Tag: Kilmacthomas

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Flahavan’s White Chocolate Drizzled Berry Oat Bars


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

Serves 12 Oat Bars|Takes 35-40 minutes

Ingredients:

4 tbsp coconut oil
2–3 tbsp maple syrup
3 tbsp nut butter
200g Flahavan’s Progress Oatlets
50g blueberries
50g raspberries, cut in half

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.
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Flahavan’s papaya crunch porrridge


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flahavans
Anyone got that Summer feeling? Ease yourself into May with a gorgeous Papaya Crunch Porridge and bring some sunshine to your breakfast table with this exotic twist on your morning porridge. #FlahavansOats #FlahavansRecipes #PorridgeInspo

Serves 1|Takes 10 minutes

Ingredients:

30g Flahavan’s oats
150mls whole milk
Papaya
Strawberries
Raspberries
Nuts

Method:
For the porridge:
Stir 30g of Flahavan’s Porridge Oats into 150mls of milk.
Bring to the boil and simmer for 3 minutes stirring continuously

For the toppings:
Crushed raspberries: Tumble 100g of raspberries into a bowl.Add a teaspoon of sugar or drizzle of honey and mash together with a fork.
Add remaining nuts and fruit to the porridge.
1w
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Flahavan’s White Chocolate Drizzled Berry Oat Bars


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

Serves 12 Oat Bars|Takes 35-40 minutes

Ingredients:

4 tbsp coconut oil
2–3 tbsp maple syrup
3 tbsp nut butter
200g Flahavan’s Progress Oatlets
50g blueberries
50g raspberries, cut in half

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.
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Flahavan’s Cranberry and Oat Bran Muffins

fla oat muff fb jan 16

Ingredients
  • 225g (8oz) plain flour
  • 2 tsp baking powder
  • 150g (5oz) caster sugar
  • 75g (3oz) Flahavan’s Oat Bran
  • 100g (4oz) cranberries
  • 25g (1oz) icing sugar
  • sifted Zest of an orange
  • 1 egg
  • Beaten 300ml (½ pint)of Milk
  • 50g (2oz) melted butter or sunflower oil
Method:
  1. Sift the flour into a bowl with the baking powder. Add the sugar and the oat bran and mix. Toss the cranberries into the icing sugar. Add to the bowl with orange zest and stir to mix.
  2. Place the egg, milk and melted butter or sunflower oil into another bowl and beat lightly. Stir into the dry ingredients. Just do this casually – there is no need to over mix.
  3. Line a muffin tin with baking cases. Spoon the mixture into the lined muffin tin.
  4. Bake in a pre-heated oven at 200°C /400°F / Gas Mark 6 for around 15 minutes – or until risen and golden.
Serve warm or cold. Quick Tip Oat Bran is also great as a coating for fish before frying.
 http://www.flahavans.ie/recipes/cranberry-and-oat-bran-muffins/40
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Flahavan’s Mushroom Risotto Porridge with sautéed baby spinach and fried wild mushrooms

flahavans mushroom porridge

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

You’ll need:
• 1 L vegetable stock
• 115g unsalted butter
• 1 banana shallot, peeled and finely chopped
• 1/2 tsp sea salt
• 175g portobello mushrooms, roughly chopped
• 175g chestnut mushrooms, roughly chopped
• 2 garlic cloves, finely chopped
• 2 tsp chopped fresh thyme leaves
• 100ml white wine
• 100g Flahavan’s Organic Porridge Oats
• 50g Flahavan’s Organic Jumbo Oats (plus a handful toasted for garnish)
• 100g Parmesan cheese, grated
• 2 tbsp chopped fresh parsley, for garnish
• sautéed baby spinach and fried wild mushrooms, for garnish

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

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Flahavan’s White Chocolate Drizzled Berry Oat Bars


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

Serves 12 Oat Bars|Takes 35-40 minutes

Ingredients:

4 tbsp coconut oil
2–3 tbsp maple syrup
3 tbsp nut butter
200g Flahavan’s Progress Oatlets
50g blueberries
50g raspberries, cut in half

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.