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  • Writer's pictureDanny Joyce | Editor

Flahavan’s x Boyne Valley Winter Warmer Recipes

Flahavan's are collaborating with Boyne Valley Honey for the third year in a row to develop a delicious range of winter warming recipes!

We’re pretty sure we don’t need to tell you what a winning combination oats and honey is – the best of nature coming together to create mouth-watering taste sensations to warm you up and lift your spirits during the Winter months.

What you might not know, is how many wonderful ways oats and honey can combine and what a variety of tasty and wholesome meals you can create for your family using  these two simple ingredients. Well, that’s why Flahavan's have teamed up with Ireland’s favourite honey, Boyne Valley Honey  again this November to create another inspiring “honey and oats inspired” recipe series to get you motivated in the kitchen this winter!

Flahavan’s x Boyne Valley Winter Warmer Recipes


Makes 9 pieces


• 1 tablespoon of olive oil

• 1 onion, finely chopped

• 2 cloves of garlic, finely chopped

• 1 red or yellow pepper, diced

• Salt and freshly ground pepper

• 4-6 sundried tomatoes, diced

• 2 handfuls of fresh spinach (about 50g)

• 200g Flahavan’s Organic Porridge Oats (or any oats)

• 500ml of milk of choice

• 3 tablespoons of Boyne Valley Honey plus extra for drizzling

• 1 teaspoon of baking powder

• 1 large egg, beaten

• 100g feta cheese


• Mixed salad


1. Line a 23cm/9” square tin and preheat the oven to 180oC/160oC fan/gas 4. Heat a pan over a medium heat and add the oil, followed by the onions, peppers and garlic.

2. Sauté for a few minutes until soft then remove from the heat. Add the chopped sundried tomatoes and spinach and toss until the spinach wilts. Put the cooled vegetables into a bowl and add the oats, honey, egg, milk and baking powder.

3. Allow to sit for 5-10 minutes to allow the oats to soften.

4. Crumble in the feta, season well and transfer to the prepared tin and press the mixture evenly in the tin.

5. Bake for 25-30 minutes until the oats are set and firm and all the liquid absorbed.

6. Allow cool for 5-10 minutes before serving with a light salad and a drizzle of honey.

7. Any leftovers can be covered and stored in the fridge for several days. Parchment wrapped portions make a great addition to your lunch box.


Serves 2-3


• 100g of Flahavan’s porridge oats

• 300ml milk of choice

• 300ml of water

• 2 tablespoons of Boyne Valley honey

• 50g dried apricots, chopped (about 80)

• 25g almonds, chopped

• ¼ teaspoon of cinnamon or mixed spice


• Almond nut butter

• Chopped dried apricots

• Toasted flaked almonds

• Boyne Valley Honey


1. Put the oats, milk, water, cinnamon, the apricots and almonds in a saucepan and bring to the boil.

2. 2. Reduce the heat and simmer for 5-7 minutes, stirring frequently, until thick and creamy.

3. 3.Serve immediately garnished with a dollop of nut butter, some extra diced apricots, toasted almond flakes and a drizzle of honey.


Makes 8 pancakes


• 100g Flahavan’s Progress Oatlets

• 240ml milk of choice

• 1 large handful of fresh spinach

• 2 tablespoons of natural yoghurt

• 2 tablespoons of Boyne Valley Honey

• 1 level teaspoon of bicarbonate of soda

• Salt and freshly ground black pepper

• 1-2 tablespoons of oil

• 4 eggs

• 8 streaky bacon rashers

• 2 tablespoons of Boyne Valley honey


1. Put the oats into a high-powered blender and pulse until they become a fine flour.

2. Add in the remaining ingredients and blend to a smooth, thickened bright green batter.

3. Heat the pan over a medium heat and brush with a little oil. When hot, add a ladleful of the batter to the pan.

4. Swirl the pan to spread the batter and cook for 3-4 minutes until little bubbles appear on the surface then flip over and cook for another couple of minutes.

5. They take a little longer than sweet pancakes. Keep warm while you cook the rest.

6. Grill or oven bake your bacon.

7. When almost done, brush generously with honey on each side and cook for another couple of minutes until golden and sticky.

8. Scramble the eggs and serve with the pancakes and honeyed bacon.

9. These pancakes can also be used with other fillings such as mushroom, ham, chicken or seafood for a light lunch or supper.



150g Flahavan’s Pinhead Oatmeal

1 small or ½ large butternut squash, peeled and diced

1 tablespoon of olive oil

2 tablespoons of Boyne Valley honey

½ teaspoon cumin seeds

Salt and freshly ground black pepper

25g butter

2 shallots or 1 small onion, finely diced

2 cloves of garlic, finely chopped

600ml vegetable stock

1 sprig of fresh thyme

30g finely grated Parmesan cheese


1. Put the oats in a bowl, cover with plenty of water and leave to soak while you work. In a bowl, toss the diced squash with the olive oil, honey, cumin seeds and season well with salt and freshly ground pepper.

2. Spread on a baking sheet and roast in a hot oven for 20 minutes until soft and caramelised at the edges.

3. Heat the stock in a saucepan and keep hot. Heat a pan on a medium heat and add the butter.

4. When foaming, add the diced onion and garlic. Season with salt and pepper and cook gently for 5-6 minutes until soft and translucent.

5. Drain the oats and add to the pan, stirring well.

6. Add in half the roasted squash and a sprig of fresh thyme. Gradually add the stock while stirring well and allowing the liquid to cook off in between each couple of ladles full.

7. Continue cooking until all the stock is used up and the oats are cooked but still retain a bite.

8. Take out the thyme sprig then remove from the heat. Fold in the rest of the roasted squash (hold back a few pieces for garnish) and the grated Parmesan cheese.

9. Stir well and serve immediately on warmed plates garnished with roasted squash and extra Parmesan shavings.

For more oat inspired recipes visit

Slán go fóill.


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