Low Sugar Classic Date Bars

Total time1 hr 25 min

Prep time20 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

16 servings

For the date filling

1 lb (about 2 ½ cups) pitted medjool dates, roughly chopped
1 cup water
1 tbsp fresh lemon juice
ReaLemon 100% Lemon Juice - 15 fl. oz.ReaLemon 100% Lemon Juice - 32 Fl. Oz.Santa Cruz Organic 100% Pure Lemon Juice - 16 Fl. Oz.DeLallo Lemon Juice - 6.75 Oz Santa Cruz Organic 100% Pure Lemon Juice - 32 Fl. Oz.
See all
½ tsp vanilla extract
¼ tsp ground cinnamon

For the oat crumble

1 ½ cups all-purpose flour
1 ½ cups old-fashioned rolled oats
1 cup packed light brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
½ tsp baking soda
¼ tsp salt
1 cup (2 sticks) unsalted butter, melted and slightly cooled

Instructions

1
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
2
Combine the chopped dates and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the dates have softened and absorbed most of the water, about 8–10 minutes. Remove from the heat and stir in the lemon juice, vanilla extract, and cinnamon. Mash with a fork or the back of a spoon until the mixture is a thick, mostly smooth paste with a few small chunks remaining. Set aside to cool slightly.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!