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  • Writer's pictureDanny Joyce | Editor

Flahavan's National Porridge Week Recipes

This year Flahavan’s are celebrating Bags Full of Potential in every bag of Flahavan’s Progress Oatlets. This season Flahavan’s are celebrating the versatility of their oats by 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.

Flahavan’s 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.

In celebration of Flahavan’s National Porridge Week (9th-16th October) curator Clare Anne O’Keefe has created these recipes for you to try:

Oat Wraps with Avocado, Tomato Salsa, Rocket and Scrambled Eggs

(Serves 2)

A wholesome twist to the traditional wrap. The oat wrap is gluten-free and packed with fibre, paired with creamy avocado, zingy tomato salsa, fresh rocket and fluffy scrambled eggs. This dish makes a delightful breakfast or brunch.


For the Oat Wraps:

● 100g Flahavan’s Progress Oatlets

● 250ml water

● Pinch of sea salt

For the Tomato Salsa:

● 2 ripe tomatoes, finely chopped

● 1 small red onion, finely chopped

● 1 clove garlic, minced

● 1 green chilli, finely chopped (seeds removed for less heat)

● 1 tbsp fresh coriander, chopped

● Juice of half a lime

● Pinch of sea salt

For the Filling:

● 2 ripe avocados, halved and sliced

● Handful of rocket

● 4 large eggs, whisked

● 1 tbsp olive oil or butter

● Salt and pepper to taste


Make the Oat Wraps: Soak the oats in water overnight or for at least 30 then

blitz in a blender until you achieve a pancake batter consistency.

• Preheat a non-stick pan and add a driddle of seed oil then swirl around the pan pour a ladle of the batter, spreading it thin.

• Cook until the edges lift easily, flip and

cook the other side. Set aside.

Prepare the Tomato Salsa: Combine all salsa ingredients in a bowl. Mix well

and set aside for the flavours to meld together.

Salsa tip: Using ripe tomatoes and letting the salsa sit for a few minutes

allows the juices to meld, giving a burst of flavour with every bite.

Scramble the Eggs: In a pan, heat the olive oil or butter. Add the whisked eggs, season with salt and pepper. Stir continuously on low heat until softly set.

Egg tip: Low and slow is the key to achieving creamy, soft scrambled eggs.

They continue to cook slightly even after being removed from the heat due to residual heat, so always aim for slightly underdone for the perfect texture.

Assemble the Wraps: Lay out an oat wrap, layer with slices of avocado, spoon over the tomato salsa, add a handful of rocket, and finally the scrambled eggs.

Fold over and serve

Chilled Oat Breakfast Bars with Chocolate or Nut Topping

(Makes 8-10 bars)

Experience a high protein breakfast in a bar. Packed with the goodness of oats,

sweetened with natural maple syrup, and given a nutty, creamy depth with peanut butter, these bars are a quick on-the-go breakfast. Choose between a luscious dark chocolate topping or a crunchy toasted nut and seed topping – or even better, a bit of both!


For the Oat Bars:

● 200g Flahavan’s Progress Oatlets

● 150g natural peanut butter (unsweetened and unsalted)

● 100ml maple syrup

● A pinch of sea salt

For the Dark Chocolate Topping (Option 1):

● 100g high-quality dark chocolate (at least 70% cocoa solids)

● 1 tbsp coconut oil

For the Toasted Nuts and Seeds Topping (Option 2):

● 30g mixed nuts (such as almonds, walnuts, pecans)

● 20g mixed seeds (like sunflower seeds, pumpkin seeds, chia seeds)

● 1 tsp coconut oil

● A sprinkle of sea salt


Prepare the Oat Base: In a mixing bowl, combine the oats, peanut butter,

maple syrup, and a pinch of sea salt. Mix until everything is well combined and the mixture holds together. If it's too dry, add a bit more peanut butter; if too wet, sprinkle in some more oats.

Mixing tip: It's essential to ensure a balanced texture. The mixture shouldn't be overly sticky but should be able to hold its shape when pressed together.

Set the Oat Base: Press the oat mixture into a lined 20cm x 20cm baking tray,

ensuring an even layer. Place in the fridge to set for at least 1 hour.

Dark Chocolate Topping: If opting for the chocolate topping, melt the dark

chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. Once melted, remove the oat base from the fridge and pour over the chocolate mixture, spreading to ensure an even coat. Return to the fridge.

