6 Flahavan’s Porridge Recipes to Try for National Porridge Week
There’s nothing quite like a warm, creamy bowl of porridge on an autumn morning. For National Porridge Week, 5th–12th October, Flahavan’s is inviting Ireland to rediscover just how deliciously creamy and versatile its uniquely double-baked oats can be.
To bring fresh inspiration to the breakfast table, Flahavan’s has teamed up with Chef Eunice Power to create a collection of tempting porridge recipes. From comforting classics to new ways to dress up your morning bowl, Eunice’s creations make it easy to start the day with something wholesome, satisfying and full of flavour.
The recipes below were styled by Orla Nelligan and photographed by Joleen Cronin.
Six porridge recipes for National Porridge Week
Whether you like your porridge with coffee, fruit, lemon curd, dates or plenty of nuts, there’s something in this collection to shake up the breakfast routine.
Bulletproof Porridge
Coffee lovers, this one’s for you. A shot of espresso is stirred into creamy Flahavan’s porridge with a little honey, cinnamon and vanilla, creating a warming breakfast with all the comfort of a bowl of oats and the aroma of your morning coffee.
Ingredients
50 g Flahavan’s Rolled Oats
150 ml Flahavan’s Barrista Oat Drink
100 ml Water
1 shot Espresso (30ml)
1–2 tsp Honey, to taste
1 tsp (5g) Butter
Pinch of Salt
1/4 tsp Cinnamon
1/4 tsp Vanilla extract
Method
Put the rolled oats, oat drink, water and salt into a small saucepan.
Cook gently for 5 to 7 minutes, stirring frequently, until thick and creamy.
Add the espresso and turn the heat to low. Cook for another 30–60 seconds.
Remove from the heat and stir through the butter until melted and emulsified into the porridge.
Stir in honey, cinnamon and vanilla. Enjoy.
Tip: Espresso can be made using 2 tsp instant coffee and 30ml hot water.
Sticky Toffee Porridge with Dates
All the cosy appeal of sticky toffee pudding in a breakfast bowl. Soft dates melt into creamy Flahavan’s porridge, while a glossy warm date sauce is swirled over the top. A scattering of toasted nuts adds the finishing crunch.
Porridge ingredients
100 g Flahavan’s Rolled Oats
600 ml Flahavan’s Vitamin Rich Oat Drink
6 Soft Pitted Dates, finely chopped
1 tbsp Dark Brown Sugar
½ tsp Cinnamon
Small pinch of Nutmeg
Pinch of Salt
1 tbsp/15g Butter
½ tsp Vanilla extract
Sticky-date sauce
2 Soft Pitted Dates, finely chopped
1 tsp/5g Butter
1 tsp Dark Brown Sugar
2 tbsp Flahavan’s Vitamin Rich Oat Drink
Pinch of salt
Method
Put the chopped dates in a saucepan with about 100 ml of the oat drink. Bring to a gentle simmer and cook for 2–3 minutes, crushing the dates with the back of your spoon to start dissolving into a sort of date caramel. Add the remaining oat drink, rolled oats, dates, brown sugar, cinnamon, nutmeg and salt into the saucepan.
Cook gently for 5 to 7 minutes, stirring frequently, until thick and creamy. Remove from the heat and stir through the butter and vanilla.
Let it stand and make the sticky date sauce.
In a small pan, combine the chopped dates, butter, brown sugar, salt and oat drink. Simmer gently for 1–2 minutes, stirring and crushing the dates until you have a loose, glossy sticky date sauce.
Spoon the hot porridge into bowls and swirl the warm sauce over the top. Garnish with toasted pecans or walnuts and enjoy.
Hot Porridge with Cranberry, Apple and Orange Compote
Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavan’s porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, it’s a lovely way to brighten the cooler mornings ahead.
Porridge ingredients
100 g Flahavan’s Rolled Oats
300 ml Flahavan’s Vitamin Rich Oat Drink
150 ml Water
1 crisp Apple, coarsely grated
40g dried Cranberries
Zest of ½ Orange
2–3 tbsp fresh Orange Juice
1–2 tsp Honey, to taste
1 tsp (5g) Butter
Pinch of Salt
1/2 tsp Cinnamon
1/2 tsp Ground Ginger
Pinch of Nutmeg
2 tbsp chopped Walnuts or Pecans
Apple & cranberry compote
250 g Apple, peeled, cored and chopped
100 g frozen Cranberries
Juice of 1 Orange — roughly 60–80 ml
20–25 g Sugar — about 1½–2 tablespoons
2–3 tablespoons Water
Optional: a small pinch of Cinnamon
Method
To make the compote, put the apple, cranberries, orange juice, 20 g sugar and 2 tablespoons of water into a small saucepan.
