Chocolate Mini Egg Baked Oats are the ultimate high-protein breakfast that feels like a dessert. Packed with 35g of protein and bursting with rich cocoa flavour and gooey mini eggs, this recipe is perfect for a sweet start to your day. Whether you’re fuelling a morning workout or just fancy something indulgent yet nutritious.
If you love chocolate, then you should try our Protein Chocolate Brownies next!
Chocolate Mini Egg Baked Oats
These Chocolate Mini Egg Baked Oats have become one of our favourite ways to start the day. They taste like a gooey brownie fresh out of the oven — but they’re secretly packed with protein. It’s the kind of breakfast that feels like a treat but supports your goals.
I love making this around Easter time, especially when mini eggs start popping up in shops. But honestly, I enjoy it year-round because it’s so easy to throw together with cupboard staples. You can bake it in the oven or air fryer, and it’s done in under 15 minutes.
With 35g of protein and just 461 calories, it’s a perfect high-protein breakfast that doesn’t compromise on flavour. Whether you’re on a fitness journey or just want something indulgent to kick off your morning, this recipe hits the spot.
Why We Love this Recipe
High in Protein – Each bowl delivers 35g of protein, keeping you fuller for longer and supporting muscle recovery.
Chocolatey and Indulgent – Rich cocoa and gooey mini eggs make it feel like you’re having dessert for breakfast.
Air Fryer Friendly – You can make it in the air fryer for a quicker, more convenient cooking option.
Can You Make Baked Oats in the Air Fryer?
Yes — baked oats work brilliantly in the air fryer! Instead of heating up your whole oven, the air fryer cooks them quickly and evenly, giving you that same fluffy, cake-like texture in less time.
This method is perfect if you’re short on time in the mornings or just want a fuss-free option. As long as your ramekin is air fryer-safe, it’s a great alternative to traditional baking. Plus, clean-up is often quicker too!
Chocolate Mini Egg Baked Oats Nutrition
These Chocolate Mini Egg Baked Oats are the perfect balance of indulgence and nutrition. With a rich chocolate flavour, bursts of mini eggs, and a generous amount of protein, they’re ideal for a satisfying breakfast or post-workout treat. Here’s the nutritional breakdown per serving:
Calories: 461
Protein: 35g
Carbs: 56g
Fat: 14g
Ingredients
Rolled Oats: These create the base of the recipe, offering a hearty texture and slow-releasing energy.
Chocolate Protein Powder: Adds a rich cocoa flavour and boosts the protein content significantly.
Unsweetened Cocoa Powder: Deepens the chocolate taste and gives a rich, brownie-like colour.
Egg: Acts as a natural binder and helps the oats rise while adding extra protein.
Milk: Keeps the oats moist and creamy; any type of milk will work depending on your preference.
Baking Powder: Gives the oats a light, fluffy rise in both the oven and air fryer.
Sweetener: Enhances sweetness without adding extra calories — adjust based on your protein powder.
Mini Eggs: These melt slightly as they bake, creating bursts of creamy chocolate in every bite.
How to Make Chocolate Mini Egg Baked Oats
See recipe card for ingredient quantities and full instructions.
To start, we mix together all the dry ingredients — oats, chocolate protein powder, cocoa powder, baking powder, and a pinch of salt — in a bowl. This helps everything combine evenly before we add the wet ingredients. I like to give it a quick stir with a fork to break up any lumps from the cocoa powder.
Next, we add the egg, milk, and sweetener. Stir it all together until it forms a thick, brownie-like batter. If your protein powder is already sweetened, you can reduce the added sweetener here — just taste the mix before baking if you’re unsure.
Now for the fun part: fold in the mini eggs! I usually crush half and leave the rest whole, so you get pockets of gooey chocolate in some bites and a bit of crunch in others.
Spoon the mixture into a greased ramekin or air fryer-safe dish. If you’re using the oven, bake at 180°C (356°F) for 18–20 minutes until it’s set and risen. In the air fryer, 12–14 minutes at 180°C works well — just check it around the 10-minute mark as all air fryers vary slightly.
Let it cool slightly before digging in. It’s delicious as-is, but I sometimes add a spoon of Greek yoghurt or a drizzle of melted chocolate for extra indulgence.
Tips
- Don’t overbake the oats – If you want a soft, gooey centre, check a few minutes early to avoid drying them out.
- Fold the mini eggs in last – This helps keep them whole or just slightly melted for those perfect chocolatey bursts.
- Use a ramekin that fits your air fryer – Make sure your dish is oven- or air fryer-safe and not too deep for even cooking.
- Let it cool before digging in -The oats firm up a little more as they rest — plus, the mini eggs stay molten inside!
Recipe Variations & Substitutions
- Add a Ripe Banana – For natural sweetness and extra moisture, mash in half a ripe banana — just reduce the sweetener slightly to balance it out.
- Swap the Protein Powder – You can use vanilla protein powder for a chocolate-vanilla twist or even a plant-based option if you’re dairy-free.
- Make it Dairy-Free – Use a dairy-free milk and plant-based protein powder to keep it fully dairy-free.
- Change Up the Chocolate – Not a fan of mini eggs? Use chocolate chips, buttons, or even a chopped-up protein bar instead.
Storage
Chocolate Mini Egg Baked Oats are best enjoyed warm and fresh from the oven or air fryer, but leftovers can be stored in the fridge for up to 2 days. Keep them in an airtight container and reheat in the microwave for 30–45 seconds before serving. While you can freeze them, the texture is best when freshly made. If freezing, wrap tightly and defrost fully before reheating.
Frequently Asked Questions
Yes, but the texture and macros will change. If you’re skipping the protein powder, increase the oats slightly and consider adding a mashed banana or Greek yoghurt for structure and sweetness.
This usually happens if they’re overbaked or if your protein powder absorbs too much liquid. Try reducing the bake time slightly or adding a splash more milk to the batter next time.
Absolutely! Mix everything and store it in the fridge overnight. In the morning, just bake or air fry as usual — it’s a great time-saver.
More High Protein Desserts Ideas
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Chocolate Mini Egg Baked Oats
Equipment
- 1 Mixing Bowl
- 1 Small Baking Dish (suitable for air fryer or oven)
- 1 Whisk
- 1 Air fryer
- 1 Blender (or electric mixer)
Ingredients
- 1 scoop Chocolate Protein Powder
- 1 tbsp Unsweetened Cocoa Powder
- 40 g Rolled Oats
- 1 Egg
- 50 ml Semi Skimmed Milk
- 2 tsp Sweetener
- ½ tsp Baking Powder
- 1 pinch Salt
- 6 Mini Eggs
Instructions
- Preheat your air fryer or oven to 180°C or 350℉
- In a mixing bowl, stir together the oats, chocolate protein powder, cocoa powder, baking powder, and salt.
- Crack in the egg, pour in the milk, and add your sweetener. Mix until you have a smooth, thick batter.
- Gently fold in your mini eggs. You can leave some whole or crush a few for gooey pockets of chocolate throughout.
- For air fryer bake for 10-12 minutes or for the oven bake for 20-25 minutes until golden and set.
- Serve and enjoy!
