Recipes for National Heart Month

Crusty fruit-filled treat Overnight Oats

Course Breakfast

Servings 1 bowl

Creator Natalie Rizzo, MS, RD


  • 1 container Flahavan’s Rolled Oats
  • and 1 teaspoon cinnamon
  • or 1 container squeezed apple
  • and 1 ground green apple
  • 1/2 tablespoon of blended seeds
  • 1/2 container low-fat plain yogurt
  • 3 apple cuts
  • 1 tablespoon raisins and walnuts
  • and 1 tablespoon maple syrup


In a little bowl or bricklayer container, join the Flahavan’s moved oats, cinnamon, squeezed apple, ground apple, seeds, and yogurt.

Spread and absorb the ice chest medium-term.

Toward the beginning of the day, top with apple cuts, raisins, walnuts and a sprinkle of maple syrup.

 Oats with Kimchi and Fried Eggs

Course Breakfast

Planning Time 5 minutes

Cook Time 35 minutes

Complete Time 40 minutes

Servings 2 servings


  • 1 shallot
  • and 1 in. bit of new ginger
  • or 1 tsp. dark sesame seeds
  • and 1 tsp. white sesame seeds
  • 2 tsp. coconut oil
  • 1 tsp. dried turmeric
  • ½ container Flahavan’s Irish Steel Cut Oats
  • 3 ¾ containers vegetable stock
  • Salt and pepper
  • 2 unfenced eggs
  • 3.5 oz. kimchi
  • New cilantro for topping


Finely hack the shallot, at that point strip and mesh the ginger.

Toast the sesame seeds in a dry griddle for 2 minutes until fragrant, and put to the other side for some other time.

Include 1 tsp. of coconut oil to a medium measured pan over a medium warmth and sauté the shallot and ginger until delicate.

Include the turmeric and sauté for a further 1 minute, before including the Flahavan’s Irish Oatmeal and hot vegetable stock.

Keep cooking the oats for 30-40 minutes, blending every once in a while to keep them from staying. Season with salt and a lot of crisply ground dark pepper.

Meanwhile, include 1 tsp. of coconut oil to a little skillet over a medium warmth and broil the eggs to your preference.

Spoon the turmeric oats into two shallow dishes. Top each bowl with kimchi and a fricasseed egg. Sprinkle with the toasted sesame seeds and new cilantro to serve.

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