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A family company producing award-winning in Ireland for over six generations. He was charged for this service.

There has been an oats mill at Kilmacthomas since the late 1700's. The power for the mill came from the nearby river Mahon which at one time also powered four other mills between its source in the Comeragh Mountains and joining the sea at Bonmahon. In the early days, the mill was used for the contract milling of oats for local farm growers and oatgrowers. This is where the farmers oats were then milled and the milled oatmeal was returned to him. In the early days the oatmeal was a heavier type than the Flahavan's "flaked" oatmeal that can be bought in the shops today. In 1935 it was decided to expand the mill and to put in an oatflaking facility. Oatflaking produced a finer flake, which is faster to cook. Since then, Flahavan's have gone from strength to strength, so that today Flahavan's Progress Oatlets is the leading porridge oats brand in Ireland. Today, the Flahavan's are the sixth generation to run the business - one of the last such family businesses in the country - with John Flahavan as Chairman of the company. Flahavan's porridge has a distinctive texture and taste because all of the oats used in the making of Flahavan's are grown locally, chosen from a select panel of growers. The region around Kilmacthomas has it's own micro-climate, nestling beneath the shelter of the Comeragh mountains while also being relatively close to the sea. This means that the area does not get very cold winters, which gives a better quality oat grain. Flahavan's also utilise a unique milling process in the plant which gives the product a special character in terms of texture and taste. The original Irish breakfast cereal, it is a totally natural product, which is not genetically modified in any way. Generations of our customers have been enjoying that taste for over 200 years. All social media competitions are restricted to UK residents only and will be selected at random

15/10/2026

Throwback Thursday ✨ Only the pack has changed!

Here’s a throwback to some of our classic Flahavan’s packaging over the years. While the look has evolved, what’s inside has always stayed the same, wholesome Irish oats 🥣❤️

13/10/2026

Apple & Cinnamon Baked Oats, the perfect treat for this time of year👌🍂

09/10/2026

A breakfast staple with a story 🌾

Oats have nourished people around the world for thousands of years - from early cultivation in China, to the Greeks’ first bowls of porridge, and beyond.

Today, we’re still enjoying that same simple goodness, made into the oat flakes we know and love.

05/10/2026

Flahavan’s Porridge Bread

This is one of Mary Flahavan's signature recipes - enjoy!

Serves Makes 1 loaf| Takes 60 minutes

INGREDIENTS:

1 large tub (500ml) of natural yogurt
1 beaten egg
1 tbsp. treacle (optional)
300g (12oz) Flahavan’s Organic Porridge Oats
2 tsp bread soda
2 tbsp. mixed seeds (optional)
½ tsp salt (optional)

METHOD:

Place the yoghurt, beaten egg and treacle in a bowl and stir well.

Mix the oats, bread soda, seeds and salt in a separate bowl, add to the yogurt mixture and stir thoroughly.

Place in a greased or parchment lined 2lb loaf tin, sprinkle with oats and bake at 180°C / 350°F / Gas mark 4 for 30 minutes.

Lower temperature to 150°C / 300°F / Gas mark 2 and cook for a further 30 minutes.

01/10/2026

Upside Down Protein Pancakes

These protein pancakes pack a pineapple punch!

Serves 8|Takes 30

INGREDIENTS:

150g Flahavan’s Organic Porridge Oats

1 small pineapple

5 tbsp vanilla protein powder

1 tsp bicarbonate of soda

1 tsp baking powder

A pinch of salt

150ml milk

1 large egg

2 large egg whites

1 tbsp soft brown sugar

2 tbsp butter or coconut oil

For the lime maple syrup

30ml maple syrup

Juice and zest of ½ a lime

METHOD:

Remove the pineapple peel using a sharp knife and slice into 8 thin slices. Then, remove the core using a 3cm round cutter and trim into a ring shape using a 7cm round cutter. Finely dice any trimmings to serve alongside the pancakes.

Place the Flahavan’s Organic Porridge Oats into a food processor and process to a fine flour-like consistency. Place in a large mixing bowl with the protein powder, bicarbonate of soda, baking powder and a pinch of salt. Whisk to combine.

Using an electric hand whisk whip the egg whites until you have stiff peaks. Meanwhile, combine the whole egg with the milk and add this into the oat mixture. Then, carefully fold in the egg whites.

Heat a small k**b of butter in a non-stick frying pan over a medium heat, place a ring of pineapple in the pan and sprinkle the top with a pinch of the soft brown sugar. Cook for 30 seconds before flipping over. Top the pineapple ring with a ¼ cup of the pancake batter and cook for 1 minute before flipping. Continue until all the batter is used up.

