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–+ servings

Date Squares / Date Oatmeal Bars

By Jigna
Date Squares are buttery, rich, perfectly sweet, and delicious, with soft and juicy date filling between two oatmeal shortbread crusts!
5 from 2 votes
Print Pin
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Cuisine Canadian, World
Course Dessert, Snack
Diet Eggless, Vegetarian
Servings 16

Equipment

  • Food Processor
  • 8-Inch Square Pan
  • Parchment Paper

Ingredients
  

Date Filling

  • 400g dates (about 3 cups)
  • ¾ cup (180ml) water
  • ¼ cup (60ml) orange juice
  • 2 teaspoon pure vanilla
  • 1 teaspoon orange zest (optional)
  • ⅛ teaspoon salt

Oatmeal Crust

  • 2 cups (180g) rolled oats
  • 1 cup (120g) all-purpose flour
  • ¾ cup (150g) light brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¾ cup (168g) cold unsalted butter cut into small cubes

Instructions
 

Making Date Filling

  • Place the dates, water, salt, and orange juice in a medium saucepan. Cook the mixture on low-medium heat until dates are soft and all the water is absorbed for about 5-10 minutes, stirring often.
  • Turn off the heat, add vanilla and orange zest, mix well. Set the mixture aside and let it cool completely.
  • Then add the date mixture to a food processor or blender and process it into a fine paste. Set it aside.

Making Date Squares

  • Preheat the oven to 350°F (180°C).
  • Take the 8-inch or 9-inch square baking pan and grease with oil spray or butter. Then line it with parchment paper, and keep the parchment paper hanging over both sides. Set it aside.
  • Place oats, flour, sugar, baking soda, salt, and cinnamon in a food processor bowl. Pulse the mixture 5-6 times to combine.
  • Then add butter cubes and pulse until the oat mixture is crumbly and butter is pea-sized.
  • Transfer the mixture into a large bowl and quickly crumble with fingers to distribute the butter evenly.
  • Now spread ⅔ of the oat mixture into the prepared baking pan and press down gently but firmly to make a crust.
  • Now spread the date filling evenly over the oatmeal crust. You can use an offset spatula to spread the date mixture evenly.
  • Cover the date filling layer with the remaining oat mixture, and press down lightly to compact.
  • Bake in the preheated oven for 40-50 minutes or until golden brown. The baking time may vary as every oven is different. If the top is getting browned too quickly, cover it with aluminum foil and continue baking.
  • Transfer the pan onto a wire rack and let it cool completely. Then unmold and cut into 16 or 20 squares depending on the size of the squares.

Storing Suggestions

  • Date Squares will keep at room temperature for up to 2 days, covered in an airtight container.
  • Refrigerate the date bars in an airtight container for up to a week.
  • You can also freeze the bars for up to a month. For freezing, separate each square with parchment paper pieces and place them in the freezer-safe container or bag.

Notes

  1. Medjool dates are best for this recipe as they are soft, juicy, and sweet. However, you can use any other variety that is soft and juicy.
  2. I suggest using rolled oats to make date bars, as they provide a nice texture and flavor compared to quick oats.
  3. Use cold butter in this recipe for the crispy crust. Instead of cutting the cold butter into small cubes, you can grate the cold butter.
  4. I highly recommend adding a citrus flavor to the date filling. Without citrus juice, the date squares will be delicious, but the addition of citrus flavor will make the bars more interesting.
  5. I have used orange juice and zest, but you can also add lemon juice and zest for the bright flavors.

Nutrition (Approximate Values)

Calories : 253kcalCarbohydrates : 42gProtein : 3gFat : 9gSaturated Fat : 6gPolyunsaturated Fat : 1gMonounsaturated Fat : 2gTrans Fat : 1gCholesterol : 23mgSodium : 94mgPotassium : 246mgFiber : 3gSugar : 26gVitamin A : 308IUVitamin C : 2mgCalcium : 35mgIron : 1mg
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