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These super tasty date bars come together in one food processor, with no stovetop and no cold butter to cut in. Pulse a crumb, blend a sticky filling, layer both in the pan, and bake.
My family will eat anything that tastes like caramel, so these are def a hit. To stop me from eating the whole pan, I wrap half the squares in parchment and freeze to enjoy later.
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Why You’ll Love It
- One food processor, no stovetop. The crumb and filling share one bowl, so you skip the simmering and the cold butter.
- Plant-based and dairy-free. A flax egg and coconut oil replace the eggs and butter in classic recipes.
- Chewy middle, crisp topping. Blended Medjool dates turn into a sticky, caramel-like layer under a golden, crumbly topping.
- Clear numbers. Each bar has 253 calories, 3 g of protein, 3 g of fiber and 17 g of sugar. The sugar comes from dates, coconut sugar and maple syrup, so it includes added sugar.
- Freezer-friendly. Bake one pan, wrap the squares in parchment, and freeze them for up to 3 months.
Ingredients You’ll Need
Here’s why each key ingredient earns its spot. The full list, with amounts, lives in the recipe card below.
- Medjool dates: They blend into a sticky, caramel-like paste that sweetens and binds the filling. Choose soft, plump dates.
- Gluten-free rolled oats: Old-fashioned oats give the crumb its chew. Quick oats bake up softer.
- Coconut oil: Use it solid at room temperature, not melted, so the crumb stays buttery and loose.
- Coconut sugar: It sweetens the crumb with a light caramel note.
- Almond butter: It makes the filling rich and spreadable. If you’d like to blend your own, try my homemade nut butter.
- Maple syrup: A small amount loosens the date paste and rounds out the sweetness.
- Flaxseed meal: Soaked in water, it works like a flax egg and holds the crust together.
- Coconut flakes: Unsweetened flakes add chew and a little crunch on top.
Blend the Rainbow
Smoothie Challenge
I’d love for you to blend it up with me! For 5 days, I’ll send you a daily smoothie recipe along with a shopping list so you’re ready before day one.
How to Make Date Bars
A 7-cup food processor does all the work here. Before you start, heat the oven to 350°F and line a 9-inch square baking dish with parchment. Next, stir the flaxseed meal into the water and let it thicken for 10 minutes.
- Pulse the dry ingredients. Pulse the flour, baking soda and salt in a food processor until combined.
- Add the coconut oil. Add the room-temperature coconut oil and pulse until coarse clumps form. The oil gives the crust its buttery bite.
- Toss in the rest of the crumb. Add the coconut sugar, flax mixture, rolled oats and coconut flakes.
- Pulse until crumbly. The mixture should hold together when pressed but still look loose enough to sprinkle.
- Press the base. If the crumb looks dry, add a little more coconut oil until it feels like damp clay. Then press half into the pan.
- Set the rest aside. Press the base firmly and level it. Then move the remaining crumb to a bowl.
- Blend the dates. Wipe out the crumbs, then blend the pitted dates, maple syrup and water until a sticky paste forms.
- Add the almond butter. Process until the filling is thick, smooth and spreadable. Add a splash more water if needed.
- Spread the filling. Smooth it over the crust, all the way to the edges.
- Top and bake. Sprinkle the reserved crumb over the filling and press lightly. Bake for 25 minutes, until golden, then cool completely before slicing.
Substitutions and Variations
- Less sweet: Cut the coconut sugar to half a cup. One reader tried it and said the bars still tasted sweet enough.
- Gluten-free: Swap the all-purpose flour for a gluten-free flour blend or almond flour. Then check that the oats are certified gluten-free.
- Nut-free: Use sunflower seed butter or tahini in place of the almond butter.
- Add-ins: Stir cinnamon, nutmeg or vanilla into the crumb. For extra richness, top the bars with chopped pecans or dark chocolate chunks before baking.
- Coconut oil: The crumb needs a solid fat, so I haven’t tested liquid oils. Keep it at room temperature, not melted.
- Press firmly: Use a second piece of parchment to press the crumb down with your palms. That extra pressure helps the bars slice cleanly instead of crumbling.
Storing, Freezing and Make-Ahead Tips
- Counter: Store the bars in an airtight container for up to 3 days.
- Fridge: Keep them refrigerated in an airtight container for up to 1 week.
- Freezer: Wrap each bar in parchment, then freeze them in a container for up to 3 months. Thaw at room temperature or warm in the microwave.
- Make ahead: Bake the pan a day early. The bars firm up as they cool, so wait until they’re completely cool to slice.
