Date Squares
These Date Squares are a wholesome treat! With chewy dates and a crumbly oat topping, they're perfect for any time of day!
Equipment
- Medium Saucepan
- Mixing bowls
- 9x9-inch baking pan
- Spatula
Ingredients
For the Filling:
- 1 cup water
- 3 cups dates (pitted)
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup cold butter (unsalted, cut into small cubes)
Instructions
Instructions
- In a medium saucepan, combine the 1 cup of water and the 3 cups of pitted dates. Bring to a gentle simmer over medium heat, stirring occasionally, for about 5 to 7 minutes until dates have softened. Stir in 1 teaspoon of vanilla extract and set aside to cool.
- In a large mixing bowl, combine the 2 cups of rolled oats, 1 cup of flour, 1 cup of brown sugar, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of cinnamon. Whisk until well blended.
- Add the cooled date mixture to the bowl with the dry ingredients and mix thoroughly until well combined.
- Add 1 cup of cold butter cubes to the mixture and work it in until it resembles coarse crumbs.
- Preheat your oven to 350°F (175°C) and grease your 9x9 inch baking pan.
- Press half of the oat mixture firmly into the bottom of the prepared pan.
- Spread the date mixture evenly over the pressed oat base.
- Crumble the remaining oat mixture over the top of the date filling.
- Bake for 25-30 minutes or until the top is golden brown and the edges are bubbling.
- Allow to cool completely in the pan before slicing into squares.
Notes
- Allow the squares to cool completely before storing.
- Store in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to a week or freeze for up to 3 months.