Bring gently to a simmer, cover and cook over low–medium heat for about 12–15 minutes, stirring occasionally. You want the apple completely soft and the cranberries to burst.
Taste and adjust sweetness with sugar to taste as cranberries can be quite sharp.
Take it off the heat, allow to cool for a few minutes and blitz until smooth with a stick blender. If it’s thicker than you’d like, blitz in a tablespoon or two of water or orange juice.
Once cooled, refrigerate.
To make the Cranberry, Apple & Orange Porridge, put the rolled oats, oat drink, water, apple, cranberries, cinnamon, ginger, nutmeg and salt into a saucepan.
Cook gently for 5 to 7 minutes, stirring frequently, until thick and creamy.
Add the orange zest and juice and cook for another 30–60 seconds.
Remove from the heat and stir through the butter and honey until melted.
Swirl the compote through the hot porridge. Enjoy.
Lemon Curd Porridge
For a sunny twist on a comforting classic, swirl lemon curd through creamy Flahavan’s porridge. Its bright citrus flavour brings a little zing to every spoonful, making this a breakfast that feels like a treat.
Porridge ingredients
100 g Flahavan’s Rolled Oats
300 ml Whole Milk
150 ml Water
Pinch of Salt
1 tsp (5g) Butter
Lemon curd
100g butter
220g caster sugar
Finely grated zest and juice of 4 lemons — if you can find unwaxed lemons, all the better
4 eggs and additional 2 yolks
Method
To make the Lemon Curd: On a very low heat melt the butter, add the sugar, lemon rind, lemon juice and sugar and stir in the well-beaten eggs. Contrary to most recipes where lemon curd is stirred using a wooden spoon, I prefer to use a whisk as I feel it adds lightness to the curd.
Stir with a whisk from time to time until the butter has completely melted. Let the curd cook, stirring regularly, for about 10 minutes, until it is thick and custard-like. It should feel heavy on the whisk.
Remove from the heat and stir occasionally as it cools. Pour into spotlessly clean jars and seal. It will keep for a couple of weeks in the fridge.
To make the Creamy Porridge, put the rolled oats, milk, water and salt into a saucepan. Cook gently for 5 to 7 minutes, stirring frequently, until thick and creamy. Remove from the heat and stir through the butter until melted.
Swirl the lemon curd through the hot porridge. Enjoy.
Bircher Muesli
Cool, creamy and ready when you wake up, this Bircher muesli brings together Flahavan’s oats, crisp grated apple, yogurt and a hint of cinnamon. Finished with crunchy nuts and a drizzle of honey, it’s a fresh, delicious way to welcome a spring morning.
Ingredients
100 g Flahavan’s Rolled Oats
150 ml Flahavan’s Vitamin Rich Oat Drink
100 g Natural or Greek Yogurt
1 Crisp Apple
1 tbsp Lemon Juice
1–2 tsp Honey
2 tbsp Chopped Almonds or Walnuts
1 tbsp Raisins or Sultanas
½ tsp Cinnamon
Pinch of Salt
Method
The night before – Mix oats, oat drink, yogurt, lemon juice, honey, cinnamon, half grated apple and salt. Cover and refrigerate overnight.
In the morning – Coarsely grate the remaining apple with the skin on and stir it through the soaked oats. If it’s thicker than you like, loosen it with a splash of oat drink. Fold in the almonds and raisins. Serve cold with a little extra yogurt, chopped nuts and perhaps a drizzle of honey. Enjoy.
Big Nutty Overnight Oats
A breakfast that does the work while you sleep: Flahavan’s oats soak overnight with almonds, flaxseed, apricots and a pinch of cinnamon. Add thick Greek yogurt and a drizzle of honey in the morning for a creamy bowl with plenty of crunch.
Ingredients
50 g Flahavan’s Protein Quick Oats sachet (Plain)
180ml Milk
1 tbsp Milled Flaxseed
25g Almonds (skinned or skin on)
50g Apricots, dried and chopped
Pinch of Ground Cinnamon
Pinch of Salt
Method
The night before – Combine the oats, milk, flaxseed, almonds, apricots, cinnamon and salt in a bowl or a jar with a lid. Cover and refrigerate overnight.
In the morning – Top with a spoonful of thick Greek yogurt and a drizzle of honey. Enjoy.
A porridge week with plenty of inspiration
From a coffee-and-oats morning pick-me-up to sticky dates, bright cranberry and orange compote, lemon curd, chilled Bircher muesli and nutty overnight oats, this collection shows just how far a bowl of porridge can go.
If you’re looking for a new way to start the morning this week, one of these might be worth a try.
Slán go fóill.
