Lemon Oat Bars

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Lemon oat bars

I love a good lemon dessert.  Who doesn’t? And I love lemon bars. Who doesn’t?

These lemon oat bars are like a lemon bar crossed with an oatmeal cookie. A  twist on the lemon bar with some texture.

You use oatmeal to make the crust instead of a classic shortbread type crust. Then you top the lemon filling with a little of the oatmeal cookie crust and it gives a crunchy texture to the top. Yum!

My friend Emmy brought these into work one day. They were divine! I got the recipe and have made them lots of times since.

They call for whole wheat flour, which is a bonus health wise, but you can also just use AP flour if you don’t have whole wheat. The whole wheat lends some extra texture and a bit of nutty flavor.

The recipe calls for whole rolled oats, but also calls for some oats to be blended into a flour in your blender or food processor. It’s pretty ingenious.

lemon oat bars

I’m gonna be honest here. Sometimes I double the crust recipe, because I like it. A lot. Feel free to try it both ways. Extra crust or regular crust. (I’m pretty sure the ones pictured had double crust.)

These are a great spring treat. Tangy lemon, crispy sweet oatmeal topping. You can’t go wrong!

Lemon Oat Bars

Lemon Oat Bars


  • 1/2 cup butter
  • 1 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup old fashioned rolled oats
  • 2/3 cup old fashion rolled oats, ground in blender or food processor
  • 3/4 cup whole wheat flour (or you can also just use AP flour)
  • 2 tablespoons orange juice
  • 1 can (14.5 oz) sweetened condensed milk
  • zest of 1 lemon (make sure to zest it BEFORE you juice it.)
  • 1/2 cup fresh squeezed lemon juice (2-3 lemons depending on how juicy they are)


  1. Preheat oven to 350
  2. Lightly greese a 9x13 pan.
  3. In a large bowl or in a stand mixer, cream butter, sugar, baking soda and salt until smooth. Add oats and oat flour, wheat flour and orange juice. Mix until combined and cohesive.
  4. Sprinkle half of this mixture on the bottom of the pan and press to flatten.
  5. In a different bowl, whisk together the sweetened condensed milk, lemon juice and zest until smooth.
  6. Spread filling over crust evenly.
  7. Sprinkle remaining crust mixture (oats/flour/butter) over filling
  8. Bake 30-45 minutes or until lightly browned. Let cool. Refrigerate overnight, for best texture.

Recipe Source: Emmy, my former co-worker

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  1. Emmy says

    Aww, thanks Anita. We all know who is the genius baker here. Anyway, I felt I should give credit to the actual recipe source. King Arthur Flour – whole grain baking. I can’t remember the real title and the cookbook is in a box somewhere. Those lemon bars are so awesome. I haven’t made them since moving to CA. I will have to try doubling the crust – sounds like an excellent idea!

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