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Monday 9am - 5pm Tuesday 9am - 5pm Wednesday 9am - 5pm Thursday 9am - 5pm Friday 9am - 5pm

Flahavans

Flahavan’s, Ireland's favourite oat brand has been operating in Kilmacthomas, Co Waterford for over 200 years.

If you need to get in touch we’re here Monday to Friday, 9-5pm.

05/06/2026

A look back at a proud day at our mill in Kilmacthomas last week, as we celebrated Flahavan’s 200th shipment to South Korea.

Thank you again to all who joined us and helped make the occasion so memaorable, including Ambassador Yong-kil Kim, representatives from Suseong International, Bord Bia - The Irish Food Board, Enterprise Ireland, Department of Foreign Affairs and Trade, Ireland, and everyone at Flahavan’s.

We’d also like to give a special shout-out to the team from Jaru Korean Food Truck, who joined us on the day. Thank you for helping make the celebration even more special!

03/06/2026

Happy World Bicycle Day!!

From the roads of Waterford to the River Mahon beside our Mill, nature has always played a part in how we move forward 🚴🌿

Here’s to the journeys, big and small, that keep us moving!

01/06/2026

A little breakfast prep goes a long way 💛✨

These Overnight Oats with Apricots & Crushed Pistachios are creamy, fruity and full of texture. Made with Flahavan’s Progress Oatlets, coconut milk and chia seeds, then layered with soft stewed apricots and crunchy pistachios for the perfect summer breakfast 🥣

Prepare the night before for an easy and delicious start to the day.

Serves 2 | Takes 120 mins

INGREDIENTS:
90g Flahavan’s Progress Oatlets
3 tbsp desiccated coconut
200ml coconut milk
260ml water
1 tbsp chia seeds
400g fresh apricots, halved and stone removed
2 tbsp golden caster sugar
40g pistachios

METHOD:
Mix the Flahavan’s Progress Oatlets, desiccated coconut, coconut milk, 200ml water and chia seeds in a bowl. Chill for at least 2 hours or overnight.

Cook the apricots with the remaining water and golden caster sugar for 10–15 minutes until soft, then leave to cool.

Layer the overnight oats with the apricots and finish with crushed pistachios ✨

30/05/2026

This weather calls for summer picky bits! 💛

Our Perfect Porridge Bread is a great addition to a smoked salmon platter, topped with a New York-style sesame seed seasoning for plenty of flavour and crunch.

Serve with smoked salmon, lemon and your favourite summer sharing bits for an easy lunch, grazing board or weekend get-together ☀️

Serves 12 slices | Takes 1 hour 10 mins

INGREDIENTS:
500ml natural yogurt
1 beaten egg
1 tbsp treacle
300g Flahavan’s Progress Oatlets (or Flahavan’s Gluten Free Oats)
2 tsp bread soda

Seed Mix:
4 tbsp poppy seeds
4 tbsp sesame seeds
2 tbsp dried garlic flakes
2 tbsp onion powder
4 tsp smoked flaked sea salt

METHOD:
Mix the seed ingredients together in a small bowl.

In a separate bowl, stir together the yogurt, beaten egg and treacle.

Combine the oats, bread soda and 2 tbsp of the seed mix, then add to the yogurt mixture and stir well.

Transfer to a lined 2lb loaf tin, sprinkle over 2 tsp seed mix and bake at 180°C for 30 minutes. Reduce the heat to 150°C and bake for a further 30 minutes.

Serve with butter, smoked salmon and a squeeze of lemon ✨

28/05/2026

World Nutrition Day = making time for balanced breakfasts 💛

These Apple Cinnamon Baked Oats are packed with the goodness of oats, apple and cinnamon for a simple and satisfying start to the day 🍎🌾

Did you know? 👀 Oats are a source of fibre and carbohydrate, making them a great addition to a balanced breakfast!!

Let us know if you give them a go 👇

Serves 1 | Takes 25 mins

INGREDIENTS:

For Baked Oats:

50g Flahavans Gluten Free Pure Oats

125ml milk of your choice

60g apple puree

2 tbsp Nutshed Cinnamon and Raisin Peanut Butter

1 tbsp maple syrup

¼ tsp baking powder

For Topping:

Diced caramelised apple, Nutshed Cinnamon and Raisin Peanut Butter and chopped pecans to serve

METHOD:

Preheat your oven to 180C (350F).

