Lemon Oatmeal Bars Food

OATMEAL-LEMON CRèME BARS

Steps:

• Heat oven to 350°F. Spray bottom of 8-inch square pan with cooking spray.
• In large bowl, cut butter into cookie mix, using fork or pastry blender. Stir in egg until mixture is crumbly. Press half of cookie mixture into bottom of pan; bake 15 minutes.
• In small bowl, stir condensed milk, lemon peel and lemon juice until thick. Spread over baked crust. Crumble remaining cookie mixture over top. Bake about 25 minutes longer or until light golden brown. Refrigerate 30 minutes or until set. For bars, cut into 5 rows by 5 rows. Store covered in refrigerator.

LEMON OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray.
• Mix brown sugar and butter in a large bowl until combined. Mix flour, oats, baking powder, and salt together in a separate bowl. Add to butter mixture and mix until combined. Press half of the oat mixture in the bottom of the prepared pan.
• Bake in the preheated oven until golden brown, about 15 minutes.
• While crust is baking, mix condensed milk, lemon juice, lemon extract, and almond extract in a small bowl.
• Pour lemon mixture over the baked crust and spread evenly. Top with remaining oat mixture and gently pat into lemon mixture.
• Return to the oven and bake until filling has set and top crust is golden brown, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Cut into 16 bars.

LEMON OATMEAL CRUMBLE SQUARE

Steps:

• Cream together butter and brown sugar.
• Add flour, baking powder, salt and rolled oats.
• Mix until crumbly.
• Press half the mixture into lightly greased 9" square pan.
• Combine lemon zest, juice and condensed milk and pour over crust.
• Sprinkle remaining crust mixture over top.
• Bake at 350° for 30 minutes or until the edges are slightly browned.
• Chill before serving.
• Freezes well.

LEMON OAT BARS

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and cinnamon; cut in butter until crumbly. Press 3 cups into a greased 9-in. square baking pan; set remaining oat mixture aside. Bake at 350° for 10 minutes. , In a small bowl, combine the milk, lemon juice and zest. Pour over crust. Sprinkle with reserved oat mixture. Bake for 25-30 minutes or until edges are brown. Cool on a wire rack.

OATMEAL LEMON BARS

Steps:

• Preheat oven to 350. Butter a 13x9 pan and set aside.
• Cream butter and sugar. Slowly add flour until incorporated. Slowly add oats and blend until crumbly. Press 3/4 of mixture into the bottom of the pan to form bottom crust. Reserve remaining dough.
• The juice of 3 lemons--the recipe I used wasn't more specific on the measurement so
• if your lemons aren't very juicy please squeeze 1 or 2 more. Too little lemon juice just produces very very bland lemon bars.
• Make sure the zest is finely grated or finely chopped. Blend condensed milk, zests and juice until smooth. Pour over crust and spread to the edges of the crust.
• Crumble the reserved dough over the top.
• Bake at 350 for 30 to 40 minutes or until crust crumbles are lightly golden. Cool completely, at least 1 hour before cutting.
• Store in an airtight container.
• I wish I could tell you how long they keep but that has never come up since they disappear so quickly!

OATMEAL LEMON CRUMBLE BARS

Steps:

• Preheat oven to 350°F (177°C). Line an 8-inch square pan with parchment paper.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula and then add the vanilla extract. Beat on medium-high speed until combined, about 30 seconds. Add the flour, baking powder, salt, and oats. Beat on medium speed until combined. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine. Mixture will appear dry and be crumbly. You will have between 3-3.5 cups of crust/crumble mixture.
• Lightly press a little more than half of crumble mixture into bottom of prepared baking pan. (You want a little more mixture for the crust than for the topping.) Bake for 12 minutes.
• Whisk sweetened condensed milk, lemon juice, and lemon zest together. Mixture will be thick.
• Pour and spread filling over pre-baked crust (while crust is hot). Sprinkle the remaining crumble mixture on top.
• Return bars to the oven and bake for 22-25 minutes or until edges are very lightly browned and appear set. Avoid over-baking. Remove from the oven and place the pan on a wire rack. Cool bars completely.
• Lift the bars out using the parchment paper overhang on the sides. Cut into squares.
• Cover leftover bars and store at room temperature for up to 2 days or in the refrigerator for up to 1 week.