More Snack Bars and Date Treats
If you like these date bars, these snacks make easy next bakes:
- Dark Chocolate Covered Dates: dates coated in dark chocolate make an easy sweet bite after dinner.
- Fruit-Filled Homemade Breakfast Bars: another fruit-filled bar for mornings when you want something to grab.
- Baked Vegan Protein Bars: baked, plant-based bars for when you want more protein than a date bar has.
Common Questions
Date bars are an old-fashioned dessert with a sticky date filling between two layers of oat crumb. Blending the dates with a little liquid makes a caramel-like layer. Traditional recipes call for butter and sugar, while these use coconut oil, coconut sugar and maple syrup.
Soft, sticky Medjool dates blend right away. If yours feel dry or tough, soak them in warm water for 10 minutes. Then drain them before blending so the filling turns smooth and caramel-like.
Rolled oats give the best chew. However, quick oats work in a pinch. The date bars will bake up a little softer and less chewy.
Yes. Wrap each cooled bar in parchment, then freeze the bars in an airtight container for up to 3 months. Thaw them at room temperature or warm one in the microwave.
Yes. Swap the all-purpose flour for a gluten-free flour blend or almond flour. Then choose certified gluten-free rolled oats, since oats often pick up gluten during processing.
The topping looks lightly golden and set after about 25 minutes. The bars keep firming up as they cool. So don’t worry if they feel soft when they come out of the oven.
Recipe Card
Date Bars with Oat Crumble (Healthy Version)
Ingredients
- 1 tbsp flaxseed meal
- 3 tbsp water
- 1 cup all-purpose flour
- ½ tsp baking soda
- ⅛ tsp sea salt, unrefined
- ¾ cup coconut oil, unrefined room temp (not melted)
- 1 cup coconut sugar
- 1 ½ cup gluten-free rolled oats
- ½ cup coconut flakes
Date Filling
- 1 ½ cup dates pitted and chopped (14 medjool dates)
- 2 tbsp pure maple syrup
- 2 tbsp almond butter
- 2 tbsp water
Instructions
- Heat the oven to 350 °F. Line a 9-inch square baking dish with parchment paper or grease it.
- Stir together the flaxseed meal and water in a small dish and let soak for 10 minutes.
- Pulse the flour, baking soda and salt in a food processor to mix. Add the coconut oil and pulse just until coarse clumps form. Add the coconut sugar, flax mixture, oats and coconut flakes and pulse just to combine. The mixture shouldn’t be dry; if it is, add a little more coconut oil.
- Divide the crumb mixture in two. Press one portion firmly into the bottom of the pan and set the other aside in a bowl.
- Wipe out the food processor. Add the dates, maple syrup, almond butter and water and puree on high until a creamy paste forms, adding more water if needed. Spread the date filling over the crust, then sprinkle the reserved crumb mixture on top and press down lightly.
- Bake for 25 minutes. Let cool completely, then cut into squares.
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Recipe Notes
- Prep Tip: If your dates are dry or firm, soak them in hot water for 10 minutes and drain before pureeing.
- Mix-Ins: Add 1/2 teaspoon cinnamon or 1 teaspoon vanilla extract to the oat mixture, or scatter chopped walnuts or dark chocolate chips over the filling.
- Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour, along with certified gluten-free oats.
- Storing: Keep the bars in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. To freeze, wrap them individually in parchment for up to 3 months and thaw at room temperature.
Nutrition
Saturated Fat: 10 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Sodium: 75 mg | Potassium: 165 mg | Sugar: 17 g | Vitamin A: 1 IU | Vitamin C: 0.1 mg | Calcium: 22 mg | Iron: 1 mg
These sound amazing but if I was wanting to limit or replace the coconut oil what would you suggest? Thanks so much!
You could try Avocado oil instead of Coconut oil.
These bars taste really good. I personally reduced the coconut sugar to 1/2 cup because I limit my sugar intake and thought they had enough sweetness.
Also the printed recipe has an error. The coconut flakes are added to the crumb mixture not part of the date filling.
That’s good to know they were still sweet with less coconut sugar. I just updated the recipe card to move th coconut flakes to the proper section— thanks for letting me know Luci!
I remember when you first shared this on an Instagram story and I was like– I need this recipe. Well, it’s here and I MADE them. They are so good and I love how you used coconut sugar and coconut oil— the flavor is phenomenal. Another keeper.
Way to rawk it, Becky! Thanks for sharing.