Healthy Date Squares are a wholesome twist on traditional Newfoundland date squares with oats, quinoa flakes and sweet dates. They’re vegan and gluten-free, and go perfectly with an afternoon cup of tea!
This post was originally published in April 2017. It has been updated with new photos and text, including helpful tips for readers and a few adjustments to the recipe. (An original photo is included at the end of this post so be sure to check out the before and after).
What are date squares?
There are so many sweet treats that take me back to my childhood, and date squares are high on that list. I mean, I didn’t actually like them as a kid (because I usually went for chocolate or lemon desserts), but as an adult they have become one of my fave treats.
Date squares are a dessert originating in Canada with an oat crumb base and topping and a softened date filling. In Newfoundland, we call them date squares or date crumbles, while in western parts of Canada, they’re often called matrimonial squares.
Around here, date squares are a popular cookie for the holidays, but are also commonly found at baby showers and bake sales. If you ever take a road trip around the province, you will likely find them in road side coffee shops and community restaurants.
Details on a few ingredients to make healthy date squares
Dates: I used pitted dried dates in the filling for this recipe, but you can also use fresh medjool dates, which are softer and chewier. You’ll just need to cut them in half to remove the pits. If you chop your dates, the filling will cook a little quicker, but I like to save myself some prep time by using whole dates.
Oats: Oats are the main ingredient to make the crumbly base and topping for date squares. I like to use large flake oats, but you can use what you have on hand. While oats are naturally gluten-free, there may be cross-contamination with wheat products, so to keep this recipe gluten-free, make sure your oats are certified gluten-free.
Quinoa flakes: Quinoa flakes are just quinoa seeds rolled or pressed into flakes. In this way, they’re similar to oat flakes, except smaller in size. And just like whole grain quinoa, flakes are gluten-free and a good source of fibre and protein. You can normally find quinoa flakes in the organic section of your grocery store or at bulk food stores. (See photo below where quinoa flakes are in the bowl closest to the top of the frame).
How to make gluten-free date squares
- First, make your date filling, which requires just two ingredients – dates and water. Bring to a boil, and then let simmer for 7-8 minutes until the dates have softened. Towards the end of the cook time, I start to mash the dates with a fork which helps them absorb any remaining liquid.
- For the base and topping, whisk together your dry ingredients in a large bowl. Then, microwave your wet ingredients until they are melted together. Add the wet mixture to the dry ingredients and stir until a wet and crumbly mixture forms.
- Press a little over half of the crumb mixture into the bottom of a 9-inch square pan. Spread on the warm date filling, and then sprinkle on the remaining crumb mixture, lightly pressing it into the date layer.
- Bake at 350F for 28-30 minutes or until the top is golden brown. Let cool and cut into squares.
Frequently asked questions
Are date squares good for you? While these are called healthy date squares, they still have over 200 calories per serving. I consider them healthy as they contain wholesome ingredients like quinoa and oats, are made without white flour, and are sweetened with maple syrup and coconut sugar. They also have a good dose of fibre and protein. But, as with all treats, moderation is key.
How do you store vegan date squares? How long will they keep? Store the squares in an airtight container at room temperature and enjoy within 2-3 days. You can also store them in the refrigerator for 6-7 days. (I personally love the firmer texture of a cold date square).
Can you freeze date squares? How long can you freeze them for? Yes, once fully cooled and cut into squares, just place them in a freezer safe container, either in a single layer or in between sheets of parchment or wax paper. Store in the freezer for up to 3 months. To defrost, just leave them at room temperature for 30-60 minutes.
Recipe tips and substitutions
- If you don’t have quinoa flakes, you can just use more rolled oats. Since the oat flakes are larger, I suggest substituting 1 cup of oats for the 1 1/2 cups of quinoa flakes.
- You can use honey in this recipe in place of maple syrup. Just keep in mind that the squares will no longer be vegan.
- If you don’t have coconut sugar, you can use brown sugar as a replacement.
- If you don’t have almond butter, you can use another type of natural nut or seed butter. I’ve made these date squares with peanut butter, and while they had a slightly different taste, they were still delicious and had the same texture.
- For a thicker date square, you can use an 8-inch square pan.
