Flahavan's Oat Recipes


Toasted Coconut & Chia Jam Overnight Oats

Ingredients: (serves 2)

  • 100g (1 cup) Flahavan’s Apple & Raspberry Overnight Oats
  • 180ml (3/4 cup) coconut milk
  • 4 tbsp raspberry chia jam (recipe below)
  • 2 tbsp coconut yogurt
  • 15g toasted coconut flakes
  • Raspberries for topping

Raspberry and Chia Jam

  • 50g raspberries
  • 1 tbsp chia seeds
  • 1 tsp maple syrup
  • ½ tsp vanilla essence
  • 1tbsp water


  • Food processor
  • Medium bowl


  1. Combine Flahavan’s Apple & Raspberry Overnight Oats with coconut milk together in a bowl
  2. Cover and leave in the fridge overnight
  3. To make the jam, mash the raspberries with the water and stir in all the other ingredients
  4. In the morning, remove the Overnight Oats from the fridge and layer the Overnight Oats with the raspberry chia jam
  5. Top with the coconut yogurt, toasted coconut flakes and raspberries
  6. Enjoy!



Protein Energy Balls

Ingredients & Equipment:

  • 50g Flahavan’s Porridge Oats
  • 1 can of chickpeas (400g)
  • 2 scoops of whey protein
  • 2 tbsp peanut butter
  • 1 tbsp honey
  • 70g dark chocolate
  • Food processor
  • Medium bowl


  1. In a food processor blend the oats into a fine flour and place into a medium sized bowl
  2. Add in the chickpeas and blend until smooth
  3. Add in the rest of the ingredients and blend until fully combined
  4. Using your hands take sections and roll into balls
  5. Melt the dark chocolate, dunk the balls into the chocolate and allow to cool. These will keep in the fridge for up to 3 days



Peanut Butter Oat Flapjacks

Makes 16 bites

Prep time: 50 minutes

Ingredients & Equipment:

  • 100g Flahavan’s Organic Porridge Oats
  • 200g Medjool dates
  • 200g peanut butter
  • 100g ground almonds
  • 6 tbsp coconut oil, melted
  • 50g dark chocolate, melted
  • 20g toasted peanuts, roughly chopped
  • 20cm baking tray
  • Parchment paper
  1. Grease and line a 20cm baking tray with parchment paper
  2. Place 60g of Flahavan’s Organic Porridge Oats, all the dates, peanut butter, ground almonds and coconut oil in a food processor and blitz until the mixture comes together. Stir in the remaining oats
  3. Tip the mixture into your prepared tray and flatten down with the back of a metal spoon pushing the mixture into the corners of the tin into an even layer. Place in the freezer for 1 hour to chill
  4. Whilst your mixture is chilling, melt the dark chocolate in a saucepan over a low heat
  5. Using the edges of the parchment paper, remove the protein flapjacks from the tin, sprinkle over the chopped peanuts and drizzle the dark chocolate to finish. Cut into slices and enjoy!


Banana, Blueberry and Oat Breakfast Muffins

Makes 12

Prep time: 50 minutes

Ingredients & Equipment:

  • 230g wholemeal flour
  • 90g Flahavan’s Organic Porridge Oats, plus an extra tbsp. to decorate
  • 2 1/2 tsp. baking powder
  • 1 tsp. cinnamon
  • 180g coconut sugar, plus an extra tbsp. to decorate
  • 2 small eggs, whisked
  • 120ml vegetable oil
  • 2 bananas, mashed
  • 130g frozen blueberries
  • 12 muffin cases


  1. Pre-heat the oven to 180°C then line a muffin tray with 12 muffin cases.
  2. Stir together the flour, Flahavan’s Organic Porridge Oats, baking powder, cinnamon and coconut sugar together in a large mixing bowl. In a separate bowl, combine the eggs with the vegetable oil and mashed banana.
  3. Gradually fold the wet ingredients into the dry mixture until just combined, then fold in the frozen blueberries.
  4. Divide the mixture between the muffin cases, sprinkling the top of each muffin with a few extra porridge oats and a little extra coconut sugar.
  5. Bake the muffins for 20-25 minutes until golden brown and cooked through.


Flahavan’s Cheese and Oat Hash Browns

Served with Vine-Roasted Tomatoes, Crispy Bacon and Portobello Mushrooms

Serves: 4

Prep time: 35 mins

Ingredients & Equipment:

  • 4 medium-sized baking potatoes, baked and cooled
  • 80g Flahavan’s Organic Porridge Oats
  • 65g Cheddar cheese, grated
  • 1 tsp fresh thyme
  • 40g butter
  • 300g tomatoes, on the vine
  • 300g portobello mushrooms
  • 8 rashers of streaky bacon
  • Salt and pepper, to taste
  • Glug of olive oil


  1. Peel then grate the pre-cooked baked potatoes. Mix the grated, cooked potato with Flahavan’s Organic Porridge Oats, cheddar cheese and thyme. Season generously.
  2. Heat half the butter and a splash of olive oil in a medium-sized, non-stick frying pan over a medium-low heat. Once sizzling, add the oat and potato mixture to the pan. Fry for a couple of minutes, then gently pat the mixture down with the back of a spoon so it forms a flat round cake. Cook for 10-15 minutes or until golden brown.
  3. Next, carefully place a large plate on top of the frying pan and invert so the hash brown sits cooked-side-up on the plate. Add the remaining half of the butter and another splash of oil to the frying pan, then slide the hash brown back into the pan to cook the other side. Continue cooking for a further 10 minutes until crispy and golden.
  4. While the hash brown is cooking, pre-heat the grill to medium. Line a baking tray with foil and arrange the tomatoes, mushrooms and streaky bacon on the tray. Grill for 10-15 minutes until the bacon is crispy.

To serve, cut the oaty hash brown into wedges and portion out the streaky bacon, tomatoes and mushrooms.