• Danny Joyce | Editor

Flahavan's celebrate National Porridge Week (10th October - 16th October) with delicious recipes

Today, 10th October, is World Porridge Day and Flahavan’s are marking the occasion all week with a series of delicious celebrations!


At Flahavan’s, they don’t just pack every bag with the highest quality locally-sourced wholegrain oats, they pack every bag full of potential…the potential to be breakfast, brunch, lunch or dinner. The potential to provide healthy and nutritious meals to your family every day!


This October, Flahavan’s are celebrating the versatility of oats with their “Bags Full of Potential” campaign showcasing all the wonderful ways you can incorporate wholesome Irish oats into your family’s weekly meal plans.


Whether it’s honey-drizzled creamy porridge, cinnamon oat pancakes or savoury oatsotto, there are just so many ways you can makes the most of your Flahavan’s Progress Oatlets this winter.


This National Porridge Week (10th-16th October) Flahavan’s want to inspire Mums, Dads and kids across Ireland to discover the “Bags Full of Potential” in every bag of Flahavan’s Progress Oatlets.


Flahavan’s have created a series of delicious recipes to show the versatility and all the potential in bag of Flahavan’s Oats...

Vegan Pumpkin Spice Porridge

(makes 2 large bowls of porridge plus enough spice mix and pumpkin puree for the week)


This is a perfect seasonal breakfast packed with vitamins and fibre


Ingredients:

• 80g Flahavan’s Progress Oatlets

• 100ml Water

• 250ml Flahavan’s Organic Oat Drink

• Pinch of Sea Salt

• Approx 1 kg pumpkin

• 4 tsp ground cinnamon

• 1 tsp ground ginger

• 1 tsp ground nutmeg

• 1/2 tsp ground cloves

• 1 tbsp honey

• 2 tbsp dried mango

• 2 tbsp pupkin seeds

• 30g vegan white chocolate


Method:

• Pre-heat oven to 200C, half the pumpkin lay it cut side down on greaseproof paper bake for 40 mins till cooked through.

• Scoop out the seeds then scoop out the flesh and bliz up in a blender until silky smooth.

• Place spices in a jar, screw on the lid and shake to mix. You can also use tinned pumpkin puree and a spice blend, just for speed!

• Whisk together 4 tbsp of pumpkin puree with 1 tsp of spice mix and 1 tbsp honey

• Pour oats into a small cast iron saucepan.

• Add 200ml water, salt, stir and leave to stand for 2-5 minutes.

• Place on the hob and bring to the boil, then immediately reduce to a simmer. • Add the pinch of salt and the Oat Drink, then continue to simmer for 3 minutes until creamy and thickened.

• Divide between two bowls, swirl through the sweetened pumpkin puree, and top with pumpkin seeds, dried mango, and chopped white chocolate.


Sweet Seeds and Berries Porridge

(serves 2)

Quick delicious and full of fibre, protein and antioxidants


Ingredients:

• 60g Flahavan’s Progress Oatlets

• 400ml low fat milk

• Pinch of Sea Salt

• 1 tbsp maple syrup

• 40g Raspberries

• 40g Strawberries

• 40g Blueberries

• 20g Pecans

• 20g Seed Mix


Method:

• Place a pan over a medium heat, add the pecans to the dry pan and toast for 3 minutes.

• Add the seed mix to the pan and toast for a further 1 minute then pour onto a plate to cool.

• Add the oats to the pan and stir in milk add a pinch of salt. Bring to the boil then turn down immediately and simmer for 5 mins.

• Divide between two bowls and top with the berries, toasted nuts and seeds and a drizzle of maple syrup.



Caramelised Banana Pie Porridge

(serves 2 with extra treat meringues)

Makes a breakfast as good as a dessert!! Make these easy meringues in advance, they will keep for a week in a glass jar.


