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 thicker 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 9x9-inch baking pan.
- Combine dry ingredients in a mixing bowl.
- Add vanilla and melted butter, stir to combine.
- Press a little less than three-fourths of the oatmeal mixture into bottom of prepared pan.
- Bake 12-15 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 20-25 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
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This recipe was updated June 2025 to reflect using a 9x9-inch pan instead of an 8x8-inch pan.
Recipe Card
Oatmeal Lemon Cream Bars
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 , about 2 ½ large lemons
- 2 large egg yolks
- ½ teaspoon vanilla extract
Instructions
For the oatmeal crust and topping:
- Preheat oven to 350°F and lightly grease an 9x9-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 a little less than ¾th of the mixture into the bottom of the prepared pan.
- Bake for 12-15 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 20-25 minutes, until light golden.
- Remove and let set to cool at room temperature (about 1 hour). Refrigerate for 1 more hour and cut into 16 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.
- This recipe can be made in an 8x8-inch pan for thicker bars. I prefer the 9x9 but have made it countless times in the 8x8, too. Baking time may vary.
- This recipe is tested with a metal pan. A glass pan may vary in baking time.
- Nutrition information is an estimate only.
Nutrition
Joshua says
Followed the recipe exactly...and they came out perfect. Easy to make, and everyone loved them. A definite "keeper" in my recipe collection!
Nikki Gladd says
Wonderful! Thanks for the kind review, Joshua!
Vanessa says
Thanks for sharing! Does it freeze well?
Suzanne says
This looks so good! What a great combination of flavors!
Anonymous says
I made these tonight and it was a hit with my family! Delicious!
Nikki Gladd says
Awesome. Thank you for the review!
Tonya says
These are so easy to make and turned out so yummy! I had limes on hand and everything else, so I used those instead. Everyone that had them loved them. The only thing I did differently and totally by accident was that I forgot to put the brown sugar in. I think I will do it again (or not do/haha) the next time I make them. I said I liked them because they weren't overly sweet and I think leaving out the extra sugar helped.
Kristi says
I am going to make these because they look delicious. I’m curious if anyone has ever added white chocolate chips to the crumble top. I have half of a bag that I would love to use up, but I wouldn’t want to make them overly sweet. Any opinions from people who have made them would be appreciated.
Wendy says
Sounds amazing! I too have white Ghirardelli chips left from Christmas baking. Will try your idea today.
RIMickie says
Mine came out exactly right. Great lemon flavor. They are delicious. I only gave it 4 stars because I think there was too much melted butter in the crust. Before they cooled, they were very greasy. Once cooled, they are fine, but, next time I will try using less melted butter.
Ethel Thompson says
I used Coconut condensed milk as I didn’t have the other. It was very runny so I put the topping in a pot first and added cornflour, it turn out thicker and the crumbs didn’t sink on the top.
Crystal Smith says
Can these be frozen?
Jaymie says
As I pull these out of the oven the bars seem pretty jiggly and almost liquidy. I know I followed all the measurements exactly. Hoping it sets!
Denise says
I’ve made these twice and gotten rave reviews each time. They are delicious.
Ann says
These were delicious! But my crumble on top sunk to the bottom as soon as I sprinkled it on, so there was no top layer above the lemon filling. Any ideas on what to do differently next time? With or without a top crumble, they were yummy!
Nikki Gladd says
Hi Ann, Interesting! I've never had that happen. I wonder if your crumbles are too big so they are heavier causing them to sink?
Brenda says
Absolutely delicious and easy…I made my first batch yesterday to bring to a pool party. Everyone loved them. I now have another batch in the oven for a second pool party today.
Nikki Gladd says
Yay! These are perfect for the pool. Thanks for sharing, Brenda!
Jennifer says
I just found this recipe today and whipped it up. Very easy to put together, which I loved. Had a small taste shortly after it came out of the oven and thought it was delicious! However my family did not like it. I guess ya can’t win them all. Maybe when it’s cold they’ll change their minds. It’s in the fridge now
Nikki Gladd says
Hi Jennifer! I hope they changed their minds when the lemon bars were cold. I do think they're best cold 🙂
Vanessa says
Thanks for sharing! Does it keep long?
Nikki Gladd says
Hi Vanessa,
This will keep in the fridge for around 5 days.
Suzanne says
This looks so good! What a fun one to make for guests in summer!
Kat L. says
These are unbelievably good and so easy it's almost embarrassing! Everyone who I have let try them (they are so good my husband & I hate to give any of them up!) wants the recipe and raves about them too. Make this recipe as fast as you can - guaranteed to become one of your go to's!! Next I'm going to try a lime version...... 🙂
Nikki Gladd says
Thank you, Kat! The best compliment is when someone asks for the recipe, right? So great! Let us know how your lime version turns out. 🙂
Patrycja says
Would it be possible to make the bars Vegan?
