Date Bars

5 from 102 reviews

Date bars are made with a buttery oat crumb mixture and filled with naturally sweet dates and nuts; they're easy to make and so delicious!

Jump to Recipe ▼Pin
Prep Time 10 minutes
Servings 16 bars
Comments
30

This post may contain affiliate links. Please read our disclosure policy.

3 date bars stacked with a small piece of parchment between each one, remaining bars nearby.
Save this recipe!
Type your email & I’ll send it to you!

My Date Bars are So Good!

I’ve been on a bit of a date kick lately (okay, always – I love dates!), and these date bars are the latest in my kitchen experiments. You know how sometimes you just want a snack that feels nostalgic, like something your mom or grandma would make when you were a kid? That’s exactly what these date bars are for me. They remind me of the treats I grew up with—simple, homemade, and full of rich, comforting flavors.

These date bars are not too sweet and hold together well, so you can toss them in a bag and take them with you without them falling apart. They are just the right amount of sweetness and the perfect oat crust texture and I think you’re going to fall in love with them. I love this recipe so much that it was one of the three desserts I decided to include in my cookbook, as is with no changes. And hey, if you love the pecan-date combo, you should make my date cookies next!

Ingredients You’ll Need

Ingredients for recipe: flour, oats, pecans, lemon juice, dates, salt, cinnamon, baking soda, brown sugar, and melted butter.
  • Dates: You can use any type of dates here or even date paste. I like to use Medjool dates, pitted and chopped.
  • Lemon juice: Just a tablespoon of it for cooking the dates help to balance the sweetness. You can swap it for lime juice or even apple cider vinegar.
  • Pecans: This is also part of the date mixture. Pecans pair so perfectly with dates, but I’ve also made this recipe with walnuts and cashews, which work just as well!
  • All-purpose flour: I’ve only tested this recipe with all-purpose flour at this time. I don’t recommend using gluten-free flour like almond flour or coconut flour because they will change the texture and results. You can however test it with a gluten-free flour mix that is made for 1:1 substitute baking.
  • Rolled oats: I mix this with the flour to make the oat crust. It gives it more texture and more of a bite. You can also use quick oats, but don’t use steel cut oats.
  • Sugar: I use dark brown sugar for this crust layer because it’s sweeter and richer, but you can also use light brown sugar.
  • Butter: Use unsalted since you’ll be adding salt already to the recipe or swap with coconut oil. The butter will hold better though and I think the taste goes better with the dates and pecans to make the bars.
  • Baking soda, cinnamon & salt: For flavor and texture. Try ginger or cardamom instead of cinnamon if you’d like!

How to Make Date Bars

Make the date filling, mix together the crust, and assemble before baking. It’s quick, easy and just a few steps for a deliciously date treat.

Make the Date Filling

Chopped dates in pot of hot water.
Step 1: Bring water to a boil and add the chopped dates.
After dates have reduced and thickened.
Step 2: Boil the mixture until the liquid has evaporated and the dates have turned into a thickened paste. Be sure to stir occasionally to prevent any sticking to the pot.
Pecans added with lemon juice being added.
Step 3: Remove the date mixture from the heat and add the chopped pecans and lemon juice.
Date pecan mixture after combining.
Step 4: Set aside and allow to cool.

Make the Crust

and whisk them together. Add some melted butter and use your fingertips to rub the butter with the dry ingredients. You want everything to become moist and clumps to form.

Dry ingredients in a bowl before combining.
Step 5: Now you’ll work with the dry ingredients to make the crust for the date bars. Just combine flour, oats, sugar, cinnamon, baking soda, and salt.
After combined with melted butter added.
Step 6: Whisk the dry ingredients and add in the melted butter.
Hand combining dry and butter together between fingers.
Step 7: Use your fingertips to combine the flour mixture and butter.
Crust mixture after combined into pea sized clumps.
Step 8: You should end up with a pebbly texture with moist pea sized clumps.

Assemble and Bake

Half mixture pressed into prepared pan.
Step 9: Next, use your hands to take half of that buttery crust mixture and press it into a square pan (either 8×8 or 9×9 will work). Make sure there are no gaps and that you spread the mixture evenly on the pan.
Date paste being spread on top.
Step 10: Spread the cooled date mixture evenly on top of the base crust. It helps to use the back of a small spoon or a spatula to spread the mixture easily.
Remaining crumbs added and pressed on top.
Step 11: Finally, sprinkle what’s left of the oat mixture over the date mixture. Press down so it all sticks together well. And then you’re ready to bake these date bars.
After baking until golden brown.
Step 12: Although the color on top won’t change too much, the texture of the date bars will harden so you’ll know they’re done. The trick to getting these to remain intact and not crumble is to let them rest. I usually leave them overnight, but I recommend at least an hour.

