Josh Eggleton’s playful recipe is a great way to use Easter eggs and turn them into tasty new treats.
Preheat the oven to Gas Mark 4, 170°C, fan 150°C. Mix the vegetable oil, syrup, honey and vanilla extract in a large bowl, then tip in the oats, sunflower and sesame seeds, almonds and walnuts and mix well.
Tip the mixture onto a baking tray and spread into an even layer, before baking in the oven for 25-30 minutes. Stir once and bake for 5-10 minutes more.
Melt the white chocolate in a microwave being careful not to let the choclate burn. Pour the melted chocoalte into egg moulds and allow to cool then place in the fridge for a few hours to completely harden.
Mix half the raspberries with the vanilla yogurt and place a small spoonful of the mixture in the centre of each plate.
Balance half an egg on each dollop and fill with the remaining yogurt.
Add a few large tablespoons of granola to each egg. Top with the reserved raspberries and some honey.
See all Cooking with Kids recipes