High Altitude Oatmeal Date Bars
Easy to make, chewy oatmeal date bars, with a buttery oatmeal crumble crust and topping, filled with sweet dates.
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 8x8 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.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days.
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