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Cranberry Date Squares

These delightful squares combine sweet Medjool dates and tart cranberries in a crispy, buttery oat crust, capturing the essence of comfort food.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crust
  • 2 1/2 cups rolled oats (not instant) Use old-fashioned oats for that perfect chewy texture.
  • 3/4 cup all-purpose flour You can substitute with whole wheat flour for added nutrition.
  • 3/4 cup almond flour Adds a lovely nuttiness; feel free to use extra all-purpose flour if you prefer.
  • 1/2 cup brown sugar (packed) For a toasty caramel flavor, can replace with coconut sugar.
  • 1/4 teaspoon salt A pinch enhances the flavors beautifully.
  • 1 cup butter (cold, cut into cubes) Ensure it's cold for a crumbly texture.
For the filling
  • 2 cups Medjool dates (pitted and chopped) The star ingredient for that delicious sweetness.
  • 1/2 cup dried cranberries They add delightful tartness to balance sweetness.
  • 1/4 cup lemon juice Freshly squeezed brings brightness to the filling.
  • 2 cups water This helps in softening the dates while cooking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line an 8" square baking pan with parchment paper or spray it with cooking spray.
Cooking the Filling
  1. In a saucepan, combine the chopped dates, dried cranberries, lemon juice, and water. Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring often until it thickens.
Making the Crust
  1. In a large bowl, mix rolled oats, all-purpose flour, almond flour, brown sugar, and salt.
  2. Using a pastry blender, cut the cold butter into the dry ingredients until a crumbly dough forms.
Assembling
  1. Press half of the dough mixture into the prepared pan to form the crust.
  2. Spread cooled filling evenly over the crust.
  3. Sprinkle the remaining dough over the filling, pressing down gently.
Baking
  1. Bake for about 45 minutes, or until the top is golden brown.
  2. Allow to cool completely before cutting into squares.

Notes

Store in an airtight container for up to 3 days at room temperature or a week in the fridge. Can freeze up to 3 months.