Mini Egg Oatmeal Cookie Bars - Gluten-Free

❤️ Why you'll love this recipe

• This is a quick and easy treat for Easter.
• With their chewy texture, sweet bursts of mini eggs, and wholesome oats, these gluten-free Mini Egg Oatmeal Cookie Bars are a favorite among both kids and adults alike.
• The mini eggs hide inside, making a sweet surprise in every bite!
• Enjoy them as a snack, dessert, or anytime for a sweet treat without the gluten!

While I often make these nutritious Gluten-Free Blueberry Oatmeal Breakfast Bars or Blackberry Oatmeal Breakfast Bars, this recipe is a sweet indulgence!

You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe, here are a few notes about the ingredients.

• butter: adds moisture to the bars and helps achieve a soft and chewy texture
• coconut sugar: (or brown sugar) adds caramel flavor to these cookie bars
• granulated sugar: helps to add a crisp and chewy texture.
• creamy peanut butter: If you're using natural peanut butter, make sure all the oil has been stirred in evenly.
• eggs: The eggs act as a binder, holding the ingredients together and providing structure to the bars as they bake.
• vanilla extract: enhances the flavor profile of the bars, adding warmth and depth
• quick oats: you'll use a combination of quick oats and rolled oats for a soft and chewy texture.
• old fashioned oats: Rolled oats provide the hearty texture and wholesome flavor base for these bars, adding fiber and essential nutrients.
• baking soda: helps the ingredients to bond and the bars rise slightly, resulting in a lighter and fluffier texture.
• candy-coated milk chocolate eggs like Cadbury mini eggs: Mini chocolate eggs add bursts of creamy chocolate sweetness to the bars.

Here are step-by-step instructions to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

• Preheat the oven: Preheat your oven to 350°F (175°C). Grease an 8-inch square baking pan or line it with parchment paper for easy removal.
• Cream the butter, peanut butter, and sugars: In the bowl of a stand mixer or a large bowl with an electric mixer, cream the softened butter, peanut butter, coconut sugar and granulated until light and fluffy, about 2 minutes, scraping the sides of the bowl frequently.
• Add the eggs and vanilla extract. Beat until combined.
• Combine and add the dry ingredients. In a medium bowl, combine the quick oats, rolled oats, and baking soda. Add the dry ingredients into the bowl with the wet ingredients and beat until a sticky dough forms.
• Fold in mini eggs: Gently fold in half the mini chocolate eggs until evenly distributed throughout the dough.
• Press into pan: Transfer the dough to the prepared baking pan and press it evenly into the bottom using a spatula or your hands. Sprinkle with the remaining mini eggs.
• Bake: Place the pan in the preheated oven and bake for 20-25 minutes, or until the edges are golden brown and are just starting to pull away from the edges of the pan. The center may still be soft. Don't overbake.
• Cool and slice: Allow the bars to cool completely in the pan for about 45 to 60 minutes before slicing into squares or bars.

Add finely chopped nuts such as almonds, pecans, or walnuts for an extra crunch and protein boost.

Vary the add-ins with the season! Add Hallowe'en colored M&M's for a spooky treat, or make these Reese's Pieces Hallowe'en Monster Cookies.

Omit the mini eggs and add chocolate chips or chocolate chunks instead.