These delicious Caramel Oatmeal Bars are likely to become your new favourite recipe. With a crisp base, a sweet, slightly chewy caramel centre, and a crumble topping, this is an easily made sweet snack that the whole family will enjoy. If you love a good, sweet treat that is quick to make, then this recipe is for you – the hardest part is waiting for them to cool down!
Why you’ll love this recipe:
Using basic household ingredients, you can quickly and easily bake a batch of these Caramel Oatmeal Bars.
It only takes about a half hour to make and bake the bars. You just need to be patient while waiting for them to cool!
You’ll love this recipe for Caramel Oatmeal Bars because:
- They are made from ingredients that are readily available.
- Like my Lemon Curd Cake, there is minimal effort involved as the base and the crumble topping are made from the same mixture.
- No special equipment is required. After pressing the base into the tin and covering it with richly delicious caramel, you crumble the remaining mixture over the top and bake. Easy and delicious!
- The whole-grain rolled oats give the bars a very pleasing texture, beautifully complemented by the chewy caramel centre and the crisp crumble topping.
- They are a guaranteed crowd-pleaser, enjoyed by children and adults alike.
- As they are nut-free, they are perfect for school lunch boxes.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
All-purpose/plain flour – this recipe has been tested with regular wheat flour and gluten-free all-purpose flour. Either will work well.
Rolled oats – old-fashioned rolled oats are best for this recipe. Use certified gluten-free if you require.
Salt – use coarse kitchen sea salt to boost the flavours.
Baking/bicarbonate of soda – acts as a raising agent. It is not the same as baking powder.
Butter – adds richness and flavour. We use unsalted butter in the caramel filling as well as the mixture for the base/topping.
Brown sugar – we use light brown sugar; it adds a slight caramel flavour.
Vanilla extract – for the best result, use vanilla, which is naturally extracted, not artificially flavoured.
Sweetened condensed milk – we combine this with unsalted butter and light brown sugar to make a richly delicious caramel filling.
How To Make Caramel Oatmeal Bars:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Make the base/topping mixture:
In a large bowl, combine the flour, oats, salt and baking soda. In a smaller bowl, combine the melted butter, brown sugar and vanilla.
Add the wet ingredients to the dry ingredients and mix well. Reserve approximately â…“ of the mixture for the topping.
2 – Add the base to your tin:
Press the remaining mixture into your prepared tin and bake in your preheated oven for 12 minutes or until a pale golden colour.
3 – Make the caramel:
While the base is baking, make the caramel. Add the sweetened condensed milk, butter, and brown sugar to a medium saucepan.
Over a medium heat, stir constantly for approximately 8 minutes, until the caramel has thickened slightly and is a light golden colour.
4 – Top the base with the caramel:
Once the base is ready, top immediately with the caramel mixture. Use an offset spatula to spread the caramel evenly, or carefully tilt the tin, whilst using oven mits or a tea towel to protect your hands.
5 – Top the bars with the crumble:
Sprinkle the remaining mixture over the top.
Bake for a further 12-15 minutes, or until the top is cooked through and a light golden brown.
Remove from the oven and allow to cool for 30 minutes in the tin, before placing in the fridge for a further 30 minutes.
6 – Cut the bars:
Once the slice is cool, use a sharp knife to cut it into nine bars.
Tips for success and FAQs:
The Caramel Oatmeal Bars must chill before being cut. If they are cut whilst they are still warm, they will fall apart. I like to cool them in the tin on the bench for 30 minutes before transferring to the fridge for 30 minutes. Once cooled, they can be cut into bars and enjoyed.
I have used gluten-free flour and oats to make these Caramel Oatmeal Bars. However, there are differing views regarding gluten-free oats, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
You will also find recipes for Nutella Bars, Peanut Butter Bars and Jam Bars on the blog. They are all so delicious and very simple to prepare.
Yes, they freeze very well. Allow the bars to cool completely, and then put them in an airtight container and freeze. If storing them in layers, it is best to place a sheet of baking paper between the bars to prevent them sticking together. Defrost in the fridge overnight and bring back to room temperature before consuming. They will keep for two months.
Store in an airtight container. The bars will be at their best for the first two days but will last for 4 (they will just soften a little). I keep them in the pantry, but if the weather is warm, keep them in the fridge. If storing in the fridge, remove at least 10 minutes prior to serving.
Variations and substitutions:
Chocolate chips – a great addition to your filling. Just sprinkle some on top of the caramel.
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Nuts – you may like to add a little crunch with some slivered almonds sprinkled on the caramel filling.
Serving suggestions:
The Caramel Oatmeal Bars are very versatile. Some suggestions to enjoy them are:
- For morning or afternoon tea – delicious with a cup of coffee!
- They are great as an after-school snack.
- As an easy breakfast when time is short.
- They travel well, so are ideal for picnics or potlucks.
- As a welcome edible gift.
I hope these Caramel Oatmeal Crumble Bars become your new favourite sweet treat (like they are mine!) Be sure to let me know in the comments below when you have given them a try – I love hearing from you! Caramel lovers, this one is for you!
Alex xx
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Caramel Oatmeal Bars
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Ingredients
For the Base and Crumble Topping:
- 1 ½ cup (225 g) all-purpose/plain flour See Note 1
- 1 ½ cup (120 g) old-fashioned rolled oats See Note 2
- 1 teaspoon sea salt
- ½ teaspoon baking/bicarb soda
- ¾ cup (185 g) unsalted butter – melted
- â…“ cup (70 g) light brown sugar
- 2 teaspoon vanilla extract
For the Caramel Filling:
- ½ cup (125 g) unsalted butter
- ½ cup (100 g) light brown sugar
- 395 g (14 oz) can of condensed milk See Note 3
Instructions
- Preheat your oven to 175 Degrees C (350F).
