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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Flahavans

Flahavan’s, Ireland's favourite oat brand has been operating in Kilmacthomas, Co Waterford for over 200 years.

If you need to get in touch we’re here Monday to Friday, 9-5pm.

20/03/2026

Looking for a fabulous foodie event to book in and get excited about this April? Well, look no further! We’re delighted to be sponsoring events at again this year, taking place across April 24th-26th💛

The fabulous Flahavan’s Fit for Breakfast event with takes place on Saturday, 25th April at 9:15am. Join us for a 45-minute Fitness and Dance Fusion session led by Dungarvan’s own Edgar Kirby, a qualified nutritionist and dance fitness coach. With options throughout, everyone can move at a pace that feels comfortable while still enjoying the buzz of the group. After the session, we’ll make our way to 360 Cookhouse at 10:30am to enjoy a delicious, wholesome breakfast inspired by Flahavan’s oats 🥣

The second event Flahavan’s is proud to sponsor is x . Following the success of their much-loved collaboration at last year’s festival, Caitlin Ruth returns to Dún Bakery for another evening of thoughtful, ingredient-led cooking.

West Cork chef and author Caitlin Ruth joins Cat and Fergal once again in their Dungarvan bakery, bringing together her distinctive cooking style with the warmth and character of this special venue.

Spaces are limited, and tickets go on sale today at 2pm! See you there

https://www.waterfordfestivaloffood.com/

20/03/2026

Happy International Day of Happiness 😊

To celebrate, we’re sharing a Mary Flahavan classic, this Oats, Almond & Apple Traybake. Made with Flahavan's Progress Oatlets, it’s a sweet treat with a golden oat crumble, sweet apple filling and plenty of flavour. Proof that happiness can come in the form of a homemade slice 🍎✨

Serves Approx. 12 squares|Takes 1 hour

INGREDIENTS:
For the Crumble:

200g (8oz) Flahavan’s Progress Oatlets
175g (7oz) ground almonds
75g (3oz) brown sugar
1 tsp baking powder
75g (3oz) melted butter
75g (3oz) golden syrup
For the Filling:

5 apples
1 tsp cinnamon (optional)
METHOD:
Preheat the oven to 180°C (350°F/ Gas mark 4).
In a large bowl combine the oats, almonds, sugar and baking powder.
Pour in the melted butter and golden syrup and mix well.
Peel and grate the apples and sprinkle with cinnamon.
Line a 9” (24cm) square baking tin with parchment paper and firmly press out approx. 2/3 of the crumble mixture into the tin.
Spread the apple mixture over the crumble base and sprinkle the remaining crumble over the apple and press lightly.
Bake for approximately 30-40 minutes.
Allow to cool and cut into slices.

14/03/2026

For the mums with a sweet tooth, treat them this Mother’s Day with this classic Mary Flahavan’s Carrot Cake. Tag us if you give this a go for the main woman in your life! 😋🥕

Happy Mother’s Day!

Serves 16|Takes 30

INGREDIENTS:
Cake
100g Flahavan’s Oat Bran or Flahavan’s Progress Oatlets
125g vegetable oil
125g flour
200g sugar
1 tsp baking powder
2 eggs
200g grated carrot
50g chopped walnuts
1/2 tsp cinnamon
Icing
50g butter
125g icing sugar
50g cream cheese
Topping
100g Flahavan’s Jumbo Oats
2 tbsp. sunflower oil
50g honey
Orange rind to decorate

METHOD:
Preheat the oven to 180°C
If using porridge oats instead of oat bran blitz in a food processor for approx. 1 minute until they are a finer texture.
Add all the cake ingredients to the food processor and blend well.
Pour the mixture into a 2lb loaf tin lined with parchment paper.
Bake in the oven for 1-11/4 hours. Allow to cool on a wire rack.

For the Jumbo oats topping:
Heat the oil and honey in a small saucepan, add the jumbo oats and mix well.
Spread on to a baking tray, lined with parchment and bake at 150°C for approx. 15 minutes until golden brown.

