Cadbury Mini Egg Overnight Oats

5 from 2 votes

Creamy, chocolatey overnight oats made with oats, protein powder and crushed Cadbury Mini Eggs. A fun, festive make-ahead breakfast for spring.

Prep Time5

Chill Time4

Total Time4 5

Course: Breakast

Cuisine: American

Diet: Gluten Free

Servings:

Add the oats, basil seeds (or chia seeds), cocoa powder, chocolate protein powder, almond milk, maple syrup (if using), vanilla, salt and most of the crushed Cadbury mini eggs to a jar or bowl. I like to use a 16oz wide mouth mason jar for this. Stir well until everything is fully combined and no clumps remain.
½ cup rolled oats, ½ Tablespoon basil seeds, 1 Tablespoon cocoa powder, 1 scoop Equip chocolate protein powder, ¾ cup unsweetened almond milk, 2 teaspoon maple syrup, ½ teaspoon vanilla, pinch of salt, 4 Cadbury mini eggs
Cover and refrigerate for at least 4 hours, or overnight, until the oats have thickened.
Give the oats a good stir in the morning. If they’re too thick, add a splash of milk to loosen them up.
Sprinkle the remaining crushed mini eggs on top and enjoy!

Protein powder: I used Equip chocolate protein powder. Use code eatingbirdfood for 20% off your first order, or 35% off a subscription. You can use your favorite brand of protein powder, just a note that if you use plant-based protein powder you'll likely need 1 cup of milk.
Storage: Store overnight oats in a sealed jar or airtight container in the refrigerator for up to 3–4 days. Give them a good stir before serving and add a splash of milk if they’ve thickened too much.