These classic date squares feature a rich, buttery oat crust layered with a sweet, tender date filling. With their chewy texture and warm caramel-like flavor from brown sugar and dates, these bars are a timeless homemade treat perfect for holidays, afternoon tea, or a simple family dessert.
Why You’ll Love This Recipe
These date squares are a wonderful balance of texture and flavor. The oatmeal crust is crumbly yet sturdy, while the date filling is naturally sweet and soft.
They are easy to prepare using simple pantry ingredients and come together in under an hour. The recipe makes a generous batch, making it ideal for sharing at gatherings or adding to a cookie platter.
The nostalgic flavor makes them especially comforting. The combination of brown sugar, butter, and dates creates a rich taste that feels both traditional and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ½ cups rolled oats
1 ½ cups sifted pastry flour
1 ⅓ cups packed brown sugar, divided
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
¾ pound pitted dates, diced (about 3 cups chopped)
1 cup water
1 teaspoon lemon juice
Directions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch square baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the rolled oats, sifted pastry flour, 1 cup of the brown sugar, baking soda, and salt.
Add the softened butter to the dry ingredients. Using a pastry cutter or your fingertips, mix until the texture becomes crumbly and resembles coarse crumbs.
Press half of the crumb mixture firmly into the bottom of the prepared baking pan to form an even base layer.
In a small saucepan over medium heat, combine the diced dates, water, and the remaining ⅓ cup brown sugar.
Bring the mixture to a gentle boil, then reduce the heat and simmer for about 8 to 10 minutes, stirring frequently, until the mixture thickens into a spreadable paste.
Remove the saucepan from the heat and stir in the lemon juice.
Spread the warm date mixture evenly over the prepared crust in the pan.
Sprinkle the remaining crumb mixture evenly over the date layer, gently pressing it down slightly.
Bake in the preheated oven for 20 to 25 minutes, or until the top is lightly golden and toasted.
Allow the squares to cool completely in the pan before cutting into 12 equal squares.
For a slightly different flavor profile, substitute ½ teaspoon almond extract for the lemon juice in the filling.
You can add ½ cup chopped walnuts or pecans to the crumb mixture for added crunch.
If you do not have pastry flour, use 1 ½ cups all-purpose flour mixed with 3 tablespoons cornstarch (remove 3 tablespoons of flour before adding the cornstarch).
For a richer filling, add a pinch of cinnamon or a small splash of vanilla extract to the date mixture.
To make it gluten-free, substitute a 1:1 gluten-free baking flour blend for the pastry flour and ensure your oats are certified gluten-free.
Storage/Reheating
Store the cooled date squares in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them for up to 1 week. Allow them to come to room temperature before serving for the best texture.
You can also freeze the squares by wrapping them individually in plastic wrap and placing them in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
If you prefer them slightly warm, heat individual squares in the microwave for 10 to 15 seconds.
FAQs
How long should I simmer the dates?
Simmer the dates for about 8 to 10 minutes, stirring frequently, until the mixture thickens into a paste-like consistency.
Can I substitute gluten-free flour?
Yes, you can use a 1:1 gluten-free flour blend in place of the pastry flour. Make sure your oats are labeled gluten-free as well.
What can I use instead of pastry flour?
You can make a substitute by measuring 1 ½ cups all-purpose flour, removing 3 tablespoons, and replacing them with 3 tablespoons cornstarch. Sift together before using.
Do I need to grease the pan?
Yes, lightly greasing the pan or lining it with parchment paper helps prevent sticking and makes removal easier.
Can I use quick oats instead of rolled oats?
Rolled oats are recommended for the best texture, but quick oats can be used in a pinch. The texture may be slightly softer.
Can I reduce the sugar?
You can reduce the brown sugar slightly, but keep in mind it affects both sweetness and texture. Reducing by 2 to 3 tablespoons should still give good results.
How do I know when the squares are done baking?
The top should be lightly golden and set. The edges may appear slightly more toasted.
Can I make these ahead of time?
Yes, these squares are excellent for making a day in advance. The flavor often improves after resting.
Why did my filling turn out too dry?
This usually happens if the dates were overcooked or if there was not enough water. Make sure to simmer gently and stir frequently.
Can I double the recipe?
Yes, you can double the ingredients and bake in a 9×13-inch pan. The baking time may increase slightly, so watch for a golden top.
Conclusion
Gramma’s Date Squares are a timeless dessert that combines simple ingredients with comforting flavor. The buttery oat crust and naturally sweet date filling create a chewy, satisfying treat perfect for any occasion. Whether you are baking for family, holidays, or simply to enjoy a homemade classic, these date squares are sure to become a favorite in your kitchen.
Classic buttery oat date squares layered with a sweet, tender date filling. These nostalgic bars feature a crumbly oatmeal crust and a rich caramel-like flavor from brown sugar and dates, making them perfect for holidays or everyday baking.
Ingredients
1 1/2 cups rolled oats
1 1/2 cups sifted pastry flour
1 1/3 cups packed brown sugar, divided
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 pound pitted dates, diced (about 3 cups)
1 cup water
1 teaspoon lemon juice
Instructions
Preheat oven to 350°F (175°C). Lightly grease or line a 9-inch square baking pan with parchment paper.
In a large bowl, combine rolled oats, pastry flour, 1 cup brown sugar, baking soda, and salt.
Add softened butter and mix with a pastry cutter or fingertips until crumbly.
Press half of the crumb mixture firmly into the bottom of the prepared pan.
In a saucepan over medium heat, combine dates, water, and remaining 1/3 cup brown sugar.
Bring to a gentle boil, then reduce heat and simmer 8–10 minutes, stirring frequently, until thickened into a paste.
Remove from heat and stir in lemon juice.
Spread the warm date mixture evenly over the crust.
Sprinkle remaining crumb mixture over the top and gently press down.
Bake for 20–25 minutes, until lightly golden.
Cool completely before cutting into 12 squares.
Notes
Rolled oats provide the best texture; quick oats may result in a softer crust.
Substitute pastry flour with all-purpose flour minus 3 tablespoons, replaced with 3 tablespoons cornstarch.
Add chopped nuts for extra crunch if desired.
Store at room temperature up to 3 days or refrigerate up to 1 week.
Freeze individually wrapped squares up to 3 months.
