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These Gluten Free Date Bars are seriously dreamy! They make the perfect energizing on-the-go snack, and are a healthy option because they are free of added sugars. Easy-to-make oatmeal date and walnut bars will be a new family favorite!
If you love date-sweetened treats, try this incredible Chocolate Quinoa Cake or these moist Double Chocolate Chip Muffins.
Contents
Oatmeal Date Bars: Healthy Snacks for Travel
These date bars continue to be a big hit at our house.
This recipe was first developed because I was looking for a healthy sugar free snack that would pack and travel well. I wanted a sturdy oatmeal cookie base that would cut nicely into squares without crumbling, and still be delicious after being tossed in a backpack for 10 hours.
The best part of these bars is the silky date caramel filling. If you’ve never processed dates into a “caramel,” you’re missing out. In my opinion, it’s better than real caramel.
THIS date caramel! It’s magical. All it is is dates, and a little splash of lemon juice and a pinch of sea salt to help bring out the caramel flavor. When frozen (I like to keep these bars in the freezer for the best texture), the dates harden and are even chewy like caramel.
And the rest of the ingredients in these bars?! Totally nutritious. Whole oats. Flax. Egg. Coconut Oil. Walnuts. Talk about a lot of fiber, a lot of omega 3s, and a lot of chewy deliciousness going on.
These could be brunch, a pre-workout boost, or dessert.
What You’ll Need
Oatmeal Cookie Layer:
- Certified Gluten Free Oatmeal
- Flax Meal
- Egg
- Walnuts
- Coconut (unsweetened)
- Medjool Dates
- Salt and Baking Soda
- Coconut Oil
Date Caramel Layer
- Medjool Dates
- Salt
- Lemon Juice
How to Make Oatmeal Walnut Date Bars
Step 1: Add 1 cup of the oatmeal to a food processor, and process into oat flour.
Step 2: Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
Step 3: Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
Step 4: Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
Step 5: Reserve 1/2 cup of the cookie base to use as the crumble topping.
Step 6: Press the rest of the oatmeal mixture into the bottom of an 8×8 pan. I like to use baking paper to make these easy to pop out and slice when they are ready.
Step 7: Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl. This process will take 5-10 minutes depending on how powerful your processor is.
Every minute or so, I use a spatula to scrape the dates back down and press them around the blade. Once the caramel starts to form, it gets easier to continue processing. It will lighten in color as it gets smoother.
Use wet hands to press the caramel layer on top of the cookie layer.
Step 8: Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
Bake the bars at 325º F for 18 minutes.
Completely chill bars in the refrigerator prior to slicing.
To store these bars, cut them into squares, and the put them into an air tight container. They are fine stores in the fridge, but I always keep mine in the freezer because they will last longer, and the date layer gets really chewy like caramel when they are frozen!
FAQ & Tips for Gluten Free Date Bars
- Gluten Free: To make these gluten free date bars, be sure to buy certified gluten free oatmeal. I use Bob’s Red Mill.
- Medjool Dates work the best. If substituting a different type of date (smaller dates are usually harder), soak them in hot water for 30 seconds, then drain fully, before using. I have used smaller dates before and had good results after soaking them.
- A good quality food processor is needed to process dates into a smooth “caramel.” I suggest one that has at least an 8-cup capacity (the mini processors just aren’t powerful enough).
Other Healthy Date Bar Recipes:
- No Bake Chocolate Almond Date Bars, by Sunkissed Kitchen
- No-Bake German Chocolate Cookie Bars, by Sunkissed Kitchen
Other Date Sweetened Recipes:
- Double Chocolate Chip Muffins
- Gluten Free Gingerbread Loaf
- Chocolate Quinoa Cake
- Banana Raspberry Bread
I’d love to connect with you on social media! Find meonFacebookorInstagramwhere I post daily healthy eating and lifestyle inspiration.
Gluten Free Date Bars {No Added Sugar}
These Oatmeal Walnut Gluten Free Date Bars are seriously dreamy! They make the perfect energizing on-the-go snack, and are a healthy option because they are free of added sugars.
4.57 from 72 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 33 minutes minutes
Servings: 16 squares
Calories: 203kcal
Author: Michelle Miller
Ingredients
- 1 1/2 cup oats (divided)
- 1/2 cup unsweetened coconut
- 5-6 Medjool dates (4 ounces of pitted dates)*
- 1/2 cup walnuts
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 egg
- 2 tablespoons ground flax
- 1/4 cup coconut oil
Date Layer
- 18 Medjool dates (12 ounces of pitted dates)*
- 1 teaspoon lemon juice
- 1/4 – 1/2 teaspoon sea salt (I like 1/2, but begin with 1/4 and add to taste)
US Customary – Metric
Instructions
Preheat oven to 325º F.
Add 1 cup of the oatmeal to a food processor, and process into oat flour.
Into the food processor bowl, add the dates, coconut, sea salt and baking soda. Process until the dates are broken up.
Add the remaining 1/2 cup of oatmeal and the walnuts, and pulse to break them up, leaving both with some texture.
Add the egg, coconut oil, and flax meal. Pulse these into the dry ingredients to create a cookie base.
Reserve 1/2 cup of the cookie base to use as the crumble topping.
Press the rest of the oatmeal mixture into the bottom of an 8×8 pan. I like to use baking paper to make these easy to pop out and slice when they are ready.
Use wet hands to pressthe date caramel layer on top of the cookie layer.
Sprinkle the reserved oatmeal mixture over the top of the date layer to make a crumble topping.
Bake for 18 minutes.
For best results, completely cool before slicing. I like to freeze them before slicing for nicer bars.
These bars are best stored (and enjoyed!) from the freezer, but also hold up well as a travel snack.
Date Layer
Make the date caramel by adding the dates, lemon juice, and sea salt to a cleaned food processor bowl. This process will take 5-10 minutes depending on how powerful your processor is.
Every minute or so, I use a spatula to scrape the dates back down and press them around the blade. Once the caramel starts to form, it gets easier to continue processing. It will lighten in color as it gets smoother.
Video
Notes
*1 cup of packed Medjool dates is about 5 1/2 ounces. To sub a smaller date variety, please weigh instead of relying on the measurements for Medjools. Depending on what variety you use, it might take 2 1/2 cups of dates to equal the weight of 5 1/2 ounces. I have used different dates in this recipe with success by measuring by weight rather than cups.
Tips & Variations
- Completely cool bars before slicing. I allow them to cool to room temperature, and then freeze them for a couple hours, and then they slice into perfect bars.
- These bars are best stored (and enjoyed!) from the freezer, but also hold up well as a travel snack.
- Sub another nut, like almonds or pecans, to make these your own. You can also make them nut free by using pumpkin or sunflower seeds.
Nutrition
Calories: 203kcal | Carbohydrates: 32g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 309mg | Fiber: 3g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.9mg
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