For the icing:
Blend the butter, icing sugar and cream cheese in a food processor or mixer until smooth.
Spread the icing over the cooled cake, sprinkle with some of the toasted jumbo oats and decorate with orange rind as desired.

12/03/2026

Can’t decide between hot porridge or overnight oats? 🥣

More Than Oats has you covered, enjoy it hot, cold, or as overnight oats depending on your morning mood.

More balance. More flavour. More benefits.

09/03/2026

Brighter mornings are finally starting to creep up and if you’re brave enough to swap the hot porridge for something a little fresher, these Berry Compote Overnight Oats are the perfect way to start the day. Fruity, refreshing, and ready to grab straight from the fridge 🍓🥣

Oats

Serves 4-6|Takes Min. 2 hours

INGREDIENTS:
Overnight Oats Ingredients:

150g Flahavan’s Progress Oatlets
350-400ml milk of choice
1 tablespoon of chia seeds
45ml/3 tablespoons of honey
30g chopped or flaked almonds

Berry Compote Ingredients:

150g raspberries
150g blueberries
150g strawberries
Zest & juice of 1 orange
2 tablespoons of honey

METHOD:
Overnight Oats Method:

Pour the Flahavan’s Progress Oatlets into a lidded container with the chia seeds and add 350ml of milk. Stir well, cover and refrigerate overnight. In the morning, add the rest of the milk if it’s too thick. Before serving, fold in the almonds and serve with the berry compote.

Berry Compote Method:

Trim the strawberries and cut into small pieces. In a small pot, combine all the ingredients and mix well. Quickly bring to the boil, then reduce the heat and simmer for 3-4 minutes. Transfer to a bowl to cool, then refrigerate for an hour or overnight. Serve with the Overnight Oats in the morning.

Top Tip: Frozen fruit can also be used to make the compote.

08/03/2026

Today, we’re celebrating the incredible women at Flahavan’s HQ who help drive our business forward every single day. Your passion, commitment and hard work shape who we are and the progress we continue to make.

Happy International Women’s Day and thank you for everything you do 🌟

Meet some of the amazing women behind our brand…

05/03/2026

Blueberry Kefir Oats 🫐 Creamy, gut-friendly and seriously good. It can be ready in 15 minutes and is the perfect breakfast for a spring morning 😋

Blueberry Kefir Oats
A tasty twist to your regular bowl of oats!

Serves 2|Takes 15 mins

INGREDIENTS:
80g Flahavan’s Organic Jumbo Oats
250ml water
Pinch of salt
250ml kefir drink
150g blueberries
2 tsp chia seeds (optional)
25ml maple syrup
A small handful of raspberries

METHOD:
Place the Flahavan’s Organic Jumbo Oats, salt and water in a small pan over medium heat and cook until creamy, stirring frequently to increase the creaminess (top tip – want to speed up the process, pop your Flahavan’s Organic Jumbo Oats, in the microwave for 3 minutes).

Blitz the kefir with the blueberries and maple syrup until perfectly smooth, sieve to remove the flecks of the blueberry skin and stir through the oats.

Pour the combined mixture into two bowls and top with the raspberries and chia seeds (or toppings of your choice). Enjoy!

03/03/2026

Love your oats… and they’ll love you back ❤️

A bowl of Flahavan’s oats is packed with fibre to support heart health, helps keep you feeling fuller for longer, and provides slow-release energy to power your morning the natural way.

Simple ingredients. Real nourishment. A little bowl of goodness your body will thank you for.

19/02/2026

Happy Throwback Thursday ✨ Only the pack has changed!
Here’s a throwback to some of our classic Flahavan’s packaging over the years. While the look has evolved, what’s inside has always stayed the same, wholesome Irish oats 🥣❤️

17/02/2026

Happy Pancake Tuesday 🥞🍌

These Banana and Oat Pancakes are a substantial, delicious, wholesome breakfast that will set you up nicely for the day.

