Notes: This recipe can also be made gluten-free by using GF flour and GF oats. For those with nut allergies, you can omit the nuts. Recipe was adapted from Vegan in the Freezer by Ginny McMeans.
YIELDS
12 servings
PREP TIME
COOK TIME
TOTAL TIME
- 2 cups Dates (preferably Medjool)
- 1/2 cup Coconut Sugar
- 1 cup Brown Sugar
- 1 1/2 cup Whole Wheat Flour
- 1 1/2 cup Quick Cooking Oats
- 1/2 cup Almonds or Walnuts
- 3/4 cup Non-Dairy Butter
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Almond Extract
- 1/4 teaspoon Cinnamon Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 1/4 cup Water
- 1 tablespoon Coconut Oil
Directions
1. Roughly chop the dates and nuts, separately, into small pieces.
2. In a medium sized pot, cook the chopped dates, water, and coconut sugar on medium-high heat for about 7-10 minutes.
3. Turn the heat off and place pot to the side to cool. Add in the vanilla and almond extract, then add the chopped dates to the mixture. Stir.
4. Now for the crust, use a hand mixer to cream the softened butter and brown sugar until light and fluffy.
5. Add in the flour, baking soda, salt, and cinnamon. Mix.
6. Add in the oats and mix well until you have a crumbly mixture.
7. Use coconut oil to grease the bottom of a 8 x 11 baking dish.
8. Layer half of the oat mixture onto the bottom of the baking dish. Pat down to make an even layer.
9. Next, scoop all of the date mixture into the baking dish and use a spatula to even it out.
10. Layer the rest of the oat mixture over the date layer and gently press down using clean fingers.
11. Place in a preheated oven at 375 degrees for 25 minutes.
12. Once down, take the dish out of the oven and allow it to cool off. Then cut 12 even squares.
Enjoy it warm! You can also eat it with vegan vanilla bean ice cream or vegan coconut whipped cream on top.
Also by Paige: Asian Peanut Soba Noodles
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Photo: Paige Butzlaff
