Bright and zesty Lemon Oatmeal Crumble Bars with a tangy lemon filling and a buttery oat crumble crust, perfect for any occasion.

1 ½ cups rolled oats

1 ¼ cups all-purpose flour

½ teaspoon baking soda

¼ teaspoon salt

½ cup brown sugar

⅓ cup granulated sugar

¾ cup unsalted butter, melted

1 teaspoon vanilla extract

1 (14-ounce) can sweetened condensed milk

¼ cup fresh lemon juice (about 2 lemons)

1 tablespoon lemon zest

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Preheat the oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper, leaving overhang for easy removal.
In a large bowl, mix the oats, flour, baking soda, salt, brown sugar, and granulated sugar.
Stir in the melted butter and vanilla extract until the mixture is crumbly.
Press about two-thirds of the mixture firmly into the bottom of the prepared pan to form the crust.
In a separate bowl, whisk together the sweetened condensed milk, lemon juice, and lemon zest until smooth.
Pour the lemon filling over the crust and spread evenly.
Sprinkle the remaining oat crumble mixture over the lemon filling.
Bake for 25–30 minutes, or until the top is lightly golden and the filling is just set.
Let cool completely in the pan, then refrigerate for at least an hour before slicing.

Add fresh raspberries or blueberries for a fruity twist.

Use gluten-free oats and flour for a gluten-free version.

Mix in shredded coconut to the crumble for extra texture and flavor.

Increase lemon zest for a stronger citrus flavor.

Bars store well in the fridge for up to 5 days or can be frozen for 2 months.