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Soft dates and orange fill these buttery oat bars with a smooth fruit layer. The same crumb mixture forms both the base and topping, keeping preparation simple.
Ingredients
- 250 g pitted dates, chopped
- 150 ml water
- 60 ml orange juice
- 1 tbsp finely grated orange zest
- 180 g plain flour
- 120 g rolled oats
- 100 g light brown sugar
- 150 g softened butter
- ½ tsp baking soda
- ¼ tsp salt
Method
- Put dates, water and orange juice in a small saucepan. Simmer gently for 7–10 minutes, stirring frequently, until the dates soften and the liquid forms a thick paste. Mash with a fork, stir in orange zest and let cool while preparing the base.
- Heat oven to 180°C / 350°F. Line a 20 cm square tin with baking paper, leaving handles above two sides.
- Mix flour, oats, brown sugar, baking soda and salt in a bowl. Rub in softened butter until the mixture forms moist crumbs that hold together when squeezed.
- Press two-thirds of the oat mixture firmly into the tin in an even layer. Spread the thick date filling on top, leaving a narrow border at the edge.
- Scatter remaining oat crumbs over the dates and press very lightly so they adhere without flattening the topping completely.
- Bake 25–30 minutes until the topping is golden and the edges firm. Cool in the tin for at least one hour, then lift out and cut into 12 bars. Cooling lets the date layer settle for cleaner cuts.
- Keep cooled bars covered in the refrigerator for up to five days. Bring to room temperature before serving, or freeze in separated layers for longer storage.
Make a thick filling
Stir the dates as they simmer so they do not catch. The finished paste should spread easily without running.
Press the base firmly
A compact base supports the soft date filling when the bars are lifted from the tin.
Leave the topping crumbly
A light press anchors the topping while keeping uneven oat clusters for texture.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Bake 25–30 minutes until the topping is golden and the edges firm. Cool in the tin for at least one hour, then lift out and cut into 12 bars. Cooling lets the date layer settle for cleaner cuts.
- How should I store leftovers?
Keep cooled bars covered in the refrigerator for up to five days. Bring to room temperature before serving, or freeze in separated layers for longer storage.
