Eat well, feel well: 3 seriously delicious breakfasts to warm up winter mornings

Oh, YUM.

Two of Ireland’s favourite brands have partnered up to help us warm up our winter mornings – and honestly, it is a match made in heaven. Flahavan’s and Boyne Valley Honey are bringing the best of nature together this winter with these mouth-watering honey and oat recipes to warm lift our collective spirits this November. The winter-themed recipe showcases a variety of different, and sometimes surprising, ways to combine oats and honey. Together this winning combination will keep families nourished and sustained throughout the winter months, with the rich and golden goodness of honey and the slow-release energy of oats providing a natural boost. Honey, Nuts & Fruit Granola with Choc Chips Perfect on top of your porridge, yoghurt, pancakes – you name it. Ingredients 250g Flahavan’s Progress Oatlets 140g whole cashew nuts 75g flaked almonds 65g coconut flakes 100g Boyne Valley Honey 100g light brown sugar 100g butter 50g dried apricots, chopped 50g dried cranberries 100g dark chocolate chips Method 1. Heat the oven to 150°C, and place the Flahavan’s Progress Oatlets, cashew nuts, flaked almonds and coconut flakes into a large bowl. 2. Melt the sugar, honey and butter in a small saucepan and bring to boiling point. 3. Remove from the heat, pour over the oat mixture and mix well. 4. Spread out onto a lined baking sheet and bake for 30-40 minutes. Remove from the oven every 10 minutes and toss well bringing the mixture from the edges of the tray towards the centre. 5. Once the granola is golden throughout, remove from the oven and cool. When cold add the chopped apricots, cranberries and chocolate chips. Store in an airtight container for up to two weeks. “Nuts about Fruit” Honey & Oat Bars (makes 12-14) Perfect for when you need to just grab breakfast on the go! Ingredients 150g Flahavan’s Progress Oats 100g walnuts, broken 50g flaked almonds 40g desiccated coconut 120g Boyne Valley Honey 40g light brown sugar 30g butter 100g dried fruit – apricots, cranberries, sultanas etc. Method 1. Heat the oven to 170°C. Put the Flahavan’s Progress Oatlets, walnuts, almonds and coconut onto a baking sheet and bake for 10 minutes. Tumble into a bowl and reduce the oven temperature to 150°C. 2. Put the honey, brown sugar and butter into a small pot. Whisk together while melting and bring to a boil. Pour it over the oat mixture and combine thoroughly. 3. Transfer to a lined 30cm x 20cm baking sheet and press down well. 4. Bake for 20-25 minutes until golden brown. When cool, cut into bars and store in an airtight container. Honey Roast Pears with Balsamic Porridge (serves 4) For those mornings when you feel a little extra. Ingredients 2 pears, slightly under-ripe 10g butter 2 tablespoons of balsamic vinegar 2 tablespoons of Boyne Valley honey 160g of Flahavan’s Progress Oatlets 1 litre of Whole Milk Method 1. Heat the oven to 200°C. Halve the pears but do not peel them. In a small ovenproof pan, heat the butter and fry the pears cut side down for 4-5 minutes. 2. Put the pan in the hot oven and roast for 15 minutes. Add the balsamic vinegar and roast for another 5 minutes. 3. Remove the pears from the oven and drizzle over the honey. 4. To make your porridge, stir 160g Flahavan’s Progress Oatlets into 1L of whole milk in a pan, bring to the boil on the hob and simmer for five minutes stirring continuously. 5. Pour the creamy porridge into four serving bowls and serve with the pear dressing.