Creme Egg Overnight Oats

Oats taken to a whole new level for Easter with these creme egg overnight oats. Chocolate oats topped with vanilla flavoured yoghurt and a fruity mango layer all topped with some grated dark chocolate. Suitable for vegetarians and vegans.

OVERNIGHT OATS

Yes I know, I 'm going crazy for overnight oats!

Last week I shared a recipe for blueberry muffin overnight oats that taste just like a blueberry muffin and in my recipe index I also have apple cinnamon overnight oats which are rather yummy and sweet potato overnight oats.

What are overnight oats?

Overnight oats are oats that are soaked in liquid, usually milk, yoghurt or a combination of the two.

They are prepared in the evening, chilled overnight and ready to eat the next morning for a quick tasty breakfast.

There are so many toppings you can add to them so you are never bored.

Creme Egg Overnight Oats

These creme egg overnight oats are the perfect treat for Easter. They look just like a cream egg, they have that chocolate hit, but they are much healthier.

They are super easy to make and layer up for a dessert style breakfast.

Scroll down for step-by step photos and a full printable recipe (you can also save by printing as a PDF).

What do you need to make creme egg overnight oats

Here are the simple ingredients you need:

• porridge oats
• cocoa powder
• icing sugar (confectioners sugar)
• milk (dairy or plant-based)
• vanilla extract (or vanilla pod)
• yoghurt (dairy or plant-based)
• mango
• lime
• square of dark chocolate
• mini creme eggs (optional)

also try Easy Vegan Cinnamon Waffles

Oats

The best oats to use for overnight oats are porridge oats, also known as rolled oats.

The special thing about oats is they are full of slow release energy. They are also high in protein, vitamins and minerals.

I use Hamlyn's of Scotland oats for breakfast and in my recipes. Their oats are high quality, 100% natural with no added salt, sugar or additives.

Hamlyns are a family business who have been milling premium Scottish oats since 1888 and their products are sold in all good supermarkets.

They mill porridge oats, porridge oats with bran (10% wheatbran added), oatmeal and pinhead oatmeal.

Check out the Hamlyn's website for all their oat recipes for more inspiration.

Cocoa Powder

These oats are flavoured with cocoa for the chocolate hit.

Do buy a good quality cocoa powder or you can use cacao powder.

Cocoa is high in dietary fibre, iron, magnesium, potassium and zine.

Yoghurt

You want to use a plain yoghurt for these overnight oats. The yoghurt can be dairy or plant-free.

The yoghurt is flavoured by vanilla. I used a vanilla pod, but you could use vanilla extract or vanilla bean paste. 

Never, ever use vanilla essence. It's nasty stuff that has no likeness to vanilla.

Once you have tried the vanilla flavoured yoghurt you will be tempted to eat the lot before it reaches the overnight oats. It's so good.

Both dairy and dairy-free yoghurts are a good source of calcium and dairy-free yoghurt often have added vitamins including Vitamin D and B12.

Mango

The orange layer is made with mango.

Did you know the orange yolk in a creme egg actually just tastes of vanilla like the white cream, it's just coloured. 

I could have just coloured yoghurt with food colouring, but adding some mango puree is much nicer to eat than coloured yoghurt.

Overnight oat toppings

I topped these overnight oats with finely grated dark chocolate.

You can also top with a halved mini cream egg.

For a vegan option, you can make vegan creme eggs yourself  or you can buy vegan chuckie eggs from Holland and Barrett.

To be honest it is just as good with the grated chocolate on top, but it's up to you.

Easter recipes

These oats are the perfect Easter treat. Much healthier than a creme egg, but still a real treat.

You could also make fudgy pineapple chocolate brownies, a traditional carrot cake, blueberry and lemon oaty bars or why not make a blackberry and pear crumble or a Scottish strawberry trifle. 

My latest recipe is Vegan Easter Brownies with Mini Eggs and I've just created this vegan mini egg tiffin.

