Healthier Oatmeal Date Bars + A Tribute

Chewy, healthier oatmeal date bars made with whole wheat flour, oats, and Medjool dates. A wholesome snack or dessert that’s easy to make and naturally sweet.

KK’s Date Bars

Those of you who have read the blog since the beginning will remember Karen, also known as KK. She was my mother-in-law for over a decade and a friend for years after that. Karen recently lost her long-time battle with cancer, and I wanted to write a tribute to her, which is at the bottom of this post.

The last time Mazen and I visited KK in California she made these date bars. She and I couldn’t stop eating them they were so good. She gave me the recipe, which I hadn’t made until now. Rest in peace KK, these are for you.

These healthier oatmeal date bars are one of those classic, feel-good recipes you’ll come back to again and again. They’re chewy, lightly sweet, and filled with a thick layer of naturally sweet Medjool dates, all tucked between a hearty oat and whole wheat crust. The original recipe calls for white flour, but whole wheat subbed in perfectly here – so they are a touch healthier!

Perfect for snacks, lunchboxes, or a not-too-sweet dessert, these bars strike that ideal balance between comforting and wholesome. If you love baked oatmeal, granola bars, or anything date-filled, this recipe is for you. I highly recommend crumbling one warmed up over some vanilla ice cream!

Why You’ll Love These Date Bars

• Made with whole wheat flour and rolled oats
• The date filling adds natural sweetness plus fiber
• Soft, chewy texture with a lightly crisp oat topping
• Easy to prep ahead for snacks or lunches
• Freezer-friendly and great for sharing

Healthier Oatmeal Date Bars

Ingredients

For the Date Filling

• 1¼ cups Medjool dates (about 8 ounces or 16 large dates), pitted
• ¼ cup cane sugar
• ½ cup water

For the Crust and Topping

• ¾ cup salted butter, melted
• ¾ cup brown sugar
• 1 cup whole wheat flour
• 1¾ cups rolled oats
• 1 teaspoon baking soda

Pan Size

Use a pan that’s about 64–70 square inches, such as an 8×8-inch pan or a 10×7-inch pan (used here).

Instructions

Step 1: Preheat the oven

Preheat the oven to 350°F and lightly grease a pan that’s about 64–70 square inches (such as an 8×8-inch or 10×7-inch pan).

Step 2: Make the date filling

Combine the Medjool dates, cane sugar, and water in a saucepan over medium-high heat. Cook until the dates are extremely soft and breaking down. Mash with a wooden spoon until a thick, jam-like paste forms. Remove from heat and set aside.

Step 3: Make the crust and topping

While the dates are cooking, melt the butter in a large bowl. Stir in the brown sugar, whole wheat flour, and baking soda until combined. Add the rolled oats and mix thoroughly.

Step 4: Press the crust into the pan

Press about 2/3 of the oat mixture firmly into the bottom of the prepared pan, using a spatula to really pack it down.

Step 5: Add the date layer

Spread the date filling evenly over the crust, reaching all the way to the edges.

Step 6: Add the topping

Sprinkle the remaining oat mixture evenly over the top and gently press it down.

Step 7: Bake

Bake for 25–30 minutes, until the top is lightly browned.

Step 8: Cool completely before cutting

This step matters more than anything else. Let the bars cool for a REALLY long time before cutting. If you slice them while warm, they will crumble. For best results, let them cool completely at room temperature or refrigerate for an hour or two before cutting into small squares.

Storage Tips

Store at room temperature for up to 2 days, in the refrigerator for up to a week, or freeze for longer storage. These bars freeze beautifully. Just cut them and place them in layers between parchment paper to freeze.

Date Bar FAQs

How can I make these oatmeal date bars gluten-free?

Use certified gluten-free rolled oats and substitute the whole wheat flour with a 1:1 gluten-free baking blend. The texture may be slightly more delicate, so cooling fully before cutting is especially important.

Can I use another fat instead of butter to make them vegan?

Yes. Melted coconut oil or a vegan butter substitute both work well. Coconut oil will add a subtle coconut flavor and firms up nicely once cooled.

Could I use jam instead of dates?

You can! Swap the date filling for about 1 to 1¼ cups of thick jam. Keep in mind the bars will be sweeter and less fiber-rich, and you’ll still want to let them cool completely before slicing.

Why do my bars crumble when I cut them?

You cut them too early didn’t you! I know it’s tempting to dig in while they’re warm, but I also learned this the hard way. They weren’t cooled long enough.

Tribute to KK

Karen was full of spunk and energy. She was adventurous and loved to travel. She boldly went on bike trips by herself and came home with new friends. She absolutely loved San Diego and spent her final years there with her beloved Yacht Club friends. She loved to sail, bike, and kayak. Andrew, Mazen, and I will always laugh at the time she navigated us to find sea lions on the San Diego Bay and we never found them – we kayaked for hours around every corner of that bay!

There was also the time we got stuck in the middle of the bay on a sailboat and had to be towed in – this was a pattern, haha!

She was devoted to her two grandchildren, making them Halloween costumes by hand and spending as much time as she could from afar. She had Mazen out for a whole month when he was fairly young, and I don’t know where she got that energy!

She was an adventurous cook and loved trying unique recipes like crawfish mac and cheese. If I remember correctly, she once carried fresh shrimp home on an airplane just so she could have the best of the best.

She LOVED pranks and laughing (I think this elevator prank was her all-time favorite to watch). But her best prank was setting up “The Booger Man” on a toilet for people to discover by surprise:

When KK first received her cancer diagnosis before Mazen was born, the doctors told her if she made it two years she could consider it cured. It came back after 2.5 years. She endured so many treatments and surgeries, but was incredibly brave and optimistic. She lived almost 14 years with that cancer fiercely held on the backburner while she lived her life to the fullest.

KK was a strong advocate for the Death with Dignity movement, and one of her final wishes was that I share this publicly with you all to increase awareness. She felt at peace with this option.

KK was always making friends, and she will be missed by so many people, especially Mazen and me.