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    Home » Recipes » Healthy Desserts

    Healthy Honey Lemon Bars

    Published: May 17, 2021 · Modified: Nov 6, 2022 by Lauren · This post may contain affiliate links · 83 Comments

    Jump to Recipe  ↓

    Healthy Honey Lemon Bars - A delicious oatmeal crust topped with a creamy, honey-sweetened filling! If you're a lemon lover, then these are for you!

    Healthy lemon bar recipe with oats

    So, if these look familiar, it's because they are!

    I've had this recipe on the blog for some number of years, but I felt like I wanted to perfect it a bit.

    This is the new and improved version! The filling is very similar to the original, but the base is a bit different.

    The initial inspiration for creating a lemon bar was my mom and Ina Garten, who has a very popular lemon bar recipe. I truly like Ina and watching her show on Food Network.

    However, while many of her entrees and sides are relatively healthy, her desserts tend to be heavy in both butter and sugar.

    Her lemon bar recipe, for instance, called for three cups of sugar!

    I was quite interested to read the comments to see if anyone found the treats too sweet. I was not surprised to see some people writing just that, but some commenters described them as not sweet enough!

    Lemon bars made with honey and oat flour

    About these honey lemon bars:

    • The creamy filling dominates!
    • These have a light lemon flavor (not tart).
    • The filling is creamy and modestly sweet. Read: This is NOT Ina Garten's recipe!

    I love how 'clean' this recipe is (it seems anything with a citrus flavor is fresh and clean), and my husband loves that he gets almost five grams of protein per bar!

    For those of you allergic to eggs, my Thick Raw Lemon Bars may be more your speed. 

    They're a delicious, no-bake alternative!

    Healthy lemon bar recipe with oats
    Print Recipe
    4.33 from 40 votes

    Healthy Honey Lemon Bars

    A delicious oatmeal crust topped with a creamy, honey-sweetened filling! If you're a lemon lover, then these are for you!
    Prep Time15 mins
    Cook Time20 mins
    0 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: American
    Keyword: Dairy-free, Gluten-Free, Healthy
    Servings: 9 bars
    Calories: 159kcal
    Author: Lauren Goslin

    Ingredients

    CRUST BASE:

    • ¾ cup oat flour
    • ⅛ tsp sea salt
    • 2 ½ Tbsp melted butter or coconut oil
    • 1 ½ Tbsp maple syrup
    • 1 large egg white (save yolk for filling)

    LEMON FILLING:

    • 4 large eggs, plus the yolk from the crust
    • 1 Tbsp lemon zest
    • ⅓ cup lemon juice
    • 5 Tbsp honey
    • dash sea salt
    • ⅓ cup oat flour
    • ⅛ tsp powdered stevia

    Instructions

    • Preheat the oven to 350 degrees.

    BASE:

    • Whisk together the flour and salt.
    • Stir the oil, maple syrup, and egg white.
    • Mix until smooth and well combined.
    • In a WELL-OILED 8 x 8 baking dish, spread the dough into the bottom of the dish. You'll need a spatula for this step.
    • Bake the base for 10 minutes.
    • Cool while you make the filling.

    FILLING:

    • Beat the eggs and yolk until a bit frothy.
    • Add the remaining ingredients and beat for another minute.
    • Pour the mixture atop the baked crust.
    • Bake for 12-16 minutes (edges should be a light golden color).
    • Cool completely, cut, and serve!

    Notes

    WW Points: 7

    Nutrition

    Sodium: 82mg | Sugar: 12g | Fiber: 1.2g | Calories: 159kcal | Polyunsaturated Fat: 3.7g | Fat: 7.1g | Protein: 4.7g | Carbohydrates: 20.3g

    This recipe was updated in May 2021.

    Notes:

    To make oat flour, I just grind whole, rolled oats in a Nutribullet. A food processor will work as well.

    Some of the items I use to make this recipe include:


     

    Lower sugar lemon bars made with honey

     

     

    Shared with: Hearth and Soul Hop, What's For Dinner Sunday, Fiesta Friday, Funtastic Friday Link Party, Happy Now Blog Link Up

     

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    Filed Under: Healthy Desserts

    Reader Interactions

    Comments

    1. Lori Jean Finnila

      October 06, 2021 at 3:09 pm

      I love these. Could I use almond flour where I'm trying to cut down on carbohydrates?

