Name: Chewy Vegan Date Squares with Oat Crumble
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 350 g pitted dates (~2 cups); 1 cup water; 2 tablespoons lemon juice; ½ tablespoon vanilla extract; ½ teaspoon baking soda; 170 g oats (~1 ⅔ cups); 155 g all‑purpose flour or oat/almond flour (~1 ⅓ cups); 80 g brown sugar or coconut sugar (~6 ½ tablespoons); ½ teaspoon ground cinnamon; ¼ teaspoon baking powder; 150 g vegan butter or coconut oil (~⅔ cup); 50 g chopped pecans (~⅓ cup)

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These Chewy Vegan Date Squares with Oat Crumble are a perfect balance of sweet and wholesome. The rich, caramel-like date filling is sandwiched between layers of a golden oat crumble that’s crisp on the outside and tender on the inside. With a touch of cinnamon and crunchy pecans, I find these bars ideal for afternoon snacking, coffee breaks, or sharing with friends during the holidays.

Chewy Vegan Date Squares with Oat Crumble

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Date Filling:

350 g pitted dates (~2 cups)

1 cup water

2 tablespoons lemon juice

½ tablespoon vanilla extract

½ teaspoon baking soda

Crumble:

170 g oats (~1 ⅔ cups)

155 g all‑purpose flour or oat/almond flour (~1 ⅓ cups)

80 g brown sugar or coconut sugar (~6 ½ tablespoons)

½ teaspoon ground cinnamon

¼ teaspoon baking powder

150 g vegan butter or coconut oil (~⅔ cup)

50 g chopped pecans (~⅓ cup)

Directions

I preheat the oven to 350°F (175°C), grease a square pan, and line it with parchment paper, leaving some overhang to make removing the bars easier.

In a saucepan, I combine the dates, water, lemon juice, and vanilla over medium heat, stirring and breaking up the dates as they soften. Once the mixture starts to boil, I stir in the baking soda and let it cook for about 4–6 minutes until it forms a thick paste. Then I set it aside to cool slightly.

In a separate bowl, I mix the oats, flour, sugar, cinnamon, and baking powder. Then I add the vegan butter or coconut oil and use a fork to work it into the dry ingredients until the mixture resembles coarse crumbs.

I press half of this mixture into the bottom of the prepared pan to create a firm, even base.

I spread the date filling over the base evenly using a spatula.

I stir the chopped pecans into the remaining crumble mixture and sprinkle it over the date layer, pressing it down very lightly.

I bake the bars for 40–45 minutes, until the top is golden brown.

Once baked, I let them cool completely in the pan before lifting them out and slicing into 9 squares or bars.

Servings and timing

Servings: 9 bars

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Estimated Calories: ~285 kcal per bar

Variations

I sometimes swap the pecans for walnuts or leave out the nuts altogether for a nut-free version.

To make them gluten-free, I use certified gluten-free oats and oat or almond flour instead of all-purpose flour.

If I want a lower-sugar option, I go with coconut sugar, which has a milder sweetness.

For a richer flavor, I’ve also tried adding a teaspoon of espresso powder to the date filling—it’s subtle but adds depth.

If I’m short on time, I prepare the date filling the night before and keep it in the fridge.

Storage/Reheating

I store these bars in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. They also freeze really well—once cooled and sliced, I wrap each square and store them in a freezer-safe container for up to 2 months. When I want to enjoy one, I just thaw it at room temperature or warm it for a few seconds in the microwave.

FAQs

How do I know when the date squares are done baking?

I look for a golden brown top and lightly crisp edges. The center should be firm and not jiggly. Cooling fully also helps them firm up for clean slices.

Can I use other dried fruits instead of dates?

Dates work best because of their texture and natural sweetness, but I’ve used a mix of dates and dried figs or prunes in the past with good results. Just make sure to cook them down into a thick paste.

What type of oats should I use?

I prefer using old-fashioned rolled oats for the best texture. Quick oats may work, but they’ll create a softer, less defined crumble.

Can I make these oil-free?

It’s tricky to get the same texture without any fat, but I’ve tried subbing some applesauce for the vegan butter—it changes the texture a bit but still tastes great.

Are these bars good for breakfast?

Absolutely. I think they make a wholesome, naturally sweet breakfast option, especially with a cup of tea or coffee.

Conclusion

These chewy vegan date squares with oat crumble have quickly become one of my favorite treats. They’re simple to make, filled with natural sweetness, and have just the right balance of soft and crunchy. Whether I’m baking for myself, family, or a gathering, these bars always deliver comfort and flavor.

📖 Recipe:

Chewy Vegan Date Squares with Oat Crumble

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Author: Cheryl
Total Time: 1 hour 5 minutes
Yield: 9 bars
Diet: Vegan

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Description

These chewy vegan date squares feature a rich, caramel-like date filling sandwiched between layers of golden oat crumble. Naturally sweetened, warmly spiced with cinnamon, and topped with crunchy pecans, they make for a wholesome treat perfect for snacks or holiday gatherings.

Instructions

Preheat the oven to 350°F (175°C), grease a square pan, and line it with parchment paper, leaving some overhang.
In a saucepan, combine the dates, water, lemon juice, and vanilla over medium heat, stirring as the dates soften.
Once the mixture boils, stir in the baking soda and cook for 4–6 minutes until a thick paste forms. Set aside to cool slightly.
In a separate bowl, mix oats, flour, sugar, cinnamon, and baking powder.
Add vegan butter or coconut oil and mix with a fork until the mixture resembles coarse crumbs.
Press half of the crumble mixture firmly into the prepared pan to form the base.
Spread the date filling evenly over the base using a spatula.
Stir chopped pecans into the remaining crumble mixture and sprinkle it over the date layer, pressing it down lightly.
Bake for 40–45 minutes, until the top is golden brown.
Let cool completely in the pan before lifting out and slicing into 9 squares.