Good news for oat lovers and home bakers! Flahavan’s, Ireland's favourite porridge oat brand, have announced the eagerly awaited return of their Oat Bran this November. Due to overwhelming customer demand, this nutritious powerhouse is making a comeback - just in time to spice up your kitchen as the baking season kicks off!
Flahavan’s have created these tasty recipes that are perfect for everyone to enjoy.
Recipes included below (Ham and Cheese Breakfast Loaf & Apple Oat Bran Muffins)
Flahavan’s Oat Bran is rich in soluble fibre, known to help lower cholesterol, and boasts a high protein content while remaining naturally low in sugar, salt, and saturated fat. The Ham and Cheese Breakfast Loaf is an ideal choice for a relaxed Sunday brunch - easy to prepare and sure to please a crowd. For those with a sweet tooth, the Apple and Oat Bran Muffins are the perfect treat, offering a deliciously wholesome option that you can enjoy throughout the week.
Not only do these recipes pack a punch in taste and texture, they're also packed with health benefits that your body will love.
Ham and Cheese Breakfast Loaf
Servings: 1 loaf (about 12 slices)
Ingredients
• Sunflower oil, for greasing
• 500g natural yoghurt
• 100ml milk 2 tbsp olive oil
• 2 tbsp pumpkin seeds, plus extra for sprinkling
• 2 tsp bicarbonate of soda
• 200g porridge oats
• 200g Oat Bran
• 70g Cooked Irish Ham
• 70g Vintage Irish Cheddar
• 100g Savoy Cabbage, shredded
Method
• Preheat the oven to 200°C.
• Grease a 1 lb loaf tin with parchment paper, then grease again.
• In a large bowl, combine the Oat Bran, Oats, yoghurt, milk, olive oil, seeds, and bicarbonate of soda. Mix everything until well blended. Chop up the ham, cheese and cabbage into small bitesized pieces and mix into the oatbran batter.
• Spoon the mixture into the prepared loaf tin, spreading the top level. Scatter a handful of seeds on top.
• Bake for 45 minutes or until the loaf turns golden brown and a skewer inserted comes out clean.
• Remove the loaf from the tin and place it back in the oven, directly on the shelf, for another 5 minutes to dry out the crust.
• Serve warm with butter, if desired.
Tip: slice and freeze the bread , then 1 slice can be popped in the toaster for a quick breakfast on the go.
Apple Oat Bran Muffins
Makes 12 muffins
Ingredients
• 75g plain flour
• 75g Oat Bran, plus extra for sprinkling
• 2 tsp baking powder Pinch of Irish flaky sea salt
• 1 egg
• 100ml milk
• 70g unsalted butter, melted
• 50g soft dark brown sugar (muscovado)
• 100g dried apricots, finely chopped
• 50g Irish apple, finely chopped
• 1tsp ‘pumpkin’ spice mix (cinnamon, nutmeg, clove, cinnamon)
Method
• Preheat the oven to 200°C, line 12 muffin tins or use silicone muffin moulds.
• In a large bowl, mix the flour, oats with bran, baking powder, and salt.
• Stir in the chopped apricots, apple, and mixed spice until coated with flour.
• In another bowl, beat the egg with the milk, melted butter, and dark brown sugar.
• Pour the wet ingredients into the dry mixture and stir until well combined and smooth.
• Spoon the batter into the muffin tins, filling them about ¾ full.
• Sprinkle extra oats on top.
• Bake for 15-20 minutes until golden and a skewer inserted comes out clean.
• Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack.
For more recipe inspiration, visit Flahavans.ie.
Slán go fóill.