Is it possible to take steps to a healthier you in just two minutes?

Yes, according to Irish oat company Flahavan’s, which has launched its Two Minute Energy for Life campaign with ambassadors Roz Purcell, Karl Henry and Suzanne Donohue.

During the campaign, which will run across Flahavan’s social media channels, author and home cook Roz Purcell will share a selection of healthy and delicious two-minute recipes, fitness expert Karl Henry will outline a programme of two-minute step-by-step exercises, while mindfulness coach Suzanne Donohue will provide a selection of two-minute meditations.

Oat lovers will also have the chance to sign up at www.flahavans.ie/2mins to win seats for themselves and a friend to the Flahavan’s Wellness Workshop in Dublin on 13 May for a morning of exercise, meditation and nutrition advice with the ambassadors, followed by a delicious lunch.

To get involved, visit www.flahavans.ie/2mins, follow on Twitter @FlahavansIRL or on Facebook at www.facebook.com/flahavans, but here are some recipes and tips to get you started.

Savoury Oat & Bacon Crepe

Makes two crepes

  • 50g Flahavan’s oats
  • 2 eggs
  • 80 ml almond milk
  • 1 tbsp dried Italian herbs
  • 1 tsp olive oil

    • Filling

  • 2 tbsp pesto
  • 4 slices bacon (diced with the fat trimmed away and cooked to your liking)
  • Handful fresh parsley chopped
  • 2 handfuls baby spinach leaves washed and chopped
  • 40g cube feta, crumbled

    • 1. In a Nutri Bullet, blend the oats, eggs, almond milk and herbs until smooth.

    2. Prepare a non-stick pan over a medium heat with a drizzle of olive oil.

    3. Pour in half the batter and spread out evenly, covering the base of the pan.

    4. Cook for two minutes before flipping and cooking the other side for a final 90 seconds.

    5. Repeat the process for the next crepe.

    6. Fill the crepe with your filling, eg diced bacon, pesto, spinach and feta. Enjoy.

    Green Oat Risotto

    Serves one

  • 40g Flahavan’s oats
  • 300ml vegetable stock
  • 2 tbsp. parmesan or nutritional yeast
  • 1 tbsp. parsley chopped finely
  • 1 tsp. soya sauce or tamari
  • 30g frozen peas
  • ½ ripe avocado
  • 2 tbsp. hemp seeds
  • Poached egg (optional)

    • 1. In a small saucepan over a high heat, add the oats, parmesan, parsley, soya sauce and peas. Cook as normal if making porridge until cooked fully (four to five minutes).

    2. At this point the oats should be a stodgy texture.

    3. Remove from the heat and stir in the hemp seeds and diced avocado.

    4. Garnish with some black pepper. Add a poached egg if you wish!