Lemon Oatmeal Crumble Bars: Best Sweet Homemade Treat
Lemon Oatmeal Crumble Bars
There are some recipes that don’t just fill your kitchen with incredible aromas, they fill your heart with cherished memories. For me, these Lemon Oatmeal Crumble Bars are exactly that, whisking me straight back to a sun-drenched Saturday morning in my grandma’s kitchen with the comforting scent of oats mingling with vibrant lemon zest.
This Lemon Oatmeal Crumble Bars isn’t just a dessert; it’s what happens when a classic zesty lemon bar decides to get cozy with a hearty oatmeal cookie, creating a sweet and tart symphony that’s truly a hug in bar form. While these are wonderfully easy to make, trust me, don’t skimp on that lemon zest – it’s where the magic truly lives! For another fantastic perspective on these delightful treats, you might enjoy checking out this take on the best Lemon Oatmeal Crumble Bars.
We’ve made these countless times over the years, sometimes with a little too much zest (oops!), but always with love, and they consistently feel like sunshine on a plate. If you love the comforting simplicity of crumble bars as much as I do, you might also adore diving into these dump-and-bake berry crumble bars for another easy, satisfying bake.
Lemon Oatmeal Crumble Bars: Zesty & Sweet Homemade Treat
Course: DessertsCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes300
kcalThese Lemon Oatmeal Crumble Bars feature a buttery oat crust, a bright, zesty lemon filling, and a delightful crumbly oat topping. They’re easy to make and utterly irresistible!
Ingredients
For the Crust & Crumble:
1 ½ cups all-purpose flour
1 cup rolled oats
½ cup granulated sugar
½ cup packed light brown sugar
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, melted
For the Lemon Filling:
¾ cup granulated sugar
2 tablespoons all-purpose flour
2 large eggs
½ cup fresh lemon juice (from 2-3 lemons)
1 tablespoon lemon zest (from 1-2 lemons)
Directions
- Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving an overhang on two sides.
- In a large bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, baking soda, and salt for the crust and crumble mixture.
- Pour in the melted butter and mix until well combined and crumbly. The mixture will be sandy but hold together when pressed.
- Press about two-thirds of the oat mixture evenly into the bottom of the prepared baking pan. Use the back of a spoon or your fingers to compact it.
- Bake the crust for 10-12 minutes, or until lightly golden. While it bakes, prepare the filling.
- For the Lemon Filling: In a medium bowl, whisk together the granulated sugar and flour until no lumps remain.
- Add the eggs, lemon juice, and lemon zest to the sugar-flour mixture. Whisk until smooth and well combined.
- Remove the crust from the oven. Pour the lemon filling evenly over the warm crust.
- Sprinkle the remaining one-third of the oat crumble mixture evenly over the lemon filling.
- Return the pan to the oven and bake for another 25-30 minutes, or until the topping is golden brown and the lemon filling is set (it might still have a slight jiggle in the center).
- Let the bars cool completely in the pan on a wire rack before lifting out by the parchment paper and cutting into squares. This is crucial for clean cuts!
Notes
- Zest for Success: Don’t underestimate the power of fresh lemon zest! It carries so much more vibrant lemon flavor than just the juice. Use a microplane zester for the finest zest, avoiding the white pith, which can be bitter.
- Cooling is Key: I know, I know, it’s hard to wait! But for neat, perfect squares, let these bars cool *completely* at room temperature, then ideally chill them in the refrigerator for at least an hour. This helps the lemon filling firm up beautifully.
- Mix-and-Match Oats: While rolled oats give a fantastic chewy texture, you can experiment with quick oats for a slightly finer crumble. Just be aware that quick oats absorb liquid differently, so the texture might be a little softer.