      Reply
      • Lauren

        October 07, 2021 at 12:23 pm

        What you might do is look up an almond flour crust and sub it for mine? I'm not sure about the filling though, as I haven't tried that.

        Reply
        • Karen

          January 01, 2022 at 7:31 am

          I can’t use honey nor maple syrup . What would be good substitutes and the amounts

          Reply
    2. Debbie Hyde

      October 02, 2021 at 6:28 am

      Could you please repost your original lemon bar recipe? It's been a while since I made them, but it was a family favorite, just as it was. I don't think there was an egg in the crust, but I can't remember if that was the only difference.

      Thanks!

      Reply
      • Lauren

        October 02, 2021 at 1:33 pm

        Hi Debbie,
        The original crust was: 3/4 cup oat flour, 1 tsp sugar, 1/4 tsp salt, 2 Tbsp olive oil, and 3-5 Tbsp cold water. Also, leave out the extra yolk in the filling. Hope that helps!

        Reply
    3. Angie

      May 06, 2021 at 5:01 pm

      Made these just now. Here are some things I learned that might save you some time and stress:
      - Following the recipe as exact will lead you to: disaster
      - The crust is NOT enough for an 8 x 8 pan, so I added an extra 1/2 cup of oat flour, plus about 2 tbsp of olive oil, a tbsp of honey, water, and an EGG YOKE (do this!) Baked it for 13 minutes at 350F
      - For the filling, I added 7 tbsp of lemon juice instead of 5
      - Baked it at 17 minutes and let it cool but then the other side (away from the heat) was spurting liquid as it was cooling?? I baked it for another 10 minutes and it seems fine
      - I suggest refrigerating it for an hour or two to let it set
      - Overall, the filling is nice, I don’t have much to say about the crust

      Reply
    4. Sue

      April 22, 2021 at 5:31 am

      These were great! I was looking for a way to use extra lemons and I have honey from my own hives. Found your recipe and it is yummy! I used an egg in the crust and then added enough water to equal I/4 cup. I generally put an egg in any gluten free crust to help it hold together. The bar has the texture of corn bread with that wonderful lemon custard in the middle. I didn't have any Stevia, so put in 2tablespoons of sugar instead. Thought the sweetness was perfect! This recipe is a keeper!

      Reply
    5. yeah

      April 20, 2021 at 1:54 pm

      yeah so these weren’t good at all, i followed the instructions exactly but the flavor is horrible and the oat flour just rose to the top. the oatmeal crust was too bland and wasn’t crunchy enough (for me at least) i wouldn’t recommend this.

      Reply
    6. Tracy

      March 28, 2020 at 8:50 am

      I just made these ! Thank you for another Delicious recipe !

      Reply
      • Lauren

        March 28, 2020 at 1:04 pm

        Yay, so glad you liked them, Tracy!

        Reply
        • Yol

          December 05, 2020 at 2:23 am

          I have never made a dessert of this type. Thank you for this recipe. My elderly parents and I enjoyed the lemon bars.
          What would be the measurements for a 9x9 pan.

          Thank you again and look forward to trying your other recipes.

          Reply
    7. Claire

      February 12, 2020 at 8:25 pm

      Just made these and everyone loved them! Not overly sweet and the perfect lemon flavor! I used coconut sugar instead of stevia. Turned out sooo yummy!!! 🙂

      -Claire: Secretly Healthy Home

      Reply
    8. Maria

      March 23, 2018 at 1:21 pm

      These looks great! I love lemon bars and have been looking for a gluten free dairy free option. Question, for the 1 and 1/4 cup oat flour, can I measure out that amount of rolled oats and then grind them into flour? Also, any chance maple syrup can be used instead of honey? Thanks!

      Reply
      • Lauren

        March 24, 2018 at 9:14 am

        Hi there,

        The maple should work, though I haven't tried it. For the oat flour, you can grind oats first, but it may take a bit more than 1 1/4 cup to make the needed amount of flour here.

