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These Orange Cream Oat Crumble Bars are a FABULOUS Summer bake. These comprise of a very easy cookie bar recipe, which gets layered with an orange cream layer. The orange layer is made using fresh oranges, sweetened condensed milk and eggs for a really rich, custardy filling. Lots of orange zest goes into the filling for a fruity, vibrant bake!

This is a great Summer baking recipe, although it could easily be great at any time of year. Make sure to leave enough time for them to set after baking, as the filling needs to cool to set properly. You could really use any citrus you like in these. This means that lemon, lime or even grapefruit would all be equally fantastic, but I am a real orange lover!

Notes for how to make:

You want about 3/4 large oranges to make these. Using both the juice and zest of this many oranges gives a lovely fruity result. If you don’t have this many, or are just looking for a recipe to use up oranges, then feel free to use lemons or make up the juice amount with the carton variety! Whilst this already gives a great orange-ness, adding orange extract gives even more of that flavour, but is not necessary.

When making the crumble cookie layer, check your texture. It needs to be at the stage that can be pressed into a dish but can also be broken up/crumbled in your hands. This means that it is crumbly yet able to hold together. I make this like a standard cookie, mixing wet into dry with some melted butter to bring it together. Use larger oats for best results.

These are a really fun option to bring along to bake sales, picnics, BBQs, work or just to eat as your “something sweet” after dinner. I cut these into 9 but you may want to cut into half sized triangles. This is especially true if serving lots of people/not after a full on ‘dessert’. These will keep in an air-tight container in the fridge for 3 days.

TIPS FOR THE BEST Orange Cream Oat Crumble Bars

Brown Sugar: This is crucial to the perfect crisp texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend here.
Oats: Larger varieties are best here. Jumbo, rolled etc. Avoid using oatmeal or anything very fine as you may find the cookie layer to lack that crispiness!
Cookie Crumble Texture: The ideal texture resembles the topping to a crumble or crisp, but slightly wetter. It should be able to be ‘crumbled’ in your hands, but also able to be pressed into the tin.
Oranges: Use fresh, unwaxed oranges as you will be adding freshly grated zest. I make a recommendation in the recipe for orange extract, as this give an extra flavour boost with minimal liquid. If you don’t want to use this, they’ll still taste great.
Condensed Milk: Make sure to buy sweetened condensed milk – check the label to prevent making an error! Too many times have I picked up a tin of caramel or evaporated milk by mistake!

For these Orange Cream Oat Crumble Bars I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the filling (with a mixer like this). If you want more traybake recipes try these Chocolate Chip Cookie Stuffed Brownies or these Lemon Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.