top of page
  • Writer's pictureDanny Joyce | Editor

Flahavan's Collaborate with Boyne Valley | Recipes

Flahavan’s and Boyne Valley Honey two of Irelands best loved brands have come together to create something spectacular!

Flahavan’s and Boyne Valley have joined forces this November to bring you a ‘Honey and Oats’ inspired recipe series, bringing Natural Goodness to Family mealtimes this winter with a series of mouth-watering recipes!

Whether you’re looking to elevate your porridge or bake up a storm in the kitchen this November, these four tasty recipes will help you to bring Natural Goodness to the table!

Baked Oats Serves 2 | Takes 45 minutes

Ingredients: For the Baked Oats: 100g Flahavan’s Oats 120ml milk of choice 2 tablespoons of Boyne Valley honey 1 banana 1 egg ½ teaspoon of vanilla extract (optional) 1 teaspoon of baking powder Pinch of salt 2 X 240ml ramekins, buttered

For the Fillings and Toppings: Honey, fresh berries, dried fruits, nuts, nut butters & chocolate chips

Method: Pre-heat oven to 190c/170c fan/gas 5. Combine all the ingredients in a high speed blender and blend for 1 minute.

Pour the batter into 2 buttered ramekins and customise each serving by adding berries, chocolate chips, nuts, cocoa or whatever you like.

Put on a the ramekins on a baking tray and bake for 20 minutes until risen.

Remove from oven and add any extra toppings of your choice.

Enjoy warm from the oven.

This recipe can be doubled and baked in a large 22 x 33 cm/9 × 13 inch casserole dish. Allow an extra 5-10 minutes to the baking time. Serve hot.

Suggested Toppings:

Blueberry & Lemon

Stir 6 blueberries and ¼ teaspoon grated lemon zest into the blended batter in the ramekin. Top with 4-5 more blueberries and lemon zest.

Raspberry & Almond 6-8 raspberries & flaked almonds Banana, Cocoa and Chocolate Chip ¼ banana, 1 teaspoon of cocoa powder & 1 teaspoon of chocolate chips Carrot, Raisin, Cinnamon & Pecans ½ finely grated carrot, dash of cinnamon, 2-3 pecan nuts &1 teaspoon of raisins.


Apple & Plum Crumble Squares Serves 9 Squares | Takes 45 mins

Ingredients: For the Crumble: 200g plain flour 200g butter 200g Flahavan’s Progress Oatlets 50g light brown sugar 50ml of Boyne Valley Honey

For the Fruit Filling: 4 dessert apples, peeled, cored and diced (approximately 330g) 4 plums, stone removed and diced (approximately 200g) 60ml Boyne Valley Honey ½ teaspoon of cinnamon 1 tablespoon of cornflour

Method: Preheat oven to 180°C/160c fan/gas 4 and grease a 23cm square baking tin. In a bowl combine the flours, oats and sugar. Dice the butter and rub into the other ingredients. Drizzle over the honey and fork it through the mixture. Put 2/3 of the mixture into the baking tin and press down firmly. Bake in the oven for 10 minutes until it begins to brown around the edges of the tin. Leave aside to cool.

In another bowl add your diced apples, plums, honey, cinnamon and cornflour. Mix until well combined and add to a saucepan over a medium heat. Cook for about 4-5 minutes until the mixture thickens, stirring frequently.

Once you base layer has cooled, pour your apple and plum mixture on top and spread over evenly. Crumble over the remaining oat mixture and bake for 20-25 minutes until golden on top. Allow to cool before cutting into squares.


Spicy Oat Chicken with Asian Noodle Salad & Spicy Honey Soy Dressing Mid-week meal planning has never been so fun with this delicious asian chicken and salad!

Serves 2|Takes 45 mins

Ingredients: 500g chicken breasts For the Batter: 120ml buttermilk 3 tablespoons olive oil 1 egg 50g oat flour* ½ teaspoon salt

For the Coating: 200g Flahavans Oats 1 teaspoon cumin 1 teaspoon chilli powder 1 teaspoon paprika ½ teaspoon pepper ½ teaspoon salt

For the Asian Noodle Salad: ¼ red cabbage, thinly sliced 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 100g sugar snap peas, sliced diagonally 4 scallions, thinly sliced diagonally Salt and pepper 250g fine egg noodles, cooked and cooled 1/3 of the Spicy Honey Soy Dressing For the Honey & Soy Dressing: 3 cloves garlic, finely chopped 3cm piece of fresh ginger cut in slices 90ml of Boyne Valley Honey 60ml of soy sauce Zest and juice of 1 lime 2 tablespoons of Hoisin sauce 1 tablespoon of toasted sesame oil 1 red chilli, finely chopped 1 tablespoon of cornflour

Method: *You can make your own oat flour by whizzing Flahavan’s Progress oats in a high speed blender for 15-20 seBconds until it forms smooth fine flour. Preheat oven to 200c/180c fan/gas 6. Line a large baking sheet with foil and place rack inside baking sheet and brush with oil. Cut the chicken into 3-4cm strips. In shallow bowl, combine batter ingredients and whisk with a fork until evenly combined. Add the chicken pieces to the batter, tossing to coat completely and set aside to marinate. In second shallow bowl, combine the oatmeal, spices and seasonings and stir until evenly combined.

Lift up a chicken piece and allow excess batter to drip off. Place in the oat mixture, cover completely and press down to adhere the coating to the chicken. Transfer the coated pieces to the rack. Repeat with remaining chicken. Bake for 15-18 minutes until browned and fully cooked. The chicken can also be shallow fried in a pan. Rest for 5 minutes and serve with the Asian Noodle Salad and Spicy Honey Soy Dressing on the side.

For the salad: Put all the ingredients in a bowl and coat with about a third of the dressing. Toss to coat well and season with salt and pepper. Serve the salad with the spicy chicken and remaining sauce on the side for dipping.

For the dressing: Add all the ingredients except the cornflour to a small pot and bring to the boil. Lower to a simmer and cook uncovered for 5 minutes. Keep stirring to make sure it doesn’t burn, reducing by a third. Add a tablespoon of water to the cornflour and pour into the sauce while stirring. When thickened, remove the ginger slices and let cool. Use on your salads or as a dipping sauce. Store any remaining sauce in covered jar in the refrigerator for up to two weeks.


Try these simple, tasty recipes and let m know what you think!

Slán go fóill,



Post: Blog2_Post
bottom of page