Other crumble bar recipes you might enjoy
- Strawberry Chia Jam Oat Bars are a creative spin on PB&J with a berry jam filling and peanut buttery oat crumble.
- Healthy Peach Crisp Bars can be made with fresh or frozen peaches, and they’re vegan and gluten-free.
- Chocolate Chai Spice Crumble Bars have a decadent and fudgy filling, yet these bars are completely dairy-free.
If you make these healthy date squares, I’d love to hear what you think in the comments below!
HUNGRY FOR MORE? Don’t forget to sign up for the Crumb Top Baking Newsletter and follow along on Instagram, Pinterest and Facebook!
Print
Healthy Date Squares (Vegan, Gluten-Free)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 squares
- Category: Dessert
- Method: Bake
- Cuisine: Canadian
- Diet: Gluten Free
Description
Healthy Date Squares are a wholesome twist on traditional Newfoundland date squares with oats, quinoa flakes and sweet dates. They’re vegan and gluten-free, and go perfectly with an afternoon cup of tea!
Ingredients
For the filling:
- 2 1/2 cups whole pitted dates
- 1 1/2 cups water
For the crumb base and topping:
- 1 1/2 cups gluten-free rolled oats
- 1 1/2 cups quinoa flakes
- 1 cup almond flour
- 1/4 cup coconut sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup natural almond butter
- 1/2 cup maple syrup
- 1/4 cup coconut oil, virgin, cold pressed
Instructions
- Pre-heat oven to 350F. Lightly grease a 9-inch square pan and line the bottom and sides with parchment paper.
- Add the dates and water to a medium-sized sauce pan and bring to a boil. Reduce heat and let simmer for 7-8 minutes, or until the dates have softened. Towards the end of the cook time, start mashing the dates with a fork which helps absorb any remaining liquid. Cover and set aside.
- In a large bowl, whisk together the oats, quinoa flakes, almond flour, coconut sugar, cinnamon and salt.
- In a small microwave safe bowl, add the almond butter, maple syrup and coconut oil and microwave on two 30-second intervals, stirring in between and after until smooth.
- Add the wet mixture to the dry ingredients, and stir until wet and crumbly.
- Press a little over half of the crumble mixture into the bottom of the prepared pan.
- Spread on the warm date filling.
- Sprinkle on the remaining crumble mixture and press it lightly into the date filling.
- Bake for 28-30 minutes, or until the top is golden brown. Let cool completely on a wire rack.
- Using the edges of the parchment paper, lift the date squares out of the pan and cut into 16 pieces.
- Store in an airtight container at room temperature for 2-3 days, or in the refrigerator for 6-7 days. Freeze for up to 3 months.
Notes
- You can substitute the quinoa flakes for more rolled oats. Since the oat flakes are larger, use 1 cup of oats to replace the 1 1/2 cups of quinoa flakes.
- For a thicker date square, use an 8-inch square pan and bake for an extra few minutes.
- Be sure to check out the FAQ as well as the tips and substitutions section above the recipe for more detailed advice and suggestions for making this recipe.
Recipe sounds good but the person ime mak8ng them for cannot have oats at all. What an I use instead please
Hi Mary. As oats are the main ingredient, I haven’t tested this recipe with an oat substitute. You could try using all quinoa flakes, but as I haven’t tested it, I can’t say for certain how this will affect the taste and texture.
Hi there. These looks so good! Can i substitute coconut oil with olive oil?
Hi Sydney! I’ve only made these date squares using coconut oil but olive oil might work as a substitute. You could also try using a plant-based butter.
OMG DELICIOUS . MY. HUUSBAND AND I PROBABLY GAINED 5 pounds lol. We warmed them up ,cut up tart apples and added coconut whipped cream!
I have made these date squares twice and both times they were fabulous! Very flavourful with a nice sweetness. I thoroughly enjoyed them as did my friends and I will certainly be making them on a regular basis! Thank you so much for creating and sharing this awesome recipe!
Hi Barbara! I’m so glad you’ve been enjoying these date squares. Thank you for trying the recipe and leaving a review!
