I’ve been wanting to try this recipe for ever and now that spring has sprung, I thought it time to bring out the lemons. Thank you Oatmeal with a Fork for this glorious recipe. I halved the recipe and used coconut oil (of course). The bottom oat bar layer is so rich and just the right amount of sweetness to compliment the tart lemon custard-like top layer. I sprinkled some shredded coconut on top.
I originally had it all in a small pan but quickly realized the pan was to large, so I transferred to my lil nugget pan and got these lil bite sized nuggets.
Here is the recipe that I followed and got 7 little nuggets… or go to Oatmeal with a Fork for the original.
3/4 cup oats (ground into flour)
1/2 tbsp coconut sugar
pinch of salt
1 tbsp coconut oil
2 tbsp cold water
1/2 tbsp lemon zest
3 tbsp lemon juice
2.t tbsp honey
pinch of salt
1/4 cup oats (ground into flour)
Directions: Preheat oven to 350. Combine dry ingredients for the base layer and mix. Then add the wet ingredients and mix until a crumbly texture forms that is able to be pressed into a dough in the pan (add more water if too dry). Place in thoroughly oiled proper sized pan (clearly I struggled with this) and put in oven for 12 minutes. Once done, let it sit and cool before you put the filling on top. For the filling, just beat all of the ingredients until well combined. Pour onto cooled bottom layer and put back in the oven for 15-20 minutes. The lemon mixture will be runny, but as you can see it firms up nicely! Let it cool, top with powdered sugar or coconut flakes or anything else! Enjoy!!