

Apple Pie Overnight Oats
Servings 1 bowl
Ingredients
- 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
Instructions
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In a small bowl or mason jar, combine the Flahavan’s rolled oats, cinnamon, apple juice, grated apple, seeds and yogurt.
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Cover and soak in the fridge overnight.
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In the morning, top with apple slices, raisins, walnuts and a drizzle of maple syrup.


Avocado, Arugula and Dulse Flake Roll
Servings 1 roll
Ingredients
- ¾ cup Flahavan’s Irish Steel Cut Oatmeal
- 3½ 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
Instructions
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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.
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Place nori on bamboo mat, rough side up. Flahavan’s Irish Steel Cut Oatmeal will go on the rough side.
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When cool, spread Flahavan’s Irish Steel Cut Oatmeal on nori. Leave at least 1/2 inch of nori uncovered on top.
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Flip nori over so the smooth side is facing upwards.
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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.
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With the bamboo mat, roll from the bottom edge of the nori to the top. Keep it tight!
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Sprinkle dulse flakes on top.
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Cut roll into 6-8 pieces.

Flahavan’s Energy Balls
Servings 25 balls
Ingredients
- 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
Instructions
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Preheat the oven to 350°F
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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
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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
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Roll the mixture into 25 small balls then place the hemp seeds on a plate and roll the balls to coat
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Store in the fridge for 4-5 days or freeze for up to 1 month


Turmeric Steel Cut Oats with Kimchi and Fried Egg
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 servings
Ingredients
- 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
Instructions
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Finely chop the shallot, then peel and grate the ginger.
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Toast the sesame seeds in a dry frying pan for 2 minutes until fragrant, and put to one side for later.
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Add 1 tsp. of coconut oil to a medium sized saucepan over a medium heat and sauté the shallot and ginger until soft.
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Add the turmeric and sauté for a further 1 minute, before adding in the Flahavan’s Irish Oatmeal and hot vegetable stock.
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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.
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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.
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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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