Easter egg crunch

PT1H

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Ingredients

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Granola

White chocolate Easter eggs

1
Place the chocolate eggs in the fridge for a few hours to harden
2
Preheat the oven to 170°C/gas mark 4
3
In a large bowl, mix the oil, maple syrup, honey and vanilla together
  • 2 tsp vegetable oil
  • 125ml of maple syrup
  • 2 tbsp of honey
  • 1 tsp vanilla extract
4
Tip in the rest of the granola ingredients and mix well
5
Pour onto a large baking sheet and spread out evenly. Toast in the oven for 25-30 minutes. Stir once and toast for 5-10 minutes more
6
Unwrap the eggs and carefully split in half using a blunt knife. Reserve any of the little bits that break off to use for decoration later
7
Mix half the raspberries through the yoghurt and place a small dollop in the centre of each plate
8
Balance each chocolate egg cup (half an egg) on each dollop and fill with the remaining yoghurt
9
Add a few large tablespoons of granola to each egg. Top with the reserved raspberries, broken chunks of chocolate egg and some honey
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