Oatmeal Peanut Butter Easter Eggs

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Savy Naturalista.

INGREDIENTS

For peanut butter

• 2 cups (275g) peanuts (untoasted, unsalted)
• pinch salt (optional)

For Easter eggs

• 2 ½ cups rolled oats
• 3 tbsps. peanut butter made with the NutraMilk
• ¼ cup maple syrup
• 1 tsp. vanilla extract
• 4 tbsps. almond milk made with the NutraMilk
• ¼ cup mini chocolate chips (optional)
• Sprinkles for decoration (optional)
• Plastic eggs

INSTRUCTIONS

• Start by making the peanut butter:
  • Place peanuts in the NutraMilk container.
  • Press Butter cycle, set for 2-3 minutes.
  • Press Start.
  • Open the container lid.
  • Set aside 3 tbsp. of peanut butter for the recipe and store the rest for later use.

• In a medium bowl mix dry ingredients and set aside. In a large bowl add maple syrup, vanilla, milk* and peanut butter.
• (You can use any plant-based milk made with the NutraMilk- I happened to have some almond milk frozen from a previous batch I made so I used that).
• Stir until mixture has been combined, add the dry ingredient to the large bowl and mix with hands.
• Once combined add chocolate chips and sprinkles. Place in plastic eggs and let set in the fridge for 1 hour.
• Once done, gently open them from the plastic eggs and decorate with sprinkles. Enjoy!