Bright, buttery, and just the right amount of sweet, Lemon Oatmeal Bars are a perfect treat to enjoy any time of year. A crumbly oat crust and topping sandwich a luscious lemon filling for a dessert (or snack) that’s easy to make and impossible to resist.
Origin Lemon Oatmeal Bars
These bars are inspired by classic lemon squares but feature a heartier oat base for extra texture and flavor. Think of them as part cookie, part crumble, and part lemon bar all in one.
What I Love About This Recipe
They’re simple to assemble, freeze beautifully, and strike the perfect balance of tart and sweet. Plus, your kitchen will smell amazing while they bake!
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Lemon Oatmeal Bars
Course: Desserts4
servings30
minutes40
minutes220
kcalIngredients
1½ cups old-fashioned oats
1½ cups all-purpose flour
¾ cup packed brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, melted
1 (14-ounce) can sweetened condensed milk
½ cup fresh lemon juice (about 3–4 lemons)
Zest of 2 lemons
Directions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
- Pour in the melted butter and stir until crumbly and evenly moistened.
- Press about two-thirds of this mixture firmly into the prepared baking dish to form the crust.
- In a separate bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
- Pour lemon filling over the crust and spread evenly.
- Sprinkle remaining oat mixture over the top.
- Bake 25–30 minutes, until edges are golden and the filling is set.
- Cool completely in the pan, then refrigerate at least 1 hour before slicing.
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
- Pour in the melted butter and stir until crumbly and evenly moistened.
- Press about two-thirds of this mixture firmly into the prepared baking dish to form the crust.
- In a separate bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest until smooth and thick.
- Pour lemon filling over the crust and spread evenly.
- Sprinkle remaining oat mixture over the top.
- Bake 25–30 minutes, until edges are golden and the filling is set.
- Cool completely in the pan, then refrigerate at least 1 hour before slicing.
Notes
- For extra texture, mix ½ cup chopped nuts or shredded coconut into the oat topping.
- Store bars in an airtight container in the fridge up to 5 days.
- They also freeze well—just wrap tightly and thaw in the refrigerator.
