Date and Oat Bars
These date and oat bars have a sweet, caramel-like date filling smeared on top of a crisp cinnamon oat layer and sprinkled with a crumble for an easy make-ahead snack or dessert.
Ingredients
Date Layer
- 2 cups dates 300g, pitted and chopped
- 6 tablespoons water 90ml
- 2 tablespoons lemon juice 30ml
- 1/4 teaspoon baking soda 2g
Oat Layer
- 1 1/4 cups oat flour 150g, gluten-free is needed
- 1 cup rolled oats 110g
- 3/4 cup light brown sugar 150g
- 3/4 teaspoon baking powder 3g
- ½ teaspoon ground cinnamon 1g
- ½ teaspoon salt 3g
- 6 tablespoons coconut oil 90ml, melted
- 2-3 tablespoons milk 0-45ml, non-dairy if needed
Instructions
- Preheat oven to 350°F/175 C. Grease or line an 8” x 8”/20cm x 20cm baking pan with parchment.
Make the date layer
- Pit and chop the dates if that’s not already done.
- Combine dates in a medium pot with water, lemon juice, and baking soda. Cook gently over medium-low heat, stirring regularly, until dates have broken down and formed a thick paste.
- Set aside to cool slightly.
Make the oat layer
- In a large bowl, combine the oat flour, rolled oats, brown sugar, baking powder, salt, and cinnamon. Stir until mixed well.
- Add the melted coconut oil and 2 tbsp of milk. Stir through with a fork to moisten all the dry ingredients. The mixture should be moist and hold together, but not wet or sticky. Only add more milk if you think the mixture is too dry and is crumbling when pressed.
- Scoop just over half the oat mixture into prepared baking pan and spread into the corners, flattening into an even layer. Press firmly.
- Spread the date mixture into an even layer over top.
- Crumble the remaining oat mixture on top of the dates but do not press down.
- Bake for 20-25 minutes until the top is golden brown and date mix is bubbling.
- Remove from oven and allow to cool completely in the pan before cutting into 12-16 bars.
Video
Notes
Don’t press the second pat topping into the date bars. You want it lightly sprinkled on top as this makes the top golden, crisp and ever so slightly crumbly.
You’ll know the date bars with rolled oats are done baking when the date filling is bubbling and the oat topping has turned golden. Keep a close eye in the final few minutes.
Give the bars adequate time to cool. Cutting while warm is much more likely to give you messy squares.
The recipe makes 12-16 date bars depending on how big you slice them. The nutritional value is based off of 12.
Nutrition
Calories: 258kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 155mgPotassium: 257mgFiber: 4gSugar: 29gVitamin A: 7IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Equipment
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