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These homemade date bars are a classic Canadian treat with a crumbly oat topping and a sweet, sticky date filling. The warm hint of cinnamon and shredded coconut make each bite flavorful and satisfying. Made with simple ingredients and packed with texture, these bars are great for breakfast, a midday snack or a make-ahead addition to brunch. Do you remember the Pillsbury’s date bar mix that was discontinued years back? These date bars are the closest I’ve found to those!
Date bars are sweet and tasty, made with oats, coconut and a rich date filling for a flavorful, hearty snack or breakfast treat that’s perfect for any time of day.
Also try mini cone cupcakes, peanut butter and chocolate cupcakes, white chocolate hearts, or Italian fig cookies.
Why You’ll Love It
Wholesome and hearty: Full of oats, coconut and dates for a satisfying bite.
Easy to slice and share: Perfect for brunch tables, potlucks or lunchboxes.
Warm and spiced: A touch of cinnamon makes these feel cozy and classic.
Great for make-ahead: They store well and taste great even days later.
Naturally sweet: The dates add natural richness and depth to the filling.
Date Bars Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Dates: The base of the filling, adding natural sweetness and texture. Medjool dates are large in size and very sweet. Deglet dates, on the other hand, are smaller and not so sweet. So if you’re using Deglet you can follow the recipe exactly. If you’re using Medjool, I recommend you decrease the amount of sugar between a third and half. You can always taste the mixture as you go, adding more sugar if needed.
Granulated sugar: Sweetens the date filling.
Old fashioned oats: Give the bars a hearty, chewy texture.
All purpose flour: Helps bind the crumble layers together.
Shredded coconut: Adds subtle flavor and extra texture.
Brown sugar: Brings rich sweetness to the crumble mixture.
Ground cinnamon: Adds warmth and a cozy spice.
Unsalted butter: Creates a tender, crumbly texture in the crust.
How to Make Date Bars
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the filling: Simmer dates, sugar and water until thickened, then set aside.
Prep the pan: Grease a baking dish and preheat the oven.
Mix the crumble: Combine oats, flour, coconut, brown sugar, cinnamon and salt in a food processor, then pulse in the butter.
Assemble the bars: Press part of the crumble into the dish, spread the date filling on top, then sprinkle on the rest of the crumble and press gently.
Bake and cool: Bake until golden around the edges, cool completely and cut into bars.
Substitutions and Variations
Make it gluten free: Use a gluten free flour blend and certified gluten free oats.
Try different spices: Add nutmeg or cardamom for extra depth.
Use a nut topping: Sprinkle chopped walnuts or pecans into the crumble for added crunch.
Skip the coconut: If preferred, just leave it out and slightly increase the oats.
Reduce the sugar: The dates provide natural sweetness, so the sugar can be cut back slightly if desired, or you could swap some for maple syrup.
Serving Suggestions
With breakfast or brunch: Enjoy date bars with a contrasting dish such as sausage breakfast burritos or eggs benedict.
As a sweet treat: Enjoy one with a cup of Dalgona whipped coffee or a hot lavender matcha latte.
With other sweet treats: Nanaimo bars or homemade Kit Kat bars would pair well.
How to Store Date Bars
Store: These should be fine for 3 or maybe 4 days in an airtight container on the countertop. They will keep for a week if you refrigerate them.
Freeze: Once the bars are completely cool, you can freeze them in Ziploc freezer bags or an airtight container for up to 3 months.
Thaw: Defrost overnight in the fridge before serving.
Top Tips
Cool before slicing: Let the bars fully cool so they hold their shape.
Use fresh dates: They’re easier to chop and make a better filling.
Pulse the butter gently: You want a crumbly texture, not a paste.
Press lightly: Don’t over-pack the topping, or it can bake up too firm.
Canadian Date Crumble Bars FAQs
Yes, but the texture will be a bit softer and less chewy.
No. You can use a pastry cutter or your hands to work in the butter.
Canadian Date Bars with Oatmeal Crumble Topping Recipe
Date Bars
Equipment
- Saucepan Small
- Baking Dish 9 x 13-Inch
- Food Processor or Pastry Cutter
Ingredients
- 1 Cup water
- 1 ¼ Cups dates, chopped
- ½ Cup granulated sugar
- 1 ¾ Cups old fashioned oats
- 1 ½ Cups all purpose flour
- 1 Cup shredded coconut, unsweetened
- 1 Cup brown sugar, packed
- 1 Teaspoon ground cinnamon
- ¼ Teaspoon salt
- ¾ Cup unsalted butter, cold, cubed
Instructions
- In a small saucepan, combine water, sugar and dates. Bring to a boil and then reduce heat and simmer, uncovered, for 30 to 35 minutes, stirring occasionally. Sauce will be slightly thickened. Set aside.
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish.
- With a food processor, combine the oats, flour, coconut, brown sugar, cinnamon, and salt. Add butter and process until mixture resembles coarse crumbs. Use a pastry cutter to mix if you don't have a food processor.
- Press 3 cups of the crumb mixture evenly into baking dish. Spread date mixture evenly on top. Sprinkle remaining crumb mixture evenly into dates. Press down into dates slightly.
- Bake 25 to 30 minutes, until edges are lightly brown. Cool before cutting into squares.
Notes
Use fresh dates: They’re easier to chop and make a better filling.
Pulse the butter gently: You want a crumbly texture, not a paste.
Press lightly: Don’t over-pack the topping, or it can bake up too firm.
Nutrition
Date bars are the kind of treat that feels both wholesome and indulgent. With their rich fruit filling and crumbly oat topping, they’re satisfying without being too heavy. These bars work as a snack, dessert or quick breakfast, and they’re easy to freeze for later. If you love cozy, rustic bakes that are full of flavor, this recipe is one to save. And, if you’re from Vancouver Island, you might actually know these Canadian date squares as matrimonial squares or matrimonial cake.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
These are delicious and an amazing throw back to my childhood.
Right!!! I had them lots as a kid too