Oat biscuits in Ireland
Oatmeal. Maybe it’s not the most glamorous, tasty, or desirable breakfast. Bacon-and-egg enthusiasts might dismiss it as gruel-like. But for the Irish, it’s an important part of the cultural fabric, and a form of self-care.
Oats have a love affair with Ireland. They thrive in the temperate climate and have a high tolerance for heavy rain, making this island, particularly the eastern coast, a perfect growing region. Many traditional Irish dishes contain the popular cereal grain: black pudding, oat bread, muesli, oatmeal stout, and, of course, oatmeal cookies.
During a visit to the countryside home of the Flahavans this summer, I sampled the family matriarch Mary’s take on oat biscuits: simple, delicious, and slightly sweet, crumbly cookies served with Irish black tea. What started as a table full of strangers more closely resembled a holiday gathering by the end our meal, and during my time with the family, I felt welcomed into their tight-knit clann (as the Irish spell it).
The Flahavans live in the town of Kilmacthomas, just across from their 230-year-old family oat factory. Most of the extended family is involved with the business, run by chairman John Flahavan and his children. John is a jolly, slender man who enjoys driving his vintage Ford Model A through the rolling green landscape. During our drive, we visited the oat fields and spoke with a formerly oat-averse farmer who started eating porridge daily for health reasons and now no longer needs his cholesterol medication. We also stopped at a local spa, where I learned about oats’ other healing properties: alleviating dry skin and soothing chicken pox.
Oats are so much more than a humble grain, and eating oatmeal is a responsible, nourishing breakfast choice. Since returning home, oatmeal has become my preferred breakfast.