Oaty date bars

    (40)
    45 min

    A delicious snack that's simple to make and packed full of fibre. Lightly spiced, stewed dates are sandwiched between buttery oat layers.


    39 people made this

    Ingredients
    Makes: 20 bars

    • 220g chopped pitted dates
    • 4 tablespoons light brown soft sugar
    • 1 teaspoon grated orange zest
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground allspice
    • 1 1/2 tablespoons lemon juice
    • 210ml water
    • 160g porridge oats
    • 110g light brown soft sugar
    • 125g plain flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 175g butter
    • 2 tablespoons water

    Method
    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 180 C / Gas 4. Grease a 23cm square tin. In a small saucepan, combine the dates, 4 tablepoons light brown soft sugar, orange zest, cloves, 1/2 teaspoon cinnamon, allspice, lemon juice and water. Cook over medium-high heat, stirring constantly, until dates are soft and the mixture becomes a thick paste, about 10 minutes. Remove from heat and set aside to cool.
    2. To make the base and topping, stir together the oats, 110g light brown soft sugar, flour, baking powder, bicarbonate of soda, 1/2 teaspoon cinnamon and salt in a medium bowl. Rub in butter using your fingers. Mixture should be coarse and crumbly. Stir in 2 tablespoons water until evenly distributed. Press about 2/3 of the mixture into the bottom of the prepared tin. Spread the date mixture evenly over the crust all the way to the edges. Sprinkle the remaining mixture over the date layer. Press down lightly.
    3. Bake for 20 to 25 minutes in the preheated oven, until the top is lightly toasted. Cool completely before cutting into bars.
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    Reviews & ratings
    Average global rating:
    (40)

    Reviews in English (38)

    by
    34

    I came here to get a recipe for what we know as Date Squares (didn't realize it was a Canadian thing!). I do have a tried & true recipe but I was too lazy to dig it out. I have made it enough times to remember that this crust was the ingredients I liked. Some pointers from a Canadian: I always find the filling too sweet in these recipes. What I am used to is just the dates and the water(reduce to half a cup) and LEMON JUICE (extract is the best). This makes the date flavour smooth. Cook on the stove & mash with a fork until it becomes a paste. I like to use an 11 x 7 pan, spraying it with PAM. Use 3/5 of the crumb mix for the base and press it down tightly. I don't put it up the sides because the PAM prevents sticking and I get nicer squares.The date filling I take small scoops with the fork and start in corners to flatten it, then the middle, and use the remaining to fill it it. This prevents the bottom from coming up when you are trying to spread it. For the top I usually use my hand to crumble it evenly over the top, then press down firmly. When I take it out of the oven I quickly cut it (4 squares across & 6 down the top) and let it cool in the pan. Then when you are ready to serve them you recut. Freeze beautifully(however, I never seem to have enough left to freeze). Just some tips!  -  17 Nov 2009  (Review from Allrecipes US | Canada)

    by
    10

    YUMMY, I REMEMBER DATE BARS AS A KID AND THEY WE NOT GOOD, THIS RECIPE HOWEVER IS WONDERFUL EVEN MY KIDS LIKE THEM, I FOLLOWED THE RECIPE EXACTLY EXCEPT I LEFT OUT THE ORANGE ZEST, AND I DID NOT HAVE LEMON JUICE SO I USED 1 1/2 TBS OF FRESH SQUEEZED ORANGE JUICE THEY ARE FANTASTIC. THANK YOU A KEEPER.  -  11 Dec 2007  (Review from Allrecipes US | Canada)

    by
    8

    This recipe, especially the crust, is wonderful. For those in a hurry, you can also use Solo Brand date filling. I did and I got great reviews from my family. Though date filling from scratch is preferred, Solo is a quality pastry filling and it worked very well with this recipe.  -  30 Oct 2011  (Review from Allrecipes US | Canada)

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