These gluten free lemon oat bars have a delicious sweet oat crust and creamy lemon filling. They are topped with a thick crumb topping. There is also an easy dairy-free version!
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Ever since I made these Gluten Free Strawberry Oat Bars, they have received incredible reviews. I decided to use that recipe's crust base to create this gluten free lemon oat bars recipe. If you are looking for an awesome lemon dessert recipe, this is a tasty recipe to make.
I have lots of gluten free lemon recipes, mostly due to our prolific lemon tree. It is full of big lemons most of the year. Check out all of my lemon recipes and find some new favorites like this Gluten Free Lemon Pound Cake recipe.
Why This Recipe Is Great:
- They are easy to make. All you need are a few simple ingredients that you can find at the grocery store.
- They are full of lemon flavor from both lemon juice and lemon zest.
- These delicious bars are easy to transport to a cookout or picnic.
- Freeze these bars to have on hand when you need a dessert.
- You can substitute orange or lime to make these bars more citrus flavors.
This is a great gluten-free flour blend for making cookies, muffins, and biscuits. For best results, be sure to let the batter sit for 15-20 minutes before baking. Do not use this blend for yeast recipes.
Ingredient Notes:
- Gluten Free Flour Blend - I tested this recipe with Bob's Red Mill 1:1 Flour Blend. Other blends should also work well.
- Gluten Free Oats - It is critical to use certified gluten free oats. Some brands are labeled gluten free but not certified, so you must look for the gluten free symbol. I use Bob's Red Mill GF Oats.
- Brown Sugar - Light or dark brown sugar.
- Baking Powder - Use aluminum-free baking powder.
- Condensed Milk - Use regular or coconut-based condensed milk.
- Butter - Use unsalted butter.
- Lemons - Fresh is best, so you can use the zest too.
- Egg Yolk
- Heavy Cream
Substitutions:
- If you prefer to make these lemon bars without oats, use this gluten free shortbread crust.
- To make this recipe dairy-free, use coconut condensed milk and non-dairy butter.
Tips For Sucess:
- Always use certified gluten free oats. If you do not see a certification seal from a reputable agency on the bag of oats, don't buy them. Oats are easily cross-contaminated in the processing, so you need to be extra careful.
- Do not try to cut these bars before they are cooled and chilled. After they cool to room temperature, I cover them with plastic wrap and put them in the refrigerator.
Recipe Step-By-Step Directions:
Step 1: Add the oats, brown sugar, gluten free flour, and baking soda to a large
Step 2: Melt the butter in a microwave-safe dish for 30 seconds. Add the melted butter to the oat mixture. Mix it well.
Step 3: Add the lemon juice, condensed milk, and heavy cream to a bowl and whisk until it is creamy. Zest the lemon and add to the mixture.
Step 4: Use an egg separator and add the egg yolk to the lemon mixture. Whisk.
Step 5: Line an 8x8 pan with parchment paper and pour ½ of the crust mixture into the pan. Use a large spoon to press the crust down firmly.
Step 6: Pour the lemon mixture over the crust. Spread it out evenly over the crust.
Step 7: Add the crumble (remaining oat mixture) over the lemon filling. Spread it out evenly over the lemon mixture.
Step 8: Bake for 25 minutes at 350º F. Remove from the oven to a cooling rack. When the bars come to room temperature, put them in the refrigerator to chill—slice when the bars are cool.
If you love fruity flavors, try these Gluten Free Strawberry Cream Cheese Bars.
Storage:
Store these lemon oat bars with condensed milk in an airtight container in the refrigerator for up to 4 days. You can also freeze the bars in a large freezer-safe zip-style bag.
If you love these gluten-free lemon oat bars, you will also want to try these Gluten Free Apricot Jam Bars.
Recipe FAQ:
Cutting lemon bars cleanly can be tricky. I recommend rinsing the knife and drying it between each cut. This will prevent the lemon mixture from sticking to the knife, making the bars have rough edges.
If your bars fell apart, ensure you used a gluten-free flour blend with a binder like a xanthan, guar gum, or psyllium husk binder. It is also important for the bars to be chilled so that they firm up and hold together.
These bars freeze well! They should keep fresh for up to 4 months in the freezer.
More Gluten Free Lemon Recipes:
- The Best Gluten Free Lemon Pound Cake - One of my more popular lemon recipes.
- Easy Gluten Free Lemon Tart - This lemony tart is perfect for summer.
- Gluten Free Lemon Sweet Rolls - Easy, decadent rolls like cinnamon rolls.
- Delicious Gluten Free Lemon Brownies - Topped with lemonade icing!
📖 Recipe
Creamy Gluten Free Lemon Oat Bars
*As an Amazon Associate, I earn a small commission from qualifying purchases.
Ingredients
Crust:
- 1 cup gluten free flour blend Bob's 1:1 use 146.7 grams
- 1 ½ cups certified gluten free oats 152.9 grams/see note
- ¾ cup brown sugar
- 1 teaspoon baking soda aluminum-free
- ¼ teaspoon salt
- ½ cup unsalted butter melted
Lemon Filling:
- 12 ounces condensed milk
- 1 egg yolk
- ½ cup lemon juice
- 3 tablespoons heavy cream
- 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350º F and put the oven rack to the middle position.
- In a large mixing bowl, add the crust ingredients and mix well.
- Add the lemon juice, heavy cream, lemon zest, and condensed milk to a bowl. Whisk until creamy.
- Separate the egg yolk from the egg white and add the egg yolk only to the bowl with the lemon mixture. Whisk it.
- Grease an 8x8 pan, or line it with parchment paper. Add ½ of the crust mixture. Press it down firmly.
- Pour the lemon mixture over the crust.
- Add the remaining crust crumbles over the lemon mixture.
- Bake for 25-30 minutes. Remove from the oven to a cooling rack.
- Let the bars cool to room temperature, then cover the pan and put it into the refrigerator for an hour to chill.
- Slice when the bars are cool.
Notes
- I tested this recipe with Bob's Red Mill 1:1 Gluten Free Flour Blend. Other blends should also work.
- Add one teaspoon if your blend doesn't contain xanthan or guar gum.
- It is critical to use certified gluten free oats. I used Bob's Red Mill Certified Gluten Free Rolled Oats.
- To make this recipe dairy-free, use plant-based butter and coconut condensed milk.
- Store the bars in an airtight container in the refrigerator for up to 4 days. Freeze the bars in a freezer-safe zip-style bag.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Stephanie Shaw
Okay. The verdict for the lemon filling with no sweetner is that it does seem to need some. I think for future bars I'll try a traditional lemon curd. The oatmeal crust was so easy to put togther and worked beautifully, so thank you for that. I'm also going to experiment using a cheesecake/berry filling.
Sandi Gaertner
I believe we chatted on Facebook about this. You used evaporated milk and not condensed. I look forward to hearing how it turns out when you use the condensed milk.