Biscuits / Cookies, Easter, Lunch-box Ideas, Sweet

Chocolate Oaty Easter Nests

With Easter just around the corner I decided to pull out a few old family favourite recipes from my childhood. My sister used to make these, or something very similar, just minus the Easter eggs, and we’d impatiently wait for the freezer to set them sufficiently before we attacked them with relish. She would heap spoonfuls of the combined ingredients onto a baking sheet prepared with baking paper so they didn’t stick and we’d enjoy the little mountains of solidified oaty chocolate. It is neither a cookie, nor a slice and although I’ve put them into cupcake cases, that is purely for decoration, ease of eating and so they keep their shape. Provided you are able to eat oats, you can make these little tasty treats any which way you like and the kids will love getting involved with this easy no-bake recipe too.

Easter Chocolate Oaty Nests

A few years ago I saw a similar recipe in a kiddies magazine, but I remember them using cornflakes instead of oats. Another option could be to replace the oats or cornflakes with bran flakes or cocoa pops/rice crispies. Adding raising or cranberries takes it to another level so feel free to be as adventurous with these basic ingredients as your imagination will allow.

As this is a very easy “no-bake” recipe, and is made from pantry staples, it’s a great idea to keep this recipe handy for when visitors pop in unexpectedly (little ones I mean) or for parties, the annual school fundraising gala, church bazaars or just because you feel like it…

3 Tbsp butter
1 cup icing sugar
1 – 2 Tbsp cocoa powder
1 cup oats
a little milk if required
mini coated chocolate Easter eggs

These ingredients make about 6 medium sized muffin/cupcake size treats (filled halfway) or 10 – 12 mini muffin/cupcake size treats. It might seem like I’m being stingy, but they are very rich and you don’t need a large helping to satisfy a sweet tooth craving. Double or triple the ingredient quantities to suit the number of treats required.

  1. Melt the butter over a low heat in a medium sized saucepan.
  2. Sift in the icing sugar and cocoa, purely to remove lumps as there is no need to incorporate air.
  3. Add the oats (or rice crispies, cornflakes, crushed weetbix, bran flakes, raisins, etc.) and stir gently with a wooden spoon. You may need to add a little milk, about 1 Tbsp at a time as you don’t want to make it too runny.
  4. When the ingredients are well combined, spoon them into cupcake cases or heap them in mounds on a prepared baking sheet.
  5. Place into the freezer to set – should be ready in about a half an hour.
  6. Decorate with the mini coated Easter eggs.

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