Breakfast Chocolate Egg - a2 Milk™

Breakfast Chocolate Egg

Kick your Easter morning off with an egg-citing breakfast that will give your little ones the energy they need for their Easter Egg Hunt. There’s more to these little Easter eggs than meets the eye. They’re packed full of oats, dates and dark chocolate which will keep them full until lunch time. They’re so easy to make and they’re great fun to decorate in whichever way your imagination takes you!

Servings: 8-11 eggs


  • 280g oats
  • 150ml Whole a2 Milk™
  • 8 soft pitted dates
  • Dark chocolate, melted
  • Royal icing, to decorate (optional)


  • In a food processor, place oats, a2 Milk™ and pitted dates. Blend until you have a smooth, dense even mixture. If the mixture is too soft add a little more oats, if it’s too dry add a little a2 Milk™.
  • With the help of your hands shape a small amount of oats mixture into a egg. Carry on until there is no mixture left.
  • Place the oats eggs on a plate and freeze for about 5 min or until firm.
  • Arrange the eggs on a cooling rack and pour melted dark chocolate all over them until evenly coated.
  • Once the chocolate is set, leave the eggs plain or decorate with royal icing. Serve immediately or store in airtight.


Recipe Source:

By Andrea Soranidis
Recipe courtesy of  The Petite Cook

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