Mini egg oat cookies: crunchy, oaty biscuits packed with chocolate mini eggs. Think homemade Hobnobs with an Easter twist. Perfect for snacks and lunchboxes.
Easter Baking
Easter baking is hands down my absolute favourite. The shop aisles fill up with Mini Eggs, Creme Eggs and all kinds of Easter chocolate and Easter eggs and honestly, I’m not mad about it. They were in stores before Christmas this year (how wild is that?), but it just means I get even longer with my beloved Mini Eggs.
You all know I’m a Mini Egg kind of girly, and if you love Mini Eggs as much as I do, you’ll definitely want to check out my other Mini Egg recipes. From Mini Egg cookies and Mini Egg fudge to Mini Egg shortbread cookies, Mini Egg blondies and Mini Egg brownies, if it’s got Mini Eggs in it, it has my full attention.
Mini Eggs may have skyrocketed in price recently (heartbreaking, I know), but using them in a bake somehow feels far less criminal. You can also swap them for other branded Mini Eggs, Aldi and Lidl both do great, more affordable alternatives that work just as well in baking.
Mini Egg Oat Biscuits
Mini Egg oat biscuits are basically a homemade Hobnob with an Easter twist. I’ve taken my classic Hobnob recipe and added chunks of chocolate Mini Eggs to create perfectly crunchy, oaty biscuits with gooey pockets of chocolate in every bite.
They honestly couldn’t get any better. These Mini Egg biscuits are ideal for lunchboxes, kids’ snacks, dunking in a cup of tea, or grabbing on the go. They also make the perfect sweet treat if you’re craving something Easter-inspired.
Best of all, they’re super simple to make, using just a few basic ingredients to create the ultimate crunchy oat biscuit. If you love Hobnobs and you love Mini Eggs, you’re going to absolutely love these easy Easter biscuits!
Ingredients
- Rolled oats– The star of the recipe, giving Hobnobs their signature crunch.
- Butter- You can use either block butter (let it soften slightly at room temperature for easier mixing) or a baking spread straight from the fridge. Both work well, but block butter will give your homemade Hobnobs a richer, more traditional flavour, while baking spread makes the dough quicker to handle.
- Flour- I use half plain wholemeal flour and half plain flour for this recipe. The plain flour balances the oats and helps bind the dough. Whereas the wholemeal flour adds to the classic hobnob flavour.
- Cornflour- Cornflour (also called cornstarch) is a secret ingredient that helps create the perfect Hobnob texture.
- Light brown sugar- Adds sweetness and a subtle caramel flavour.
- Butter- For richness and texture.
- Golden syrup- Gives chewiness and that classic Hobnob flavour.
- Bicarbonate of soda- Helps the biscuits spread slightly while baking.
- Mini Eggs- Chopped into chunks for gooey chocolate pockets throughout.
Why You’ll Love This Mini Egg Recipe
- Perfect for Easter baking– These Mini Egg biscuits are a fun Easter twist on classic Hobnobs and make a great alternative to cakes and brownies.
- Easy and beginner-friendly– Made with a few simple ingredients and minimal effort, this is an ideal Easter baking recipe for all skill levels.
- Crunchy, oaty and chocolatey– You get the best of both worlds with crunchy oat biscuits and melted Mini Egg chunks.
- Great for kids and adults– Perfect for lunchboxes, after-school snacks, Easter treats or dunking in tea.
- Budget-friendly swaps– You can easily use supermarket own-brand Mini Eggs from Aldi or Lidl.
How To Make Mini Egg Oat Biscuits
- Preheat oven– Set to 180°C (350°F) and line a baking tray with parchment.
- Mix dry ingredients– In a bowl, combine oats, flours, sugar, and bicarbonate of soda.
- Melt wet ingredients– In the microwave, melt butter with golden syrup until smooth.
- Combine– Stir wet ingredients into the dry until a dough forms. Once combined, fold in your crushed mini eggs.
- Shape– Roll into small balls, flatten slightly, and place on the baking tray.
- Bake– Bake for 12–15 minutes until golden brown. If your hobnobs aren’t perfect circles, use a cookie ring to make them the perfect shape!
Tips & Tricks
- Use rolled oats rather than instant oats for the best texture.
- You can use all plain flour if you’d prefer.
- For extra crunch, bake the biscuits a little longer.
- Store in an airtight container to keep biscuits crisp for up to 5 days.
- Use a cookie ring once baked to swirl them into the perfect circle biscuit.
Frequently Asked Questions
Can I make these biscuits without golden syrup?
Yes, you can substitute with honey or maple syrup, but golden syrup gives the most authentic flavour.
Why are my biscuits soft instead of crunchy?
This may happen if they are underbaked. Leave them in the oven for a couple more minutes to crisp up.
Can I use other chocolate instead of Mini Eggs?
Yes! If you can’t get Mini Eggs or want a cheaper option, supermarket own-brand mini chocolate eggs work perfectly.
Are these Mini Egg biscuits suitable for kids?
Absolutely. These oat biscuits are ideal for kids’ snacks, lunchboxes and Easter treats. Just be mindful of any allergies, as Mini Eggs contain milk and may contain nuts.
How should I store Mini Egg oat biscuits?
Store the biscuits in an airtight container at room temperature for up to 5 days. This helps keep them crunchy and fresh.
Can I freeze these biscuits?
Yes! Once baked and cooled, you can freeze the biscuits for up to 3 months. Defrost at room temperature before serving.
Can I make these ahead for Easter?
Definitely. These biscuits are perfect for making ahead of time, making them ideal for Easter baking prep, gifting or sharing with friends and family.
Recommended Equipment
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 9×9″).
- Baking Trays
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If you’re looking for an easy Easter baking recipe that’s packed with flavour, these Mini Egg oat biscuits are a must-try. They combine everything you love about a classic Hobnob with a fun Easter twist, thanks to those irresistible chunks of Mini Eggs.
Perfect for lunchboxes, snacking, tea-dunking or sharing over Easter, this recipe is simple, satisfying and guaranteed to be a crowd-pleaser. If you love baking with Mini Eggs as much as I do, this one deserves a spot on your Easter baking list.
Tried this recipe? Leave a comment Below I’d love to hear what you think!
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Mini Egg Oat Cookies
Ingredients
- 150g Rolled Oats
- 80g Light Brown Sugar
- 60g Plain Flour
- 60g Plain Wholemeal Flour
- 1/2 Tsp Bicarbonate Of Soda
- 120g Unsalted Butter
- 40g Golden Syrup
- 80g Mini Eggs (Crushed).
Instructions
- Preheat your oven to Gas mark 4/180c (160c fan) and line a baking tray with parchment paper.
- In a large bowl, add your butter and golden syrup and melt together, stir until smooth and combined.
- Stir in rolled oats, sugar, flours and bicarb and mix until the dough comes together. Fold through your crushed mini eggs. (If your mixture is hot, leave it too cool slightly before adding the mini eggs).Tip: If the dough feels crumbly, continue mixing or use the warmth of your hands to bring it together, it should be slightly crumbly but hold its shape.
- Scoop the mixture and weigh around 100g each and roll into balls. (I made 6 large hobnobs but you could make smaller ones too).
- Place the dough balls onto the lined trays and press down slightly to flatten them into cookie shapes.
- Bake in the preheated oven for 12-15 minutes until golden. For a crunchier texture, bake for the full 15 minutes and let cool on the trays.
- Once cooled, you could drizzle in chocolate and top with more mini eggs, this is optional! Enjoy!