Breakfast squares with oats & dates

Dates & Oats Breakfast Squares

I am sure that I am not the only one out here who struggles every morning thinking what to make for breakfast. Its a task where I fail most of the days & end up eating cornflakes. For the past few days I had been reading multiple blogs to get some easy, healthy breakfast recipes & came across these breakfast squares at smitten kitchen. These squares are super easy to make & are vegan 🙂


I am not a big fan of oats but in baking using oats is a lot of more fun & the final result is far more yummier. I have been experimenting with oats in making cookies, cakes & now these squares. This is a very easy recipe with simple ingredients. I have used whole wheat flour & olive oil. You can replace olive oil with butter (unsalted). I have not kept the crumb dough very sweet or buttery. It’s mildly sweet & even after baking it will remain slightly crumbly. But you can easily manage to cut them into squares.

Layering oat crumbs with dates filling

Breakfast squares with oats & dates

Dates & Oats Breakfast Squares


Date filling

  • Dates (deseeded) – 1 1/2 cups (225 grams) chopped
  • Water – 3/4 cup
  • Lemon zest – 1 tsp

For the crumbs

  • Brown sugar – ¼ cup plus 2 tbsp
  • Olive oil – ½ cup (can use melted unsalted butter)
  • Oats (rolled) – 3/4 cup
  • Whole wheat flour – 3/4 cup plus 2 tbsp
  • Ground cinnamon – ½ tsp
  • Ground cloves – a pinch or two
  • Fresh ginger – ½ tsp (grated)
  • Baking soda – ¼ tsp
  • Salt – ¼ tsp


  1. Pre heat the oven at 200 degree Celsius. Line and grease a 8×8 inch baking tray
  2. For dates filling – In a saucepan, heat water and add chopped dates & lemon zest. Let it simmer over low heat for 7-10 minutes or until the liquid is absorbed & mixture has thickened. Set aside to bring it to room temperature
  3. For crumbs – In a large bowl, mix the sugar and oil or butter together. Add the oats, flour, spices, baking soda and salt and stir to combine; the mixture should form a coarse rubble.
  4. Divide the crumb mixture into half. Press half into the bottom of your prepared greased pan. Now spread the date filling on it in an even layer. Don’t worry if the crumbs move around a little underneath; even if these squares are a little imperfect, they will still come out well. Lastly, sprinkle remaining half crumbs portion over date layer and press lightly to cover.
  5. Bake squares for 30 -35 minutes (depending on your oven), or until light brown at the edges. Cool in pan. Cut into squares. They’ll keep just fine at room temperature but will last up to a week in the fridge and longer in the freezer.




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