Creamy Lemon Oat Bars
Indulge in the perfect balance of sweet and tangy with these Creamy Lemon Oat Bars, a delightful dessert that will brighten up any occasion. Featuring a buttery, crumbly base made from quick-cooking oats and light brown sugar, these bars hold a luscious and zesty lemon filling made with sweetened condensed milk, fresh lemon juice, and lemon zest. Topped with a golden oat crumble, each bite offers a harmonious blend of creamy citrus and hearty texture. Ready in under an hour with just 15 minutes of prep, these bars are easy to make and even easier to love. Perfect for potlucks, afternoon snacks, or a refreshing treat after dinner, this recipe delivers a crowd-pleasing option that’s best served chilled. Plus, they store well for up to five days, making them a convenient make-ahead dessert!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup quick-cooking oats
- 1 cup, packed light brown sugar
- 0.75 cup unsalted butter, melted
- 14 oz can sweetened condensed milk
- 0.5 cup lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
In a large mixing bowl, combine the flour, oats, light brown sugar, and salt. Mix until well combined.
Pour in the melted butter and stir until the mixture resembles a crumbly dough.
Set aside about 3/4 cup of the crumb mixture for topping, and press the rest into the bottom of the prepared baking pan, forming an even layer. Use the back of a spoon or your hands to compress it firmly.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly.
In a medium mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
Pour the lemon mixture over the partially baked crust and spread it evenly with a spatula.
Sprinkle the reserved crumb mixture evenly over the top of the lemon filling.
Return the pan to the oven and bake for an additional 20 minutes, or until the topping is golden brown and the filling is set.
Remove from the oven and let it cool completely at room temperature. Then transfer the pan to the refrigerator and chill for at least 2 hours before slicing.
Using the parchment paper overhang, lift the chilled bars out of the pan and place them on a cutting board. Cut into 12 squares or bars.
Serve chilled or at room temperature and store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 580 mg | 25% | |
| Total Carbohydrate | 292.7 g | 106% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 279.6 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1262 mg | 97% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1677 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