They are all suitable for vegans.

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How to make creme egg overnight oats

Step-by-step photo guide of making these oats. Keep scrolling for the full printable recipe.

Step 1 - Oats

Weigh out your porridge oats. You want to use porridge oats, which are also known as rolled oats.

Step 2 - Milk

Next add milk and sweeten with some icing sugar, then flavour with vanilla extract.

Step 3 - Cocoa Powder

Next add the cocoa powder to the oats and mix well. Pop in the fridge where it will thicken and can be layered up in the morning.

Step 4 - Yoghurt

If the yoghurt is tart in flavour you can add some icing sugar to sweeten, then flavour with the seeds from a vanilla pod or vanilla extract. 

Don't taste it at the point as you'll end up eating it all and it won't get near your oats.

Step 5 - Mango

Remove the flesh from a ripe mango and whizz in a food processor or blender with some lime juice and icing sugar to sweeten. Pop in a bowl, cover and chill to add to your oats in the morning.

Step 6 - Layer up

In the morning, add the chocolate oats to two jars or glasses, top with the vanilla flavoured yoghurt, then a layer or mango.

Finish with some grated chocolate and if you want to be extra naughty a creme egg (original or vegan).

Enjoy!

Creme Egg Overnight Oats

Yield: 2

Author: Jacqueline Meldrum

Prep time: 10 MCook time: Total time: 10 M

Overnight oats taken to a whole new level for Easter with these creme egg overnight oats. Chocolate oats topped with vanilla flavoured yoghurt and a fruity mango layer all topped with some grated dark chocolate. Suitable for vegetarians and vegans.

Ingredients:

Chocolate Oats

• 100g Hamlyn’s Porridge Oats
• 2 tbsp cocoa powder
• 2 tbsp icing sugar
• 200ml milk (plant-based or dairy)
• 1 tsp vanilla extract

Yoghurt Layer

• 225g plain yoghurt (vegan or dairy)
• 1 tbsp icing sugar
• 1 tsp vanilla extract (or seeds from 1 vanilla pod)

Fruit Layer

• 1 ripe mango
• 2 tsp lime juice
• 2 tbsp icing sugar

Toppings

• 1 square of dark chocolate, finely grated
• 2 mini eggs, halved (original or vegan) - optional

Instructions:

How to cook Creme Egg Overnight Oats

1. Pour the ingredients for the chocolate layer (oats, cocoa powder, icing sugar and vanilla extract) into a bowl and mix well.
2. In another bowl mix the yoghurt with the vanilla and icing sugar.
3. Remove the flesh from a ripe mango, discarding the stone and the skin. Blend the mango flesh with the lime juice and icing sugar in a food processor or blender and pour into a small bowl.
4. Cover all three bowls and pop in the fridge ready to assemble in the morning.
5. To serve, spoon a layer of chocolate oats into two glass or small jars, then top with a layer of the vanilla flavoured yoghurt and the mango puree. 
6. For the perfect finishing touch, add some grated chocolate and a halved mini crème egg to each glass or jar.
7. Enjoy!

Notes:

You can layer up your glasses or jars in the evening when you make the oats, but the chocolate may mix into the yoghurt as the liquid will not have soaked into the oats fully.

These overnight oats may be kept in the fridge for 2-3 days.

Calories

414.56

Fat (grams)

7.15

Sat. Fat (grams)

2.49

Carbs (grams)

91.74

Fiber (grams)

8.76

Net carbs

82.98

Sugar (grams)

52.73

Protein (grams)

18.36

Sodium (milligrams)

129.42

Cholesterol (grams)

11.91

overnight oats, oats, porridge, creme egg, Easter recipe, Easter breakfast, breakfast, mango overnight oats, vegan overnight oats

breakfast

Scottish, vegan

Created using The Recipes Generator

Disclosure: I created this recipe for Halmlyn Oats. I was not required to write a positive review and any opinions expressed are my own.