Oatmeal Lemon Creme Bars.

Oatmeal Lemon Creme Bars

I may just have a new favorite dessert. Oatmeal cookie dough streusel crust with a thick creamy and a luscious lemon filling, sprinkled with more oatmeal cookie dough streusel on top…. so dang good!

My good friend Caitlin requested I make a fresh lemon-y dessert to ring in the warmer weather a few weeks. I may be a tad late getting around to it as it’s almost May (whooops!), but these bars were totally worth the wait. I found the recipe off Betty Crocker’s website. Betty never steers me wrong!

Typically, I find that crumb bar recipes or lemon bar recipes have an unbalanced ratio of fruit filling to dough. There always seems to be WAY too much of the doughy stuff and not enough of the fruity stuff.  With these bars?  Not so much.  There is plenty of creamy lemon filling in each and every bite.  And what’s even better about these bars is that they are EASY.  Start with a pouch of Betty Crocker premade oatmeal cookie mix, 1 stick cold butter, 1 egg, sweetened condensed milke and 2 lemons. That’s it!

If you can’t find this specific cookie mix, I’ve included a made-from-scratch oatmeal cookie crumble recipe to use instead. PS: one friend tasted them and LOVED them… and he doesn’t even like lemon.

Oatmeal Lemon Creme Bars

Yield: 16 bars

Print Recipe


  • 1/2 cup (115g) unsalted butter, cold
  • 1 pouch (1 lb 1.5 oz) Betty Crocker oatmeal cookie mix (see below for homemade recipe)
  • 1 large egg
  • 1 can (14 oz) sweetened condensed milk
  • 2 Tbsp lemon zest (about 2 large lemons)
  • 1/4 cup lemon juice (about 2 large lemons)


  1. Preheat oven to 350F degrees. Spray 8x8 baking pan with nonstick spray.
  2. In a large bowl, cut butter into cookie mix using a fork or electric mixer. Stir in egg until crumbly.
  3. Press half of oatmeal cookie dough into bottom of prepared baking pan. Bake for 15 minutes.
  4. While the cookie bottom is baking, stir condensed milk, lemon peel, and lemon juice into a small bowl. Spread lemon mixture over baked crust (while crust is hot). Crumble the remaining oatmeal cookie mixture over top. Bake about 25 minutes longer or until golden brown.
  5. Refrigerate for at least 30 minutes before cutting into 16 squares. Store covered in refrigerator for up to 1 week. Enjoy!

Additional Notes:

If you can't find the Betty Crocker oatmeal cookie mix, use this from-scratch oatmeal cookie base recipe:

Homemade Oatmeal Cookie Base

  • 1 and 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 cup old-fashioned rolled oats
  • 1/2 cup (115g) unsalted butter, cold
  • 1 cup light brown sugar, lightly packed
  1. In a large bowl of a stand mixer with a paddle attachment or using a handheld mixer, cream the butter and brown sugar until combined.
  2. In a separate bowl, mix the flour, salt, baking powder, and oats.
  3. Add dry ingredients to the butter mixture and mix to combine.
  4. Continue with step three in the recipe above.

Recipe source: Betty Crocker

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



 By far, one of the best things I’ve ever eaten.

Oatmeal Lemon Creme Bars


If you like these lemon bars, be sure to check out my Blueberry Lemon Cheesecake Bars

Blueberry lemon cheesecake bars-6


99 Responses to “Oatmeal Lemon Creme Bars.”

  1. #
    Aliceposted January 20, 2014 at 12:21 pm

    This is indeed a not often heard of flavour combination, but it ends up being the perfect combination of light tasting and refreshing with comforting and homespun. The recipe was an absolute breeze to put together-one of the fastest things I’ve ever made and the effort expended versus the deliciousness of the completed bars is amazing!


  2. #
    Kyleneposted April 14, 2014 at 7:20 pm

    Could you double this recipe in a 9×13 pan?


    • Sallyreplied on April 14th, 2014 at 9:15 pm

      Definitely! I’m unsure of the baking time though.


  3. #
    Melodyposted May 7, 2014 at 7:18 pm

    Sally, I’m really excited to try these! I had a question about the cookie base. So it has a stick of butter on top of what’s in the main recipe? So if I double this and make it completely from scratch I will use 4 total sticks of butter?


    • Sallyreplied on May 7th, 2014 at 7:33 pm

      Hi Melody – no, it would be 2 sticks of butter. Simply double the homemade crumble/streusel recipe. That will go on the top and bottom.