Very tasty and straight forward recipe. Added lightly cooked quinoa instead of flakes, brown instead of coconut sugar, grapeseed oil and peanut butter. Lovely interesting texture. Date filling is rich and deliciously caramel flavoured. Thanks for sharing it. Recipe has made it into my recipe book of favs. Nice to have a wholesome recipe that tastes decadent. Only problem is that health benefits outweighed by temptation to have just another piece…
I’m so glad you’re enjoying the recipe, and thank you for sharing your substitutions. I’m always tempted to eat another square too!
Unearthing a partial package of dates in my cupboard brought on an urge for dates squares. This Crumb Top Baking recipe was the healthiest I could find, but I knew I’d have to make some substitutions based on what I had available. I had no quinoa flakes, so I used 2 cups rolled oats and 1/2 c cooked quinoa (I wanted to preserve some of that good quinoa protein!). I did not have coconut sugar or coconut oil, so I subbed raw sugar and and canola oil respectively. To head off any lack of flavor from those subs, I added a dash of powdered ginger and 1/2 tsp of vanilla. Oh, and did I mention the filling? I was sorely short of dates. With only 1-1/2 cups available, I simmered in 1/2 cup each prunes and golden raisins with the dates – only because, again, that’s what I had in the cupboard. The combo cooked up perfectly… just don’t mention the prunes (poor things get such a bad rap!) and I’ll bet no one notices. 🙂 I also added a few tablespoons of chopped pecans to the top crumble, just because … but honestly, the recipe doesn’t need them. This is a great and obviously adaptable recipe.
Thanks so much for sharing your additions and substitutions. I’m glad you enjoyed the recipe and were able to adapt it to the ingredients you had on hand!
I made this today for the first time. So good! Love the crumble with the complex flavours of maple syrup, cinnamon and almond butter. Date middle thinner .. perfect! Really, really tasty and will definitely be making again!
Barb
Took few pics but don’t see where to share this.
Thanks so much Barb! I’m glad you enjoyed them. If you’re on Facebook or Instagram, you can share your photos there and just tag @crumbtopbaking!
first timer for your blog, even though i have no food restrictions but many of my friends do. What’s the fun of not able to share the baked goods amongst friends? ! : )
I have dates but not enough, may i also throw in dried apricots and figs? Also have quinoa so can i make the flakes in food processor?
can’t wait to try these! Thank you.
Hi Win! I’m glad you found my blog. Thanks for stopping by. If you don’t have enough dates, dried figs would be a good substitution, but I’m not sure the dried apricots would work as well. As for the quinoa flakes, processing quinoa in the food processor wouldn’t yield the same results. Quinoa flakes are pressed quinoa and look similar to oats. If you don’t have quinoa flakes, you can just use more rolled oats. Since the oat flakes are larger, I would substitute 1 cup of oats for the 1 1/2 cups of quinoa flakes. Hope that helps. Please let me know how it goes if you make them!
I just noticed a half bag of dates in my refrigerator yesterday – your timing is perfect, Leanne! These bars look like the perfect afternoon pick-me-up!
It was meant to be! 😉 Thanks Marissa!
I love how healthy these date squares are yet so delicious as well! I also appreciate how they’re naturally sweetened with dates 🙂 Thanks for sharing Leanne!
Thanks so much Christie!
I love date squares! I had no idea they originated in Canada. These look so good, Leanne! I love the healthier spin!
Thanks Kelsie! They’re a staple dessert square in these parts!
I love date squares!! They totally make me nostalgic. My Mom always made date squares and they were a favorite! She still calls them matrimonial squares though 😉 Loving your version with the quinoa addition. Yum!
They’re nostalgic for me too. I’d never heard them called matrimonial bars until I researched it! Thanks Katherine!
The date bars look like such a treat! I love that oat quinoa texture!!
Thanks Tasia!
Love the idea of being able to freeze these and having them on hand for a lovely sweet treat!
Thanks Alex!
Just lovely! I love date squares, but haven’t made some in ages. You’ve reminded me to get on that 🙂
Happy I could remind you! Thanks Jennifer!
Oh these look just delicious, Leanne!!! I would love to have one with my morning coffee or afternoon tea! The perfect healthier treat!
Definitely perfect with a hot beverage! Thanks Haylie!
These look so yummy Leanne! Perfect as a dessert or with my morning coffee. Adding to my quarantine baking list!
Thanks Mary Ann! Hope you get to make them!
Thanks for the detailed description of the process.
You’re welcome! I hope you find it helpful.