Flahavans

04/05/2026

Bank holiday mode: ON ☀️🍦
Long weekend, longer evenings, and the perfect excuse for something sweet 😍
Let us know if you give it a try and what you think!


Serves 4 | Takes 40 minutes

INGREDIENTS:
For the ice cream:
150g Flahavan’s Progress Oatlets (Flahavan’s Gluten Free Irish Oats)
Juice and zest of 1 lime
400g frozen banana
¼ cup agave syrup
230g coconut yoghurt

For the topping:
10g coconut flakes
10g chopped brazil nuts
1 tbsp brown sugar
1 tbsp lime juice

METHOD:
Blend oats to a fine powder, then add remaining ingredients and blend until smooth.
Freeze for 10–15 mins until scoopable.

Toast coconut flakes & nuts until golden, then stir in sugar & lime juice and cook briefly. Leave to cool.

Serve scooped ice cream with the topping sprinkled over.

02/05/2026

Time to get into the Bank Holiday baking mood ☀️🍫

Our Oat, Cocoa & Peanut Butter Cookie Nests, made with our friends , are simple, fun, and perfect for a relaxed long weekend bake 😍

The ideal sweet treat to share (or keep all to yourself), let us know if you give them a try 💛



Serves 8-10 |Takes 10 mins + 1 hour chilling time

INGREDIENTS:
80g maple syrup or honey
80g butter, plant based if desired or necessary
130g smooth Nutshed Smooth Peanut Butter
20g cocoa powder or raw cacao powder
130g Flahavans Gluten Free Pure Oats
20g desiccated coconut
9 – 10 heaped tsp of yoghurt of choice; I used dairy free coconut yogurt
Berries for serving
METHOD:
Whisk together the maple syrup or honey, melted butter, peanut butter and cocoa powder in a large bowl.

Add the oats and coconut and mix well to combine.

Divide the mixture into 10 even balls. Flatten and shape into cookies in a large plate or tray that will fit in your fridge. Place into the fridge to firm up for at least an hour.

Before serving, fill the center of each cookie with yoghurt of choice and top with berries.

29/04/2026

As you know, we’re removing the plastic scoop… so here’s how to measure your oats at home 🥄

With 5 tablespoons (30g) of our Quick Oats, you’ve got the perfect portion for a delicious bowl every time 🥣

All part of for good measure. Small changes that make a big difference ♻️

27/04/2026

Mornings made easy with Flahavan’s More Than Oats ☕️🥣

Prep it the night before and wake up one step ahead, the perfect morning fuel to take on the week without the chaos ✨

24/04/2026

Best of luck to everyone at this weekend’s ! 💛

We’re proud to support the celebration of local food and community with our sponsored events – the Flahavan’s Fit for Breakfast event with and a special collaboration with x .

Let us know if you’re planning on going and don’t forget to tag us at the events! 😍

23/04/2026

Throwback Thursday
From then to now, over 240 years of oats, family, and tradition.

Flahavan’s has been rooted in Kilmacthomas since the beginning, passed down through 7 generations. Pictured here in 1987 is James “Buddy” Flahavan, part of the 5th generation, alongside Johnny Flahavan from the 7th generation 🌾 From our family to yours ❤️

20/04/2026

NEW week, NEW obsession 😮‍🔥
Flahavan's Oaty Clusters have entered the chat… and let’s just say the spoon is optional 🤭🥣

Let us know your favourite flavour!!

18/04/2026

Weekend = making the most of what’s already in the fridge 💛

Turn your leftovers into an Irish Breakfast Loaf, a hearty, on-the-go bite that’s perfect for slow mornings or busy weekends 🥓🥚🍞

Because good food shouldn’t go to waste. Let us know if you give it a go 👇


Serves 12 slices|Takes 35 mins

INGREDIENTS:
500ml of natural yogurt

1 beaten egg

300g Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)

2 tsp bread soda

4 cooked sausages

3 slices cooked ham or 4 rashers

6-8 pieces of cooked black pudding

8 sundried tomatoes, drained

2 tbsp. Chopped parsley

2 tbsp grated cheddar

METHOD:
Place the yoghurt, beaten egg and treacle in a bowl and stir well.

Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.

Pour in ⅓ of oat mixture in a greased or parchment lined 2lb loaf tin add in half the fry then next third of oat mixture and more fry then last dollops of oat mixture, sprinkle with the grated cheese and bake at 170°C for 25 minutes.

Lower temperature to 150°C and cook for a further 30 minutes. Allow to cool completely before slicing.

This is perfect to eat just as it is or even toast on a grill pan and top with more cheese, sundried tomatoes and parsley.

16/04/2026

We’re removing the plastic scoop... Now it’s your turn to 🌍

We are implementing this small switch to help make a big difference ♻️ We are soon removing our plastic scoop in our Quick Oats drum to give you a more sustainable breakfast option, so make sure to keep and reuse the current one for your next bowl of creamy Flahavan's oats 🥣

Welcome to Flahavan’s, where our family have been milling oats for over 200 years - the most natural of foods, from our home to yours.

13/04/2026

Sweet berries, ripe banana and a bowl of Flahavan’s creamy oats… the perfect way to get the whole household back into routine after the easter holidays 💛🍓🍌

It’s the simple, nourishing breakfasts that set you up best and this Banana Berry Porridge is quick, comforting and full of goodness 🥣

Tag us in your oaty creations

Serves 2|Takes 5 mins

INGREDIENTS:
For the porridge:

80g Flahavan’s Organic Jumbo Oats
550ml Low Fat Super Milk (or milk of your choice)

For the toppings:

Strawberries/Raspberries/Blueberries,
1 x chopped Banana, 1 tsp Honey

METHOD:
Add 80g of Flahavan’s Organic Jumbo Oats to a pan and stir in 550ml of milk.

Bring to the boil and simmer for 5 mins, stirring continuously.

Add fruit toppings and drizzle with honey. Enjoy!

11/04/2026

Making the most of the last of the Easter eggs 🍫

These Oats on the Go Cookies are the perfect way to use up leftover chocolate (if there’s any left 🤣) and keep little hands busy in the final days of the holidays 🥰 Let us know if you give them a go ❤️



Serves 10 cookies|Takes 20 mins

INGREDIENTS:
1 Banana
1 cup (90g) Flahavan’s Oats
2 tbsp Maple Honey
2 tbsp Peanut Butter
1 handful of Chocolate Chips
Optional – Add a few extra chocolate chips when they come out of the oven

METHOD:
Mash the banana.
Mix in rest of ingredients.
Scoop mixture onto a baking tray lined with parchment paper
Bake on 180° for 15 mins
Wait until cool to eat

07/04/2026

This World Health Day, it’s the simple choices that make the biggest difference 🌍🥣

A bowl of Flahavan’s porridge is packed with slow-release energy, high in fibre and full of essential vitamins and minerals to support your body throughout the day.

From heart health to sustained energy and better focus, it’s a small habit that goes a long way ❤️