Is breakfast too early to start eating mini eggs? We say no. Chop up your extra mini eggs and add them to this chocolatey breakfast for the perfect start to your day.
Prep Time: 10 minutes
Bake Time: 15-20 minutes
Total Time: 30 minutes
Special Equipment: oven safe baking dish.
Ingredients:
2 cups rolled oats
1 tsp baking powder
¾ tsp salt
1 ¾ cups milk
2 tbsp cocoa powder
⅓ cup honey
2 eggs
3 tbsp butter, melted
2 tsp vanilla extract
200g mini eggs, roughly chopped
Easter sprinkles
Directions:
Preheat your oven to 180C and grease a rectangular baking dish.
In a medium bowl combine the oats, baking powder, salt, cocoa powder and 100g of the chopped mini eggs.
In another bowl mix together the milk, honey, eggs vanilla and melted butter.
Scatter the oat mixture evenly across the bottom of the prepared baking dish. Then pour the wet ingredients over the dry ingredients and shake the dis to make sure the liquid can get to all the oats. Pat down any dry oats into the liquid.
Top with the rest of the mini eggs and sprinkles for a festive morning porridge!
Cook the baked porridge for 15-20 minutes, until the oats are cooked through and the bake is firm.
Enjoy topped with fruit and yogurt!
