Easy to make, high altitude tested, chewy oatmeal date bars, with a buttery oatmeal crumble crust and topping, filled with sweet dates.
You might also love these cranberry almond crumb bars, caramel pecan coconut shortbread bars, and apple blondies.
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Why You’ll Love This Recipe
No Box Mix. Years ago, Betty Crocker made a boxed mix for old fashioned date bars, but when they discontinued it, bakers were left to make these yummy treats without a box mix. Today’s recipe tastes just like those nostalgic date crumble bars, but made from scratch.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Dates. Chopped pitted dates are super convenient, since you can use them straight from the package. And they contain a little added sugar, which keeps the pieces from sticking together. You can certainly use whole dates and chop them yourself, but they’re very sticky and can be difficult to chop.
- Sugar. You’ll be adding a little granulated sugar to the dates, as well as brown sugar to the crumble topping.
- Flour + Oats. A combination of all purpose flour and old fashioned rolled oats (not quick oats or steel cut oats) gives the crumble structure and strength.
- Butter. Moistens the crumble and binds it together.
- Salt + Vanilla Extract. Flavor.
Instructions
- Preheat the oven to 375 F, and position a rack in the center of the oven. Line an 8×8 inch square baking pan with parchment paper, or spray with non-stick baking spray.
- In a saucepan, combine the chopped pitted dates with the granulated sugar, water and vanilla. Bring to a simmer over medium heat and cook for several minutes, stirring frequently, just until thickened. Remove from the heat and set aside.
- In a bowl, combine the butter and brown sugar with a spatula, until smooth.
- Add the flour, oats, baking powder and salt. Use a pastry cutter, or just your hands, to combine all the ingredients until moist and crumbly.
- Press 3/4 of the crumble mixture into an even layer in the bottom of the pan. Add the warm date filling, then sprinkle the remaining 1/4 of the crumble mixture on top.
- Bake for about 25-30 minutes, until the topping is golden brown.
- Cool the bars for about an hour before serving, or cool completely to room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftovers in an airtight container at room temperature for up to 3 days.
Chopped pitted dates are super convenient, since you can use them straight from the package. And they contain a little added sugar, which keeps the pieces from sticking together. You can certainly use whole dates and chop them yourself, but they’re very sticky and can be difficult to chop.
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High Altitude Oatmeal Date Bars
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
- 8 oz chopped pitted dates
- 2 tbsp granulated sugar
- ¾ cup water
- 1 tsp vanilla extract
- ½ cup unsalted butter, very soft
- ½ cup light brown sugar
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ¾ cup old fashioned rolled oats
- ½ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- Preheat the oven to 375 F, and position a rack in the center of the oven. Line an 8×8 inch square baking pan with parchment paper, or spray with non-stick baking spray.
- In a saucepan, combine the chopped pitted dates with the granulated sugar, water and vanilla. Bring to a simmer over medium heat and cook for several minutes, stirring frequently, just until thickened. Remove from the heat and set aside.
- In a bowl, combine the butter and brown sugar with a spatula, until smooth.
- Add the flour, oats, baking powder and salt. Use a pastry cutter, or just your hands, to combine all the ingredients until moist and crumbly.
- Press 3/4 of the crumble mixture into an even layer in the bottom of the pan. Add the warm date filling, then sprinkle the remaining 1/4 of the crumble mixture on top.
- Bake for about 25-30 minutes, until the topping is golden brown.
- Cool the bars for about an hour before serving, or cool completely to room temperature.
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