Brown Sugar Cinnamon Crumb Bars

Brown sugar cinnamon oatmeal bars with cinnamon icing drizzle on parchment.

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Brown Sugar Cinnamon Crumb Bars

These brown sugar cinnamon crumb bars take the concept of a classic pop tart and morph it with a rich buttery oatmeal bar. An oat layer, topped with a cinnamon brown sugar layer and then topped with remaining oat crumble and baked to perfection. They are finally topped off with a cinnamon icing drizzle. These are a treat that will wow everyone you make them for!

Prep Time15

Cook Time25

Total Time40

Course: Dessert

Cuisine: American

Servings: bars

Author: Lorie Yarro

Ingredients

For Oat Base and Crumble Topping

1 ½ cup quick oats regular or gluten free
1 ½ cup flour spooned and leveled
14-16 Tbsp unsalted butter melted
1 cup light brown sugar packed
1 tsp vanilla extract
½ tsp baking powder
½ tsp sea salt
optional: 1 tsp cinnamon

Brown Sugar Cinnamon Filling

1 cup light brown sugar packed
1½ Tbsp flour
1½ Tbsp cinnamon
2 Tbsp butter melted
½ tsp vanilla extract
optional pinch of sea salt

Cinnamon Icing Drizzle

½ cup powdered sugar
1 Tbsp butter melted
½ tsp cinnamon
½ tsp vanilla extract
2-3 Tbsp half and half or milk

Instructions

Preheat oven to 350°F.
In a small bowl, combine the brown sugar cinnamon filling ingredients and stir until fully incorporated.
In a separate bowl, combine the oat mixture and stir until combined. The mixture should be moist but not overly greasy. You can start with 14 tablespoons of butter and add in the other 2 as desired. You have some wiggle room in the ingredients for this recipe.
In an 8x8 in. pan, lined with parchment, press ⅔ of the oat mixture firmly into the pan (just over 2 cups approx.). Add the brown sugar cinnamon filling and gently press to make it even. Sprinkle over the remaining oat mixture and press gently into the brown sugar cinnamon layer.
Place in the oven and bake for 25-30 minutes or until the crumble topping is golden brown. Allow the bars to cool for about 10 minutes and then whisk together the cinnamon icing and drizzle over top.
These will be the easiest to slice once cooled, but they can most certainly be eaten warm, they will just fall apart a bit more.

Notes

These can be a bit messy when cutting especially if still warm. For easier and cleaner cut bars, refrigerate for several hours to help them become a bit more solid. Then slice with a VERY sharp knife. Allow them to come to room temperature before serving.

Storage: Store these bars at room temperature for 3-4 days. They will keep for about 6-7 days in the refrigerator. To freeze, allow them to cool completely and then freeze in a single layer for one hour before layering between parchment in a sealed container for up to 3 months.

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