Oatmeal and Date Bars
Homemade bars made with dates, oats, nuts and cocoa. Baked until golden at the edges and keep for a week.
- Time
- 30 min
- Serving
- 445 kcal
- Ingredients
- ≈ $1.58
- Protein
- 9 g
Ingredients
- 1 Datespack 200 g ≈ $3.50 50 g
- 2 Rolled oatspack 400 g ≈ $2.60 40 g
- 3 Walnutspack 150 g ≈ $4.00 15 g
- 4 Cocoa powder 4 g
- 5 Honey 5 g
- 6 Butterpack 180 g ≈ $1.60 5 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Soak the dates1 in boiling water for 10 minutes, then blend into a paste.
Mix the date1 paste with oats, chopped nuts, cocoa, honey, and butter6 until smooth.
Transfer the mixture to a 20x20 cm pan, pressing to a 1.5 cm thick layer.
Bake in the oven at 170 °C for 15 minutes until a light golden edge appears.
Check for doneness: the mass should stay firm, edges browned, the center should not run.
Remove from the oven, cool at room temperature for 30 minutes, then chill in the fridge for 1–2 hours to set.
Cut into rectangles of desired size and serve with tea.
Store in a closed container at room temperature for up to a week.
Tips
- Why it works
- Soak dates in boiling water to soften them—blending dry dates makes a grainy paste that won’t bind properly. The heat also releases natural sugars for better texture.
- Substitutions
- Replace honey with 5g maple syrup for a less sweet taste, or swap greckos for 15g walnuts or almonds if unavailable.
- Common mistakes
- Overbaking turns the edges dark and the center dry; check doneness by pressing lightly—it should spring back, not stick.
- Storing and reheating
- Lasts 7 days at room temperature in an airtight container; no reheating needed. Freezing isn’t practical—they soften when thawed.
- Serve with
- Pair with black tea or Greek yogurt for a balanced snack that cuts sweetness with tang.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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