Flax and water mixture instead of the eggs?
Nikki Gladd says
Hi Patrycja, I have no experience with vegan cooking/baking so I can't say for sure. Maybe another reader will chime in.
Kim Riley says
Sweetened condensed milk is not vegan and the sub is sweetened condensed coconut milk. Not sure how they would work.
I made it entirely gluten free with the flour and oats - perfect and delicious
Kat L. says
So unbelievably good! Everyone who I have allowed to try (I hate to part with ANY of them!) asks for the recipe. I'd like to try a lime version too as one reviewer suggested. Excellent recipe and I usually have all of the ingredients on hand! Make these as fast as you can!
Nikki Gladd says
Thank you, Kat! I'm giggling about you hating to party with any! haha!
Diane says
These are absolutely scrumptious! I made them for Father’s Day, and my extended family couldn’t stop raving about them. I love them cold, right out of the frig.
I doubled the recipe and baked in a 9x13 pan. I did not change the baking time of the crust , but baked the final product 3 min longer than the original recipe. I squeezed the lemon juice from fresh lemons. These took longer than an hour to cool at room temp.
Highly recommend.
Nikki Gladd says
Thanks for the review, Diane! I'm so glad your family enjoyed them!
Diane says
Has anybody doubled this and baked it in a 9x13 pan? If so, how long did you bake it?
Katie Taylor says
Would salted butter alter it very much? Anyone tried it? There is a similar recipe I have made called "M&M dreambars" that call for salted. 🙂
Nikki Gladd says
Just reduce or omit the amount of salt listed in the ingredients if you use salted butter.
MaresEdotes says
These taste as good as they look and our house smells like a bakery These got great reviews from family and in-laws alike!
Nikki Gladd says
Thank you for your feedback!
Darla says
Followed the recipe to a ‘t’ and it was delicious. Thank you for this great recipe.
Nikki Gladd says
Thanks for the kind feedback, Darla!
Ash says
Could this recipe be doubled and baked in a larger pan?
Nikki Gladd says
Hi Ash, I believe you could double it and bake in a 9x13, but I have not tested it. Please come back and let us know how it turns out! Thanks!
Marie says
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. These are divine and I'll definitely be making these again. I know so many people that will love them. Thanks for this amazing recipe.
Nikki Gladd says
Thank you, Marie. So glad you enjoyed them!
Jill Heilman says
Found it, so sorry
Jill Heilman says
Am I missing something?? What size baking dish.....
Karen says
I have made these several times and they have always been devoured. I have changed the juice to key lime since I have key lime trees in my yard. I also add coconut sometimes, depending on who will be eating. Great recipe, thanks for sharing!
Nikki Gladd says
Thank you, Karen! And the key lime version sounds fabulous!
Tracy says
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. I followed the directions exactly
Nikki Gladd says
Thank you for your kind feedback, Tracy! Really glad to hear you and your boyfriend enjoyed these!
Barbara says
Is it possible to use store bought lemon curd instead of making your lemon filling?
Nikki Gladd says
Hi Barbara, I think that could be fine, although I have not tested it. Please let us know how it turns out!
Lisa says
These are wonderful! My house smells so good!!! Thanks for th egrets recipe!
Nikki Gladd says
Yay! Thanks, Lisa!
Belinda says
Thanks for finaally writing abgout >Oatmeal Leon Cream Baars <Loved it!
Robin says
Can you freeze these bars?
Nikki Gladd says
I have not tried to freeze them, but I would think so! I have frozen other lemon bars with great results. 🙂
Afya Njema says
These oatmeal lemon bars are yummy. I like them.
Anna @ Anna Can Do It! says
Your oatmeal lemon bars are absolutely mouth-watering, also I love the idea of using oatmeal for the crust! Great recipe! - Love, Anna
Nikki Gladd says
Thank you, Anna! Oatmeal crusts are one of my fave!
heathen says
The prep time says 25 min, the cook time is 25 min, total time sausage, 30 minutes. I'm confused, total time SB 50 minutes, was there a time warp I missed?
Nikki Gladd says
Thank you for catching that! The time warp you're missing is the timing information in this recipe was not correctly converted over when I started using a new recipe card tool. I fixed it. Thank you!
sheila says
i forgot to answer your question about what to do! I say enjoy the unscheduled time, before you know it you won't be able to even get family dinner together because they will have summer jobs, or summer camps, sports all summer I said it would never happen to me, but it has. I long for the long days of taking summer as it comes. Enjoy friend <3
Nikki Gladd says
Thanks, Sheila! I definitely believe you! Even next summer will be much different because I'll be in school! Eeeek!! Love you, friend!
sheila says
Nikki these look fabulous!! I love lemons bars and the oatmeal crumbly top looks really yum!