Sunday, March 26, 2023

Oatmeal Lemon Crumble Squares (egg free)

I love oatmeal anything!

The middle layer is made with sweetened condensed milk - 
that's always a YES in my book!

This is a simple recipe I saw at Sally's Baking Addiction - 
whose recipes I've learned to trust!

Go check this post out at her site...she 'only' has 131 
comments there!!! (I can only dream of having that many!) 
She shares lots of helpful tips for making this too. 

The crumbly oatmeal crust has brown sugar!  MMMM! 

You'll be so glad you whipped up this easy, egg-free recipe. 
The filling is only 2 ingredients and the taste of the cookie
square is so refreshing!!

(which I'm planning to do!) 

The bars freeze nicely, which is a real plus,
and means you can make them ahead! 

I like to cut my cookie bars in small squares so if folks
just want a taste, they don't have to try a larger cookie. 

(hover over photo to pin) 



7 Tb. unsalted butter, softened to room temp
2/3 c. light or dark brown sugar
(original recipe calls for 3/4 c. packed) 
1 tsp. pure vanilla extract
1 c. all purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 c. quick or old-fashioned oats
(I love the texture of old fashioned!) 


1 can (14 ozs.) full fat sweetened condensed milk 
6 Tb. lemon juice
(about 2 lemons) 
1 Tb. lemon zest 

Preheat oven to 350*.  Line an 8-in square baking dish with parchment
paper, leaving overhang on opposite sides.  Spray lightly with non-stick cooking spray. 

CRUST: In a medium bowl, beat butter and brown sugar on medium high speed of mixer until combined, about 1 minute.  Scrape down sides and bottom of bowl; add vanilla; beat until combined. Add flour, baking powder, salt and oats; beat on medium until blended evenly. Mixture will be crumbly. 

Lightly press a little more than half into bottom of prepared baking dish. Bake 12 minutes. 

FILLING: In small bowl, whisk sweetened condensed milk, lemon juice and lemon zest together.  Pour and spread evenly over prebaked crust (while it's hot); Sprinkle remaining crumbled mixture evenly 
over the top. 

Bake for 22 - 25 minutes or until edges are lightly browned.  Avoid over-baking.  Remove from oven and place pan on wire rack to cool. 

When completely cooled, lift bars out with parchment paper overhang.  Cut into squares. 

Store any leftover bars in the fridge for up to 1 week. 
(Or freeze, wrapped tightly, then placed in a ziploc bag, for 2 months) 

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  1. These sound heavenly and would be a perfect Springtime dessert. I’ll be trying them!

  2. These look delicious! Thank you for sharing the recipe. I look forward to trying these soon.