Mini Egg Baked Oat Loaf
With Easter around the corner, we are firmly in mini egg season. I love them so there is always a pack somewhere in my cupboards around this time. I also love a seasonal breakfast so I thought why not smash the two together. This lovely Mini Egg Baked Oat Loaf is just that. It is a lovely breakfast or the perfect afternoon snack with a cuppa. You can make these with or without cocoa powder. If you leave it out, replace with a tbsp of powdered sweetener.
You can store the finished result in an airtight container for 3-4 days but I doubt it will last that long!
NUTRITIONAL INFORMATION
Serves 6 – per serving = 223 cals, 35.3g carbs, 6.3g fat, 4.9g protein or 5 points
INGREDIENTS
- 100g rolled oats, blended into fine flour
- 50g self raising flour
- 1 tbsp cocoa powder
- 1 tsp each baking powder and cinnamon
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 100ml skimmed milk
- 1 egg
- 1 tsp vanilla extract
- Small pack mini eggs (75g), lightly crushed (I give them a little bash while still in the pack)
Method
- Pre heat the oven to 180c
- Take a large bowl and add all the dry ingredients. Mix.
- Next add the wet ingredients and half the mini eggs and thoroughly combine.
- Line a loaf tin and pour in the batter. Sprinkle over the remaining mini eggs.
- Bake for 30-35 minutes until a nice crust forms on top.
- Cool and then slice into 6.
Enjoy!
