Recently, I’ve been up to my ears in economics study, that I only realized yesterday that Easter is soon. Really soon!
While Easter may not seem as “big” as Christmas, it’s still a reasonably large affair. Or so I’m led to believe, considering that stores have been trying to sell Easter-themed chocolate for months now.
This may sound odd to you (and feel free to leave me a comment saying how much you disagree), but I actually like the commercialization of Easter (and Christmas). Maybe it’s all that economics warping my brain, but I genuinely love the fact that Easter has become a profitable ordeal all about chocolate and mythical giant rabbits (even though I do think stores start selling the Easter chocolate way too early).
Of course, I could argue that because Easter is now more about bunnies than Jesus, it allows more people to celebrate the holiday. And I could argue that this unnecessary spending stimulates the economy. But realistically, the main reason why I enjoy the commercialization of Easter is simple: I love chocolate.
I’ve never read the Bible, but I imagine that the first Easter had nothing to do with gorging oneself with bunny-shaped chocolate. And Easter without brightly-colored chocolate would be like starting the day without breakfast – a tragedy.
And ultimately, people can still celebrate Easter as a serious, religious event. Just because I’m going to spend the day eating chocolate and giving people cards with ridiculous not-even-puns, such as “Hoppy Easter”, doesn’t prevent anyone else from going to church and celebrating Easter with deep religious significance. Live and let live, right?
So I sincerely hope that everyone – Christians, non-Christians, chocolate-lovers, chocolate-haters, dairy-fans, vegans, raw-foodists, extreme capitalists, communists, and anyone else – has a wonderful Easter! Regardless of whether it’s a religiously significant day for you, or instead a day to whip up a batch of non-dairy-gluten-free-raw-cacao-eggs.
I can’t believe it – after that mini-rant about Easter, I nearly forgot to talk about my Easter-related recipe! Don’t be fooled by the green color – it’s actually Banana and Coconut Overnight Oats. And those slightly odd looking egg-shaped things are my Oatmeal Cookie Dough “Easter Eggs”.
To decorate my Oatmeal Cookie Dough “Easter Eggs”, I pretty much mixed together the dregs of my pantry. I had four squares of white chocolate and a chocolate bar from a relative’s Baptism, which had been sitting in my pantry for far too long. So I melted them in two separate bowls, rolled a few “eggs” in them, and them rolled the eggs in either sprinkles or chopped macadamias. Then I ran out of chocolate.
Determined not to give up, I grabbed another two bowls (Thank God for dishwashers), and added a couple of spoonfuls of yogurt to each. Then I mixed a spoonful of PB2 into one bowl, and some cocoa powder and maple syrup to the other. So about half of these cookie dough eggs are actually rolled in either peanut butter or chocolate-flavored yogurt. It worked surprisingly well! The only problem is that the yogurt starts melting really quickly after you take them out of the freezer.
You’ll also notice that some of my eggs look like they’ve come down with a bad case of frostbite – those are the yogurt-covered ones. They taste great, but do make the photos look a bit weird!
This recipe makes four servings. If you’re like me, that means breakfast for Saturday to Tuesday is sorted! But I suppose you could share it as well, if you’re so inclined 🙂
- 2 cups baby spinach, stems removed
- 1½ cups milk
- 2 very ripe bananas
- 1 ½ cup rolled oats
- 2 tablespoons chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 ½ cups Greek-style vanilla yogurt
- ½ cup shredded coconut
- Oatmeal Cookie Dough 'Easter Eggs', to serve (recipe follows)
- Use a blender to blitz together the spinach and milk. Set aside.
- In a large bowl or container, mash one of the bananas thoroughly. Add the rolled oats, chia seeds, cinnamon, vanilla extract and yogurt.
- Add the rolled oats, chia seeds, cinnamon and vanilla extract. Add the spinach-milk mixture, and mix until completely combined.
- Slice the second banana, and stir it into the overnight oats mixture.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir the shredded coconut into the overnight oats. If the oats are too thick, also stir in some extra milk.
- Divide the overnight oats between four bowls. Serve with the Oatmeal Cookie Dough “Easter Eggs” (recipe below). Enjoy!
- 1 cup rolled oats (divided into ⅓ cup + ⅔ cup)
- 1 overripe banana
- 3 tablespoons PB2 (or regular peanut butter)
- ¾ teaspoon ground cinnamon
- Pinch of salt
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- Decoration ideas: Melted chocolate (or substitute yogurt), sprinkles and chopped nuts
- Line a large plastic container (or several smaller ones) with non-stick paper.
- Use a coffee grinder, food processor or blender to grind ⅓ cup of rolled oats into a flour. Set aside.
- In a large bowl, mash the banana thoroughly. Add the oat flour, and remaining ⅔ cup of rolled oats. Mix in the PB2, cinnamon and salt.
- Add the maple syrup and vanilla extract, and mix until completely combined.
- Divide the dough into twelve portions – first divide it into quarters, and then divide each quarter into thirds. Use your hands to roll out twelve “eggs” – alternatively, roll out twelve balls instead.
- Place the “eggs” in the prepared containers, and chill in the freezer for at least 20 minutes before decorating.
- Once decorated, chill in the freezer for at least 10 minutes, or until set. Store any leftovers in the freezer. Enjoy!