Flahavan’s Recipes

Apple Pie Overnight Oats

Course Breakfast
Servings 1 bowl
Author Natalie Rizzo, MS, RD


  • 1 cup Flahavan’s Rolled Oats
  • 1 teaspoon cinnamon
  • 1 cup apple juice
  • 1 grated green apple
  • 1/2 tablespoon of mixed seeds
  • 1/2 cup lowfat plain yogurt
  • 3 apple slices
  • 1 tablespoon raisins and walnuts
  • 1 tablespoon maple syrup


  1. In a small bowl or mason jar, combine the Flahavan’s rolled oats, cinnamon, apple juice, grated apple, seeds and yogurt.
  2. Cover and soak in the fridge overnight.
  3. In the morning, top with apple slices, raisins, walnuts and a drizzle of maple syrup.

Avocado, Arugula and Dulse Flake Roll

Course Appetizer
Cuisine asian
Keyword sushi
Servings 1 roll
Author Natalie Rizzo, MS, RD


  • ¾ cup Flahavan’s Irish Steel Cut Oatmeal
  • cup water
  • 1 sheet nori seaweed
  • ¼ avocado sliced
  • 4 leaves arugula
  • 2 tbsp dulse flake Irish seaweed, sold at Whole Foods and other good supermarkets


  1. Stovetop: bring water and Flahavan’s Irish Steel Cut Oatmeal to a boil, stirring frequently. Simmer until “al dente.” Move to a bowl and let cool.
  2. Place nori on bamboo mat, rough side up. Flahavan’s Irish Steel Cut Oatmeal will go on the rough side.
  3. When cool, spread Flahavan’s Irish Steel Cut Oatmeal on nori. Leave at least 1/2 inch of nori uncovered on top.
  4. Flip nori over so the smooth side is facing upwards.
  5. Lay sliced avocado and arugula horizontally (2 inches wide) on the nori about 1 inch from the bottom edge. Brush a little water along the top ½ inch of the nori with your finger. This will keep the roll stuck together.
  6. With the bamboo mat, roll from the bottom edge of the nori to the top. Keep it tight!
  7. Sprinkle dulse flakes on top.
  8. Cut roll into 6-8 pieces.

Flahavan’s Energy Balls

Servings 25 balls
Author Natalie Rizzo, MS, RD


  • ½ cup Flahavan’s Irish Oatmeal
  • 3 ounces Brazil nuts
  • 2.5 ounces Medjool dates
  • 1 tablespoon cocoa powder
  • 1 tablespoon almond butter
  • 1 centimeter stem ginger
  • 1 ounce hemp seeds


  1. Preheat the oven to 350°F
  2. Place the Brazil nuts and Flahavan’s Irish Organic Porridge Oats on a baking tray and toast in the oven for 6-8 minutes until fragrant and lightly toasted
  3. Add the nuts and oats to a food processor and process until you have a fine powder, then add the remaining ingredients (except the hemp seeds) and whizz until the mixture comes together
  4. Roll the mixture into 25 small balls then place the hemp seeds on a plate and roll the balls to coat
  5. Store in the fridge for 4-5 days or freeze for up to 1 month

Turmeric Steel Cut Oats with Kimchi and Fried Egg

Course Breakfast
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 servings


  • 1 shallot
  • 1 in. piece of fresh ginger
  • 1 tsp. black sesame seeds
  • 1 tsp. white sesame seeds
  • 2 tsp. coconut oil
  • 1 tsp. dried turmeric
  • ½ cup Flahavan’s Irish Steel Cut Oats
  • 3 ¾ cups vegetable stock
  • Salt and pepper
  • 2 free range eggs
  • 3.5 oz. kimchi
  • Fresh cilantro for garnish


  1. Finely chop the shallot, then peel and grate the ginger.
  2. Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later.
  3. Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft.
  4. Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Oatmeal and hot vegetable stock.
  5. Continue cooking the oats for 30-40 minutes, stirring from time to time to prevent them from sticking. Season with salt and plenty of freshly ground black pepper.
  6. In the meantime, add 1 tsp. of coconut oil to a small frying pan over a medium heat and fry the eggs to your liking.
  7. Spoon the turmeric oatmeal into two shallow bowls. Top each bowl with kimchi and a fried egg. Sprinkle with the toasted sesame seeds and fresh cilantro to serve.

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