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Oatmeal Lemon Crumble Bars

Oatmeal Lemon Crumble Bars Recipe
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These oatmeal lemon crumble bars are the perfect balance of sweet and tart with a buttery oat crust and crispy crumble topping!

Ingredients

Scale

Crust & Topping

    • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted

    • 1/2 cup (100g) packed light or dark brown sugar

    • 1 teaspoon pure vanilla extract

    • 1 1/4 cups (156g) all-purpose flour (spooned & leveled)

    • 1/2 teaspoon baking powder

    • 1/2 teaspoon salt

    • 1 cup (80g) old-fashioned whole oats or quick oats

Lemon Filling

    • 1 (14 oz) can sweetened condensed milk (full-fat)

    • 1/3 cup fresh lemon juice (about 2–3 lemons)

    • 2 tablespoons lemon zest (about 2 lemons)

Instructions

    • Preheat and prep: Preheat the oven to 350°F (177°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides for easy removal. Set aside.

  • Make the crust mixture: In a large bowl, stir together the melted butter, brown sugar, and vanilla extract until well combined. Add the flour, baking powder, and salt, mixing until just combined. Stir in the oats until evenly distributed.

    • Press the crust: Reserve 1 cup of the oat mixture for the topping and set aside. Press the remaining mixture firmly and evenly into the bottom of your prepared baking pan. Use the bottom of a measuring cup to help create an even layer.

    • Pre-bake the crust: Bake for 15 minutes until lightly set. Remove from oven but keep the oven on.

    • Make the lemon filling: While the crust is baking, whisk together the sweetened condensed milk, lemon juice, and lemon zest in a medium bowl until smooth and well combined.

    • Assemble and bake: Pour the lemon filling over the warm crust, spreading it evenly to the edges. Sprinkle the reserved oat mixture evenly over the lemon filling. Bake for 18-20 minutes, or until the top is golden brown and the filling is set.

    • Cool completely: Remove from the oven and allow to cool completely in the pan for at least 2 hours, or refrigerate for faster setting. The filling will continue to firm up as it cools.

    • Cut and serve: Using the parchment paper overhang, lift the bars out of the pan. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

Make Ahead & Freezing Instructions: Store covered in the refrigerator for up to 5 days. For longer storage, freeze the bars in an airtight container for up to 3 months. Thaw overnight in the refrigerator before serving.

Special Tools: 8-inch Square Baking Pan | Parchment Paper | Large Mixing Bowl | Whisk | Sharp Knife

Lemon Tips: Always use fresh lemon juice for the best flavor. Room temperature lemons yield more juice, so take them out of the fridge 30 minutes before using, or microwave for 15 seconds and roll on the counter.

Larger Batch: This recipe can easily be doubled and baked in a 9×13-inch pan. Pre-bake the crust for 18 minutes, then extend the final bake time to about 25-30 minutes.

Texture Note: The filling should be set but still slightly soft when done baking. It will firm up completely as it cools.

Find it online: https://thehomeguidepro.com/oatmeal-lemon-crumble-bars/