Mix together all the ingredients in a bowl.

Place the mixture into an 8oz oven-safe dish of choice. Grease the dish with a little spray oil, coconut oil or butter first.

Suggestion: Add another tsp – 1 tbsp of the Nutshed Peanut Butter to the centre of the oats halfway through filling the dish, then top with the remaining oat mixture.

Cook for 15–20 minutes, depending on desired texture.

Top with diced caramelised apples, peanut butter and chopped pecans before serving.

26/05/2026

Exams starting soon? 📚

Our Cookie Dough Energy Balls are simple to make, perfect for prepping ahead, and ideal for keeping you going through those long study sessions 🍪

Made with Flahavan’s Organic Jumbo Oats, cashew butter and dark chocolate, they’re the perfect little snack to have on hand 💛

Makes 10 | Takes 20 minutes

INGREDIENTS:
130g Flahavan’s Organic Jumbo Oats
130g cashew nuts
1 scoop vanilla protein powder
Pinch of salt
¼ cup agave syrup
¼ cup melted coconut oil
170g cashew butter
60g chopped dark chocolate

METHOD:
Place all the ingredients, except the chocolate, into a food processor and blend until the mixture comes together.

Knead the chopped chocolate into the mixture, wrap in cling film and chill in the fridge for 10 minutes.

Once chilled, separate the mixture and roll into walnut-sized balls. Store in an airtight container and enjoy 😊

23/05/2026

A taste of summer in every sip 🥭✨

This Mango, Coconut & Turmeric Oat Smoothie is tropical, refreshing and packed with flavour. Made with Flahavan’s Organic Porridge Oats for a naturally creamy texture and a little extra goodness 🌾☀️

Perfect for busy mornings, sunny afternoons or whenever you need a refreshing boost 💛

Serves 2 Smoothies | Takes 5 mins

INGREDIENTS:
20g Flahavan’s Organic Porridge Oats
½ mango, chopped
1 drop cardamom extract
3 tsp turmeric (or a thumb-sized piece of fresh turmeric)
200ml coconut milk
200ml water/ice

METHOD:
Place the mango, cardamom extract, turmeric and Flahavan’s Organic Porridge Oats into a blender.
Pour over the water/ice and coconut milk and blend until smooth.
Pour into two glasses and enjoy ✨

21/05/2026

Throwing it back to an amazing weekend at 💛

We were proud to support the celebration of local food and community through our sponsored events - the Flahavan’s Fit for Breakfast event with and a special collaboration with x .

Such a brilliant atmosphere from start to finish 😍 Thanks to everyone who came along and tagged us throughout the weekend!

19/05/2026

A closer look at one of the ways we’re powering a more sustainable future 🌍💨

As Flahavan’s continued to grow, so did our focus on renewable energy. In 2015, we installed our 500kW wind turbine, which is now our biggest power generator!

Today, it produces approximately 1.44 million kWh of clean electricity every year, supplying around 70% of our total energy needs ⚡🌾

16/05/2026

Celebrating Coeliac Awareness Day with something sweet for everyone!! 💛✨ Flahavan’s x Indy Power Dark Chocolate & Sea Salt Oat Cookies

Makes 12 | Prep 10 mins | Cook 10 mins

INGREDIENTS
80g coconut oil (room temp)
75g coconut sugar
80ml maple syrup
85g nut butter
1 tsp vanilla
200g Flahavan’s Gluten-Free Irish Pure Oats
30g cacao powder
50g dark chocolate, chopped
Pinch of sea salt

METHOD
Preheat oven to 180°C.
Whisk coconut oil and sugar until smooth.
Add nut butter, maple syrup and vanilla, mix well.
Blend 100g oats into a flour.
Mix with remaining oats, cacao powder and a pinch of salt.
Combine with wet ingredients.
Fold in chopped chocolate.
Roll into balls, place on a lined tray and press into cookie shapes.
Bake 9–11 mins until edges are set and centres are soft.
Cool on tray before serving.

Address

Kilnagrange Mills
Kilmacthomas
COUNTYWATERFORD,

Opening Hours

Monday	9am - 5pm
Tuesday	9am - 5pm
Wednesday	9am - 5pm
Thursday	9am - 5pm
Friday	9am - 5pm

Telephone

+35351294107

Website

http://www.flahavans.ie/

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