Oatmeal Date Bars

36 Bars
Servings
Ingredients
Rating

Made with wholesome oats, chewy dates, and tangy orange juice, Oatmeal Date Bars are a delightful dessert bar with a hint of citrus flavor. Whether you’re looking for a recipe for entertaining or in the mood to bake for the family, this homemade date bar is a wonderful make ahead recipe.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

One 8-ounce package pitted dates, coarsely chopped
1-1/2 Cup(s) Tropicana Pure Premium® orange juice or Dole® 100% orange juice
2-1/2 Cup(s) all-purpose flour
1-1/2 Cup(s) firmly packed brown sugar
1/2 Teaspoon(s) salt (optional)
3/4 Pound(s) (3 sticks) margarine or butter, chilled and cut into pieces
2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
1-1/2 Cup(s) shredded coconut, divided
1 Cup(s) chopped nuts

Cooking Instructions

Heat oven to 350°F.
In medium saucepan, combine dates and orange juice; bring to a boil.
Reduce heat; simmer 15 to 20 minutes or until thickened, stirring occasionally.
Remove from heat; cool slightly.
In large bowl, combine flour, sugar and salt.
Cut in margarine with pastry blender or two knives until mixture is crumbly.
Stir in oats, 1 cup coconut and nuts; mix well.
Reserve 4 cups oat mixture for topping.
Press remaining oat mixture evenly onto bottom of ungreased 13 x 9-inch baking pan.
Spread date mixture evenly over crust to within 1/4 inch of edges.
Sprinkle with reserved oat mixture.
Sprinkle with remaining 1/2 cup coconut, patting gently.
Bake 35 to 40 minutes or until light golden brown.
Cool completely in pan on wire rack.
Cut into bars.
Store tightly covered.

Key Products

Quaker® Oats-Old Fashioned

Quaker® Oats-Quick 1 - Minute Oats

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
In medium saucepan, combine dates and orange juice; bring to a boil.
Reduce heat; simmer 15 to 20 minutes or until thickened, stirring occasionally.
Remove from heat; cool slightly.
In large bowl, combine flour, sugar and salt.
Cut in margarine with pastry blender or two knives until mixture is crumbly.
Stir in oats, 1 cup coconut and nuts; mix well.
Reserve 4 cups oat mixture for topping.
Press remaining oat mixture evenly onto bottom of ungreased 13 x 9-inch baking pan.
Spread date mixture evenly over crust to within 1/4 inch of edges.
Sprinkle with reserved oat mixture.
Sprinkle with remaining 1/2 cup coconut, patting gently.
Bake 35 to 40 minutes or until light golden brown.
Cool completely in pan on wire rack.
Cut into bars.
Store tightly covered.