        Reply
    9. Lorena

      January 02, 2018 at 8:57 pm

      Hi,
      I made this recipe and absolutely LOVED the flavour. The only thing is that the crust was too crumbly and didn’t stay on the bars. Do you have any advice about why this might have been? Or any other flour suggestion? Almond? Coconut flour? I wonder if I ground my oats very fine or if my crust needed longer baking time? Thanks a lot in advance 😉

      Reply
    10. Lorena

      January 02, 2018 at 8:55 pm

      Hi,
      I made this recipe and baolutely LOVED the flavour. The only thing is that the crust was too crumbly and didn’t stay on the bars. Do you have any advice about why this might be? Or any other flour suggestion? Almond? Coconut flour? I wonder if I ground my oats very fine. Thanks a lot in advance 😉

      Reply
      • Lauren

        January 03, 2018 at 9:19 am

        Hi Lorena,

        It will be a bit crumbly, given that there is neither gluten nor eggs to bind it, but it shouldn't fall completely apart. I would suggest a bit longer bake time, and then let the base cool to room temperature before topping.

        Reply
    11. Noelle

      May 14, 2016 at 3:46 pm

      Yum yum yum! I can't tell you how happy I am with how these turned out. I'm always hesitant about "cleaning up" certain recipes that rely on a lot of sugar or butter (usually I just skip the traditional recipe altogether and miss out on all those yummy treats!). This was such a pleasant surprise. The crust is soft and flavorful, but hardy enough to hold up to all that creamy, tangy, sweet filling. I added a squirter of agave in place of the Stevia too and it worked perfectly 🙂 Thank you!

      Reply
      • Lauren

        May 15, 2016 at 7:31 pm

        That's great Noelle, thanks for your comment!

        Reply
        • Joyce Estillore

          October 26, 2016 at 6:58 pm

          Hello,
          Was yyour rrecipe of T. Equivalent to a teaspoon or tablespoon?
          I looked it up and T. Is interchangeable with tea and tablespoon.
          Also, have you used agave nectar instead of honey? I did not have enough honey so I used agave nectar instead. I hope they don't come out Soggy.

          Reply
          • Lauren

            October 27, 2016 at 12:26 pm

            Hi Joyce,

            T is for tablespoon, and I've not tried these with agave, so I don't know, sorry! 🙂

            Reply
    12. Megan

      February 14, 2016 at 1:40 pm

      Just made these, and they are good! I put a little zest in the base, and used coconut oil (also, I used around 2T raw sugar instead of stevia). The taste is really nice, I'll definitely make these again!

      Reply
      • Lauren

        February 14, 2016 at 6:37 pm

        Thanks Megan, glad you liked them!

        Reply
    13. Nicky

      January 29, 2016 at 8:49 pm

      Made with almond flour instead of oats. Misread t for tablespoon. Taste was amazing! But base is soggy because of too much lemon juice! . Will def do again with correct quantities!

      Reply
    14. NAN

      September 15, 2015 at 6:45 pm

      I am allergic to sugar and miss desserts with lemon flavoring. I can't wait to give your recipe a try. Can I use old-fashioned oatmeal for the oats? What can I use instead of coconut sugar (I have honey & maple syrup that I can use

      Reply
      • Lauren

        September 16, 2015 at 8:56 am

        Yes, the old-fashioned oats will be fine, that's actually the same thing I believe. 🙂 Honey or maple syrup should work well also, though I haven't tried it that way myself. Hope you like these!

        Reply
    15. Rachel

      June 17, 2015 at 6:15 pm

      We are pretty healthy eaters and don't use much sugar. Still, these tasted like 'health food bars'. Big thumbs down from my family. If you add 'something' more that's sweet to them I think they would have a fighting chance. Will try some added maple syrup or honey next time.

      Reply
    16. Ellie

      May 02, 2015 at 3:44 pm

      So this recipe looks amazing and I can't wait to try it out, there aren't a lot of really tasty desserts available for us poor gluten free souls. I was just wondering if gluten free flour would work just as well is ground oats?

      Thanks xx

      Reply
      • Lauren

        May 04, 2015 at 8:11 am

        Hi Ellie,

        I haven't tried it any other way, so I can't say for sure, but my gut is that it would work!

        Reply
    17. Kayla Kalchbrenner

      April 22, 2015 at 1:28 pm

      I want to make these TONIGHT buuut..... all I have is organic honey....not raw honey. Will the recipe still work?
      .

      Reply
      • Lauren

        April 22, 2015 at 1:45 pm

        Yes, that should work fine! 🙂

        Reply
    18. Michele

      February 23, 2015 at 3:01 pm

      Hi!

      First of all...these look amazing and I can't wait to make them. I was just wondering, what are your thoughts on using just egg whites? Also, how do you go about making the oats into flour?

      Thank you in advance!! -m

      Reply
      • Lauren

        February 23, 2015 at 3:59 pm

        Thanks Michele! I'm not sure on just using the whites, as that would cut down on fat and ultimately flavor. To make the oats into flour, I just grind them in a coffee grinder until they are fine, but I bet a food processor would work as well. 🙂

        Reply
    19. Christianne

      February 16, 2015 at 9:03 am

      Thanks for the quick reply!! I am going to try these this weekend and will let you know how they turn out.

      Reply
    20. Christianne

      February 15, 2015 at 7:16 pm

      I'm so excited to try your recipe! I recently started cutting out most refined sugar and this recipe looks so yummy without using a lot of weird ingredients 🙂 I do have a question. I'm not worried about gluten and I was wondering if you know if I can substitute all purpose or whole wheat flour instead of the oats? Or even use whole oats instead of making into a flour? Just curious 🙂 thanks!

      Reply
      • Lauren

        February 15, 2015 at 8:32 pm

        Hi Christianne,

        I would think WW or AP flour would work here, but I'm less convinced of using whole oats, as that might make the crust too crumbly. 🙂

        Reply
    21. Laura

      February 06, 2015 at 4:16 pm

      I made the thick raw lemon bars too and they were also super good. These are my fave though ::-))

      Reply
    22. Laura

      February 06, 2015 at 4:11 pm

      I've made these twice now. Once I only had three eggs and forgot to ground the oats for filling before adding the rest of the ingredients. Turned out delicious. The other I used a little less honey and coconut sugar and used coconut oil and they were outrageous. This is adaptable and so friggin good. Can't stop eating 'em. Thank you so much. Satisfied my sweet tooth and guilt free. Winning!!
      Love all your recipes.

      Reply
    23. Melissa Barto

      November 22, 2014 at 10:27 pm

      WOW! Lauren, you did a fantastic job on this recipe. A lot of the other ones I looked at involved way too many ingredients that I don't normally use. I just blogged about your site & this recipe too!!

      Reply
      • Lauren

        November 23, 2014 at 12:12 pm

        Thanks so much Melissa! 🙂

        Reply
    24. Tui

      September 01, 2014 at 2:41 am

      How do you store these?

      Reply
      • Lauren

        September 01, 2014 at 8:13 am

        In an air-tight container, in the fridge. 🙂

        Reply
    25. Tonya Wasielewski

      August 16, 2014 at 6:53 pm

      I grew my own stevia and dehydrated it for the first time this year. The "storage and processing" directions I have read tell me to store it in whole leaf dehydrated form then grind it fine before use. Would this fine grinding be the same as your powdered form? Thanks.

      Reply
      • Lauren

        August 16, 2014 at 7:27 pm

        Hi Tonya,

        I can't say for sure, but my guess is that the amount you'd have to use would be greater. Sorry I can't be of more help!

        Reply
    26. Ailsa

      July 22, 2014 at 11:45 pm

      I made a batch of these last night and they came out great. We've already eaten half the pan. Thanks so much for the recipe. I didn't have stevia so I added an extra T of honey as suggested and it was perfect. I love how these bars are not very sweet and are so filling.

      Reply
      • Lauren

        July 23, 2014 at 7:53 am

        That's great, Alisa! We just made a batch of these the other night as well, and I couldn't get my husband to stop eating them! So glad you enjoyed them too! 🙂

        Reply
    27. Abbie

      July 05, 2014 at 3:07 pm

      Thank you for such a quick reply! I've just made this and it is perfection! A great recipe! Well done xxx

      Reply
    28. Abbie

      July 05, 2014 at 12:16 pm

      Is t. One tablespoon or teaspoon and how big is one cup? Haha I only usually work in grams

      Reply
      • Lauren

        July 05, 2014 at 12:28 pm

        Hi Abbie,

        t is teaspoon, and one cup of a dry mixture is equal to about 128 grams (according to an online source). I don't work with grams though, so I can't be sure!

        Reply
    29. Judy

      June 26, 2014 at 11:30 am

      Don't know if this always happens, but my crust came up to the top when lemon filling baked. I had already put on the powdered sugar before I noticed...so we ate upside-down GF honey lemon bars! 😉 So creamy, so tasty (didn't even tell my friends they were GF)...upside-down, right-side up, side ways, no matter how you eat them...delish!

