Oatmeal and lemon might sound like an odd pairing, but believe me, it works. The crumble topping adds a touch of sweetness and a satisfying crunch, while the bright, citrusy flavor is balanced by the heartiness of the oats.
Crumble desserts always remind me of my baking experiments in college – lots of trial and error, but always worth it in the end. Want to learn the secret of my homemade oatmeal lemon creme bars recipe? Read on!
Why You’ll Love This Oatmeal Lemon Creme Bars Recipe
Prepare to be amazed by these basic oatmeal lemon creme bars:
- They offer a bright, almost sunshiney lemon flavor that’s a refreshing change from the usual overly sweet treats.
- Another thing I dig about these bars is the texture combo. You’ve got that soft, chewy oat base and then the crispy, buttery crumble on top. It’s that back-and-forth that makes them so addictive.
- It’s not as cloyingly sweet as, let’s say, regular lemon bars. And with the oats, you get a good dose of fiber and other nutrients, so you can enjoy them without feeling like you’re overdoing it. They’re light enough to savor without that heavy, overly full feeling afterward.
2 Easy Steps to Make Oatmeal Lemon Creme Bars
Ingredients
Crust and Topping
- All-purpose flour: Spoon and level it. Don’t just scoop it straight from the bag, or you’ll end up with a super dense crust.
- Baking powder: It gives the bars a nice lift.
- Unsalted butter: I like to leave my butter out on the counter for an hour or so before I start baking.
- Oats: Either old-fashioned whole oats or quick-cooking oats work well. They give the bars a hearty, chewy texture. Avoid instant oats, though. They’re too finely processed and won’t give you the same result.
- Packed light or dark brown sugar: Brown sugar introduces a good dose of sweetness with a nostalgic molasses hint.
- Pure vanilla extract: It adds more depth to the flavor and aroma.
- Salt: It balances the flavor profile.
Lemon Filling
- Lemon zest: Use a fine grater to get the zest without any of the bitter white pith.
- Lemon juice: Freshly squeezed is always best.
- Sweetened condensed milk: You can make your own, but I usually go for canned milk as it’s way more convenient.
Instructions
Make the Crust and Topping
Get your oven warmed up to 350°F (177°C). While that’s happening, use parchment paper to line an 8-inch square pan, leaving some overhang on the sides. This makes getting the bars out later a piece of cake.
In your mixer, beat the butter and brown sugar together with a paddle attachment at medium to high speed until they’re well combined.
Give the mixing bowl a good scrape, top to bottom, making sure all the bits get mixed in. A spatula is my go-to tool for this.
Add in the vanilla extract, then beat again on medium-high for about half a minute. Next, toss in the oats, baking powder, and flour. Beat at medium speed until everything comes together.
It’ll look pretty dry and crumbly, which is exactly what we want. You should end up with around 3 to 4 cups of this oatmeal crust/topping mixture. Give it another good mix if you need to.
Press a little over half of this mixture into your prepared pan. You’ll want a slightly thicker bottom crust than topping, so eyeball it accordingly. Pop it in the preheated oven for 12-14 minutes. While waiting, make the filling.
Make the Lemon Filling
Whisk together the sweetened lemon zest, lemon juice, and condensed milk. It’ll be a pretty thick mixture.
Once the crust is out of the oven, pour the mixture above over the hot, pre-baked base and spread it evenly. Then, sprinkle the remaining crumble mixture over the top.
Bake the whole thing again for another 23-25 minutes, looking for lightly browned edges and a firm center.
Bake until done, then cool fully on a wire rack. Once it’s cool, use the parchment paper to lift the whole thing out and cut it into squares.
Tips on Making Oatmeal Lemon Creme Bars
Storage
At room temperature, they’re good for a couple of days if covered. In the fridge, they’ll last you a good week.
If you want to keep them longer, say for a few months, slice them up, layer them between parchment paper in a freezer-safe container, and pop them in the freezer. Thaw them in the fridge overnight and let them come to room temperature before diving in.
Sweetened Condensed Milk
Like with the key lime pie recipe, you absolutely need it here as well. Don’t grab evaporated milk by mistake – they’re totally different.
While I’ve heard of folks using half-and-half or heavy cream in a pinch, you’d then have to figure out how much sugar to add since neither has any sweetness on its own.
Frequently Asked Questions
Can I Use Fat-Free Condensed Milk?
I wouldn’t recommend it. The filling needs the fat to set properly, and skipping it will likely result in a gooey mess. You could try a lower-fat version, but I can’t guarantee the same results.
Can I Double This Recipe?
Absolutely! Just double all the ingredients and use a 9×13-inch pan instead of the 8×8. You’ll need to pre-bake the crust a bit longer, around 18 minutes. After adding the filling and crumble, bake for 30-35 minutes.
–I can’t wait to hear how this recipe for oatmeal lemon creme bars turns out for you. Until next time!
Oatmeal Lemon Creme Bars
Ingredients
Crust and Topping
- 1 cup all-purpose flour
- ½ cup softened unsalted butter
- 1 cup whole or quick oats
- 1 tsp baking powder
- ¼ tsp salt
- ¾ cup light or dark brown sugar
- 1 tsp pure vanilla extract
Lemon Filling
- 1 tbsp lemon zest
- 6 ½ tbsp lemon juice
- 14 oz sweetened condensed milk
Instructions
Make the Crust and Topping
- Heat the oven to 350°F (177°C). Use parchment paper to line an 8-inch square pan.
- Beat butter and brown sugar at medium to high speed until combined.
- Add vanilla extract, then beat on medium-high for 30 seconds. Add oats, baking powder, and flour. Beat on medium speed until combined.
- Press slightly over half of the mixture into the prepared pan. Bake for 12-14 minutes.
Make the Lemon Filling
- Whisk together sweetened lemon zest, lemon juice, and condensed milk.
- Pour lemon filling over the hot pre-baked crust and spread evenly. Sprinkle the remaining crumble mixture over the top.
- Bake it in the oven for about 23-25 minutes, until the edges get a bit of color and the filling is firm.
- Cool completely on a rack before lifting from the pan and cutting into bars.
Notes
- Store at room temperature for 2 days or in the refrigerator for up to 1 week.
- For longer storage, freeze slices layered with parchment paper in a freezer-safe container for up to a few months.
- Do not use evaporated milk in place of the condensed milk. Half-and-half or heavy cream can be used in a pinch, but additional sugar will be needed.
