Hopping into Easter with White’s Oats *

Half way through April and Easter is finally within our sights. Not only do we get the joy that is an eggs-tra long bank holiday weekend, it is also an egg-citing time for food! So to get us there we are hopping into Easter with White’s Oats with some egg-ceptional special recipes, (someone stop me with all these Easter puns!). These recipes are so easy that even the kiddies can get involved with.

White’s Oats are once again getting us in the spirit of things. We all know the benefits to including oats in our eats, but sometimes it can get a bit boring and we don’t necessarily embrace their versatility. Not in this case. Here we have and eggs-ample of same same but different. Same oats, same benefits but a different way to enjoy them! 

So without further delay let’s hop into Easter with White’s Oats.

Carrot Topped Granola Fool 

A great ‘on the hop’ healthy breakfast, or as a quick-fix last minute dessert.  

Preparation time: 10 minutes, plus cooling time

Cooking time: 30 minutes

Serves 4

INGREDIENTS

For the granola

300g (10oz) White’s Organic Jumbo oats

75g (3oz) pumpkin seeds

25g (1oz) chia seeds

75g (3oz) flaked almonds

50g (2oz) flaked coconut

75g (3oz) dried cranberries

2 tbsp. rapeseed oil

100ml (31/2fl oz.) agave nectar

1 orange – finely grated zest

2 tbsp. orange blossom honey

Method

1. Preheat the oven to 160*C/fan oven 140*C/Gas mark 3. Line a large baking tray with baking parchment. In a large bowl mix together the oats, seeds, flaked almonds, coconut flakes and cranberries.
2. Gently heat the rapeseed oil, maple syrup, orange zest and honey in a large saucepan. Remove from the heat and tip into the oat mixture and stir well to combine. Spread out onto the baking tray and bake for 30 minutes stirring once during cooking until golden brown.
3. Leave to cool completely before transferring to an airtight jar. Use within 2 weeks. Serve with your favourite fruit or yoghurt for breakfast.

Cook’s tip

If you like your granola to cluster more and have more crunch you need to add a tablespoon or two more honey. If you like a chewier granola then try whisking an egg white and folding through the ingredients before baking.

For the fool

225ml (8fl oz) Greek-Style natural yoghurt with honey

Cantaloupe Melon

Kiwi Fruit

Method

Reserve 4 tablespoons of the granola.  Mix together the remaining granola and yoghurt and spoon over the top of the fruit. Top with the reserved fruit cut into carrot shapes and sprinkle over the reserved granola. Serve immediately.

And if like me you have vowed to make pancakes more than the obligatory once a year for Shrove Tuesday, then this recipe has your name on!

Bunny-licious Oat Pancakes

Hop-tastic oaty pancakes make the perfect Easter morning breakfast treat, made with a generous helping of White’s Organic Jumbo oats of course.

Ingredients

100g White’s Organic Jumbo oats

200ml soya milk

2 tsp apple cider vinegar

To decorate:

Banana

Strawberry

Blueberries

Apple

Method

1. Blend all ingredients until smooth
2. Fry a ladleful at a time in coconut oil until golden, making one large pancake for the face and two smaller ones for the cheeks
3. Use fresh fruit to decorate the bunny’s face – halved bananas for ears, banana slices for eyes topped with blueberries, strawberry nose and apple strips for the whiskers and teeth

Eggs-tra Special Chocolate & Beetroot Cupcakes

Everybody loves a chocolate cupcake, and these will be no eggs-ception! Plus, the oats and beetroot boost their health credentials!

Preparation time: 15-20 minutes

Cooking time: 30-35 minutes

Makes: 12

Ingredients

75g (3oz) White’s Organic Jumbo Oats

75g (3oz) cocoa powder

100g (31/2oz) plain flour

2 tsp baking powder

250g (9oz) cooked, peeled beetroot in natural juices, drained

3 large eggs

200ml (7fl oz.) sunflower oil

1 tsp vanilla bean paste

250g (9oz) caster sugar

125g (41/2oz) white chocolate

4 tbsp. cream cheese

Mini chocolate eggs to decorate

Method

1. Preheat the oven to 180*C/fan oven 160*C/Gas mark 4. Line 12 holes in a muffin tin with paper cases.
2. Sift the cocoa powder and flour into a large bowl and stir in the oats and baking powder. Place the beetroot, eggs, sunflower oil and vanilla bean paste into a food processor and whizz until smooth. Stir into the flour mixture with the caster sugar and beat until well combined. Divide between the paper cases and bake for 25-30 minutes until risen and firm to the touch. Cool on a wire rack.
3. Melt the chocolate in a bowl set over a simmering pan of water. Remove from the heat and allow to cool slightly.  Beat in the cream cheese until thick and glossy. Divide between the cupcakes and pipe or spread the icing. Sprinkle over the chocolate eggs to decorate.

Cook’s tip

Look out for ready cooked beetroot in the fresh fruit and vegetable aisles of the supermarket – make sure you choose beetroot in natural juices not dipped in vinegar.

Have a very Hoppy Easter! 

Nibbles ‘n’ Scribbles x

* Recipes and Pictures from White’s Oats