heat the vegetable stock over medium heat until simmering, then reduce heat to low and keep covered.
2. Meanwhile, melt 100g of the butter in a large frying pan over medium-high heat before adding the shallot and salt. Cook for 2 minutes, stirring constantly. Meanwhile, pre-heat the oven to 180ºC.
3. Add all the mushrooms, garlic and thyme and cook (stirring frequently) until mushrooms are deeply browned, stirring frequently. Add the wine and cook for 1 minute.
4. Reduce heat to medium and add the Flahavan’s Organic Jumbo and Organic Porridge Oats then cook for a minute while stirring. Add 2 ladles of hot stock and cook, stirring until oats have absorbed almost all of the liquid. Continue adding stock, 1 ladle at a time, and stirring until absorbed (approx. 20 minutes)
5. While this is cooking toast the extra handful of jumbo oats in the oven for approx. 10 mins until golden then set aside.
6. If needed, add some water to the risotto until all oats are tender. Once tender, turn off the heat.
7. To finish, stir in the 100g parmesan cheese and the remaining butter. Serve in warm bowls and top with the parsley, toasted oats and extra Parmesan if desired. #OatsForDinner #Versatility
The summer is here, so let the chaos begin, training, matches, summer camps, beach trips – To help with the chaos we want to help you #StayUnflappable this summer, with our Oaty Flapjacks. They provide the oaty energy to handle anything! Whose car is this packed most weekends?#FlahavansOatsEdited · 19h
Happy National Smoothie Day! To start your day with a double dose of deliciousness and a much-needed mid-week energy boost, we’re sharing one of our favourite smoothie recipes – Chocolate Banana Smoothie! 🌞💪 Made using our very own Flahavan’s Barista Oat Drink, this smoothie is a game-changer…. cool, refreshing and moreish, it’s the perfect blend of health and indulgence. Enjoy! 🍌🍫 #FlahavansOats#OatSmoothies
Serves 1|Takes 5 mins
Ingredients: 1 Ripe Banana, sliced and frozen 1 tablespoon of Cocoa Powder 250ml Flahavan’s Barista Oat Drink Chocolate/Cacao nibs to decorate
Method: Combine all the ingredients in a high speed blender and blend until smooth. If the bananas aren’t frozen, add a couple of ice cubes to the ingredients. Garnish with a few slices of banana and some chocolate nibs and serve immediately. And Enjoy your tasty smoothie on National Smoothie day !!22h
Foodaware 