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+ servings
Three date bars shown stacked on top of each other.
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4.55 from 60 votes

Gluten Free Date Bars {No Added Sugar}

These Oatmeal Walnut Gluten Free Date Bars are seriously dreamy! They make the perfect energizing on-the-go snack, and are a healthy option because they are free of added sugars.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Course: Dessert
Cuisine: American
Servings: 16 squares
Calories: 203kcal


  • 1 1/2 cup oats (divided)
  • 1/2 cup unsweetened coconut
  • 5-6 Medjool dates (4 ounces of pitted dates)*
  • 1/2 cup walnuts
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 2 tablespoons ground flax
  • 1/4 cup coconut oil

Date Layer

  • 18 Medjool dates (12 ounces of pitted dates)*
  • 1 teaspoon lemon juice
  • 1/4 - 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to taste)


  • Preheat oven to 325º F.
  • Add 1 cup of the oatmeal to a food processor, and process into oat flour.
  • Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
  • Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
  • Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
  • Reserve 1/2 cup of the cookie base to use as the crumble topping.
  • Press the rest of the oatmeal mixture into the bottom of an 8×8 pan. I like to use baking paper to make these easy to pop out and slice when they are ready.
  • Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl. This process will take 5-10 minutes depending on how powerful your processor is.
    Every minute or so, I use a spatula to scrape the dates back down and press them around the blade. Once the caramel starts to form, it gets easier to continue processing. It will lighten in color as it gets smoother.
  • Use wet hands to press the caramel layer on top of the cookie layer.
  • Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
  • Bake for 18 minutes.
  • For best results, completely cool before slicing. I like to freeze them before slicing for nicer bars.
  • These bars are best stored (and enjoyed!) from the freezer, but also hold up well as a travel snack.



*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, please weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. I have used different dates in this recipe with success by measuring by weight rather than cups.
Completely cool bars before slicing. I allow them to cool to room temperature, and then freeze them for a couple hours, and then they slice into perfect bars.
These are delicious right out of the freezer, when the date caramel layer gets really chewy, similar to caramel.
Sub another nut, like almonds or pecans, to make these your own. You can also make them nut free by using pumpkin or sunflower seeds.


Calories: 203kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 309mg | Fiber: 3g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.9mg