My Best Date Bars Tips

  1. Make sure to use a larger piece of parchment paper than the baking pan. This will allow some of the paper to hang on the sides, making it easier to lift the date bars out of the pan and slice them neatly. And you won’t even get the pan dirty!
  2. Customize the date mixture with other add-ins you’d like. I love the combination of pecans with dates, but it works great with any other type of nuts, shredded coconuts, seeds or even chocolate chips. Just make sure to finely chop whatever you add in there.
  3. Be sure to press the crumb mixture into the bottom of the pan pretty firmly. This will help to make sure that the date bars stick together and don’t fall apart when you cut into them. When you add the second layer on top, you can use less pressure.
  4. Don’t skip the cooling part. I would recommend at least one hour, but they set even more beautifully if you wait until the next day.
Date bars removed from pan on parchment paper and cut into 16 squares with a few squares pulled away, extra whole pitted dates around.

Recipe Help & FAQs

How long do date bars last?

Once the bars have cooled and you cut them, store them in a fridge in an airtight container for up to 7 days. You don’t need to add any parchment paper in between as they won’t stick together. The bars also freeze really well, for up to 3 months, and you can thaw them at room temperature before serving.

Can you freeze date bars?

The bars freeze really well for up to 3 months. Just wrap them individually or store them in freezer-safe bags and pull one out of the freezer when you’re craving it. Just thaw it at room temperature before serving.

What are the best dates to use in these bars?

You can use medjool or deglet noor dates for this recipe. I like to buy ones that are already pitted as this cuts down on the prep time quite considerably; it’s especially great when you have little kids who snack on dates! Dates add a natural sweetness to each bite and are a good source of fiber, antioxidants, and other nutrients.

What should I do if my date bars are too crumbly?

There will be some crumble for sure, bit the date bars should stick really well together. Make sure that you pressed the crumb bottom layer really firmly into the baking dish and pack the other two layers tightly in. This will really help them hold well.

Closer shot on one date bar with a bite taken out.

More Bars Recipes:

If you try this Date Bars recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. I would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Date bar recipe.

Date Bars

Author: Yumna Jawad
5 from 102 reviews
Date bars are made with a buttery oat crumb mixture and filled with naturally sweet dates and nuts; they're easy to make and so delicious!
Prep Time10 minutes
Cook Time50 minutes
Rest Time1 hour
Total Time2 hours
Servings16 bars

Video

Email This Recipe
Enter your email and I’ll send this directly to you. Plus you’ll get new recipes from me every week!

Ingredients
  

Filling

  • cups chopped pitted Medjool dates
  • 1 tablespoon lemon juice
  • ½ cup pecans finely chopped

Base

Instructions

  • Preheat the oven to 350°F. Line an 8 × 8-inch baking dish with parchment paper, leaving about 2 inches of extra parchment over both sides.
  • In a small saucepan, bring 1¼ cups of water to a boil over high heat. Add the dates and boil, stirring occasionally, until the liquid has evaporated and the dates have melted and thickened, about 5 minutes. Remove the pan from the heat; stir in the lemon juice and pecans. Set aside to cool for 10 minutes.
  • In a large bowl, whisk the flour, oats, sugar, cinnamon, baking soda, and salt. Pour the melted butter on top. Using your fingertips, rub the butter into the flour mixture until you have a pebbly texture with moist pea-size clumps.
  • Press half of the flour mixture evenly and firmly over the bottom of the prepared baking dish. Spread the date mixture evenly over the top. Sprinkle the remaining flour mixture over the date mixture; press gently to help the crumbs adhere.
  • Bake until the top and edges are golden brown, 35 to 40 minutes. Transfer the baking dish to a wire rack and cool completely. Cut into 16 bars and serve.

Notes

Storage: Store the remaining date bars in an airtight container. They will last up to 7 days in the fridge or in the freezer for 3 months.

Nutrition

Serving: 1bar, Calories: 210kcal, Carbohydrates: 32g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 111mg, Potassium: 155mg, Fiber: 2g, Sugar: 18g, Vitamin A: 208IU, Vitamin C: 0.4mg, Calcium: 25mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
5 from 102 votes (90 ratings without comment)

Rate and comment

Recipe Rating




Comments

  1. Sue says:

    Can a different kind of flour be used; one that is gluten free and low/no carbs?

    1. Yumna J. says:

      Hi there! Almond flour and coconut flour will change the texture and results, so I don’t recommend you use those. However, a gluten-free flour mix that is made for 1:1 substitute baking may work!