- Line a 20 x 20cm (8 x 8 inch) baking dish with non-stick baking paper.(Allow an overhang with the baking paper – it makes it easier when removing the slice!)
- In a large bowl, combine the flour, oats, salt and baking soda.
- In a smaller bowl, combine the melted butter, brown sugar and vanilla.
- Add the wet ingredients to the dry ingredients and mix well. Reserve approximately 200g/7 oz of the mixture (about â…“ of the mixture) for the topping.
- Press the rest of the mixture into your prepared tin, and bake for 12 minutes or until a pale golden colour.
- While the base is baking, make the caramel. Add the sweetened condensed milk, butter and brown sugar to a medium saucepan.
- Over a medium heat, stir constantly for approximately 8 minutes, until the caramel has thickened slightly and is a light golden colour.
- Once the base is ready, top immediately with the caramel mixture – use an offset spatula to ensure the caramel is even.
- Carefully sprinkle the remaining mixture over the top – crumbling it as you go.
- Bake for a further 12-15 minutes, or until the topping is cooked through and a light golden brown.
- Remove from the oven, and allow to cool in the tin on your benchtop 30 minutes, before placing the tin in the fridge for a further 30 minutes.Once the slice is cool, it can be cut into nine bars using a sharp knife.
Notes
- Flour: this recipe has been tested using a gluten-free all-purpose/plain flour.
- Rolled oats: use certified gluten-free oats along with flour if you require this recipe to be gluten-free.
- Sweetened Condensed Milk: full fat only. Do not use low fat or skim.
- Measurements: for the most accurate measurements when baking, we suggest you weigh your ingredients.
- Chill the bars: the Caramel Bars really need to chill before cutting, otherwise, they will fall apart.Â
- Storage:Â store in an airtight container in a cool location. The bars will be at their best for the first two days but will last for four (they will just soften a little). If the weather is warm, keep them in the fridge in an airtight container for up to a week. Remove them about 10 minutes prior to serving.
- Freezing: allow the bars to cool completely, and then put them in an airtight container before placing them in the freezer.  If storing them in layers, place a sheet of baking paper between the layers so they don’t stick. Thaw them at room temperature. They will keep for two months.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This post was originally published as Caramel Crumb Bars in June 2020. It has been updated with more information and new photos. The recipe quantities remain the same, but the method has been updated slightly.
Sherrie
I made these for a family get together we had recently and they were a BIG hit with my granddaughters. I plan to make them again at Christmas, I made them a few days in advance and kept them in the refrigerator and they held up very well. Thanks for sharing such an easy recipe and a winner !
Alexandra Cook
This is lovely to hear, Sherrie 🙂
So happy they were a success! Thanks for sharing, Alex xo
Judy
Made this for a morning tea. Served alongside a fruit platter and well, let’s just say the fruit wasn’t the first thing to do! Delicious recipe and really very simple to make. I’ll make this again!
Alexandra Cook
Hello Judy,
This is lovely to hear! It is so perfect for morning tea – I am all set with a piece of this and a cup of coffee 🙂
I am glad to hear you’ll be making this recipe again. Alex xo
Megane
Such a golden oldie great slice. I made this for Easter and everyone was so impressed and thought I had bought it from a bakery. I guess they were not confident I could cook so well. Thanks Alex for a great recipe and easy method to make it. You make everything that much easier (and tastier) to make.
Alexandra Cook
Hi Megane,
Thank you for your lovely comments on the Caramel Crumb Bars; I am delighted they were popular at your Easter celebration and I appreciate that you took the time to let me know. 🙂
Jerika
I’m a caramel lover!:) These are very delicious, and it is an easy recipe to make.
Alexandra
Hello Jerika, I am delighted that you enjoyed the Caramel Crumb Bars. Thank you so much for letting me know. 🙂
Kayla DiMaggio
I love caramel and these crumb bars were so delicious! Such a unique take on a crumb bar!
Alexandra
Hi Kayla,
So pleased to hear you enjoyed them – thank you!
Rachel
My aunt loves caramel so I made this for her and she said it was the best caramel bars she’s ever tasted!! I followed the recipe exactly and it was freaking incredible. Definitely use the full fat sweetened condensed milk for this recipe.
Alexandra
Hi Rachel, I am delighted to hear that you made the Caramel Crumb Bars for your aunt and she enjoyed them enormously. Thank you so much for letting me know. 🙂
tahiya
Hi, I’d love to make these! I do have leftover caramel sauce already though, so would it be possible to tell me how much sauce is used in the recipe? thanks!
Alexandra
Hi Tahiya!
This is a rough estimate –
1 3/4 cup to 2 cups approximately.
Unfortunately, I haven’t ever measured the caramel, as it is boiling hot when made for the crumb bars and we put it straight on the cooked base.
You might find you need to reheat your caramel slightly in order for it to be spreadable on the base.
Hope it goes well for you! Kind regards, Alex
Megan Ellam
These look amazing Alexandra! You always have the most deliciously easy recipes.
Alexandra
Thank you so much for the lovely comments, Megan. I do appreciate your feedback. 🙂
Dana
One of my new favourite treats!!
Alexandra
They really are delicious. Caramel is always a winner! 🙂
Joanne Gauthier
I love the way you have displayed your recipe! Step by step with accompanying photos and explanations and ingredients. I have never seen this done this way but I love it! Now I can’t wait to try!
Alexandra
Hi Joanne, thank you so much for the fantastic feedback, I do appreciate it. Please let me know if you make the Caramel Crumb Bars. 🙂