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Flahavans Porridge

Flahavan's recipes

Here’s some delicious tasty recipes for food on the go!

3-Minute Porridge

Flahavans Porridge

Ingredients:

To make 2 adult servings:

  • 28g cupful Flahavan’s Progress Oatlets
  • 150ml of skimmed milk.

Method: Conventional

  1. In a deep bowl, stir Flahavan’s oats into milk,
  2. Place in microwave but do not cover and cook on high fro 2.5 – 3 minutes. The cooking time will depend on the power of the microwave (2.5 mins for 800w or 3 mins for 650w),
  3. Leave to stand for 1 minute, stir and serve.

Method: Microwave

  1. In a saucepan stir Flahavan’s oats into milk,
  2. Bring to the boil and cook briskly for 3 minutes,
  3. Flavour as desired and serve.

Serving suggestions:

Fresh or dried fruit

Units:

1.5 units per serving

Crunchy Salad

Crunchy Salad

Serves: 4

Ingredients:

  • 225g/8oz white cabbage, finely shredded
  • 100g/4oz carrots, grated
  • 100g/4oz celery, chopped
  • 50g/2oz raisins
  • 50g/2oz hazelnuts, chopped
  • 50 g/2oz toasted Flahavan’s oats
  • 45ml/3 tsp sunflower oil
  • 15ml/1 tbsp lemon juice
  • 5 ml/1tsp clear honey
  • 45ml/3tbsp natural low-fat yoghurt
  • Pepper

Method:

  1. Mix the vegetables with the raisins, nuts and oats
  2. Whisk together the remaining ingredients until smooth and pour over the salad, mixing it well.

Toasted Flahavan’s oats - Sprinkle over salad.

Method:

  1. Spread 225g/8oz rolled oats over a baking sheet or roasting tin.
  2. Place in the oven at 180°C/350°F/Gas 4 for 20-25 minutes, stirring them half way through the cooking time.
  3. Cool the oats and store them in a stoppered jar for 3-4 weeks

Units:

3 Units per serving

Oat Muffins

Muffins

Makes six muffins

Ingredients:

  • 2 egg whites
  • 225ml/ 8 fl oz skimmed milk
  • 75g/3oz apple sauce (see recipe below)
  • 115g/4oz oat bran
  • 100g/ 4oz self-raising flour
  • 10ml/ 2 tsp ground cinnamon

Method:

  1. Heat oven to 200?C/400?F/Gas 6.
  2. Beat together the egg whites and milk.
  3. Stir in the apple sauce.
  4. In a separate bowl mix together the dry ingredients.
  5. Mix the milk mixture into the dry ingredients until well blended – do not beat.
  6. Three quarter fill oiled muffin tins with mixture and bake in a preheated oven at 400°F, 200°C, Gas 6 for 15 minutes until well risen and golden brown.

Toasted Flahavan’s oats - Sprinkle over salad.

Apple sauce (Optional)

  • 1/2Ib (225g) cooking apples
  • 1-2 dessertspoons water
  • 1 oz (25g) approx. sugar
  1. Peel, quarter and core the apples; cut the pieces in two and put them in a stainless or cast-iron saucepan, with sugar and water.
  2. Cover and cook on a very low heat until the apples break down in a fluff. Stir and taste for sweetness.

Units:

1 Unit per serving / Apple sauce 2 Units per serving

Berry Breakfast Bars

Berry Bars

Serves 6

Ingredients:

  • 2 cups of fresh berries of your choice
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoon of brown sugar
  • 50g (2oz) flour
  • 2 tablespoons of water
  • 1/8 teaspoon of baking soda
  • 1 tablespoon of lemon juice
  • 25g (1oz) margarine/butter melted
  • 75g (3oz) Flahavan’s Progress Oats

Method:

  1. For filling, in a medium saucepan combine berries, water, lemon juice, and 1/2 teaspoon of cinnamon. Bring to a boil. Reduce heat. Simmer, uncover, for about 8 minutes or till slightly thickened, stirring frequently. Remove from heat.
  2. In a mixing bowl, stir together flour, oats, brown sugar, 1/4 teaspoon of cinnamon, and baking soda. Stir in melted margarine or butter till thoroughly combined. Set aside 1 cup of oat mixture for topping. Press remaining oat mixture into an ungreased 9x6x2-inch pan.
  3. Bake in a 350°F / 180°C / gas mark 4 oven for 20-25 minutes.
  4. Carefully spread filling on top of baked crust. Sprinkle with reserved oat mixture. Lightly press oat mixture into filling.
  5. Bake in the 350° oven for 15-20 minutes more or until topping is set. Cool in pan on a wire rack. Cut into bars.

"Carr-oat" Soup

Carr Oat Soup

Serves 4

Ingredients:

  • 25g margarine
  • 325g carrots, chopped
  • 175g onion chopped
  • 50g Flahavan's Progress Oatlets
  • 900ml vegetable stock
  • 1 tsp grated orange rind
  • 60ml orange juice pepper
  • 150ml milk salt (optional)

Method:

  1. Melt the margarine in a large pan, add the carrots and onion and stir well.
  2. Add the oatmeal and cook for 1 minute.
  3. Gradually stir in the stock and bring to the boil.
  4. Cover and simmer for 20 minutes, until the vegetables are tender.
  5. Purée the soup in a blender, then return to the pan and add the orange rind, juice, pepper and milk.
  6. Reheat gently and add salt if necessary.

Oat Crab Cakes

Crab Cakes

Serves 4

Ingredients:

  • 100g Flahavan’s Progress Oatlets
  • 200g White Crab Meat
  • 200g Potatoes
  • 100g Crème Fraiche (optional)
  • 50g Honey
  • 50g Onions
  • 25g Fresh Herbs
  • 20g Fresh Chilli
  • 2 Scallions
  • 1 Lemon
  • 1 Lime
  • Cayenne pepper and salt to taste

Method:

  1. Peel and cook potatoes, then mash.
  2. Add in the Flahavan’s Progress Oatlets.
  3. Sweat chopped onions for 5 minutes without colouring.
  4. Add white crab meat and chopped fresh herbs.
  5. Add to the potato and oat mixture, together with chopped coriander, parsley and red chilli.
  6. Season with salt and cayenne pepper.
  7. Shape into eight cakes.
  8. Heat pan with little oil, cook the crab cakes on both sides until they are golden brown in colour.
  9. Serve with lemon, lime and creme fraiche and a sprig of coriander.

Unists:

4 Units per serving - 2 cakes