      • Melodyreplied on May 7th, 2014 at 10:06 pm

        Sally, I just realized that it said to go to step 3 which skips the butter and the egg from the first part. Just got temporarily confused. 🙂 Thanks!

  4. #
    Luluwaposted August 17, 2014 at 5:03 am

    Hi Sally ,
    You have no idea how I’m so obsessed with your recipes and your site .
    And while I’m checking the site as I do every day , I found this awesome lemon bar recipe and I was so exited to try it but I have a problem 🙁
    Since I’m from Saudia and I live in a small town , I’m not sure that I can find the cookie mix or the old- fashioned oats .
    I only have the quick white oats .. Can I use it in the recipe instead ?!


    • Sallyreplied on August 17th, 2014 at 10:19 am

      The quick oats will be just fine, actually. Enjoy!


      • Luluwareplied on August 17th, 2014 at 4:13 pm

        Thanks for your quick responds .. I really appreciate it ☺️

  5. #
    Stephanieposted September 19, 2014 at 7:46 am

    Do you think you could use coconut milk instead of sweetened condensed?


    • Sallyreplied on September 19th, 2014 at 10:37 am

      I do not suggest it, Stephanie.


  6. #
    Melanieposted January 30, 2015 at 1:42 pm

    These bars looks delicious. I literally just Googled lemon oat bars and this recipe came up! Though reading over the recipe I’m a little confused. Step 4 of the oatmeal cookies from scratch recipe says to continue with step 3 in the main recipe. So, if I was to make the oatmeal cookies from scratch, would I still lay them out in the pan to bake for 15 minutes before adding the lemon mixture?


    • Sallyreplied on January 30th, 2015 at 6:16 pm

      Yes. Sorry about that confusing step Melanie.


  7. #
    Christinaposted February 28, 2015 at 4:42 pm

    Hey Sally, I was wondering if I can use a 13X9 instead of an 8X8? I want to make the quantity of my bars more, so I figured an 8X8…what do you think? If so, how long do you think the cooking time will be?



    • Christinareplied on February 28th, 2015 at 4:44 pm

      Oh my, just saw someone else ask this question!! So sorry!!


  8. #
    Shivaniposted March 7, 2015 at 9:55 am

    I used to be afraid of baking, but ever since I started using your recipes I’ve become addicted to it so thank you! These bars came out great!:)


  9. #
    Gabbyposted March 20, 2015 at 7:31 am

    These sound amazing!

    Couple of questions,
    1) what is the weight in grams of a stick of butter please?
    2) do you think you could substitute the egg with anything else? My niece has recently been diagnosed as being allergic to eggs! Not helpful for all the baked goodies I used to take around!



    • Sallyreplied on March 20th, 2015 at 10:47 am

      Hi Gabby! It is 115g. I suggest making the homemade oatmeal cookie base listed in the recipe notes. You do not need an egg for it.


  10. #
    Louisaposted March 22, 2015 at 12:40 pm

    Hi Sally! Love your site! I bake twice a week for fun and have tried and loved dozens of the recipes published here. My friends all inadvertently thank you!

    Had a question for this recipe. Is the grated lemon peel the entire peel (including the rind) or just the zest of the lemon?



    • Sallyreplied on March 23rd, 2015 at 8:15 am

      Ahhh it should say “zest” — so, just use the zest.


  11. #
    Aaronposted July 2, 2015 at 8:20 pm

    These taste like the lemon bars at the Restaurant Rubio’s. I went for the fish taco’s, but came back for the lemon bars. Now I can make these myself. Thank you!


  12. #
    Aleksposted August 22, 2015 at 5:50 pm

    I just made these and they look beautifulllll (in the fridge right now) unfortunately I forgot the nonstick spray (as I do in 90% of recipes hahahah)

    Hopefully I didn’t totally mess up!


    • Aleksreplied on August 24th, 2015 at 4:00 pm

      update: They’re DELICIOUS!!! So hard not to eat them all!

      Thanks for this recipe <3


  13. #
    Abbieposted April 20, 2016 at 7:29 pm

    I made these twice last weekend: one for our neighbors who had a death in the family, one for a family who just welcomed their third baby boy. BOTH have asked for the recipe, and my neighbor declared them the best thing I’ve baked! This is a simple, flavor-packed bar dessert that even non-lemon-lovers love! Thank you, Sally!


  14. #
    Judyposted May 23, 2016 at 7:27 pm

    Made these and they are certainly hubby approved! A good change from brownies or cookie desserts.


  15. #
    Elliposted September 28, 2016 at 6:37 am

    Hi! Can you freeze these?


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