Chocolate tip: Using high-quality dark chocolate not only gives a richer taste

but also adds to the health benefits.

Toasted Nuts and Seeds Topping: If opting for the nut and seed topping, in a

pan, heat the coconut oil and toast the nuts and seeds until golden and

aromatic. Sprinkle a dash of sea salt, mix, and let it cool slightly. Remove the

oat base from the fridge and sprinkle the toasted mix on top, pressing lightly

to ensure they adhere. Return to the fridge.

Nut tip: Toasting the nuts and seeds releases their natural oils, enhancing their flavour and making them even more irresistible.

Serve: Once set, remove the bars from the fridge. Using a sharp knife, cut

them into desired sizes. They can be stored in an airtight container in the

fridge for up to a week. Perfect for grabbing on busy mornings or as a snack any time of the day.

Individual Baked Oats with Cheese, Ham, and Parsley (Air Fryer Method)

(Makes 1 large portion)

Indulge in the comforting embrace of this savoury baked oat dish, combining the classic flavours of ham and cheese. When cooked in an air fryer, this meal boasts a delightfully crispy crust surrounding a soft, flavour-packed interior. A shallow ramekin

is the vessel of choice for ensuring even cooking and that signature crunch.

Here's how to bring this to your table:


● 80g Flahavan’s Progress Oatlets

● 125ml water or milk for a creamier texture

● 40g good quality cheddar cheese, grated

● 50g baked ham, roughly chopped

● 1 tbsp fresh parsley, finely chopped

● Pinch of sea salt and black pepper

● A small pat of butter or oil for greasing


Begin by mixing the oats and water (or milk) in a mixing bowl, allowing it to sit

for 5 minutes. This little pause lets the oats absorb the liquid, ensuring a

smooth, creamy texture – a little nugget of wisdom to elevate the dish.

Once soaked, fold in the ham, about three-quarters of the grated cheese, and parsley. Season with salt and pepper. Combining the cheese within ensures a delightful molten surprise with every bite, while also contributing to the golden crust on top. Thoroughly grease your shallow ramekin with the butter or oil. This isn't just about preventing sticking; it also imparts a subtle richness to the edges of

your baked oats.

Transfer your oat mixture into the greased ramekin, smoothing out the top. Sprinkle the remaining cheese over the surface. The cheese isn't merely a topping; as it melts, it acts as a protective barrier, ensuring the oats beneath remain tender while the top crisps up beautifully.

Place the ramekin in the air fryer. Set it to 180°C (350°F) and cook for around

15-20 minutes or until the top is golden and the edges pull away slightly from the sides of the ramekin. This dish also makes a great lunch dish with a fresh

salad or some grilled tomatoes for a complete meal.

Individual Cherry, Chocolate, and Almond Baked Oats (Air Fryer Method)

(Makes 1 large portion)

Awaken your senses with this luxurious blend of cherries, dark chocolate, and

almonds encased in baked oats. It's a dance of rich, tart, and nutty flavours. The air fryer introduces a crisp exterior, a pleasing contrast to the moist and soft interior.

Here’s your guide to crafting this sweet treat:


● 80g Flahavan’s Progress Oatlets

● 125ml Flahavan’s oat milk (or regular milk)

● 40g preserved whole and pitted cherries

● 30g good quality dark chocolate, roughly chopped

● 20g flaked almonds

● 1-2 tbsp maple syrup (adjust to desired sweetness)

● Pinch of sea salt

● A small pat of butter or oil for greasing


In a mixing bowl, combine the oats and almond milk, letting the mixture sit for

5 minutes. As the oats soak up the liquid, they become plush and ready to

provide the perfect backdrop for our star ingredients.

Introduce the cherries, dark chocolate, and about three-quarters of the flaked

almonds to the oat mixture. The cherries impart a sweet-tart nuance, while the chocolate melts into sumptuous pockets of indulgence. Season with a hint of salt to elevate the chocolate's richness and mix in the maple syrup for that touch of earthy sweetness.

Generously grease your shallow ramekin with butter or oil. This step ensures a caramelised edge, which, when paired with the soft interior, makes for a delightful textural contrast. Pour your oat concoction into the ramekin, ensuring an even spread.

Delicately sprinkle the remaining flaked almonds on top. They will toast and

offer a delightful crunch, making every bite exciting.

