Easter egg crunch
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Josh Eggleton presents an Easter recipe with a difference, serving a homemade maple, nut and seed granola in a makeshift Easter egg bowl. An unusual way to enjoy the traditional chocolate overload at Easter, this recipe would make a slightly indulgent, but incredibly fun, family breakfast for Easter Sunday.
First published in 2015
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Ingredients
Metric
Imperial
Granola
- 2 tsp vegetable oil
- 125ml of maple syrup
- 2 tbsp of honey
- 1 tsp vanilla extract
- 300g of rolled porridge oats
- 50g of sunflower seeds
- 4 tbsp of sesame seeds
- 50g of pumpkin seeds
- 100g of flaked almonds
- 100g of chopped walnuts
White chocolate Easter eggs
- 2 white chocolate Easter eggs
- 100g of raspberries
- 160g of low fat vanilla yoghurt
- 1 tbsp of honey
SAVE RECIPE
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
- 2 tsp vegetable oil
- 125ml of maple syrup
- 2 tbsp of honey
- 1 tsp vanilla extract
4
Tip in the rest of the granola ingredients and mix well
- 300g of rolled porridge oats
- 50g of sunflower seeds
- 4 tbsp of sesame seeds
- 50g of pumpkin seeds
- 100g of flaked almonds
- 100g of chopped walnuts
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
- 100g of raspberries
- 160g of low fat vanilla yoghurt
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
- 1 tbsp of honey
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