Makes 8

  • 75g buckwheat Flour
  • 1 tsp baking powder
  • 75g porridge oats
  • 50g light muscovado sugar
  • 75g butter
  • 1 tbsp honey
  • 2 tbsp milk
  • 100g mini easter eggs (we went for smartie eggs)


  • Pre heat the oven to 180 °c. Line a baking tray with parchment paper.
  • Mix together the dry ingredients (minus the eggs).
  • Melt all wet ingredients in a pan over a low heat.
  • Slowly add the wet ingredients to the dry and mix together.
  • Add in the eggs and stir through evenly.
  • Bake in the oven for 8 mins 10mins or until golden. Remove from the oven and top with another of your eggs.
  • Allow to cool, and enjoy!

Protein: WHO

Carbs: CARES

Fat: IT’S

Calories: EASTER

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