Creamy Orange Bars


I am a big orange fruit fanatic and I just can’t seem to start my day right without getting my daily dose of freshly squeezed orange juice or a sweet slice of orange fruit to munch on. But then summer is over, does that mean I must give up my oranges? Of course not! In summer we have good-old-classic Valencia oranges, but in winter we can get to enjoy sweet, seedless Navels.

Orange Navel is currently the most popular and common orange sold at the grocer’s and they play a big role in the citrus fruit industry because of their excellent quality.

Did you know?

Navels are easy to spot because of their tell-tale navel-like formation found on the bottom of the fruit opposite the stem. But did you know that the cute little sections hiding behind the bellybutton-like formation are a secondary rudimentary fruit that caused the Navels to be seedless? And because of this mutation, Navels can only be propagated through cuttings and grafting. Navel fruit trees grown all over the world are basically all cuttings from a single tree planted over two centuries ago in an orchard at a monastery in Brazil!

How to make Creamy Orange Bars

Prep Time: 45 mins

Ready in: 2 hrs 45 mins


  • ½ cup 1 stick unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 14 ounce can sweetened condensed milk
  • Zest from 1 orange
  • ½ cup fresh orange juice from about 2 Pittman Navel Oranges


  1. Preheat oven to 350 degrees F.
  2. Line 8×8” baking dish with foil and spray with cooking spray.
  3. In a bowl with electric mixer, beat together butter and brown sugar until well combined, about 1 minute.
  4. Add in flour, oats, baking powder, salt, and cinnamon and mix until crumb mixture forms.
  5. Press half of the mixture on the bottom of the prepared pan.
  6. In a separate bowl, whisk together the sweetened condensed milk, orange zest, and orange juice.
  7. Pour orange mixture on top of crust.
  8. Sprinkle with remaining crumb mixture.
  9. Bake in preheated oven for 30-32 minutes, until golden on the edges and set in the middle. It will still seem kind of jiggly but it will set up as it cools.
  10. Cool completely.
  11. Remove bars from the pan with the foil and peel foil from edges. Cut into bars.
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