Mini Egg Baked Oat Loaf

lakettle — Fri, 20 Mar 2026 16:22:49 +0000

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!

The post Mini Egg Baked Oat Loaf first appeared on Slimming Kitchen Secrets.

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Mini Egg Baked Oat Loaf