Lemon Oatmeal Crumb Bars Recipe

Lemon dessert lovers will love these zesty Lemon Crumb Bars with shortbread crust. Eat these creamy lemon bars daily or on special occasions. 


Crust and Topping: – 1 ¼ cups gluten-free all-purpose flour* – 1 cup gluten-free rolled oats – 6 Tbsp coconut oil melted** – 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****

Preheat oven to 350°F and line an 8" x 8" baking pan with parchment. 

Step 1


Wet and dry crust and crumb topping ingredients should be mixed well in a large bowl. Batter should be thick like cookie dough. It may crumble, so add 1–2 tablespoons melted coconut oil.

Step 2

Keep ⅔ cup of the mixture for crumb topping later. Evenly press the remaining crust mixture into the parchment-lined pan. This is easiest with hands. 

Step 3

Bake the crust for 15 minutes until the edges are lightly golden brown. While crust bakes, make lemon filling. 

Step 4

Mix lemon filling ingredients in a small saucepan over medium-high heat. Keep whisking until smooth and creamy. Time: 1–3 minutes. 

Step 5

Pour the lemon filling evenly over the crust after removing it from the oven. Crumble reserved crumb mixture over lemon filling. 

Step 6

Bake lemon bars for 15–20 minutes until filling sets and crumble is slightly crispy. When room temperature, slice and serve bars.  

Step 7

Cover the baking dish with plastic wrap or foil and refrigerate after cooling for best results. If you have time, make these bars ahead of time—they taste better chilled. 

Step 8

See Also

See Also

Chicken And Spinach Egg Cups Recipe