Whisk the maple syrup with the lime zest and juice. Drizzle the pancakes with the syrup and serve with a dollop of yogurt on the side. Enjoy!

27/09/2026

Lemon Meringue Porridge

A sweet tooth's dream porridge bowl!

Serves 2|Takes 15 minutes

INGREDIENTS:

100g Flahavan’s Organic Porridge Oats
500ml milk
1 tsp vanilla essence
30g broken meringues
2 tbsp. lemon curd
Sliced lemon and zest, to serve

METHOD:

Combine the Flahavan’s Oats, vanilla essence and milk in a saucepan.
Warm over a low heat, stirring regularly until thickened.
Spoon the porridge into two bowls, swirl in the lemon curd and top with broken meringue pieces.
Finish each bowl with a slice of lemon and a sprinkle of lemon zest.

24/09/2026

Throwing it back to 1947, where brothers James and Tom Flahavan rebuilt the factory in Kilmacthomas, marking the beginning of a new chapter for the family business.

Responding to developments in the grain industry, their vision helped shape the future of Flahavan’s for generations to come 🌾

18/09/2026

We're back with more familiar faces from Flahavan's 😊

Meet Willie Hurton🤝

Willie operates our 25kg Bagging Machine 💪 and is one of our longest serving staff members with over 40 years of service!🙌

His go-to Flahavan's fave is our Organic Jumbo oats with banana and honey👌

11/09/2026

Fakeaway Friday never looked so good 🍛Flahavan’s Chicken Katsu Curry is made with our oats for extra crunch and a wholesome twist. Why order in when you can whip this up at home!

Serves 2|Takes 60 minutes

INGREDIENTS:
For the Chicken:

70g Flahavan’s Organic Jumbo Oats
1 tsp onion granules
1 tsp garlic granules
½ tsp smoked paprika
Salt and pepper
2 tbsp cornflour
1 large egg
2 chicken breasts
Rapeseed oil

For the Katsu sauce:
1 medium carrot, roughly chopped
½ onion, finely chopped
1 garlic clove, minced
1 tbsp fresh ginger, minced
1 tbsp curry powder
½ tsp turmeric
Pinch of ground star anise
1 tsp garam masala
2 tbsp soy sauce
300ml chicken stock
2 tsp honey

METHOD:
Preheat your oven to 180°C.
Mix the Flahavan’s Organic Jumbo Oats together with the onion granules, garlic granules and smoked paprika and season well with salt and pepper. Place the mixture on a dinner plate. Season the cornflour with salt and pepper and place on a separate dinner plate. In a separate bowl, whisk the large egg and leave aside.
Butterfly the chicken breasts with a sharp knife by slicing them horizontally and opening them out like a book. Dust the chicken in the cornflour mixture before dipping it into the egg mixture. Next, coat the chicken breast in the oats by pressing each side of the chicken breast into the mixture.
Drizzle a baking tray with a little rapeseed oil and place the chicken breasts on top. Bake in the oven for 30-35 mins, turning them over halfway, until cooked through and golden brown on the outside.
Meanwhile, to make the Katsu sauce, add 1 tbsp rapeseed oil to a medium sized saucepan over a medium-low heat. Place the carrot and onion into the pan and cook until lightly caramelised. Next, add the garlic and ginger and cook for 30 seconds until aromatic. Add the spices and stir, cooking for a further 1 minute. Finally, add the remaining ingredients and simmer over a low heat for around 20 minutes until the carrot is soft.
Blitz the sauce with a hand blender or in a liquidizer. Spoon the sauce onto a plate and top with the oat-crusted chicken. Serve with sticky rice, a side salad and a wedge of lime.

02/09/2026

Lemon Raspberry & Banana Mini Loaves
A total winner for school lunchboxes or afternoon treats - these mini loaves are sweet and moreish!

Serves 12 Mini Loaves|Takes 30 mins

INGREDIENTS:
3 Fyffes Bananas (ripe)
1/3 cup brown sugar
3/4 cup natural yogurt
1 egg
1/4 cup light olive oil (or any flavourless oil)
1 tsp vanilla extract
1 cup self raising flour
100g Flahavan’s Organic Porridge Oats
1 tsp baking powder
125g raspberries (leave a few for on top)
Lemon zest and Juice of 1/2 lemon

METHOD:
Mash the bananas and add in the other ingredients, leaving the raspberries until last

Fold 90g of raspberries into the mixture and divide into portions using a mini loaf tin

Add the remaining raspberries on top to decorate each mini loaf

Bake at 180° for 20 mins

Address

E. Flahavan And Sons Limited, Kilnagrange Mills, Kilmacthomas
Waterford

Telephone

+447881527236

Website

http://www.flahavans.co.uk/

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