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Irresistibly Chewy Cranberry Date Squares

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A delightful dessert bar combining chewy Medjool dates and tart dried cranberries with a crumbly oat crust.

Ingredients

Scale
  • 2 1/2 cups rolled oats (not instant)
  • 3/4 cup all-purpose flour
  • 3/4 cup almond flour
  • 1/2 cup brown sugar (packed)
  • 1/4 tsp salt
  • 1 cup butter (cold, cut into cubes)
  • 2 cups Medjool dates (pitted and chopped)
  • 1/2 cup dried cranberries
  • 1/4 cup lemon juice (fresh)
  • 2 cups water

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8” square baking pan with parchment paper.
  2. In a medium saucepan, combine the chopped dates, dried cranberries, lemon juice, and water. Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 15 minutes.
  3. In a large bowl, combine the rolled oats, all-purpose flour, almond flour, brown sugar, and salt. Cut in the cubes of cold butter until the mixture resembles coarse crumbs.
  4. Press half of the oat mixture firmly into the bottom of the prepared pan.
  5. Spread the cooled date and cranberry filling evenly over the crust.
  6. Sprinkle the remaining oat mixture over the filling and gently press down to form a top crust.
  7. Bake in the center of your preheated oven for about 45 minutes, or until golden brown on top.
  8. Allow to cool completely in the pan on a wire rack before cutting into squares.

Notes

Store your squares in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week.

Nutrition

Find it online: https://us.recipesfood.org/cranberry-date-squares/

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