Blueberry Date Bars

These Date Bars are super moist and easy for little ones to chew—and are made with a handful of wholesome ingredients that taste seriously good, too. It's ready quickly and stores amazingly well.

Course Snack

Cuisine American

Prep Time 10

Cook Time 28

Resting Time 30

Total Time 1 8

Servings

Calories 104kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup medjool dates (pitted)
½ cup rolled oats
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoon ground flaxseed
3 large eggs
½ cup almond butter (or peanut butter or sunflower seed butter)
1 teaspoon vanilla extract
¾ cup blueberries

US Customary - Metric

Instructions

Place the dates in a bowl, cover with water, and soak for 30 minutes. Drain, pat dry, and remove pits.
Preheat the oven to 350 degrees F and grease an 8x8-inch square baking pan.
Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds.
Pour into the prepared pan and smooth with a spatula.
Sprinkle the blueberries over the top and press gently into the batter.
Bake for 28-32 minutes or until a cake tester inserted into the center of the pan comes out clean. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply.
Remove from oven and let cool completely on a wire rack before slicing.

Notes

Slice into bars, place into an airtight container or a zip-top bag, and store in the fridge for up to 5 days or in the freezer for up to 3 months.
Soak the dates to be sure they soften up nicely and are easy to blend.
Use fresh or frozen blueberries.
Sub in peanut butter or sunflower seed butter for the almond butter if desired.
Store the bars in an airtight container (or individually wrapped in plastic wrap) in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw to serve.

Nutrition