Set the ramekin in the air fryer, dialling in a temperature of 180°C (350°F). Let

it cook for about 15-20 minutes, or until the edges boast a golden hue and the

centre feels set yet slightly wobbly. Drizzle over 1 tsp of the cherry syrup.

Whole Milk Porridge with Irish Crème Fraîche and Preserved Peach

(Makes 2 servings)

This porridge transcends mere breakfast. A creamy ode to Irish mornings, this dish

features the mellowness of whole milk juxtaposed with the tartness of crème

fraîche, the caramel notes of brown sugar, and the summer sweetness of preserved

peaches. Delve into comfort with every bite.


● 100g Flahavan’s Progress Oatlets

● 500ml whole milk

● Pinch of sea salt

● 2-3 tbsp Irish Crème Fraîche

● 2-3 tbsp brown sugar

● 2 preserved peaches, sliced (you can use homemade or store-bought)


Start by pouring the oats into a heavy-bottomed saucepan. The importance of a

good pan can't be stressed enough – it ensures even heat distribution, preventing

any unpleasant scorching of the oats. Pour in the whole milk, which will lend the

porridge its lush consistency. As the oats cook, they'll drink in the milk, turning plump

and delightfully creamy.

Stir in a pinch of sea salt. It might seem an odd companion to milk, but salt is that

silent enhancer, accentuating the natural sweetness of the milk and making the oats

sing. Bring this mixture to a simmer over medium heat, constantly stirring to prevent

the oats from sticking to the pan or forming lumps.

Once you see the first bubbles of a simmer, lower the heat. Allow the oats to cook

gently, absorbing the milk and thickening to a creamy consistency. This should take

about 8- 10 minutes. Always keep an eye on the porridge, stirring occasionally to

ensure even cooking.

Pour the porridge into bowls. Now, it's time to introduce our toppings. Create a small

well in the centre of each bowl and spoon in the Irish Crème Fraîche. Its tang will cut

through the creaminess of the porridge, creating a taste contrast that'll make you go

back for more.

Sprinkle brown sugar over the top. As the sugar meets the hot porridge, it will melt into a syrupy delight, adding depth and a caramel note.

Caramel apple Porridge

A delightful breakfast bowl that brings together the age-old comfort of porridge with

the rich sweetness of apples stewed with dates. The date-infused nut butter adds a

luscious depth, creating a symphony of flavours that’s bound to start your morning

on a harmonious note.


● 100g Flahavan’s Progress Oatlets

● 500ml whole milk

● Pinch of sea salt

● 2 medium-sized apples

● 1 tsp apple cider vinegar

● 4-5 dates, pitted and chopped

● 50ml water

● 2 tbsp nut butter of your choice (e.g. almond, cashew, or peanut)

● 2-3 dates, pitted for the nut butter blend


Slice 8 to 10 thick slices of apple and coat with 1 tsp apple cider vinegar. Chop and

core the apples. In a saucepan, combine the diced apples, chopped dates, and water.

When cooking with dates, remember that they not only bring in a natural sweetness,

but also a rich, almost caramel-like depth to dishes. Bring the mixture to a simmer on

medium heat. As the apples cook, they will release their juices, melding with the

dates to form a sweet, chunky compote. Let it simmer for about 10-15 minutes, or

until the apples are tender and the mixture has thickened. Remove from heat and let

it cool slightly.

While your compote is cooling, dive into the porridge. Pour your oats and whole milk

into a heavy-bottomed saucepan. As mentioned before, the type of saucepan you use can truly influence the final result. It ensures an even, gentle heat, giving the oats

the time they need to swell up, absorbing the milk and transforming into a creamy

wonder. Add in the pinch of salt and bring the mixture to a gentle simmer, stirring

occasionally. This should take about 10-15 minutes. Once done, remove from heat.

Now for the pièce de résistance – the date-infused nut butter. In a blender, combine

your nut butter and the 2-3 pitted dates. Blend until smooth. You'll find that this

simple addition transforms your regular nut butter into a sweet, creamy drizzle, its

rich undertones elevated by the natural sweetness of dates.

Time to assemble. Spoon the porridge into your bowls. Generously ladle the

apple-date compote over the top, ensuring you get plenty of the thickened syrup as

well. Lastly, drizzle the date-infused nut butter over the compote and apple



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