Oatmeal Lemon Bars -If you love oatmeal cookies & lemon, this is for you! (2024)

June 12, 2016

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These easy Oatmeal Lemon Bars have a creamy lemon filling between two thick crumbly oatmeal crust layers. A delightful balance of sweet and tangy!

So many of you love this recipe, and I can't blame you! We have made these oatmeal lemon bars year and year and always get rave reviews. Similar to my blueberry crumb bars, these oatmeal lemon bars can be served at room temperature, cold, or warm right from the oven with a scoop of ice cream!

Why We Love This Recipe

These oatmeal lemon bars have an oatmeal crust on the top and the bottom! It's like a dreamy creamy lemon layer sandwiched between the tastiest oatmeal cookie. They're so extremely easy to make and a very forgiving recipe should you want to double the recipe or make them thinner in a (little bit) larger pan.

Ingredients for Oatmeal Lemon Bars

(full printable recipe at end of this post)

Search your pantry, because you probably have mostly what you need for this recipe right in your kitchen cabinets.

What you need:

Flour
Baking soda
Rolled oats
Brown sugar
Granulated sugar
Butter
Vanilla extract
Sweetened condensed milk
Lemons
Eggs

Save some money and buy the generic store brand of sweetened condensed milk. You won't notice a difference.

How to Make Oatmeal Lemon Bars

Scroll to the bottom of this post for a full recipe card and step-by-step video on how to make oatmeal lemon bars. The general steps are as follows:

Preheat oven to 350°F and lightly grease an 8x8-inch baking pan.
Combine dry ingredients in a mixing bowl.
Add vanilla and melted butter, stir to combine.
Press half of the oatmeal mixture into bottom of prepared pan.
Bake 15 minutes, then remove from oven.
In a separate mixing bowl, whisk the condensed milk, lemon zest, lemon juice, egg yolks and vanilla until smooth.
Pour lemon mixture into pan and spread evenly over oatmeal crust.
Use hands to evenly crumble the remaining oatmeal mixture over top of the lemon filling.
Bake 25 minutes.
Remove from oven and let cool 1 hour before transferring to fridge to cool 1 more hour.

Reviews From Others Who Tried This Recipe

These are wonderful! My house smells so good!!! Thanks for the great recipe! -Lisa
So easy to make and so yummy. My boyfriend who is rather particular about his desserts thought these were the best things ever. So thank you for the easy recipe . I would recommend this yummy dessert to anyone. -Tracy
I have made these several times and they have always been devoured. -Karen
So so good! There aren’t enough words to say how good these are. Crunchy crumble top and bottom and the creamiest lemon filling ever. -Marie

More Lemon Dessert Recipes

Lemon Cupcakes
Freezable Lemon Bars
Raspberry Lemon Cupcakes
Lemonade Cheesecake
Lemon Scones

Made this recipe? Leave a star rating and tag me on social media @seededtable so I can see. I love hearing from you!

Recipe Card

Print Recipe

4.51 from 157 votes

Oatmeal Lemon Cream Bars

These easy Oatmeal Lemon Cream Bars have a creamy lemon filling between two thick crumbly oatmeal layers. A delightful balance of sweet and tangy!

Prep Time10 minutes mins

Cook Time40 minutes mins

Chill Time2 hours hrs

Total Time2 hours hrs 50 minutes mins

Course: Dessert

Cuisine: American

Ingredients

For the oatmeal crust and topping:

1 ¼ cups all-purpose flour
1 ¼ cups rolled oats
½ teaspoon salt
½ teaspoon baking soda
½ cup granulated sugar
½ cup packed light brown sugar
¾ cup unsalted butter , melted
1 teaspoon vanilla extract

For the lemon filling:

1 (14 oz.) can sweetened condensed milk
1 tablespoon lemon zest
⅓ cup lemon juice
2 large egg yolks
½ teaspoon vanilla extract

Instructions

For the oatmeal crust and topping:

Preheat oven to 350 degrees F and lightly grease an 8x8-inch baking dish; set aside.
Combine the flour, oats, salt and baking soda in a medium sized mixing bowl. Using a wooden spoon, stir in the sugars until thoroughly combined. Add the vanilla and melted butter and mix until the dry ingredients are just moistened. Gently press half of the mixture into the bottom of the prepared pan.
Bake for 15 minutes then remove from the oven and set aside, leaving the oven on at 350 degrees.

For the lemon filling:

Whisk together the condensed milk, lemon zest and juice, egg yolks and vanilla in a medium bowl until smooth. Pour into the baking pan over the baked crust. Spread evenly. Crumble the remaining oatmeal crust evenly over top.
Bake at 350 for 25 minutes, until light golden.
Remove and let set to cool at room temperature (about 1 hour). Refrigerate for 1 more hour and cut into squares once cooled, or serve warm with ice cream. Store covered in the fridge.

Video

Notes

Serve cold, room temperature, or warm with ice cream.
Nutrition information is an estimate only.

Nutrition

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Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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