Raspberry Date Squares

Indulge in the perfect blend of sweet and tangy with these Raspberry Date Squares, a delightful treat featuring a buttery oat crust, a lush raspberry-date filling, and a golden crumble topping. This easy dessert recipe combines wholesome rolled oats with the natural sweetness of dates and the vibrant tartness of fresh raspberries, creating a balance of flavors that’s irresistibly rich and satisfying. With a quick prep time of just 20 minutes, these bars are baked to perfection in under 35 minutes, making them an ideal make-ahead snack or dessert for any occasion. Perfect for picnics, brunch tables, or a simple afternoon treat, these raspberry date squares will quickly become a family favorite. Plus, they're easy to store and stay fresh for days, ensuring you can savor their goodness all week long!

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2 cups rolled oats
• 1.5 cups all-purpose flour
• 0.75 cup brown sugar, packed
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 0.75 cup unsalted butter, melted
• 1 cup dates, pitted and chopped
• 2 cups fresh raspberries
• 0.25 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x9-inch square baking pan and line it with parchment paper for easy removal.

Step 2

In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, baking soda, and salt. Mix well.

Step 3

Pour the melted butter into the dry mixture and stir until it forms a crumbly texture. Reserve about 1 cup of this mixture for the topping and set it aside.

Step 4

Press the remaining oat mixture firmly into the bottom of the prepared baking pan to form an even crust.

Step 5

In a medium saucepan, combine the chopped dates, raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until the dates soften and the raspberries break down, about 5 minutes.

Step 6

In a small bowl, dissolve the cornstarch in the water. Stir this mixture into the saucepan and cook until the filling thickens, about 2 minutes. Remove from heat and let it cool slightly.

Step 7

Pour the raspberry-date filling evenly over the prepared crust in the baking pan.

Step 8

Sprinkle the reserved oat mixture evenly over the top of the filling to form a crumble topping.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.

Step 10

Remove from the oven and let cool completely in the pan. Once cooled, use the parchment paper to lift the bars out of the pan and transfer them to a cutting board.

Step 11

Cut into 12 squares and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	1196.9 grams (1196.9g)

Amount per serving	% Daily Value*
Calories	3929

Total Fat 158.90g	204%
Saturated Fat 93.40g	467%
Polyunsaturated Fat 0.00g
Cholesterol 388mg	129%
Sodium 1286mg	56%
Total Carbohydrate 600.80g	218%
Dietary Fiber 49.00g	175%
Total Sugars 314.00g
Protein 53.60g	107%

Vitamin D 0IU	0%
Calcium 442mg	34%
Iron 20mg	113%
Potassium 2642mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 5.3%

Carbs: 59.4%