Ingredients
Equipment
Method
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C).
- Line your baking dish with parchment paper or lightly grease it.
Step 2: Mix the Crumble Base
- In a large bowl, combine:
- 1 cup flour
- 1 cup oats
- 2/3 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/2 tsp cinnamon
- Pour in the melted butter and stir until mixture resembles coarse crumbs.
Step 3: Press & Pre-Bake the Base
- Press 2/3 of the oat mixture into the bottom of your prepared baking pan.
- Bake for 10–12 minutes, or until lightly golden.
Step 4: Make the Lemon Layer
- In a medium bowl, whisk together:
- 1 can sweetened condensed milk
- 1/2 cup lemon juice
- 2 tsp lemon zest
- 1/2 tsp vanilla
- Optional: 1 egg yolk for a richer texture
- Pour over the slightly cooled crust and spread evenly.
Step 5: Add the Crumble Topping
- Sprinkle the remaining oat mixture evenly over the lemon layer.
- Press lightly so it adheres but remains crumbly.
Step 6: Bake Again
- Bake for 20–25 minutes, or until the top is golden brown and the lemon filling has set.
Step 7: Cool & Slice
- Let the bars cool at room temperature for 1 hour, then refrigerate for another hour to fully set before slicing.
Notes
🧊 Storage & Reheating
Storage: Store bars in an airtight container in the refrigerator for up to 5 days. Freezing: Wrap each bar in plastic wrap and freeze in a container for up to 2 months. Reheating (optional): Let thaw at room temperature, or warm slightly in a low oven (300°F for 5–7 min) for a just-baked feel. 🥄 Variations
Gluten-Free: Use a gluten-free 1:1 baking flour and certified gluten-free oats. Coconut Lemon Bars: Add 1/2 cup shredded coconut to the crust for a tropical twist. Berry Burst: Mix 1/2 cup fresh blueberries or raspberries into the lemon filling. Graham Base Swap: Replace 1/3 of the oats with crushed graham crackers for a firmer texture. Maple or Honey: Substitute half of the brown sugar with maple syrup or honey for a deeper flavor. ❓ 10 FAQs
1. Can I use bottled lemon juice?
Yes, but fresh juice will give a brighter, more authentic flavor. 2. Can I skip the egg yolk?
Yes! It's optional for a richer custard feel but not necessary. 3. Why is my crust crumbly?
Make sure the butter is fully mixed in — it should resemble wet sand. 4. Can I double the recipe?
Absolutely. Use a 9x13-inch pan and adjust the bake time by 5–10 minutes. 5. Is condensed milk the same as evaporated milk?
No — use only sweetened condensed milk for this recipe. 6. Can I make these vegan?
Use vegan butter, plant-based condensed milk, and omit the egg yolk. 7. What kind of oats should I use?
Old-fashioned rolled oats are best for texture. Avoid quick oats. 8. How do I get clean cuts?
Chill well before slicing and use a sharp knife wiped clean between cuts. 9. Can I add nuts?
Yes! Chopped walnuts or pecans in the crumble topping are delicious. 10. Can I make this without a mixer?
Absolutely — just a whisk and spoon will do! 🏁 Conclusion
These Lemon Oatmeal Crumble Bars are the epitome of simple luxury. With a chewy oat base, tangy citrus filling, and buttery golden crumble, each bite is a harmony of flavor and texture. Whether you're serving them at a garden party, tucking them into lunchboxes, or enjoying them with tea, they’ll be a sunny addition to any day. Easy to bake, even easier to love — this recipe might just become your new go-to.
Storage: Store bars in an airtight container in the refrigerator for up to 5 days. Freezing: Wrap each bar in plastic wrap and freeze in a container for up to 2 months. Reheating (optional): Let thaw at room temperature, or warm slightly in a low oven (300°F for 5–7 min) for a just-baked feel. 🥄 Variations
Gluten-Free: Use a gluten-free 1:1 baking flour and certified gluten-free oats. Coconut Lemon Bars: Add 1/2 cup shredded coconut to the crust for a tropical twist. Berry Burst: Mix 1/2 cup fresh blueberries or raspberries into the lemon filling. Graham Base Swap: Replace 1/3 of the oats with crushed graham crackers for a firmer texture. Maple or Honey: Substitute half of the brown sugar with maple syrup or honey for a deeper flavor. ❓ 10 FAQs
1. Can I use bottled lemon juice?
Yes, but fresh juice will give a brighter, more authentic flavor. 2. Can I skip the egg yolk?
Yes! It's optional for a richer custard feel but not necessary. 3. Why is my crust crumbly?
Make sure the butter is fully mixed in — it should resemble wet sand. 4. Can I double the recipe?
Absolutely. Use a 9x13-inch pan and adjust the bake time by 5–10 minutes. 5. Is condensed milk the same as evaporated milk?
No — use only sweetened condensed milk for this recipe. 6. Can I make these vegan?
Use vegan butter, plant-based condensed milk, and omit the egg yolk. 7. What kind of oats should I use?
Old-fashioned rolled oats are best for texture. Avoid quick oats. 8. How do I get clean cuts?
Chill well before slicing and use a sharp knife wiped clean between cuts. 9. Can I add nuts?
Yes! Chopped walnuts or pecans in the crumble topping are delicious. 10. Can I make this without a mixer?
Absolutely — just a whisk and spoon will do! 🏁 Conclusion
These Lemon Oatmeal Crumble Bars are the epitome of simple luxury. With a chewy oat base, tangy citrus filling, and buttery golden crumble, each bite is a harmony of flavor and texture. Whether you're serving them at a garden party, tucking them into lunchboxes, or enjoying them with tea, they’ll be a sunny addition to any day. Easy to bake, even easier to love — this recipe might just become your new go-to.