Lemon Oatmeal Crumb Bars Recipe – Know the Secret Tips

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Lemon Oatmeal Crumb Bars Recipe – Know the Secret Tips :-  In order to create these oatmeal lemon crumble bars, which are creamy, crumbly, and refreshing, a simple crumb crust and a lemon filling that only requires two ingredients are required. You will not be sorry that you made a batch of lemon bars if you enjoy them but are searching for something with a little bit more texture.

Lemon Oatmeal Crumb Bars Recipe – Know the Secret Tips


bars made with crumbled oats and lemon, topped with lemon slices These lemon crumble bars were first published by me in the year 2012. A decade ago, when I was preparing these, I used cookie mix that I purchased from the store for both the crust and the topping. Even though cookie mix is a convenient and speedy shortcut, I find that these bars with a crumble made from home are my favourite, and I believe that you will feel the same way.



Crust and Topping:

  • 1 ¼ cups gluten-free all-purpose flour
  • 1 cup gluten-free rolled oats
  • 6 Tbsp coconut oilmelted
  • 1/3 cup pure maple syrup
  • Pinch sea salt

Creamy Lemon Filling:

  • 1 cup full-fat canned coconut milk
  • 1 Tbsp lemon zest
  • 1/2 cup lemon juice
  • 5 Tbsp pure maple syrup
  • 3 Tbsp gluten-free all-purpose flour



Prepare a baking pan measuring 8 inches by 8 inches by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit. In a large bowl, thoroughly combine all of the ingredients for the crust and crumb topping. This includes both the wet components and the dry ingredients.

Mix until everything is evenly distributed. With a consistency similar to that of conventional cookie dough, the mixture should be thick. Adding one to two teaspoons of additional heated coconut oil is recommended if it appears to be too crumbly.
In a mixing bowl, combine the ingredients for the crust and topping for the strawberry crumb bars.

In order to prepare the crumb topping, it is necessary to measure off half a cup of the mixture and store it aside for later use. The remaining crust mixture should be pressed into the pan that has been lined with parchment paper in an equal layer. Using my hands is the method that I find to be the most useful.


Also see :- Flourless Double Chocolate Peanut Butter Oatmeal Cookies Recipe – Easiest Recipe Ever


15 minutes into the baking process, the crust should be baked until the edges begin to turn a light golden brown colour.
The crust was pressed into a baking pan, and part of the crumble topping that had been prepared was to the side.
Take the time to prepare the lemon filling while the crust is baking.

While the lemon filling mixture is being heated over medium-high heat, place all of the ingredients for the mixture in a small saucepan and continue to whisk them together. Keep whisking continuously until all of the ingredients are thoroughly incorporated and the mixture has reached a thick and creamy consistency. Only around one to three minutes should be required for this.

Prepare a creamy lemon filling by placing the ingredients in a saucepan. Once the crust has been removed from the oven, immediately pour the lemon filling over the crust and spread it out in a layer that is comparable in thickness. Crumble the crumb mixture that was set aside and sprinkle it on top of the lemon filling. Ready-to-bake baking dish containing lemon crumb bars in the middle.

Bake the lemon bars for fifteen to twenty minutes, or until it seems as though the filling has become firm and the crumble topping has become slightly crisp. Freshly removed from the oven, a baking pan containing lemon bars inside of it.

Before slicing and serving the bars, make sure they have reached room temperature first. Once the baking dish has reached the desired temperature, immediately cover it with plastic wrap or foil and place it in the refrigerator to chill fully. This will provide the best possible outcomes.

The Lemon Crumble Bar is shown on a plate, and fork is used to take a bite out of it. I would suggest making these bars in ahead of when you will need them, as they taste even better after they have been allowed to sit and chill in the refrigerator for some time. If you have the time, I would recommend doing so.



  • Serving: 1bar (of 9)
  •  Calories: 307kcal
  • Carbohydrates: 42g
  • Protein: 3g
  •  Fat: 14g
  • Saturated Fat: 10g
  • Cholesterol: 27mg
  •  Sodium: 10mg
  •  Fiber: 2g
  • Sugar: 16g



For a grain-free version of the recipe, substitute 2 ½ cups of almond flour for the gluten-free all-purpose flour and rolled oats in the crust and topping. For the crust/topping, keep all the other ingredients the same. To make the creamy lemon filling, use tapioca flour.

If you’re not vegan, use 1/2 cup melted unsalted butter instead of dairy. If preferred, you can use granulated cane sugar in place of the pure maple syrup. Add one to three teaspoons of ordinary cane sugar to the crust mixture and the lemon filling for sweeter bars. If you would like, substitute tapioca flour, arrowroot flour, or cornflour for the gluten-free flour.

Remaining food can be kept in the refrigerator for up to a week if it is sealed tightly. Because the lemon filling is a little mushy, I suggest storing it in a jar with a top as opposed to a zip lock bag. The bars are easily crushed when kept in a bag; therefore, they should be safely placed on a level surface.


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