Canadian date squares — a thick, spiced date filling sandwiched between two layers of buttery brown sugar oat crumble, baked golden. A timeless lunchbox treat.
Date squares are a beloved Canadian treat — a gooey date filling sandwiched between buttery, crumbly oat layers. Sweet, wholesome and comforting, they're brilliant with a cup of tea and travel beautifully in a lunchbox.
Prep 15 min
Cook 35 min
Total 50 min
Easy
- 2 1/2 cups Pitted Dates
- 1 cup Water
- 1 1/2 cup Vanilla
- 2 cups Oats
- 1 cup All Purpose Flour
- 1 cup Brown Sugar
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1 cup Unsalted Butter
Video
Preparation
- Preheat the oven to 350°F (180°C) and grease an 8-inch (20cm) square baking pan.
- For the date filling, combine the dates and water in a medium saucepan over high heat and bring to the boil, then reduce to low and simmer gently, stirring occasionally, until thickened, around 6 to 8 minutes. Remove from the heat, stir in the vanilla, and leave to cool.
- Combine the oats, flour, sugar, baking powder and salt in a food processor and pulse 3 times — don't overmix, just combine. Add the butter and pulse until crumbly in pea-sized clumps, then transfer to a bowl and mix thoroughly.
- Press half the oat mixture into the base of the pan in a flat, even layer. Spread the date filling over it, then top with the remaining oat mixture and press down to flatten.
- Bake in the centre of the oven until the top is golden brown, 30 to 35 minutes. Cool completely in the pan before cutting. Keeps for up to a week in the fridge, or 2 to 3 months frozen.
Tips from the ZestyPlate Kitchen
- Cook the dates with water until they collapse into a thick, spreadable filling.
- Pulse the oat crumble just until combined — overmixing makes it dense.
- Press the bottom layer firmly so the squares hold together when cut.
- Cool completely before slicing, or they'll crumble while warm.
Frequently Asked Questions
Dates are classic for their natural caramel sweetness, but figs or a mix work too.
In an airtight tin for up to a week, or freeze for 2–3 months.
It needed a little longer to thicken on the stove; simmer until it's jammy and holds its shape.
