Have you been cooking up a storm, one recipe after another, the perfect dishes for Cooking to Combat Cancer? Great! You’re one step ahead of me. I have to rely on my freezer stash for the time being. You see, after a little oops, a mishap of sorts, my right eye is out of commission for a little while. Who knew all the issues that a gal might run into with one eye covered? Let’s just say I am at my best when I have to turn left…only.
Since I won’t be baking for a few days, I am digging into the draft folders to write posts. These date bars actually get made often; they’re a favorite at work. That’s a good thing because these bars are super simple! It wasn’t until recently that I actually snapped some pictures of them. So, here they are…finally!
Oatty Date Bars
2 cups rolled oats
¾ cup light brown sugar
1 ½ cup chopped dates
¾ cup butter, melted
Canola oil spray, for greasing pan
Preheat oven to 375°F. Line a 13 x 9-inch baking pan rectangular baking pan with foil and lightly grease with canola spray; set aside.
In a large bowl, stir together the oats, sugar, dates. Add butter and stir well to thoroughly combine. Spoon mixture into the prepared pan and press down firmly with the back of a spoon, or hand. Bake for 15-20 minutes, or until golden brown. Remove from oven and cool on wire rack for 15-30 minutes. Using the foil to help remove the bars from pan and cool completely. When ready, cut into 16 -20 bars.
- For thicker bars, use a 9×9 baking dish, an increase baking time.
- Bars with plump Medjool Dates have received the best reviews.
- Raisins, dried cranberries, or another preferred dried fruit will work.
- For “juicier” fruit, plump in hot water for 5 minutes, draining well before adding to the oats.
- Be careful not to over cook, or the bars will become hard.