Serves 2 | Takes 15 mins

INGREDIENTS:

Pancake Mixture
1 cup Flahavan’s Organic Oats
2 eggs
1 large banana
Dash of almond milk

Toppings
Fresh berries of your choice
Greek yoghurt
Organic flaxseed
Almond butter (or any nut butter of your choice)
Maple syrup or organic honey

METHOD:

Whisk the eggs in a large bowl.

Mash the banana and add to the egg mixture along with 1 cup of Flahavan’s Organic Oats.

Add a good dash of almond milk to the mixture.

You can also add frozen berries to the mix before frying if you like.

Heat a k**b of butter in a pan over a medium heat. Once melted and sizzling, spoon two servings of the batter onto the pan.

Fry until golden, then flip and cook the other side.

Serve with fresh berries, Greek yoghurt, a sprinkle of organic flaxseed, a drizzle of honey or maple syrup and a generous spoon of almond butter. A little pinch of salt with the sweet is our favourite combo.

Enjoy with a freshly brewed coffee or herbal tea.

16/02/2026

Say hello to More Than Oats 🥣❤️💗💚
Bursting with flavour and benefits, More Than Oats can be enjoyed in three convenient ways for a delicious breakfast: hot, cold or as overnight oats.
More Balance, More Flavour, More Benefits
Our deliciously wholesome blends combine our famous jumbo and steel-cut oats with oat bran, fruit and seeds, for a breakfast that’s as nourishing as it is tasty.
Choose from three flavours:
Cranberry ❤️
A delicious blend of jumbo and steel-cut oats, oat bran, cranberries, pumpkin and flax seeds with a hint of red berry to support cholesterol health.
Cocoa and Raspberry💗
A wholesome blend of jumbo and steel-cut oats with tangy raspberries, rich cocoa and chia seeds, and contains complex carbohydrates, vitamins and minerals to support energy metabolism.
Apple and Bilberry💚
A delicious blend of creamy jumbo and steel cut oats, chia seeds, apple and bilberries with a hint of cinnamon to support healthy digestion.
Which one would you try first? 💛

14/02/2026

Happy Valentine’s Day 💘🍰
Something sweet for you (and anyone lucky enough to share!) This Vanilla Chocolate Ganache Cake is vegan-friendly and tastes divine… definitely worth a try.

Serves 6-8 slices | Takes 1 hour

INGREDIENTS:

For the cakes:
550ml Flahavan’s Organic Oat Drink
1.5 tbsp apple cider vinegar
345g of flour (plain or gluten free)
275g of coconut sugar
Pinch of sea salt
1 tsp baking soda
1 tbsp baking powder
180ml melted coconut oil
1 tsp vanilla essence

For the ganache:
270g dark chocolate chips
125ml Flahavan’s Organic Oat Drink

METHOD:

Preheat the oven to 180°C and grease two 20cm spring form cake tins with a little coconut oil.

In a medium bowl, combine the oat drink and vinegar and set it aside.

In a large bowl, mix together the flour, coconut sugar, sea salt, baking powder and baking soda.

While mixing, pour the melted coconut oil and vanilla essence into the dry ingredients. When that’s incorporated, gradually add the oat drink mixture while continuing to mix. Mix just until well combined.

Divide the batter evenly between your cake tins. If you want to be precise, there should be about 640g of batter in each tin.

Bake the cakes for about 36-40 minutes until golden all over and a cake tester comes out clean.

Let them cool for 15 minutes before removing them from their tins and allowing them to cool completely on cooling racks.

To make the ganache, heat the oat drink in a saucepan on medium heat until gently simmering, then turn off the heat.

Add the dark chocolate to a medium bowl and pour the hot oat drink on top. Add a little pinch of sea salt and stir gently until smooth and glossy.

Spread some of the ganache over the top of one cake, then place the other one on top and spoon the ganache into the middle. Use a spoon to swirl it outwards, letting it drip over the edges. Serve while the ganache is still drippy.

Address

Kilnagrange Mills
Kilmacthomas
COUNTYWATERFORD,

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+35351294107

Website

http://www.flahavans.ie/

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