OATMEAL LEMON CREAM BARS RECIPE
These Oatmeal Lemon Crumble Bars are the perfect balance of tart, creamy lemon filling and a buttery, oatmeal crumble. The combination of a soft, chewy crust with a zesty lemon layer topped with more crumbly goodness makes these bars an irresistible treat for any occasion. Whether you’re a fan of citrus desserts or just looking for a new way to enjoy oats, this recipe offers a delightful mix of textures and flavors that will make it a favorite in your kitchen.
The secret to these bars lies in their simple yet flavorful layers. An oatmeal crust forms the base, providing a slightly nutty, hearty contrast to the bright and creamy lemon filling. The same oat mixture doubles as the crumble topping, creating a cohesive flavor profile thatโs both comforting and refreshing. With just a handful of ingredients and a little time, you can whip up a batch of these bars that are sure to impress family, friends, or even just yourself!
Perfect for an afternoon snack, dessert, or a light breakfast, these Oatmeal Lemon Crumble Bars are versatile enough for any time of the day. Plus, they store beautifully, so you can enjoy them throughout the week. Letโs dive into the ingredients and get started on these delightful lemony treats!
Key Ingredients for the Perfect Oatmeal Lemon Crumble Bars
- Unsalted Butter โ Softened to room temperature to provide a rich, buttery flavor and a soft, crumbly texture for both the crust and topping.
- Brown Sugar โ Adds a deep, molasses-like sweetness that pairs perfectly with the tart lemon filling.
- Vanilla Extract โ Enhances the flavor of the crust and topping, adding a subtle, sweet aroma.
- All-Purpose Flour โ Gives structure to the crust and crumble, holding all the ingredients together.
- Baking Powder โ Ensures a light, tender crumb for the crust and topping.
- Old-Fashioned Oats โ Adds a chewy texture and a nutty flavor to the crust and topping, complementing the creamy lemon filling.
- Sweetened Condensed Milk โ The star ingredient in the lemon filling, providing a thick, creamy texture and rich sweetness.
- Lemon Juice and Zest โ Delivers a bright, tangy flavor that cuts through the sweetness, giving these bars their signature lemony kick.
Simple Steps to Make Your Oatmeal Lemon Crumble Bars
- Preheat your oven to 350ยฐF (177ยฐC) and prepare an 8-inch square baking pan with parchment paper for easy removal later.
- Cream together the softened butter and brown sugar until well combined, then mix in the vanilla extract. Incorporate the flour, baking powder, salt, and oats until the mixture forms a crumbly dough.
- Press a little over half of the crumble mixture into the bottom of the prepared pan to form the crust. Bake for about 12 minutes until lightly golden.
- While the crust is baking, whisk together the sweetened condensed milk, lemon juice, and zest until thick and creamy.
- Spread the lemon filling evenly over the hot, pre-baked crust. Sprinkle the remaining crumble mixture on top.
- Return to the oven and bake for another 22โ25 minutes, or until the edges are set and slightly golden.
- Let the bars cool completely in the pan on a wire rack, then use the parchment overhang to lift them out and cut into squares.
Tips for Making the Best Oatmeal Lemon Crumble Bars
- Make sure the butter is at room temperature to ensure it blends smoothly with the sugar, creating a perfect crumble texture.
- Freshly squeezed lemon juice is best for the brightest flavor; avoid bottled lemon juice if possible.
- To achieve the ideal balance between crust and topping, reserve slightly less than half of the crumble mixture for the top layer.
Recipe Variations
For a twist, try adding a handful of shredded coconut to the crumble mixture for a tropical flavor boost, or substitute lime juice and zest for a lime-flavored variation. You could also drizzle melted white chocolate over the cooled bars for an added touch of sweetness.
Storing Your Lemon Crumble Bars
To keep these bars fresh, store them in an airtight container at room temperature for up to two days. For longer storage, refrigerate them for up to a week. If you want to save some for later, they freeze wonderfully โ simply layer the bars between sheets of parchment paper in a freezer-safe container, and theyโll keep for up to three months. Thaw overnight in the fridge and bring them to room temperature before enjoying.
Enjoy these Oatmeal Lemon Crumble Bars with a cup of tea or coffee, or serve them as a refreshing dessert after dinner. They’re a perfect blend of tangy lemon and sweet oat crumble that everyone will love!
OATMEAL LEMON CREAM BARS RECIPE
These delightful lemon crumble bars are crafted with a buttery oatmeal crust, a rich lemon filling, and a topping of more oat crumbles for added texture and flavor.
For the Crust & Topping:
- 7 tablespoons 99g unsalted butter, at room temperature
- 3/4 cup 150g packed light or dark brown sugar
- 1 cup 125g all-purpose flour, spooned and leveled
- 1 cup 85g old-fashioned whole oats or quick oats (avoid instant oats)
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Lemon Filling:
- 1 can (14-ounce full-fat sweetened condensed milk)
- 6 tablespoons 90ml fresh lemon juice (from approximately 2 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- Preheat your oven to 350ยฐF (177ยฐC). Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides to facilitate lifting the bars out later.
- Prepare the Crust and Topping: In a mixing bowl, beat the softened butter and brown sugar together using a handheld or stand mixer with a paddle attachment on medium-high speed for about 1 minute, until well combined. Scrape down the sides and bottom of the bowl with a rubber spatula. Add the vanilla extract and mix again on medium-high speed until fully incorporated, approximately 30 seconds. Gradually add the flour, baking powder, salt, and oats, and mix on medium speed until everything is combined. Scrape the sides and bottom of the bowl and mix once more if necessary. The mixture will be dry and crumbly, yielding between 3 to 3.5 cups of the crumble mixture.
- Firmly press a little more than half of the crumble mixture into the bottom of the prepared baking pan, reserving the rest for the topping. Ensure that there is slightly more mixture used for the base than for the topping. Bake the crust for 12 minutes.
Make the Lemon Filling: In the meantime, whisk together the sweetened condensed milk, freshly squeezed lemon juice, and lemon zest in a bowl until thick and creamy.
- Once the crust is finished pre-baking, pour and evenly spread the lemon filling over the hot crust. Sprinkle the reserved crumble mixture over the lemon layer.
- Return the baking pan to the oven and bake for an additional 22โ25 minutes, or until the edges are very lightly browned and the bars appear set. Be careful not to over-bake. Remove from the oven and place the pan on a wire rack to cool completely.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares.
- Store any leftover bars at room temperature for up to 2 days or refrigerate for up to 1 week.
Freezing Instructions: Place the cut bars in single layers between sheets of parchment paper in an airtight, freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Special Equipment: 8-inch Square Baking Pan, Parchment Paper, Electric Mixer (Handheld or Stand), Glass Mixing Bowl, Whisk, Citrus Zester, Citrus Juicer.
Ingredient Note: Ensure you are using full-fat sweetened condensed milk, not evaporated milk or fat-free alternatives, as the filling will not set properly without it.
Doubling the Recipe: To double, use a 9×13-inch baking pan and increase the initial crust bake time to 18 minutes. After adding the lemon filling and remaining crumble topping, bake for 35 minutes, or until the edges are lightly browned and set.