Ingredients:

• 60g Flahavan’s Progress Oatlets

• 400ml ml low fat milk

• Pinch of Sea Salt

• 1 Banana

• 40g Walnuts

• 2 tbsp brown sugar

• Handful of dark chocolate chips

• 50g desiccated coconut

• 100g caster sugar

• 2 free-range egg whites


Method:

• For the meringues, preheat the oven to 110C.

• Line two large baking trays with parchment paper and set aside.

• Using a hand whisk or a freestanding mixer makes the whole thing far more enjoyable.

• Put the sugar and one of the egg whites into a clean bowl and whisk for about 30 seconds on a high speed.

• Add another egg white and whisk for about six minutes more, whisk until the mixture is really, really stiff, white and shiny.

• Finally, gently fold in the coconut until well combined.

• Using two teaspoons spoon 20 little blobs of coconut meringue onto the parchment paper.

• Bake for around 1 hour 30 minutes, or until the meringues are crisp on the outside but still a little soft on the inside.

• Swap the trays around on the shelves half way through the cooking time to ensure even cooking.

• Bought or leftover meringue also works really well!

• Peel and cut the banana in half lengthways, sprinkle 1 tbsp of brown sugar over both halves and pop under a hot grill for 2 mins until the sugar melts. Remove to a parchment sheet to cool.

• Place a pan over a medium heat, add the walnuts and 1 tbsp brown sugar to the dry pan and stir for 3 minutes until the sugar is melted and nuts covered then pour onto the parchment with the banana.

• Add the oats to the pan (same one that had the caramelised nuts, it adds a delicious caramelised flavour) and stir in milk add a pinch of salt. Bring to the boil then turn down immediately and simmer for 5 mins.

• Divide between two bowls and top with the banana, carmelised nuts, chocolate chips and a few meringues.


Irish Breakfast Loaf

(12 slices)

Amazing way to create breakfast on the go from leftover Sunday fry with a slather of irish butter, cheese and herbs. Just add in some sausage, ham, black pudding and parsley.


Ingredients:

• 500ml of natural yogurt

• 1 beaten egg

• 300g Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)

• 2 tsp bread soda

• 4 cooked sausages

• 3 slices cooked ham or 4 rashers

• 6-8 pieces of cooked black pudding

• 8 sundried tomatoes, drained

• 2 tbsp. Chopped parsley

• 2 tbsp grated cheddar


Method:

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

• Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.

• Pour in ⅓ of oat mixture in a greased or parchment lined 2lb loaf tin add in half the fry then next third of oat mixture and more fry then last dollops of oat mixture, sprinkle with the grated cheese and bake at 170°C for 25 minutes.

• Lower temperature to 150°C and cook for a further 30 minutes. Allow to cool completely before slicing.

• This is perfect to eat just as it is or even toast on a grill pan and top with more cheese, sundried tomatoes and parsley.


Pear and Ginger Loaf

(12 slices)

Eventually a use for too-hard Pears. Serve with mascarpone, toasted nuts and grilled pear for a delicious dessert !

500ml of natural yogurt


Ingredients:

1 beaten egg

• 1 tbsp. treacle

• 300g Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free 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


Method:

• 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.


Perfect Bread for Smoked Salmon

(makes 12 slices)

Classic bread recipe with a sesame seed seasoning that is found on New York City Bagels! Keep this seasoning in a jar and sprinkle on avocado toast, popcorn, and everything!


Ingredients:

• 500ml of natural yogurt

• 1 beaten egg

• 1 tbsp. treacle

• 300g Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)

• 2 tsp bread soda

• 4 tablespoons poppy seeds

• 4 tablespoon sesame seeds

• 2 tablespoon dried garlic flakes

• 2 tablespoon onion powder

• 4 teaspoons smoked flaked sea salt


Method:

• In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt.

• Stir until well combined.

• Store in a sealed jar and pop on everything

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

• Mix the oats, bread soda and 2 tbsp seed mix in a separate bowl, add to the yogurt mixture and stir thoroughly.

• Place in a greased or parchment-lined 2lb loaf tin, sprinkle with 2 tspd of seed mix and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.

• Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.

• Serve this with butter, a slice of smoked salmon and a squeeze of lemon, Use it in a smoked salmon sharing platter or cut into squares and toasted this bread makes a fantastic canape topped with smoked salmon pate.


Coffee Cake Baked Oats

(serves 2)

A hug in a mug with an added espresso kick makes this the perfect warming breakfast.


Ingredients:

• 100g Progress Oats

• 100ml Organic Milk

• 1 tsp Baking powder

• 1 tbsp Brown Sugar or Maple syrup

• 2 Eggs

• 1 heaped tsp instant espresso powder

• Pinch of sea salt

• 2 tsp sour cream or creme fraiche

• Handful chopped walnuts

• 1 tbsp chocolate chips (optional)

• 2 medium ovenproof mugs and ½ tsp flavourless oil

• Pre heat oven to 170 C


Method:

• Combine all the oats, milk, baking powder, salt, syrup, eggs and espresso powder in a high speed blender and blend for 1 minute.

• Lightly oil the cups and pour in the batter, stir in the walnuts then swirl in one tsp of sour cream onto each cup of batter finishing with a sprinkle of choc chips (if using).

• Put on cups on a baking tray and bake for 20 minutes until risen.

• Enjoy with more sour cream on top if you wish.


Superfood Baked Oats (vegan)

(seves 2)


Ingredients:

• 2 Tbsp ground flaxseed

• 5 Tbsp warm water

• 200ml Flahavan’s Vitamin Rich Oat Drink

• 2 tbsp maple syrup

• 4 tbsp coconut oil, melted

• 1 tsp ground cinnamon

• 1 tsp baking powder

• 100g Progress Oats

• 1 tbsp Seed mix

• 2 tbsp Flaked almonds

• 40g Fresh blueberries

• 1 tbsp Dried cranberries


Method:

• Pre heat oven to 170 C

• Combine water and ground flaxseed in a small bowl, then set aside for 10-15 minutes, until the mixture has a gel-like consistency.

• Then combine all the oats, oat milk, baking powder, salt, syrup, coconut oil and cinnamon in a high-speed blender and blend for 1 minute.

• Lightly oil the ramekins and pour in the batter, stir in the almonds, seeds, dried fresh berries.

• Put on cups on a baking tray and bake for 20 minutes until risen.

• Serve sprinkled with extra blueberries


Apple Pie Baked Oats

(serves 2-6)

This recipe can be divided into 2 large ramekins or baked in a small brownie dish. These apple pie oats make a great addition to brunch when baked in a dish!


Ingredients:

• 100g Progress Oats ( plus extra 2 tbsps)

• 100ml Organic Milk

• 1 tsp Baking powder

• 1 tbsp Maple Syrup or Honey

• 2 Eggs

• 1/2 tsp vanilla extract

• 2 tbsp raisins

• 1 green apple

• 2 tbsp almond butter

• 1 tsp cinnamon

• 2 tsp icing sugar


Method:

• Pre heat oven to 170 C

• Combine all the oats, milk, baking powder, salt, syrup, eggs and vanilla a high speed blender and blend for 1 minute.

• Cut 8 thin slices of apple and put them to one side, chop the rest of the apple into 2 cm cubes.

• Pour the batter into a large bowl then gently fold in the raisins, chopped apple and nut butter.

• Pour the batter into the brownie dish, add the extra oats into the batter bowl and stir the oats around in the leftover batter to form an oat streusel.

• Scrape the streusel onto the batter in brownie dish.

• Bake for 15 mins until firm and golden.

• Mix the cinnamon and icing sugar with a couple of teaspoons of water to form an icing.

• Top the baked oats with the reserved slices of apple and a good drizzle of the cinnamon icing.


