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!

Also Read : 4-Ingredient Egg Avocado Toast

Lemon Oatmeal Bars

Recipe by RecipeWikkiCourse: Desserts

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

220

kcal

Ingredients

• 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.

The post Lemon Oatmeal Bars appeared first on RecipeWikki.

Origin Jiffy Jalapeno Cheese Cornbread Muffins

Cornbread has deep roots in Southern cuisine, dating back to Native American cooking traditions. This spicy variation, incorporating jalapeños and cheese, is a popular modern take that adds bold flavors while maintaining the traditional crumbly texture of cornbread.

What I Love About This Recipe

I love how quick and easy these muffins are to make, thanks to the Jiffy mix. The combination of sweet cornbread, spicy jalapeños, and gooey cheese creates the perfect balance of flavors. They’re incredibly versatile, pairing well with hearty meals or enjoyed on their own with a little butter. Plus, the slight crunch of baked jalapeños adds a fantastic texture.

Also Read : Bitter Melon Stir Fry With Pork

Jiffy Jalapeno Cheese Cornbread Muffins

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

181

kcal

Ingredients

• 1 (8.5-ounce) box Jiffy corn muffin mix

• 1 large egg

• ⅓ cup milk

• ½ cup shredded sharp cheddar cheese

• 1-2 jalapeños, finely chopped (adjust to taste)

• ¼ teaspoon garlic powder (optional)

• 1 tablespoon butter (for greasing the muffin tin)

Directions

• Preheat oven to 400°F (200°C). Grease a muffin tin with butter or line with paper liners.
• In a mixing bowl, combine Jiffy corn muffin mix, egg, and milk. Stir until just combined.
• Fold in shredded cheddar cheese, chopped jalapeños, and garlic powder. Mix gently.
• Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full.
• Bake for 15-20 minutes or until golden brown and a toothpick inserted in the center comes out clean.
• Remove from oven and let cool for a few minutes before serving.

Notes

• For extra spice, leave the jalapeño seeds in or add a pinch of cayenne pepper.

The post Jiffy Jalapeno Cheese Cornbread Muffins appeared first on RecipeWikki.