Slightly sticky, slightly chewy, date and oat slice is the perfect guilt free treat to enjoy with an afternoon cuppa. Naturally sweetened with dates and a little honey, the recipe is very easy to make, with just 4 ingredients.
What's so good about this recipe?
- Perfect for date lovers! It's moist, delicious and totally moreish.
- Satisfying. Both oats and dates are high in fibre, which means these date slices will keep you feeling fuller, and help to stabilise your blood sugar.
- Healthy. Date and oat slice isn't loaded with refined sugar. Dates are naturally sweet, and just a little honey is needed to make these healthy sweet treats.
- Gluten free. Date and oat slices are flourless, so if you use certified oats, they'll be gluten free.
- Easy to make. The recipe is ready in 35 minutes, and has just 4 everyday ingredients.
Ingredients
Dates. I used dried dates which are readily available in the baking section of supermarkets and health food stores. They are less than half the price of medjool dates, and work perfectly in this recipe
Oats. Porridge, or rolled oats are best . You could use jumbo oats, but you may find that the texture of your date and oat slices is a little more crumbly and they won't hold together so well. Instant oats are not ideal, as they are ground too fine and won't have the right oat-y texture. For gluten free oat slices, it's important to buy oats that have been processed separately from other grains.
Butter, salted or unsalted. If you want dairy free oat slices, you can substitute coconut oil.
Honey. Set or runny honey are both fine as the honey will be melted. If you prefer, or want a vegan oat bar, use maple syrup.
How to make date and oat slice
Roughly chop the dates and add to a jug or small bowl. Cover with boiling water and leave to one side.
Line the base of a 20 x 10 cm loaf tin with greaseproof paper. Even if your tin is non-stick, it'll be much easier to remove the date bars from a lined tin. If you want to make double the quantity of the recipe, use a 20 cm square tin.
Preheat the oven to 160 degrees (140 degrees fan).
Melt the butter and honey in a pan over a low heat. Remove from the heat as soon as the butter is nearly melted - you don't want to end up accidentally making toffee!
Stir in the oats and mix well.
Drain the excess water from the dates, and blitz with a hand blender. They'll easily turn into a fairly smooth puree. If you don't have a hand blender, mash them roughly with a fork. It doesn't matter if there are a few lumps.
Spread half of the oat mixture into the prepared tin.
Top with a layer of the date puree. I find it best to put the date mixture along the centre of the tin, then gently spread it to the edges of the tin so that the bottom layer of oats stays in place.
Top with the remaining oat mixture and carefully spread over the top.
Bake for 20 minutes until golden.
Leave to cool in the tin. Date and oat slices will firm up as they cool, making them easier to handle. Cut into 8 squares.
Serving and storage
Date and oat slices are really portable, making them ideal for lunchboxes and on the go snacks. They can be stored for up to a week in an airtight container in a cool place.
Frequently asked questions
Dates are high in fibre which is good for your gut. They are also a good source of antioxidants, plus a number of important minerals including potassium, calcium and magnesium. Although dates are sweet, they have a lower GI than many other forms of sugar and are less likely to spike your blood sugar.
Yes, they freeze well. If you wrap them individually, it's easier to defrost as much as you need.
Other healthy oat bars you might also like
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Date and Oat Slice
Equipment
- immersion blender or use a fork
- saucepan
- 20 x 10 cm loaf tin
- baking paper
Ingredients
- 100 g dried dates
- boiling water
- 50 g butter or use coconut oil
- 2 tablespoon honey or use maple syrup
- 120 g porridge oats
Instructions
- Roughly chop the dates and place in a small bowl or jug. Cover with boiling water and set to one side.
- Line the base of a 20 x 10 cm loaf tin with baking paper.
- Preheat the oven to 160 degrees (140 fan)
- Melt the butter and honey in a pan. Remove from the heat as soon as the butter has melted. Add the oats and stir well to mix.
- Drain the water from the dates, and blitz to a paste with a hand blender. If you prefer, mash them with a fork.
- Spread half of the oat mixture in the base of the baking tin. Add the date paste, and carefully spread it across the mixture. Top with the remaining oat mixture.
- Bake for 20 minutes until golden and set.
- Leave to cool in the tin. The oat slices will firm up as they cool. Remove from the tin and cut into 8 pieces.
Nutritional Facts
Calories per serving: 153
| Total Fat | 6.1g | Saturated Fat | 3.4g | Trans Fat | 0g |
| Total Carbohydrates | 23.9g | Dietary Fibre | 2.5g | Total Sugars | 12.4g |
| Total Protein | 2.4g |
Please note nutritional information is for guidance only
Helen
These are soooo yummy and moreish, and really quick and easy to make. Thank you for the recipe.
Wendy
My pleasure:)