Oatmeal Peanut Butter Easter Eggs

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Savy Naturalista.


For peanut butter

  • 2 cups (275g) peanuts (untoasted, unsalted)
  • pinch salt (optional)

For Easter eggs

  • 2 ½ cups rolled oats
  • 3 tbsps. peanut butter made with the NutraMilk
  • ¼ cup maple syrup
  • 1 tsp. vanilla extract
  • 4 tbsps. almond milk made with the NutraMilk
  • ¼ cup mini chocolate chips (optional)
  • Sprinkles for decoration (optional)
  • Plastic eggs 


  • Start by making the peanut butter:
    • Place peanuts in the NutraMilk container.
    • Press Butter cycle, set for 2-3 minutes.
    • Press Start.
    • Open the container lid.
    • Set aside 3 tbsp. of peanut butter for the recipe and store the rest for later use.

  • In a medium bowl mix dry ingredients and set aside. In a large bowl add maple syrup, vanilla, milk* and peanut butter.                                                                                
    • (You can use any plant-based milk made with the NutraMilk-  I happened to have some almond milk frozen from a previous batch I made so I used that).
  • Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands.
  • Once combined add chocolate chips and sprinkles. Place in plastic eggs and let set in the fridge for 1 hour.
  • Once done, gently open them from the plastic eggs and decorate with sprinkles. Enjoy!