Oatmeal Peanut Butter Easter Eggs

breakfast dairy free dessert gluten free nut butter oatmeal peanut butter snack vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Savy Naturalista.

INGREDIENTS

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 

INSTRUCTIONS

  • 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!



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