      Reply
      • Lauren

        June 26, 2014 at 1:25 pm

        HI Judy,

        I'm not sure what happened...did you pre-bake the crust? In any case, I'm happy you ultimately enjoyed them! 🙂

        Reply
    30. Cristal

      June 01, 2014 at 12:58 pm

      I've made these twice and my whole family loves them! I used orange almond coconut oil in the crust. I will also use this crust when making other desserts, such great flavor and texture! The texture of the lemon filling was perfectly sweet And perfectly creamy. Added bonus..they freeze well! Seriously a great treat when you're craving something cold and sweet. Thanks for sharing:)

      Reply
      • Lauren

        June 01, 2014 at 1:57 pm

        That's great Cristal, thanks for letting me know! You've made me want to go make a batch. 🙂

        Reply
    31. Bethany

      May 27, 2014 at 6:53 pm

      Good to know! I'll remember that next time. I also realized that I used "extra thick rolled oats," which probably made a difference. I shared them with my sister and she LOVED them and ate up the whole batch! 🙂 Thanks for sharing!

      Reply
    32. Bethany

      April 29, 2014 at 9:16 pm

      Just made these! Super yummy! I love that you can really taste the lemon and honey. I'd call these more of a "honey lemon oat bar" recipe, though, because there's a definite oatmeal taste and texture. But maybe I just didn't grind the oats up finely enough. I personally like oatmeal, but the texture is definitely different from regular lemon bars, at least in my batch. I also added powdered sugar to the top of mine for a little extra sweetness. Still a tasty recipe and much healthier than the regular version. 🙂

      Reply
      • Lauren

        April 29, 2014 at 9:24 pm

        Hi Bethany,

        The oats should be really fine, like flour. I'm happy you enjoyed them! This is one of my favorite recipes on the blog. 🙂

        Reply
    33. Audrey

      April 12, 2014 at 11:57 pm

      Hi Lauren!

      I tried your recipe today and my filling turned out to be really egg-y and not creamy at all! Any suggestions as to how to improve upon it? Love your website and recipes btw, bookmarked so many recipes to try out! Thank you!

      Reply
      • Lauren

        April 13, 2014 at 8:34 am

        Hi Audrey,

        I'm sorry they didn't turn out for you! They are going to be different than the average lemon bar, because you don't have the excessive sugar content, but mine still turned out pretty creamy. This may be ridiculous, but did you let them cool? Also, make sure the ingredients for the filling are well-mixed. Did yours look like the pictures?

        Reply
    34. Melissa

      April 06, 2014 at 8:35 pm

      Got some of these in the oven right now. I added some coconut to the base. Can't wait for them cool so I can dig in. Thanks for the feat recipe.

      Reply
      • Lauren

        April 06, 2014 at 9:29 pm

        Awesome Melissa, I hope you are enjoying them! 🙂

        Reply
    35. k. harringtob

      March 21, 2014 at 10:52 am

      Am not trying to be rude... but these are not dairy free. Eggs are in the dairy category. My allergist confirmed this when my son almost died eating them. Dairy includes egg egg is dairy

      Reply
      • Lauren

        March 21, 2014 at 11:00 am

        The definition of dairy is 'food produced from the milk of mammals', so I respectfully disagree with your comment.

        Reply
      • Robin Ay

        May 08, 2020 at 9:13 pm

        I’m not trying to be rude.., but stop finger pointing. Eggs are poultry not dairy. If an allergist told you otherwise, find another allergist. Or, just try google. https://www.delish.com/food-news/a21605943/are-eggs-dairy/

        I’m excited to make this tomorrow to have chilled for Mother’s Day. Lemon is mom’s favorite!

        Reply
    36. Christine

      March 17, 2014 at 10:18 am

      wow wow thank you so much! just made this and it is DELICIOUS! I made into a circular tart rather than cutting them out as bars! so yum 🙂

      Reply
      • Lauren

        March 17, 2014 at 2:53 pm

        That's so great Christine, thanks for letting me know! 🙂

        Reply
    37. Laura O | Petite Allergy Treats

      March 13, 2014 at 12:23 pm

      Hi Lauren,

      Sounds like we have the same style with blogging recipe development. I think I still have about 20 post I need to finish or redo. 🙂

      Love the lemon bars!
      Laura O| Petite Allergy Treats

      Reply
    38. Zana@GreenGlobalTravel

      March 12, 2014 at 10:04 pm

      These look like a nice refreshing snack for spring! Love that they're a vegan friendly option as well. Thanks for the share!

