These Date Nut Bars combine naturally sweet Medjool dates with crunchy toasted walnuts over a wholesome oatmeal crust, finished with a light citrus glaze.
Packed with fiber, plant-based protein, and heart-healthy fats, they make a nutritious snack or dessert.
Quick to prepare, easy to bake, and satisfying with every bite, these bars are perfect for meal prep, lunchboxes, or a simple everyday treat.
Date Nut Bars
Equipment
- 1 Quarter Sheet Pan
- 1 Set of 3 Offset Spatulas
- 1 Covered Saucepan (3.5 QT, OXO Good Grips recommended)
Ingredients
For the Date Nut Filling
- 12 oz whole Medjool dates pitted
- 8 oz unfiltered apple juice
- 4 oz dark brown sugar packed
- 2 tsp orange zest from 1 medium orange
- ½ tsp kosher salt
- ½ tsp vanilla extract
- 6 oz toasted walnuts chopped
For the Oatmeal Crust
- 5 oz unsalted butter softened
- 8 oz dark brown sugar packed
- ¾ tsp ground cinnamon
- ½ tsp kosher salt
- 1 oz water
- 8 oz all-purpose flour
- 6 oz rolled oats old-fashioned or quick-cooking
- ¾ tsp baking soda
For the Lemon Glaze
- 6 oz powdered sugar
- Pinch of salt
- 2 –3 Tbsp lemon juice adjust for desired consistency
Instructions
- Prepare the Date Nut Filling: Begin by pitting the dates if they are whole. Gently press each date with your finger to remove the seed and dried blossom end, discarding them. In a medium saucepan, combine the dates, apple juice, dark brown sugar, orange zest, and salt. Heat over medium, stirring frequently and gently mashing the dates with a wooden spoon or spatula. Bring the mixture to a slow boil, then reduce the heat and simmer for about 5 minutes until it becomes thick and jam-like. Remove from heat, stir in the vanilla extract and toasted, chopped walnuts, and spread the mixture in a thin layer on a plate or shallow dish to cool quickly. Allow it to cool to room temperature or refrigerate while preparing the crust.
- Make the Oatmeal Crust: In a medium bowl, whisk together the flour, rolled oats, and baking soda. In a separate large bowl, cream the softened butter with brown sugar, salt, and cinnamon using a hand mixer, stand mixer, or sturdy spatula until smooth and fluffy. Mix in the water until fully incorporated. Gradually add the dry ingredients to the creamed butter mixture, mixing until the flour is fully absorbed and the mixture forms small clumps. This crumbly texture will be perfect for pressing into the pan.
- Assemble the Bars: Preheat your oven to 350°F (180°C) and position a rack in the center. Prepare a 9×13-inch pan by lining it with parchment paper, leaving the edges extending slightly over the short sides for easy lifting, or lightly grease it if not using parchment. Press just over half of the crust mixture firmly and evenly into the bottom of the pan to form a solid base layer. Spread the cooled date nut filling evenly over the crust using an offset spatula. Sprinkle the remaining crust mixture over the filling, pressing lightly to slightly compact it.
- Bake the Bars: Place the pan in the preheated oven and bake for 30–35 minutes, rotating halfway through, until the top crust is golden brown and firm. Remove from the oven and let the bars cool completely in the pan before adding the glaze.This ensures the filling sets properly and prevents the glaze from sliding off.
- Prepare the Lemon Glaze: In a small bowl, whisk together the powdered sugar and a pinch of salt until smooth. Gradually add lemon juice, one tablespoon at a time, stirring to achieve a thin, drizzly consistency. The glaze should be pourable but not too runny. Using a fork or the tip of your whisk, drizzle the glaze over the cooled bars in a decorative “lacy” pattern, leaving some of the crumbly oatmeal crust visible. Allow the glaze to set for 1–2 hours before slicing.
- Slice and Serve: Once the glaze is set, lift the bars from the pan using the parchment edges if used. Slice into even squares or rectangles with a sharp knife or pizza cutter. These bars are perfect served at room temperature, but you can warm them slightly in the microwave for a soft, chewy treat. Store leftovers in an airtight container at room temperature for up to a week, or freeze for longer storage.
Notes
- Use Medjool dates for a naturally soft, caramel-like filling.
- Toasting walnuts enhances flavor and adds crunch.
- Spread the filling thinly to ensure even cooling and baking.
- Press the crust firmly to prevent crumbling during baking.
- Adjust the lemon glaze for sweetness or tartness to taste.
- Bars can be baked in smaller pans for a thicker result.
- A sharp knife or pizza cutter works best for clean slices.
Chef’s Secrets: Perfect Bars Every Time
To achieve the ideal balance of chewy filling and crumbly crust, always pit the dates carefully and cook them until just thickened; overcooking can make the filling overly sticky, while undercooking leaves it loose.
Toast the walnuts lightly—this draws out their natural oils, adding depth and crunch.
Pressing the crust firmly in the pan helps the bars hold together, but avoid compacting the topping too much to preserve the crumbly texture.
Finally, let the bars cool completely before glazing; this prevents the glaze from sliding and ensures a beautiful, delicate drizzle.
Serving Suggestions: Enjoy Bars Deliciously
These Date Nut Bars shine as a snack, dessert, or even a grab-and-go breakfast.
Serve them with a cup of tea, coffee, or a glass of milk for a comforting treat.
They also pair wonderfully with Greek yogurt or a dollop of nut butter for a protein boost.
For a fun twist, sprinkle a few chocolate chips on top of the glaze before it sets, or add a handful of dried cranberries to the filling for a festive touch.
Storage Tips: Keep Bars Fresh Longer
Store bars in an airtight container at room temperature for up to one week to maintain a soft, chewy texture.
For longer storage, wrap each bar individually in plastic wrap and freeze, either before or after baking.
If frozen, thaw at room temperature before serving; bars can also be lightly warmed in the microwave for a few seconds to refresh their texture.
Always glaze only after cooling completely, as applying it to warm bars may cause it to melt or run unevenly.
Frequently Asked Questions
1. Can I use a different type of date?
Yes, you can substitute other soft dates, like Deglet Noor, but the filling may be slightly less moist and sweet.
Medjool dates are preferred for their natural caramel-like texture and rich flavor.
2. Are these bars gluten-free?
Not as written, because of the all-purpose flour.
For a gluten-free version, substitute with an equal amount of a gluten-free flour blend and ensure the oats are certified gluten-free.
3. How can I make the bars nut-free?
Simply replace walnuts with seeds like pumpkin or sunflower seeds for crunch.
The texture will slightly differ, but the bars remain deliciously chewy and flavorful.
4. Can I make smaller batches?
Absolutely. You can halve all ingredients and bake in an 8×8-inch pan.
The baking time may reduce slightly, so check after 25–28 minutes for a golden crust.
5. How do I get a clean glaze drizzle?
Ensure the bars are completely cooled before drizzling.
Use a fork, small spoon, or piping bag to create thin, controlled lines.
Adjust lemon juice gradually to get a smooth, pourable consistency that sets beautifully.