  2. Joyce says:

    These bars have become a staple in my house. They are so delicious! I make them once a week, but I do a little different version of yours. I used oat flour first but yesterday I made them with semolina instead. I use very little coconut sugar (dates are sweet enough) and instead of butter I put coconut oil. Sometimes before I layer the top crust I sprinkle some unsweetened coconut flakes. Such a healthy guilt free snack or breakfast!

    1. Yumna J. says:

      Yay, I’m so happy you enjoy them!! And I love the tweaks you’ve made. Thank you so much for sharing, Joyce!

  3. Mayra says:

    Do you think dried figs would work instead of dates?

    1. Yumna says:

      I think dried figs would not hold the bars together as well as sticky dates.

  4. Jim A says:

    I can’t tell you how long I’ve been looking for a good date bet recipe. These are delicious! These will be making a regular appearance in our house.

    1. Yumna J. says:

      Yay! So happy to hear you liked them Jim!

  5. Heidi says:

    I’m thinking of adding some mini, dark chocolate chips. How do you recommend I incorporate them? And do I need to adjust the recipe ingredients? Thank you! I can’t wait to try these and your other recipes. I just signed up on your site.

    Best,
    Heidi

    1. Yumna Jawad says:

      Love that idea! You could add it to the filling mixture, and you shouldn’t need to adjust the other recipe ingredients.

  6. Angie says:

    You state at the beginning, “Pecan date bars are similar to classic old fashioned date bars but made grain free by using rolled oats and oat flour.” I just wanted to point out that oat is a grain. These bars are gluten-free, but they are _not_ grain-free. I just thought you might want to correct that. 🙂

    1. Yumna Jawad says:

      Thank you for the feedback! I’ve edited it to more accurately describe the recipe.

  7. Rachel Macdonald says:

    I honestly can’t recommend these enough these bars are so delicious and the recipe is very easy to follow.

    1. Yumna Jawad says:

      Wow, thank you so much!

  8. Maureen Fletcher says:

    Just made these and they are delicious! I’m sharing with a neighbor so I don’t eat the whole pan.

    1. Yumna Jawad says:

      Thank you so much! Haha, I love that idea!

  9. Rosie says:

    These pecan date bars were awesome!!!!
    We topped with whip cream while they were still warm. Next time I will top with coconut whip cream. Otherwise, the recipe was perfect.
    Thank you!

    1. Yumna J. says:

      That sounds incredible! Coconut whipped cream sounds amazing. Thank you!

  10. Bhavsi says:

    I loved these and they were so easy to make! I’ve been making your recipes throughout the lockdown. I was afraid of the kitchen but you make everything so easy. I’m a huge fan!!!

    1. Yumna Jawad says:

      Aww that makes me so happy to hear!! Thank you so much!!

  11. Eddie Gray says:

    My mother used to make these when I was kid. I HAD to do this – ha. Awesome recipe and just like I remembered them but maybe better with the added Pecans. I used Almond Flour = big yes. Next time I need to cut the dates down even a bit more. Took a while to squash from small pieces into a paste. Also, I had to add more butter then it said because the 1/2 cup did not make the mix clump or get moist nearly enough. I would say I used almost 1 cup. None of that really mattered because it was delish!

    1. Yumna Jawad says:

      Awww I’m so glad to hear that! And yes, it could definitely use more butter to make it more moist so I’m glad you did that. Thank you!

  12. Susan says:

    I buy packages of date paste from an Indian store can I just sub that instead of simmering dates with water?

    1. Yumna Jawad says:

      Absolutely! That will work!

  13. Alana says:

    Naturally sweet dates with pecans. No better ingredients for a filling and guilt-free treat. Love this and all your recipes. Thanks

    1. Yumna Jawad says:

      So glad to hear it! Thanks so much for the sweet comment and for sharing your feedback!!

  14. David Brandon-Cox says:

    Thank you so much for this one!! These date bites turned out pretty amazing?? on the Big table for Christmas this year. Happy holidays, and keep up the love!
    Kind regards,
    David

    1. Yumna Jawad says:

      So glad to hear you enjoyed the date bars and that it was a part of your Christmas table! Thanks so much for sharing! 🙂

  15. Vegan Girl says:

    Hi Yumna!! I’m sooo happy with the end result! We’re just having them with amazing cardamom coffee! The recipe was easy and the date bars are absolutely delish!!! Thank you so much!!

    1. Yumna Jawad says:

      So glad to hear you enjoyed them! And they sound perfect with a cup of cardamom coffee!