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  • Writer's pictureDanny Joyce | Editor

Flahavan's Collaborate with NutShed to #SpringIntoSummer with Delicious and Inspiring Recipes

Flahavan’s have an exciting new collaboration to celebrate with Nutshed! Plant-based and gluten-free, Nutshed’s peanut butters work so well with Flahavan's Gluten Free oats, that they have created a series of #SpringIntoSummer recipes this April to showcase just some of the ways you can enjoy the natural goodness of Flahavan’s oats with the nutty deliciousness of Nutshed’s Peanut Butter-T-Oat-aly delicious and perfectly Nutty!

Whether you’re looking to whip up some delicious oaty inspired treats for a picnic in the park or brunching in the sun with friends this April, these four tasty recipes will help you to #SpringIntoSummer the right way!

Apple Cinnamon Baked Oats Preparation Time - 5 minutes Cooking Time - 15 - 20 minutes Servings - 1 Ingredients ● 50g Flahavans Gluten Free Pure Oats ● 125ml milk of choice ● 60g apple puree ● 2 tbsp Nutshed Cinnamon and Raisin Peanut Butter ● 1 tbsp maple syrup ● ¼ tsp of baking powder ● Diced apple, Nutshed Cinnamon and Raisin Peanut Butter and chopped pecans to serve Directions 1. Preheat your oven to 180C (350F). 2. Mix together all the ingredients in a bowl. 3. Place the mixture into an 8oz (about 225ml) oven safe dish of choice. Grease the dish with a little spray oil, coconut oil or butter first! 4. You can optionally add another tsp - 1 tbsp of the Nutshed peanut butter to the center of the oats half way through filling the dish, and then top it off with the remaining oat mixture. 5. Cook outs for 15 - 20 minutes depending on desired level of doneness. We cooked these ones for 20 minutes for a set, soft, doughy, cake-like consistency. 6. Top oats with apples, peanut butter and some chopped pecans!


Oat PB Raspberry Crumble Bars Preparation Time - 15 minutes Cooking Time - 25 minutes Servings - 8 - 10 Ingredients For the Raspberry Filling ● 350g frozen raspberries ● 60ml maple syrup ● 30g whole chia seeds ● 1 tsp vanilla extract For the Base and Topping ● 70g melted butter, plant based if necessary or desired ● 80ml maple syrup ● 80g Nutshed Smooth Peanut Butter ● 200g Flahavans Gluten Free Oats ● 100g ground almonds / almond flour ● 50g soft brown sugar or coconut sugar Directions 1. Preheat your oven to 180C (350F). 2. Line an 8 inch tin with baking paper. 3. Add all the filling ingredients to a pot over a medium heat. Bring to the boil and then reduce to a simmer for 10 minutes. 4. Set to one side to cool a little. 5. Mix together the melted butter, maple syrup and peanut butter in a bowl. 6. Add the oats, ground almonds, and soft brown sugar and mix well to combine. 7. Place ⅔ of the mixture into the prepared tin. Spread evenly over the base and pack down with the back of a spoon. 8. Spoon the raspberry filling over the base. Spread evenly. 9. Crumble over the remaining oat and peanut butter mixture. 10. Bake in the preheated oven for 22 - 25 minutes. 11. Allow to cool for at least 20 minutes before slicing. They will slice with ease if chilled overnight! 12. Store leftovers in the fridge for up to four days or freeze for up to one month.


Peanut Butter Oat Scones Preparation Time - 10 minutes Cooking Time - 15 - 18 minutes Servings - 6 Ingredients ● 120g ripe banana mashed ● 60g Nutshed Smooth Peanut Butter ● 125ml Flahavans Oat Drink ● 150g Flahavan’s Gluten Free Pure Oats ● 100g Flahavan’s Porridge Oats ground to flour ● 1 tbsp baking powder Directions 1. Preheat your oven to 200C (400F). 2. Mix together the banana, peanut butter and oat drink in a large bowl. 3. And the oats, oat flour and baking powder. Mix well to combine. Set to one side for 10 minutes. 4. Line a baking tray with baking paper. 5. Divide the dough into 6 mounds. Shape the mounds using your hands to form two inch thick rounds. Dampen your hands in water before doing so to make it easier as the dough will be, and should be, sticky. 6. Bake in the preheated oven for 15 - 18 minutes; until risen and lightly browned. Allow to cool for at least 10 minutes before slicing. They will be a little soft otherwise, but it’s only an aesthetic thing. 7. Serve topped with yogurt or creme fraiche of choice, dairy free if necessary, peanut butter and some good quality raspberry jam. 8. Store leftovers in a sealed container for up to 3 days. Freeze for up to one month.


Cookie Nests Preparation Time - 10 minutes Cooking Time 1 hr chill time minutes Servings – 8-10 Ingredients • 80g maple syrup or honey • 80g butter, plant based if desired or necessary • 130g smooth Nutshed Smooth Peanut Butter • 20g cocoa powder or raw cacao powder • 130g Flahavans Gluten Free Pure Oats • 20g desiccated coconut • 9 – 10 heaped tsp of yoghurt of choice; I used dairy free coconut yogurt • Berries for serving Directions 1. Whisk together the maple syrup or honey, melted butter, peanut butter and cocoa powder in a large bowl. 2. Add the oats and coconut and mix well to combine. 3. Divide the mixture into 10 even balls. 4. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. 5. Place into the fridge to firm up for at least an hour. 6. Before serving, fill the center of each cookie with yoghurt of choice and top with berries. 7. Perfect for any kids party, these also look particularly seasonal at Easter time!


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Slán go fóill,



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