Unjunked Lemon Oat Squares (Unjunked Holiday Treat - Day 2 of 12)
Day 2: Unjunked Lemon Oat Squares
Bright, cozy, and made without the sugar crash
If there’s one thing holiday desserts are missing, it’s balance.
Between the cookies, bars, and festive treats, most holiday sweets are loaded with refined sugar and leave you feeling wired, bloated, or crashing hard an hour later. And lemon bars? They’re usually one of the biggest offenders.
That’s why Day 2 of 12 Days of Unjunked Holiday Treats is all about bringing back a classic, without the junk.
These Unjunked Lemon Oat Squares are bright, creamy, lightly sweet, and made with simple, real ingredients that let you enjoy dessert and still feel good afterward.
No powdered sugar.
No white flour.
No artificial anything.
Why These Lemon Squares Are Different
Traditional lemon bars rely on refined flour, loads of sugar, and a shortbread crust that spikes blood sugar fast. This unjunked version keeps the cozy lemon flavor you love, but swaps in ingredients that actually support steady energy.
Here’s what makes them better:
Oat flour instead of white flour for fiber and satiety
Honey instead of refined sugar for a gentler sweetness
Real lemon zest + juice for bright, natural flavor
Healthy fats from coconut oil to keep you satisfied
The result?
A dessert that tastes indulgent, without the post-dessert regret.
Unjunked Lemon Oat Squares Recipe
Ingredients
Crust
1 cup oat flour
⅓ cup coconut oil, melted
¼ cup honey (half of total)
¼ tsp sea salt
Lemon Filling
6 eggs
2 Tbsp coconut flour
1 Tbsp lemon zest
Juice of ½ lemon
Remaining ¼ cup honey
Remaining ¼ tsp sea salt
Instructions
Preheat oven to 350°F (175°C) and line a baking pan with parchment paper.
In a bowl, combine oat flour, melted coconut oil, half the honey, and half the salt. Mix until a wet but firm dough forms.
Press the dough evenly into the prepared pan, pressing firmly into the corners.
Bake crust for 15 minutes, until lightly golden. Remove and let cool slightly.
While crust bakes, add eggs, coconut flour, lemon zest, lemon juice, remaining honey, and salt to a mixer. Mix for about 4 minutes until fully combined. The mixture will be very liquid, that’s normal.
Pour filling over baked crust.
Bake for 30 minutes, or until set. Do not overbake to avoid cracking.
(Optional: bake using a water bath for an extra-smooth top.)
Cool completely, then refrigerate for 1–2 hours before slicing into squares.
A Gentle Holiday Dessert Swap
These lemon oat squares are proof that unjunking doesn’t mean giving things up — it means upgrading.
You still get:
A creamy, citrusy dessert
That classic lemon bar vibe
Something festive enough for holiday gatherings
But you skip:
The sugar crash
The bloated feeling
The “why did I eat that?” moment
Day 2 of the 12 Days of Unjunked Holiday Treats 🎄
This Unjunked Lemon Oat Square recipe is Day 2 of the 12 Days of Unjunked Holiday Treats.
Over the next 10 days, I’ll be sharing:
Healthier versions of classic holiday desserts
Simple swaps you can actually stick with
Short videos for each recipe on Instagram and Facebook
If you want all 12 recipes in one place, you can grab the free 12 Days of Unjunked Holiday Treats PDF here, which includes every recipe in this series.
If you missed Day 1, start there with:
➡️ Unjunked Thumbprint Cookies
A Simple Holiday Challenge
This week, try making just one unjunked treat instead of the store-bought version.
Not everything needs to be perfect.
You don’t need to unjunk every dessert.
But starting with one recipe, like these thumbprint cookies, can completely change how you feel through the season.
Here’s to cozy baking, real ingredients, and holiday treats that actually love you back. 💛
Michelle Walker
a mom, former educator, and the founder of Unjunk America - a movement dedicated to helping families ditch processed foods, decode food labels, and reconnect with real food. With a warm, no-judgment approach, Michelle empowers parents to make simple, sustainable changes in their kitchens, one meal at a time.
Learn more or join the movement at UnjunkAmerica.com.
