Place the peanut butter, honey, vanilla, and salt in a microwave safe bowl and microwave for 15 seconds. Stir together until smooth
In a blender, blend 1 cup of oats until fine to make an oat flour then mix in with the peanut butter mixture. Add in the other cup of oats slowly until you get the desired crust consistency.
On laid out parchment paper, form the crust into Easter egg shapes; then decorate with the Greek yogurt and various fruit toppings.
(OPTIONAL) Place in the fridge for 1-2 hours. This helps the crust become solid. I was able to pick my eggs up with no bending or breakage at all after they sat in the fridge. It wasn’t an issue before, but they’re even more solid with a sit in the cool fridge.