Flahavan’s puts Porridge Front and Centre on Ireland’s Breakfast Tables for National Porridge Week
Updated: 8 minutes ago
This National Porridge Week, (5th–11th October), Flahavan’s is encouraging households across Ireland to put its Porridge Oats front and centre at breakfast — and discover that there is plenty to talk about behind every creamy spoonful.
Whether it’s a quick bowl before school, breakfast shared with family or a leisurely weekend catch-up, porridge offers a delicious reason to gather around the table. And with a history stretching back to 1785, Flahavan’s has a few stories to bring to breakfast.
From its family mill in Kilmacthomas, Co. Waterford, to kitchens across Ireland, Flahavan’s has been part of changing breakfast routines for generations. This October, it is inviting everyone to rediscover a familiar favourite, try something delicious and share a few surprising facts along the way.
A spoonful of conversation
Over 3 million bowls of Flahavan’s porridge are enjoyed every single week in Ireland.
Every wondered where the word Progress came from in Flahavan’s Progress Oatlets”? “Progress” was more than a name. In 1935, brothers James and Tom Flahavan introduced rolled oats that reduced cooking time from 20 minutes to five, launching the aptly named Flahavan’s Progress Oatlets. Making busy mornings easier has been part of the Flahavan’s story for more than 90 years!
Oats help cook the oats and nothing is wasted!. Flahavan’s installed its first oat-husk-fuelled boiler in 1985. The outer shells of the grain become fuel, helping generate the steam and heat used in the mill.
At seven generations and counting, Flahavan’s knows what it means to make Ireland’s creamiest oats. They know that their porridge’s creaminess doesn’t come from just milling or rolling, but double baking, because that’s the special step that turns the oats Flahavan’s love into the oats that Ireland loves.
A familiar Greenway has a breakfast connection. The railway beside Flahavan’s Mill, which is now part of the Waterford Greenway, was an important supply route from the late 1800s into the 1960s.
Porridge is a competitive sport — almost! There is a World Porridge Making Championship, where the traditional category allows only oatmeal, water and salt. Your favourite drizzle of honey might be delicious, but it wouldn’t get past those judges!
To inspire households to make more of their morning bowl, Flahavan’s has teamed up with chef Eunice Power to create a collection of mouthwatering recipes for National Porridge Week. The recipes can be found here:https://www.flahavans.ie/recipe-category/eunice-power/
With fresh flavour combinations and ideas to tempt different tastes, the recipes invite everyone to find their own favourite way to enjoy Flahavan’s creamy porridge. Flahavan’s distinctive double-baking process brings its signature creaminess; what happens next is up to you.
For more Flahavan's inspiratio, visit www.flahavans.ie
Slán go fóill.
