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  • Writer's pictureDanny Joyce | Editor

Add some bite to your breakfast with Flahavan’s Gluten Free Jumbo Oats

Gluten-free fans and coeliacs around the country are in for a treat as Flahavan’s, Ireland’s oat experts, launch its NEW Gluten Free Jumbo Irish Pure Oats ahead of Coeliac Awareness Week (15th May - 20th May 2023)

Made using only the highest quality Irish oats, and certified as gluten free by the Coeliac Society of Ireland, Flahavan’s Gluten Free Jumbo Oat Flakes are a larger, thicker oat flake  - ideal for a delicious porridge with more bite or an Overnight Oats with more texture. Jumbo Oat Flakes can also be used as an ingredient in home-baking to make fabulous Flapjacks, incredible Crumbles or heavenly homemade Granolas.

Flahavan’s Gluten Free Jumbo Irish Pure Oats (600g) are now available in SuperValu stores nationwide at a RRP of €4.39.

To mark this exciting product launch, Flahavan’s have created delicious Coeliac friendly recipes using their new Gluten Free JUMBO Oats. Flahavan’s Gluten Free Jumbo Oat Flakes are a larger, thicker oat flake  - ideal for a delicious porridge with more bite or an Overnight Oats with more texture.

Pear & Ginger Loaf

Serves 12 | Takes 70mins


• 500ml of natural yogurt

• 1 beaten egg

• 1 tbsp. treacle

• 300g Flahavan’s Gluten Free Jumbo Oats

• 2 small fresh pear, unripe is fine

• 100g pecan nuts

• Whole pieces of crystalised ginger

• ½ tsp pink Himalayan salt

• 1 tsp ground ginger

• 1/2 tsp ground cinnamon


• Peel the pears and cut into 3 cm cubes removing the core and pips.

• Cut any of the very big pieces of ginger in half.

• Place the yogurt, beaten egg and treacle in a bowl and stir well.

• Mix the oats, bread soda, pear, ginger pieces, pecans, spices and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.

• Place in a greased or parchment-lined 2lb loaf tin, sprinkle with oats and bake at 180°C for 30 minutes.

• Lower temperature to 150°C and cook for a further 30 minutes. Allow to cool a little before slicing, this is fantastic with salted Irish Butter.

• Serve with mascarpone, toasted nuts and grilled pear for a delicious dessert!

Blueberry & Kefir Oats

Serves 2 | Takes 15 mins


• 80g Flahavan’s Gluten Free Jumbo Oats

• 250ml water

• Pinch of salt

• 250ml kefir drink

• 150g blueberries

• 2 tsp chia seeds (optional)

• 25ml maple syrup

• A small handful of raspberries


• Place the Flahavan’s Gluten Free Jumbo Oats, salt and water in a small pan over medium heat and cook until creamy, stirring frequently to increase the creaminess (top tip – want to speed up the process, pop your Flahavan’s Organic Jumbo Oats, in the microwave for 3 minutes).

• Blitz the kefir with the blueberries and maple syrup until perfectly smooth, sieve to remove the flecks of the blueberry skin and stir through the oats.

• Pour the combined mixture into two bowls and top with the raspberries and chia seeds (or toppings of your choice). Enjoy!

Peanut Butter Granola

Serves 5 | Takes 35 minutes


• 200g of Flahavan’s Gluten Free Jumbo Oats

• 4 tbsp of coconut oil, melted (25g melted)

• 4 tbsp of crunchy peanut butter (150g)

• 6 tbsp of maple syrup

• 150g of pistachios

• 150g of whole blanched hazelnuts

• 100g of ground almonds

• 60g of cocoa nibs


• Pre-heat your oven to 160ºC.

• In a small saucepan, melt the coconut oil with the peanut butter and maple syrup on a low to medium heat until combined, then remove from the heat and set aside.

• In a large mixing bowl add all the dry ingredients except for the cocoa nibs and thoroughly combine, then pour over the warm coconut oil mixture and mix well.

• Line two 10x15cm trays with baking paper and evenly spread the granola across both.

• Place in the oven for 15 minutes. Remove from the oven and shake the mixture before placing back into the oven for a further 10 minutes (or until lightly golden brown).

• Remove from the oven and allow to cool completely before adding the cocoa nibs and storing in an air tight container.

Cookie Dough Energy Balls

Serves 10 | Takes 20 minutes


• 130g Flahavan’s Organic Gluten Free Jumbo Oats

• 130g cashew nuts

• 1 scoop vanilla protein powder

• Pinch of salt

• ¼ cup agave syrup

• ¼ cup melted coconut oil

• 170g cashew butter

• 60g chopped dark chocolate


• Place all the ingredients, except the chocolate, into a food processor and blend until the mixture comes together.

• Knead the chopped chocolate into the mixture, wrap in cling film and chill in the fridge for 10 minutes.

• Once chilled, separate the mixture and roll into walnut sized balls and store in an airtight container.

For further information, inspiration and recipes please visit Flahavan’s here

Slán go fóill.


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