Hamlyns Scottish Porridge Oats and Oatmeal

30/03/2026

We’re delighted to be sponsoring Sarah Rankin Cooks 'Saturday Live' cookery demonstration, which will close the Scottish Women's Institutes Gathering in Dundee on 11-12 September.

It will be the perfect way to round off two days of inspiring speakers, hands-on workshops, and opportunities to connect with SWI members from across Scotland.

Find out more: theswi.org.uk/members-gathering-2026

27/03/2026

If you’ve got 10 minutes this weekend you’ve got time to make this!

Our air fryer granola is quick, crunchy and completely delicious – perfect for breakfast or snacking.

Enjoy with yoghurt, berries, or just by the handful straight from the jar.

Give it a go this weekend and let us know how you top yours.

26/03/2026

World Bannock Day was created by Scottish food historian, Peter Gilchrist, at Tenement Kitchen, to celebrate one of Scotland’s most traditional foods.

Have you ever tried a bannock? It’s a simple traditional Scottish flatbread, somewhere between an oatcake and a scone, which was once a staple in homes across Scotland.

They’re easy to make from just a few store cupboard ingredients, and can be enjoyed with any sweet or savoury toppings.

Let us know if you try them - and what you top yours with.

22/03/2026

When you need something quick, satisfying and wholesome to keep you going, these no-bake nutty oat bars tick every box.

Packed with oats, nuts and natural sweetness, they’re the perfect balance of chewy and crunchy, with just enough indulgence to feel like a treat.

With no oven required, they come together in minutes before setting in the fridge, making them ideal for busy mornings, lunchboxes or an afternoon pick-me-up.

Simple, satisfying and seriously moreish…you’ll want to make them again and again.

18/03/2026

For National Black Pudding Day today, we're sharing our recipe for black pudding and oatmeal stuffed mushrooms. They're delicious as a starter with a mustard cream sauce and crusty bread, or as a side dish with chicken or steak.

The recipe serves two as a starter or four as a side dish.

You will need:

4 large mushrooms - Portobello work really well in this dish
75g black pudding, crumbled
3 heaped tablespoons Hamlyns Scottish Oatmeal
1 tablespoon butter
1 small onion, finely chopped
I clove of garlic, finely chopped
1 teaspoon fresh parsley or thyme, chopped
30g cheddar cheese, grated
Salt and pepper

Method

1. Preheat the oven to 180°C/160°C fan.

2. Remove the mushroom stalks, finely chop them, and set aside.

3. Melt the butter in a pan, then fry the onion, garlic, and chopped mushroom stalks until soft.

4. Add the crumbled black pudding, oatmeal, herbs and seasoning. Cook for 2–3 minutes.

5. Put the mushroom caps on a baking tray. Spoon the mixture into the mushrooms and top with grated cheese.

6. Bake for around 15 minutes until the mushrooms are tender and the topping is golden.

7. Garnish with fresh parsley and serve.

Click the link below for the recipe for our irresistible mushroom cream sauce.



hamlynsoats.co.uk/recipes/black-pudding-and-oatmeal-stuffed-mushrooms

Juicy mushrooms with a delicious black pudding, oatmeal, herb and cheese filling - perfect for a starter or side as a side dish with chicken or steak.

17/03/2026

Happy St Patrick’s Day ☘️

16/03/2026

☘️ Why not try baking this simple Irish oat bread tomorrow for St Patrick’s Day ☘️

Made with oats, treacle and buttermilk, it’s quick to make, doesn’t need yeast, and fills the kitchen with a wonderful smell while it bakes.

Delicious with butter, smoked salmon or a bowl of soup.

For one loaf you will need:

• 200g wholemeal flour
• 125g plain flour
• 125g Hamlyns Scottish Porridge Oats
• 1 tsp bicarbonate of soda
• 1 tsp salt
• 1 tablespoon treacle
• 375ml buttermilk
• 1 tablespoon vegetable oil

Mix the dry ingredients together in a bowl, stir the treacle and oil into the buttermilk, then pour into the dry ingredients and combine to make a soft dough. Tip into a lined loaf tin, sprinkle with oats and bake at 180°C fan for around 45 minutes.

That’s it – a proper rustic loaf ready for St Patrick’s Day.

It freezes well so consider doubling the ingredients so you have a spare loaf in the freezer.

If you try it we’d love to see how it turns out🍀

13/03/2026

🥕 This creamy carrot cake oat smoothie is perfect for busy mornings, when you only have a few minutes but want something quick, healthy and delicious.

Made with wholesome oats, banana, carrot, warming spices and creamy yoghurt, it’s quick to blend, and keeps you fuelled through the morning.

It’s got all the cosy flavour of carrot cake — just in smoothie form and ready in minutes.

Perfect for breakfast on the go or whenever you want a healthy breakfast without the fuss.

Give it a whirl and let us know what you think!

The recipe makes one large smoothie or two small ones.

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11/03/2026

Congratulations to Bethany, Tara and Olivia from Fairview International School in Bridge of Allan, who won the photography challenge which we recently ran as part of the RHET Forth Valley Countryside Initiative Food and Farming Careers event.

The pupils were given a range of Hamlyns products and props to create a photograph for social media.

We liked the product composition, the lighting (which was very difficult in the market), and the way the girls blurred the busy background so it didn't detract from the products.

Congratulations girls 👏👏👏

A Hamlys Perfect Porridge Pack will be winging its way to you shortly.

09/03/2026

Nick Nairn's wholesome oatmeal and spring vegetable soup is packed with healthy vegetables and finished with a fresh, herby swirl of pesto. The oatmeal adds a gentle nutty flavour and naturally thickens the soup, making it wonderfully comforting without feeling heavy.

Perfect for a delicious lunch, a light dinner or whenever you want something warm, nourishing and full of flavour.

Give it a try and see just how versatile oats can be.

Find the recipe in the photos below and on our website:
hamlynsoats.co.uk/recipes/oatmeal-and-spring-vegetable-soup-herb-pesto

06/03/2026

🥧 It's British Pie Week, so why not try making this delicious pie this weekend?

Perfect for a cosy family meal or a relaxed weekend dinner, it's hearty, satisfying and a great way to enjoy oats beyond breakfast!

Tender chicken and fresh asparagus are baked in a golden pastry crust made with oats for extra texture and a subtle, nutty flavour.

Using oats in the pastry creates a wonderfully crisp, rustic crust that pairs beautifully with the rich filling. The pastry is very versatile and can be used in a variety of sweet or savoury dishes.

Serve with seasonal vegetables or a fresh green salad for a comforting dish everyone will love.

Recipe in the images below and on our website:
hamlynsoats.co.uk/recipes/chicken-and-asparagus-pie-with-an-oat-pastry-crust/

Thanks to the Wee Larder for the recipe.