2 Ingredient Oat Mini Pizza Base

(makes two bases)


Ingredients:

• 85g Progress Oats

• 1 large egg white

• ½ tsp salt

• Optional - 1tsp garlic powder, 1 tsp onion powder, 1tbsp grated parmesan or 1tsp nutritional yeast


Method:

• Pre-heat the oven 200C

• Combine the oats, egg white, salt and season in a high-speed blender and blitz for 2 minutes until completely blended.

• Heat a small heavy based frying pan over a medium heat.

• Add one tsp of vegetable oil. Spread half the oat mixture over the pan and cook for 2 minutes until the mixture firms up.

• Move the oat base onto a lined baking sheet and spread over the toppings and bake for 5 minutes until the pizza is cooked through


Easy Pizza Sauce

(makes 8 servings)


Ingredients:

• 400g tin chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried mixed herbs

• 1 tsp honey

• 1 tsp sea salt flakes


Method:

• Couple of grinds of black pepper

• Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.

• Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.

• Pour the tomato mix into a high-speed blender and blitz for 1 minute.


Proscuitto & Rocket

(2 small pizzas plus extra pizza sauce )


Ingredients:

• 1 small ball mozzarella

• 2 slices prosciutto

• 4 tbsp Pizza sauce

• Handful rocket

• 1 tbsp olive oil


Easy Pizza Sauce;

• 400g tin chopped tomatoes

• 2 tbsp tomato purée

• 1 tsp dried mixed herbs

• 1 tsp honey

• 1 tsp sea salt flakes

• Couple of grinds of black pepper


Method:

• Drain the tinned tomatoes through a sieve over a bowl, pressing with the back of a ladle until about most of the juice has drained.

• Tip the sieved tomatoes into a bowl and stir in the tomato purée, herbs, sugar and plenty of salt and pepper.

• Pour the tomato mix into a high-speed blender and blitz for 1 minute.

• Pre-heat the oven 200C

• Place the half-baked pizza base onto the baking sheet spread with 2 tbsps of easy pizza sauce, fold a slice of prosciutto onto the base, tear half the mozzarella ball over the sauce and prosciutto and bake for 5 minutes.

• Remove from oven and sprinkle over rocket leaves and drizzle on olive oil


Ricotta, Cherry Tomato and Courgette

(2 pizzas)


Ingredients:

• 80g Ricotta

• 50g cherry tomatoes

• ½ courgette

• 1 tbsp olive oil

• 1 tbsp pesto

• 1 tbsp grated parmasan

• Sprig of fresh mint

• 1 tsp sea salt flakes

• Couple of grinds of black pepper


Method:

• Pre-heat the oven 200C

• Mix the ricotta with salt and pepper.

• Thinly slice the courgette and place on baking sheet with a drizzle of oil.

• Bake for 5 minutes until lightly cooked.

• Place the half-baked pizza base onto the baking sheet spread with 2 tbsp of seasoned ricotta and top with cooked courgette, some halved cherry tomatoes, sprinkle of parmesan and bake for 5 minutes.

• Remove from oven and sprinkle over torn mint leaves and drizzle on pesto.


Broccoli, Pumpkin and Chilli

(2 pizzas)


Ingredients:

• 80g Pumpkin Puree

• 50g leek, sliced

• 80g tenderstem broccoli

• 1 tbsp olive oil

• 1 tsp nutritional yeast

• 1 tbsp almond butter or tahini

• Zest of half lemon

• 1 small garlic clove, grated

• 1 tsp sea salt flakes

• Couple of grinds of black pepper


Method:

• Pre-heat the oven 200C

• Mix the pumpkin puree with garlic, lemon zest, salt and pepper.

• Thinly slice the broccoli in half lengthways and place on a baking sheet with a drizzle of oil.

• Bake for 5 minutes until lightly cooked.

• Place the half-baked pizza base onto the baking sheet spread with 2 tbsp of seasoned puree and top with broccoli, thinly sliced leeks, sprinkle on nutritional yeast and olive oil, bake for 5 minutes.

• Remove from oven and drizzle over nut butter


Visit Flahavans.ie for more Porridge Week inspiration.


Slán go fóill.