Flahavan's Quick Oats Microwaveable 500g
Description
Free measure. 100% Wholegrain breakfast. People with a healthy heart tend to eat more wholegrain foods as part of a healthy lifestyle. 16 servings
Two hundred years of tradition
We at Flahavans have been milling the finest quality Irish oats for over six generations at the family mill beside the river Mahon at Kilmacthomas in County Waterford. Here we have carefully selected pure wholegrain oats and milled them in such a way that they will cook quicker in your microwave, without losing their delicious taste or goodness.
We hope that you will enjoy Flahavan's Microwaveable Quick Oats at the breakfast table.
Product Information
Storage
We recommend that you store Flahavans in a cool, dry place, away from strong smelling products.
Contents will setle in transit.
Prepare & Use
With your free measuring scoop just 3 simple steps...will help you make a breakfast full of taste, warmth and goodness. Enjoy perfect porridge in 2 minutes.
Adult serving
1. Using a microwaveable bowl about 3 inches/75mm high, measure in 2 level scoops (30g) of oats.
2. Add 4 scoops of milk (170ml) to the bowl (you can also use semi-skimmed milk or water). Stir well.
3. Microwave at full power for 2 minutes (800w oven). Stir briskly, leave to stand for a minute and serve.
Childs serving
For a smaller serving use 1 scoop of oats, 2 scoops of milk and microwave on high for 90 seconds.
Cooking times may vary slightly according to the power of your microwave. As with any hot product - please be careful.
- Wash and dry your scoop before returning it to your Flahavan's pack.
- Quick Oats can also be prepared quickly on the hob.
- Why not try your Flahaven's Quick Oats with some honey or fruit
Country of Origin
Ireland.
Country of Packing
Ireland.
Manufacturer
E. Flahavan & Sons Limited,
Kilnagrange Mills,
Kilmacthomas,
Co. Waterford,
Ireland.
Package Type
Cylinder.
Nutrition
Allergen Information
- Contains:Oats
Ingredients
100% Wholegrain Oats
Dietary Information
Suitable for Vegetarians
No Added Salt
No Added Sugar
Contains Oats
Nutritional Data
Nutrition
| Typical values | per 100g | Per 30g with 170ml skimmed milk | |||
| Energy | 1633kj | 737kj | |||
| Energy | 386kcal | 174kcal | |||
| Protein | 11.1g | 9.1g | |||
| Carbohydrate | 73g | 30.03g | |||
| of which sugars | 1.3g | 8.8g | |||
| Fat | 5.5g | 1.8g | |||
| of which saturates | 1.1g | 0.4g | |||
| Fibre | 6.1g | 1.8g | |||
| Sodium | Trace | Trace | |||
| Thiamin (B1) | 0.85mg | 0.33mg | |||
| Iron | 4.1mg | 1.56mg | |||
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About Flahavan'sFlahavan’s has been milling oats at the family mill in Kilmacthomas, Co. Waterford for over 200 years
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. In those days, the mill was used for the contract milling of oats for local farm growers and oat growers. This is where the farmer’s oats were then milled and the milled oatmeal was returned to him. He was charged for this service. At this time, the oatmeal was a heavier type than the Flahavan's "flaked" oatmeal we know 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. By 1959, Flahavan’s completed the construction of its current mill building.
The first family connection to the Flahavan’s name can be traced back to about 1785 when Thomas Dunn took over the mill. Dunn was the great-great-great-grandfather of John Flahavan who is the Managing Director of the company today.
 AboutOatsOats were one of the first cereals cultivated by man. They were to be found growing in ancient China as long ago as 7000 BC while the Greeks are believed to be the first to make porridge from oats. However, it was the Romans who not only introduced oats to other countries in Western Europe, but also gave them and other cultivated crops the name cereals, after the Roman goddess of agriculture: Ceres.
Today there are many varieties of oats which have evolved from the original Asian wild grass (Avena Fatua). The best quality oats grow where there is light fertile soil, where the climate is temperate and there is a rainfall of over 60cm (24") a year.
Oat grains are sown in the winter and ripened in the fields by the summer sun. The oats are then harvested when fully ripe in the autumn. One can easily recognize oats from other grain crops such as wheat and barley, by the way the grains appear in clusters called "panicles" on tall graceful stems. A typical oat plant grows to around 90cm (3ft) high and each stem generally carries about twenty to twenty-five grains. Each panicle carries two or three grains and each grain is covered by a outer husk that helps protect it all the way to the mill.
These oat grains are the raw material used to produce oatmeal and a variety of oat-based products.
The cultivation of oats is particularly suited to Ireland's climatic conditions and therefore oatmeal became a staple food of the Irish from prehistoric times until the seventeenth century. Vast quantities of oatmeal were consumed in the form of porridge or stirabout (a thick mixture).With the introduction of the potato in the late sixteenth century, the prevalence of oatmeal porridge declined as potatoes superseded oats as the staple diet and only in times of poor potato harvest did it temporarily regain its pre-potato status. However, despite the prevalence of the potato, oats maintained a strong foothold in the national diet until well into the late nineteenth century.
In the nineteenth and twentieth centuries oatmeal became increasingly popular when it was mixed with whiskey as a cure for the common cold. In this period porridge increasingly became a breakfast dish and this was promoted by the establishment of the commercial oatmeal producers, Flahavan's, in the eighteenth century.
Despite the establishment of bacon and eggs as the "traditional Irish breakfast" in the nineteenth century, porridge still retained its place as a regular breakfast dish. The popularity of breakfast porridge is well illustrated in the culinary advice offered by George Bernard Shaw in his 1904 publication John Bull's Other Island :
"Boil oatmeal porridge for 20 minutes; and if you think the result mere oatmeal and water, try boiling it for two hours. (If you still think it as unpalatable as dry bread, treat it as you treat the bread; stir up a bounteous lump of butter in it, and do not forget the salt.) In eating oatmeal porridge, remember that there's nothing so becomes a man as moderation and an admixture of stewed fruit."
Copyright: - Ireland's Traditional Foods - An Exploration of Irish Local & Typical Foods & Drinks by Cathal Cowan and Regina Sexton - Published by Teagasc- The National Food Centre, Dublin, 1997.
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