      Reply
    39. Melissa @ Nourish By Melissa

      March 12, 2014 at 6:29 am

      These look great! I have all the ingredients yay! 🙂

      Reply
    40. Jessica

      March 11, 2014 at 11:50 pm

      My mom brought me lots of lemons yesterday. I'm looking for lemon bars recipe and so far this is one of the best recipes I found.

      Reply
    41. Isadora

      March 11, 2014 at 3:40 pm

      I love Ina too, but I agree with you, she is always using a ton of sugar and butter in her recipes. I've been craving lemon bars for a while now and your dairy free, gluten free version looks really good!

      Reply
    42. Emma

      March 11, 2014 at 3:28 pm

      Yum YUM! I always get an immense feeling of satisfaction when I can give treats a "clean makeover". These gems look divine, I am pinning them for later 🙂

      Reply
    43. amber

      March 10, 2014 at 11:25 pm

      Hey Girl,

      Too funny. My son had lemon bars at his school (the kind filled with junk) so as usual, I made him his own healthy version! Lemon bars on the mind baby. I will share mine when I return. Yipes, so many recipes building up.

      Your recipe looks incredible, Lauren, as usual!!

      I think you should write a cookbook!!!! Pleeeease! You're recipes are always so amazing...and easy!

      Hugs,
      --Amber

      Reply
      • Lauren

        March 11, 2014 at 9:19 am

        How about you and I write one together? 😉 'The Food Allergy Duo'!

        Reply
    44. Erica {Coffee & Quinoa}

      March 10, 2014 at 7:27 pm

      These look unnnnbelievable, and I'm not even a lemon bar person! And I'm quite glad they have a few tablespoons of honey rather than 3 cups of sugar 🙂 Not sure whether I should make these or the raw lemon bars first! Yummm.

      Reply
      • Lauren

        March 11, 2014 at 9:20 am

        Thank you so much Erica! I love raw desserts as well (as you can tell). 😀

        Reply
    45. Mike @TheIronYou

      March 10, 2014 at 1:09 pm

      I truly, deeply love Lemon Bars, it's one of those guilty pleasures I'll never renounce to; no matter the sugar and butter content.
      There's actually a bakery in NYC called Two Little Red Hens that makes, hands down, the best lemon bars in the world. But they are sweet and buttery, and I feel super guilty every time I eat one.
      So this recipe you've created is groundbreaking; I can finally have Lemon bars everyday, I mean, HELLO! 😉

      Reply
      • Lauren

        March 10, 2014 at 3:52 pm

        Lololol, ahhhh bless you sweet Mike. 😀

        Reply
    46. Mary Frances

      March 10, 2014 at 10:20 am

      Lauren, these look amazing! I LOVE lemon; it is so bright and refreshing! And I want the filling to "dominate" like you said. Pinning these! Huh, that is really interesting (about the sugar) I think it is very easy to reduce the amount of sugar in recipes without people noticing. It is too bad so much of our country thrives (or thinks they thrive) on it!

      Reply
    47. Karen @ Kama Fitness

      March 10, 2014 at 9:38 am

      WOW that other recipe used 3 cups of sugar...obviously NOT needed because look how clean your recipe is! These bars look delish & I also love the 4 grams of protein! A girl can never have enough protein !!

      Reply
    48. Sharon

      March 10, 2014 at 7:37 am

      These look amazing Lauren! Nothing says spring is coming like lemons!

      I'm with you on the less sweet front. When I was a kid I would have cups of tea with my grandmother and would never have sugar in my tea. She would say I was sweet enough. 😉 I loved that.

      Have a great week!

      Reply
    49. Kath

      March 10, 2014 at 7:33 am

      This recipe sounds lovely and I will certainly try it this week but can I skip stevia?

      Reply
      • Lauren

        March 10, 2014 at 8:01 am

        Hi Kath,

        You can definitely leave out the stevia, but the bars may be a bit more tart. Perhaps add in another tablespoon of honey to compensate?

        Reply
        • Kath

          March 10, 2014 at 8:21 am

          Thank you for replying 🙂 I'll try with some more honey then.

          Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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