LEMON CHEESECAKE CRUMB BARS

Steps:

• Preaheat oven to 350 degrees. Grease a 9 x 13 inch pan or line with greased aluminum foil.
• Mix flour and brown sugar in a food processor. Slice butter in then add to food processor and pulse until crumbly. Add oats and pulse again.
• Reserve 1 1/2 cups crumbs for top. Press remaining crumbs in the bottom of prepared pan and pack lightly. Bake for 10 minutes.
• Beat cream cheese and sugar until smooth. Add eggs and blend. Add milk, vanilla, lemon juice, and lemon zest and blend until smooth.
• Pour cream cheese mixture over baked crust. Sprinkle reserved crumbs on top of cream cheese layer. Press gently.
• Bake 15-20 minutes or until browned on top. Cool. Cut into bars. Store in refrigerator.

LEMON-RASPBERRY OATMEAL CRUMB BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Combine flour, oats, brown sugar, sugar, lemon zest, and baking powder in a bowl. Add melted butter and mix until well combined using your hands. Place 1/2 of mixture into the prepared baking dish and pat down to form a crust.
• Mix sugar and flour in a bowl. Rub in lemon zest with your fingers. Add raspberries and lemon juice. Stir until raspberries are coated. Pour over crust and sprinkle raspberries with the remaining crumble mixture.
• Bake until raspberry mixture is set, 40 to 45 minutes. Cool on a wire rack completely before cutting into 9 squares.

LEMON CRUMB BARS

Steps:

• Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper (leaving overhang on two sides for easy removal). Spray with nonstick spray.
• In a medium bowl, combine, flour, oats, salt and baking soda.
• In a large bowl, whisk butter, brown sugar and vanilla until well combined (this will take at least one full minute). Add dry ingredients and stir with a rubber spatula or wooden spoon until combined.
• Pull out about ¾ cup (a little less than half) of the dough and set that portion aside (it will be the topping). Dump the remaining dough into the prepared pan and press it down into a flat even layer (it will be very buttery, that's ok). Bake for 10 minutes.
• Meanwhile, whisk all filling ingredients until combined. After the crust has baked for 10 minutes, pour the filling over the crust. Gently spread into an even layer. Be careful, the crust underneath will be soft and undercooked, you don't want to break it. Crumble the reserved dough over the filling and return to the oven for 17-20 minutes, until the top is light golden brown and the filling is set. Place the pan on a wire rack to cool completely.

CREAMY LEMON CRUMB BARS

Steps:

• Preheat oven to 350 degrees and spray an 8x8 baking pan with baking spray.
• In a large mixing bowl add flour, oats, salt and baking soda.
• Mix in the sugar and light brown sugar.
• Add the vanilla and melted better together and mix it into the dry ingredients.
• Press half the mixture into the bottom of your baking pan.
• Bake for 15 minutes.
• While the crust is baking, mix together the condensed milk, lemon zest, lemon juice, and egg yolks.
• Add it to the baking pan once it is done baking and dot the top of the filling with the remaining crumble evenly.
• Bake for an additional 20-22 minutes.
• Let cool completely, then refrigerate.
• The bars slice better cold. If you want to slice perfectly you can also freeze it so the filling doesn't ooze at all while cutting.
• If you want to take this over the top you can also freeze the bars then cut and dip the bottom half in some melted white chocolate.
• Put the bars onto a wax paper lined cookie sheet and keep refrigerated.

LEMON BARS

Steps:

• Cream butter and sugar, then add the flour and oatmeal to make the dough (it will be a little crumbly). Set aside. Stir juice and zest into milk. Set aside. Butter (or spray) a 9 by 13 inch pan. Press two-thirds to three-quarters of the dough into the pan. Spread lemon/milk mixture evenly over the top of the dough. Sprinkle the remaining dough (kind of like streusel) over the top. Bake at 350 degrees for 30 to 35 minutes until golden. When cool, slice into 1-inch squares.

SARAH'S POST-WORKOUT LEMON POPPY SEED BARS

Steps:

• Whisk together the oat flour, protein powder, poppy seeds and kosher salt. Add the cashew butter, honey, coconut oil and lemon extract. Use your hands to mix it all together. It will be dry at first but will come together. You want the batter to be thick and firm.
• Spray an 8-by-8-inch baking pan with cooking spray. Line with a sheet of parchment paper with ends that extend about 2 inches over two sides of the pan. Press the dough down firmly with your hands into an even layer. Top with the chocolate chips and flaky sea salt and gently press into the dough. Chill in the fridge for 2 hours. Then cut into desired-size bars. Store in the fridge.