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5 from 1 vote

Crispy Oatmeal Date Bars

These indulgent bars are made of clean, high energy, healthy ingredients, and are very easy to make! They taste like a rice crispy treat collided with a Twix bar. I make the crispy oatmeal cookie layer without the date layer for my toddler to enjoy for a less messy treat. For the nicest looking bars, you will need to cool/freeze between adding each layer, so plan ahead.These indulgent bars are made of clean, high energy, healthy ingredients, and are very easy to make! They taste like a rice crispy treat collided with a Twix bar. I make the crispy oatmeal cookie layer without the date layer for my toddler to enjoy for a less messy treat. For the nicest looking bars, you will need to cool/freeze between adding each layer, so plan ahead.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 12 bars
Calories: 165kcal

Ingredients

Crispy Oatmeal Layer

  • 3/4 cup oatmeal
  • 3/4 cup oat flour *grind whole oats in blender
  • 3/4 cup crisp brown rice cereal
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/4 cup virgin coconut oil
  • 3 tablespoons date syrup or honey, or 4 tablespoons brown rice syrup

Date Layer

  • 4-5 ounces dates
  • 1 tablespoon salted butter or coconut oil
  • 1/2 teaspoon lemon juice
  • 1/8 teaspoon sea salt

Dark Chocolate Drizzle

Instructions

  • Preheat oven to 350 degrees fahrenheit.Preheat oven to 350 degrees fahrenheit.
  • In a bowl, combine oatmeal, oat flour, crispy rice cereal, baking powder and sea salt.In a bowl, combine oatmeal, oat flour, crispy rice cereal, baking powder and sea salt.
  • In a smaller bowl, combine coconut oil and honey or brown rice syrup. Gently heat the mixture in the microwave for 10-20 seconds if necessary.In a smaller bowl, combine coconut oil and honey or brown rice syrup. Gently heat the mixture in the microwave for 10-20 seconds if necessary.
  • Pour the coconut oil mixture over the dry ingredients, and stir gently just until all the dry ingredients are wet.Pour the coconut oil mixture over the dry ingredients, and stir gently just until all the dry ingredients are wet.
  • Line an 8x8 baking pan with baking paper or grease with coconut oil.Line an 8x8 baking pan with baking paper or grease with coconut oil.
  • Using wet hands or a pastry roller, roll out oatmeal dough in a smooth, even layer.Using wet hands or a pastry roller, roll out oatmeal dough in a smooth, even layer.
  • Bake for 14 minutes, then allow to cool completely. I let mine sit on the counter to cool for about 15-20 minutes, and then put it in the freezer for 30 minutes-1 hour before I smooth on the date layer. This isn't necessary, but will help the sticky date layer go on smoothly without breaking the cookie.Bake for 14 minutes, then allow to cool completely. I let mine sit on the counter to cool for about 15-20 minutes, and then put it in the freezer for 30 minutes-1 hour before I smooth on the date layer. This isn't necessary, but will help the sticky date layer go on smoothly without breaking the cookie.
  • If using Medjool dates for the date caramel, add the pitted dates to a food processor bowl. If your dates are older/drier, or if you're using a smaller variety of date, soak the dates in hot water for 1 minute, drain well, and then add them to the food processor.If using Medjool dates for the date caramel, add the pitted dates to a food processor bowl. If your dates are older/drier, or if you're using a smaller variety of date, soak the dates in hot water for 1 minute, drain well, and then add them to the food processor.
  • Process the dates until the mixture is smooth and starts to lighten in color. You will need to stop the processor several times and scrape the dates off the sides. The longer you process, the smoother and more caramel-like the dates will become.Process the dates until the mixture is smooth and starts to lighten in color. You will need to stop the processor several times and scrape the dates off the sides. The longer you process, the smoother and more caramel-like the dates will become.
  • Add the butter or coconut oil, lemon juice, and sea salt, and pulse to combine.Add the butter or coconut oil, lemon juice, and sea salt, and pulse to combine.
  • Spread the date caramel over the cooled or frozen cookie layer using wet hands or a damp pastry roller into a smooth, even layer.Spread the date caramel over the cooled or frozen cookie layer using wet hands or a damp pastry roller into a smooth, even layer.
  • I like to allow the date layer to freeze before slicing the bars and drizzling them with chocolate, but this step isn't 100% necessary. Freezing the dates will make the nicest looking bars. Place the pan in the freezer for several hours up to overnight.I like to allow the date layer to freeze before slicing the bars and drizzling them with chocolate, but this step isn't 100% necessary. Freezing the dates will make the nicest looking bars. Place the pan in the freezer for several hours up to overnight.
  • Slice the cookie into 12 bars, or cut into 16 squares.Slice the cookie into 12 bars, or cut into 16 squares.
  • Add the dark chocolate and coconut oil to a microwave safe bowl, and heat for 20-30 seconds at a time, checking to prevent burning and stirring each time.Add the dark chocolate and coconut oil to a microwave safe bowl, and heat for 20-30 seconds at a time, checking to prevent burning and stirring each time.
  • Drizzle the chocolate over the bars, and then allow to set in the fridge or freezer.Drizzle the chocolate over the bars, and then allow to set in the fridge or freezer.
  • For best results, store these bars in the freezer. I like to enjoy them right out of the freezer because the dates become chewier and more caramel-like when frozen.For best results, store these bars in the freezer. I like to enjoy them right out of the freezer because the dates become chewier and more caramel-like when frozen.

Notes

*I recommend using whole oats ground into a flour in a food processor or blender rather than using store bought oat flour for the best results. **I generally use Medjool dates for my recipes. However, I test them using smaller varieties. I have found that 1 cup of Medjool dates is about 5 ounces (8 dates), but it takes almost 2 cups of smaller date varieties to equal 5 ounces, so I list the amount by weight. I tested this recipe using both Medjool and a smaller date. ***I like to use salted butter in the date caramel for a more genuine caramel flavor. However, if you want to make these vegan or dairy free, coconut oil works the same. I like to add an extra pinch of sea salt if making date caramel with coconut oil instead of butter.

Nutrition

Calories: 165kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 3mg | Sodium: 84mg | Potassium: 138mg | Fiber: 2g | Sugar: 11g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg