Lemon Oatmeal Crumb Bars
User Reviews
4.4
Lemon Oatmeal Crumb Bars
Description
The crust and crumb topping are mixed from all-purpose gluten-free flour, rolled oats, melted coconut oil, maple syrup, and salt, creating a thick dough that bakes to a golden, slightly crumbly texture. A portion of this dough is set aside to form the crisp topping after baking the crust layer.
The creamy lemon filling is gently cooked on the stovetop, combining coconut milk, lemon zest and juice, maple syrup, and gluten-free flour until thickened smoothly. This filling is poured over the prebaked crust, then topped with the reserved crumb mixture before a final bake.
The result is a bar with a bright, tangy lemon layer balanced by a buttery, crunchy oat crumb. These can be enjoyed as a tangy dessert or snack with a soft yet crisp texture. Using coconut milk adds richness without dairy.
To adapt, almond flour can replace the flours for a grain-free version, and butter can substitute coconut oil if preferred. Leftover bars store well refrigerated for up to a week, best kept in a container with a lid to protect the textured topping from damage.
Ingredients
Crust and Topping:
- 1 ¼ cups all-purpose flour gluten-free
- 1 cup gluten-free rolled oats
- 6 Tbsp coconut oil melted**
- 1/3 cup maple syrup pure
- Pinch salt sea salt
Creamy Lemon Filling:
- 1 cup coconut milk full-fat, canned
- 1 Tbsp lemon zest
- 1/2 cup lemon juice
- 5 Tbsp maple syrup pure
- 3 Tbsp all-purpose flour gluten-free
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 8” x 8” baking pan with parchment paper.
- Mix together the all of the ingredients (both the wet ingredients and the dry ingredients) for the crust and crumb topping in a large bowl until well-combined. The mixture should be thick and resemble regular cookie dough. If it appears too crumbly, add 1 to 2 tablespoons of additional melted coconut oil.
- Measure out ⅔ cup of the mixture and set it aside to be used as the crumb topping later. Press the rest of the crust mixture into the parchment-lined pan in an even layer. I find it’s easiest to do this using my hands.
- Bake the crust for 15 minutes, just until the edges begin to turn slightly golden brown.
- While the crust is baking, prepare the lemon filling.
- Add all of the ingredients for the lemon filling mixture to a small saucepan and whisk together while heating over medium-high heat. Continue whisking constantly until everything is well combined and the mixture is thick and creamy. This should only take about 1 to 3 minutes.
- Once the crust is out of the oven, immediately pour the lemon filling over the crust and spread it into an even layer. Crumble the reserved crumb mixture over top of the lemon filling.
- Bake lemon bars for 15 to 20 minutes or until it appears as though the filling has set up and the crumble topping is slightly crispy.
- Allow bars to cool to room temperature before slicing and serving. For the best results, cover the baking dish with plastic wrap or foil once it has cooled off and transfer it to the refrigerator to chill completely.
- These bars taste even better after they have sat and chilled in the refrigerator, so if you have the time, I recommend making them in advance of when you need them.
Notes
- To make grain-free, substitute almond flour for gluten-free flour and omit rolled oats in the crust and topping.
- Butter can be used instead of coconut oil if dairy is acceptable, for a different texture and flavor.
- Maple syrup can be replaced with cane sugar; increasing sugar adds sweetness to crust and filling.
- Gluten-free flour in the filling can be swapped with tapioca, arrowroot, or cornstarch as a thickener.
- Store leftovers in a sealable container in the refrigerator to keep lemon filling firm and protect crumb topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1bar (of 9) | |
| Calories | 307kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 10mg | 0% |
| Fiber | 2g | 8% |
| Sugar | 16g | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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