E. Flahavan & Sons has joined up with Source Atlantique as part of their expansion drive into the United States market. This means that more Americans will soon be enjoying the 230-year-old family-owned company’s oats, as a creamy Irish porridge for breakfast or as a healthy option throughout the day (see our recipes below).

Flahavan’s mill has been family-owned and operated for seven generations – over 230 years – from its home in Kilmacthomas, beneath the Comeragh mountains of County Waterford.

“Flahavan’s is the preferred oatmeal brand in Ireland with a 55% share of that market,” noted Joe Reich, from Source Atlantique. “We are looking forward to bringing the healthy and uniquely creamy taste of Irish oatmeal to the increasingly health-focused US consumer.”

The winning qualities of Flahavan’s oats are the result of a combination of the optimum Irish oat growing conditions and their unique slow milling process of its non­-GMO oat grain, all of which is grown within 50 miles of the Flahavan’s mill.

Oats naturally low in saturated fat, are a good source of soluble fiber and may help reduce the risk of heart disease. They are also a versatile superfood ingredient that can improve the health and taste profiles of favorite recipes.

Here are two unique recipes created by Irish Chef Neven Maguire on behalf of Flahavan’s.

Baked camembert served with glazed steel-cut oatcakes


(Serves 4-6)

For the oatcakes:

- 100g (3½ oz) Flahavan’s Organic Porridge Oats,

- 100g (3½ oz) plain flour

- 50g (2oz) lard or butter, diced

- 1 tsp. salt

- 3-4 tbsp. cold water

- 1 egg

- 1 tbsp. milk

For the cheese:

- 220g (8oz) Camembert in a wooden box, at room temperature

- 1 small garlic clove, cut into wafer-thin slices

- 1/2 tsp. thyme sprigs

- crab apple jelly

- freshly ground black pepper

You can view a video of the method here.


For the oatcakes:

1. Mix the oats and flour in a bowl. Rub in the lard or butter, then add the salt and enough cold water to form a soft dough.

2. Roll out the dough thinly on a flour-dusted work surface.

3. Cut out circles with a 6cm (2½ in) straight-sided cutter. This should make about 20 in total.

4. Beat together the egg and milk to form a glaze.

5. Place a batch of the oatcakes in a large frying pan at a medium heat.

6. Immediately brush the tops of the oatcakes in the pan with glaze – it will turn to a shiny coating as they cook. Cook for about 20 minutes turning after about 15min.

7. They can also be baked with the tops glazed in the oven for 12-14 minutes at 180˚C (350°F/Gas mark 4).

8. Transfer to a wire rack and leave to cool.

For the cheese:

1. Preheat the oven to 200˚C (400˚F/Gas mark 6).

2. Remove all the plastic wrapping from the cheese and replace it in the bottom of its wooden box after lining it with parchment paper.

3. Using a small sharp knife make small slashes all over the top of the cheese.

4. Push one of garlic slices into each cut, followed by a thyme sprig and then add a small teaspoon of the crab apple jelly and grind over with black pepper.

5. Bake for 20 minutes until the cheese has slightly melted.

6. Serve with the oatcakes and crab apple jelly.

Quick to cook steel-cut oatmeal with Irish mist, honey and cream


(Serves 3-4)

- 3¾ cups (900ml) of milk

- 1 cup (130g) of Flahavan’s Irish Quick to Cook Steel Cut Oatmeal

- Drizzle of honey

- 1 tbsp. cream

- 1 tbsp. Irish Mist Liqueur (or any Irish whiskey)

You can watch a video of the method here. 

Cooking and serving instructions

1. Place the oats and milk in a saucepan and bring to the boil.

2. Reduce the heat and simmer for 5-7 minutes until cooked.

3. Place in a bowl and drizzle with honey and cream.

4. Top with the Irish Mist Liqueur.

Flahavan’s Steel Cut, Quick to Cook Steel Cut and Rolled Oats are currently sold at selected Kings, Albertsons, ShopRite, Wegmans, Shaws, The Fresh Market, Fairway Markets stores and several other retailers and also at mybrands.com and amazon.com.