Josh Eggleton presents an Easter recipe with a difference, serving a homemade granola in a makeshift Easter egg bowl. This kids recipe makes an ideal Easter Sunday breakfast

Method
1.
Place the chocolate eggs in the fridge for a few hours to harden
2.
Preheat the oven to 170°C/gas mark 4
3.
In a large bowl, mix the oil, maple syrup, honey and vanilla together
4.
Tip in the rest of the granola ingredients and mix well
Room for a little one
Let your children blend the granola ingredients using a wooden spoon, rubber spatula or a pair of clean hands
5.
Pour onto a large baking sheet and spread out evenly. Toast in the oven for 25-30 minutes. Stir once and toast for 5-10 minutes more
6.
Unwrap the eggs and carefully split in half using a blunt knife. Reserve any of the little bits that break off to use for decoration later
7.
Mix half the raspberries through the yoghurt and place a small dollop in the centre of each plate
8.
Balance each chocolate egg cup (half an egg) on each dollop and fill with the remaining yoghurt
9.
Add a few large tablespoons of granola to each egg. Top with the reserved raspberries, broken chunks of chocolate egg and some honey
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Ingredients

Granola

  • 2 tsp of vegetable oil
  • 125ml of maple syrup
  • 2 tbsp of honey
  • 1 tsp of vanilla extract
  • 300g of rolled porridge oats
  • 50g of sunflower seed
  • 4 tbsp of sesame seeds
  • 50g of pumpkin seeds
  • 100g of flaked almonds
  • 100g of chopped walnuts

White chocolate Easter eggs

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Nutrition (per Portion)

Calories

475
24%

Sugars

41g
46%

Fat

24g
34%

Saturates

9g
44%

Salt

143mg
2%
of an adult's guideline daily amount
Granola served in a chocolate egg bowl is a great recipe for Easter and beyond, kids will love the idea of an edible bowl

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