Date Squares With Oat Crust
Prep: 30 mins
Cook: 35 mins
Total: 65 mins
Servings: 32 to 36 servings
These delicious date squares are made with a crumbly oat crust and a generous date filling.

Dates may not be the first fruit that comes to mind when you think dessert but these oat crusted squares will change your mind!

Most people associate dates—which are high in soluble fiber—with their many digestive track benefits, but that's not all these little fruits are good for. They are also rich in vitamins and minerals. Some of the potential benefits of dates include helping to fight osteoporosis by contributing to overall bone health. Since dates help the body feel full faster than many other foods they are often used when breaking a fast to avoid overeating. This makes dates a great food for those looking to watch their weight without sacrificing flavor.

3/4 cup butter
1 cup light brown sugar (firmly packed)
1 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon soda
1 1/2 cups quick-cooking oats (uncooked)

For the Filling:
1 1/2 pounds dates (chopped)
1/3 cup sugar
1 1/2 cups water
1 teaspoon vanilla

Steps to Make It
  1. Put the dates, 1/3 cup of sugar, water, and vanilla in a medium saucepan. Bring to a boil. Reduce heat and simmer for 10 to 12 minutes, stirring frequently. Remove from the heat and stir in vanilla. Let the mixture cool for 5 to 10 minutes while you prepare the crust.
  2. Heat the oven to 375 F. Lightly butter a 13x9x2-inch baking pan.
  3. Cream butter and brown sugar together until light and fluffy. Combine flour, salt, and soda; stir well. Add the flour mixture to creamed mixture. Mix well. Stir in oats, blending well.
  4. Pat about half of the mixture (about 2 1/2 cups or 13 ounces) into the prepared baking pan; spread with date filling then sprinkle evenly with remaining crust mixture. With your hand, tamp down the top crust layer lightly. Bake at 375 F for about 25 to 30 minutes, or until browned.
  5. Cut into bars while still warm; let cool and remove from pan. Makes 32 to 36 date squares or bars, depending on size.

Recipe by - Diana Rattray