Breakfast Bowl Easter Eggs (Vegan GF)

Breakfast Bowl Easter Eggs

Introducing THE delightful Breakfast Bowl Easter Eggs, by Nourishing Amy, the perfect combination of indulgence and nutrition to kickstart your day!


  • 50g dark chocolate
  • 200g vegan yoghurt
  • 50g vegan vanilla protein powder
  • 2-4 tbsp plant-based milk
  • 2 tbsp peanut butter
  • To serve: granola, fruit

Amy Lanza, Nourishing Amy @nourishing.amy

To serve

  • 1
    Melt the chocolate and place a small amount into 4 regular-sized easter egg moulds. Use a food paintbrush or spoon to spread the mix evenly into the mould, working up the sides. Set in the fridge for 10 minutes.
  • 2
    Repeat to coat the shells 2 to 3 times.
  • 3
    Stir together the yoghurt, protein powder and milk until really smooth.
  • 4
    Carefully remove the shells from the moulds and break off the top part of them all so you can fill the eggs.
  • 5
    Warm a butter knife in some hot water, wipe dry and brush carefully over the edges of the chocolate shells and press two halves together to form an egg. Allow to set for 5-10 minutes.
  • 6
    Place some granola into the bottom of each egg, fill with the yoghurt mix and top with the peanut butter, some extra granola and berries. Eat straight away.

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