This recipe for date squares is satisfyingly simple. The sweet and gooey treats are made with a crumbly oat and flour base, a rich and sticky date filling, and a topping of more crumbly oats and flour.
Biting into a date square is a delightful experience that is both comforting and satisfying. As you sink your teeth into each tender-soft bite, the aroma of the warm, baked oats and butter fills your senses, and the natural sweetness of the dates begins to reveal itself.
The taste is a perfect balance of sweet and slightly nutty, with a rich and sticky texture. The crumbly base and topping provide a crunchy contrast to the creamy filling, creating a wonderful texture.
Why Am I Obsessed With This Recipe for Date Squares?
According to Wikipedia, date squares originated in Canada and are a traditional dessert of Newfoundland. They’re also known as date crumbles, which, frankly, names this dessert perfectly.
I come from a French-Canadian family, and this was a quick dessert my mom would throw together before my brothers and I would get home from school. The best part is I didn’t realize they were called date squares until I tried her recipe and connected the dots. I just knew they were delicious! This recipe is an adaptation from hers, substituting half of the oatmeal for oat flour to dial the crumble in a bit and cutting the brown sugar by a third.
Ingredient Notes
Youβll want to start with the right ingredients to make the best date squares.
- Dates: Use soft and moist Medjool dates for the filling. They’re naturally sweeter, caramelly, and more delicate than other varieties.Β
- Oats: Use quick (or instant) oats for the crumbly base and topping. Old-fashioned rolled oats can work, too, if you pulse them in a food processor 5 times.
- All-purpose Flour: All-purpose flour is used in the topping, but you can substitute whole wheat flour for all-purpose for a healthier alternative.Β
- Oat Flour: This ingredient helps the bars keep their shape while preventing them from being too crumbly. It also imparts a delicious oat flavor to the shortbread-style crust. If you’re looking to sub oat flour, below are a few options:
- Use the equivalent amount of quick oats instead.Β
- Use the equivalent amount of quick oats, but pulse them in a food processor until a flour consistency forms.
- Use almond flour.
- Sugar: Use light brown sugar in this recipe for optimal flavor. This sugar’s molasses and added water enhance the date squares’ taste and texture. Dark brown sugar can also work but will deliver a more intense molasses flavor.
- Salt: Use fine sea salt to enhance the flavors in the base and topping.
- Baking Soda: This ingredient helps the bars rise slightly while forming the structure. This ingredient reacts to the acidity of the brown sugar and dried dates.Β
Recipe Notes
- If you prefer, you can blend the cooked dates into a smooth and creamy filling that’s easy to spread on the base. I typically do not since it saves another dish and step, making this recipe much quicker. The date filling also cooks in the oven, resulting in a smooth texture regardless.
- Soak the dates in hot water for 10 minutes, if they’re dry, to soften them before adding them to the saucepan. Otherwise, they’ll absorb the cooking water, preventing them from breaking down properly as they simmer.
- Double the date-filling portion of the recipe for genuinely decadent bars!
- For recipe tips and troubleshooting related to calibrating your oven, weighing ingredients, and more, visit my FAQ page.
Storage
Date bars can last for several days when stored properly.
- Room Temperature: They will stay fresh for up to 4-5 days in an airtight container.
- Refrigerator: They will stay fresh for up to 7 days in an airtight container.
- Freezer: Date squares will last for up to 3 months in the freezer. Wrap the bars tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. To thaw, remove the bars from the freezer and let them come to room temperature.
Next-level Suggestions
- Add spices:Β Try adding cinnamon or nutmeg to the oat mixture for a warm, spicy flavor.
- Nuts and seeds:Β Add chopped nuts such as almonds, pecans, or walnuts to the oat mixture for added crunch and flavor.Β
- Chocolate:Β Mix melted dark or milk chocolate into the date mixture or drizzle melted chocolate on top of the bars for an extra sweet and indulgent twist.
- Coconut:Β Add shredded coconut to the oat mixture or sprinkle it on top of the bars for a tropical flavor and extra crunch.
- Sauce:Β Serve the bars warm with a drizzle of caramel sauce or a scoop of vanilla ice cream for an extra special treat.
Quick Recipe for Date Squares - Only 10 Minutes of Prep!
This recipe for date squares is satisfyingly simple. The sweet and gooey treats are made with a crumbly oat and flour base, a rich and sticky date filling, and a topping of more crumbly oats and flour.
Equipment
- Medium Saucepan
- Rubber Spatula
- Pastry Cutter or 2 Forks
- Mixing Bowls
- 8x8 Baking Pan
Ingredients
Date Filling
- 8 Ounces Medjool Dates pitted and chopped - 226g
- β Cup Water up to 1 cup, depending on desired consistency - 158g - 237g
- 4 Tsp Light Brown Sugar 16g
- Β½ Tsp Pure Vanilla Extract 2g
Crumbly Oat Shortbread Crust
- 1 Cup All-purpose Flour 120g
- Β½ Tsp Baking Soda 2g
- ΒΌ Tsp Fine Sea Salt or table salt - 1.5g
- 2 Sticks Unsalted Butter softened and cut into cubes - 226g
- 1 Cup Oat Flour 90g
- ΒΎ Cup Light Brown Sugar 150g
- 1 Cup Quick (or Instant) Oats 81g
Instructions
Date Filling
- Add dates, water, and brown sugar to a medium saucepan on a stove burner, set to medium heat, and stir to combine. Cook without stirring until the mixture begins to bubble, about 3 minutes.
- Add the vanilla extract, stir the mixture, and lower the heat. Simmer over low heat until the water is mostly dissolved and the dates are broken down, about 5 minutes. Add 1/3 cup of water additional if you'd like to soften the dates longer, and continue cooking until mostly dissolved. Place the cooked dates in a small, heat-safe bowl and set aside.
Crumbly Oat Shortbread Crust
- Preheat the oven to 325Β°F / 162Β°C, and place an oven rack in the center. Prepare an 8"x8" baking pan by buttering the bottom and two opposing sides. Place a strip of parchment paper across the buttered sides and press to adhere the paper to the pan. Butter the two remaining sides.
- Add the all-purpose flour, baking soda, and salt to a large mixing bowl, and whisk to combine.
- Add the butter to the flour mixture. Using a pastry blender or 2 large forks, mix the butter into the flour until small pea-shaped pieces begin to form, about 2-3 minutes.
- Add the oat flour and brown sugar, and continue blending with the pastry blender or forks until mostly incorporated, about 2-3 minutes.
- Add the quick oats and continue blending with the pastry blender or forks until all ingredients are combined, about 2-3 minutes.
- Sprinkle half of the mixture into the prepared pan, pressing with your hand firmly to create a bottom crust. Spread the date mixture over the bottom crust, and cover with the remaining topping. Press lightly down on the topping with your hands.
- Bake on the center rack of the oven until lightly browned around the edges, about 35-40 minutes. Let cool for 20 minutes or longer before cutting and serving.
Video
Notes
Please Note: Nutrition Facts are estimates only. These figures are calculated via a third-party application using a generic likeness of each ingredient. Nutritional content will vary based on actual brands and weights used for each ingredient and portion size.Β
Nutrition
Serving: 1SquaresCalories: 262kcalCarbohydrates: 36gProtein: 3gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 80mgPotassium: 179mgFiber: 2gSugar: 21gVitamin A: 521IUVitamin C: 1mgCalcium: 31mgIron: 1mg
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