I love my oats, I really do, but sometimes, folks, enough is enough.
After a long winter of oaty breakfasts, I have begun to stray. At first it was just the occasional round of coffee and toast or the irresistible draw of a pancake, then last week – in what I can only describe as a moment of wheatness – I found myself buying weetabix, despite the rather large quantity of porridge oats still in my possession.
“That’ll keep you regular,” chuckled the delivery man.
He had just handed me a hamper filled to the brim with oaty products from Flahavan’s, and, as I surveyed the contents, I had to agree that this little lot would probably keep me in good working order for some time to come.
Oats and then some
The occasion that had warranted such a generous oaten influx was Flahavan’s annual Porridge Week, which heralds the onset of those falling temperatures that induce us to both stay under the covers and contemplate porridge when we arise.
Well, the answer to that question is almost anything you like.
I mean, you’re more than likely to find oats and butter and sugar, but, really, you can add whatever else takes your fancy (just take a look at Sarah’s five flavours of flapjack post, which is what got me started down this road in the first place). If you’re me, the “whatever else” might just take the shape of some Baileys Irish Cream (which is no more than you would expect from someone (hic!) who has been known to add kahlúa to their porridge…).
Presenting Baileys flapjacks