Easter egg crunch

servings4
60 minutes

Ingredients

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

Method

1
Place the chocolate eggs in the fridge for a few hours to harden
  • 2 white chocolate Easter eggs
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