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Combine the dry ingredients (rolled oats and protein powder) in a mixing bowl
Add the peanut butter to a large microwave-safe bowl and heat in the microwave for around 20 seconds until runny
Stir in the maple syrup and the yoghurt until smooth
Tip the dry ingredients into the bowl and mix until combined, using your hands if needed until the mixture is sticky but not sticking to your hands
Line a dish (20x12cm) with parchment paper and press the mixture down into the dish
Melt the chocolate and the coconut oil together until runny, then pour it over the top
Tip the dish to spread the chocolate evenly
Crush up the mini eggs using the side of a large knife and sprinkle over the top
Refrigerate for at least 2 hours