Date squares
Date squares from Canada. Times were inferred from the source steps.
Imported from TheMealDB. Times and card copy were filled in for this listing, not kitchen-tested.
0 people cooked this in the public kitchen yet. Kitchen-tested by I Want Some Food. Not a purchased rating.
- Prep
- 30 min
- Cook
- 43 min
- Total
- 1 hr 13 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
Date squares is listed as dessert from Canada. The steps below are the imported TheMealDB method, not an editorial rewrite. Times shown were read from those steps.
Ingredients
- Pitted Dates591 ml
- Water237 ml
- Vanilla355 ml
- Porridge oats473 ml
- Wheat flour237 ml
- Sugar237 ml
- Baking Powder2½ ml
- Salt1.2 ml
- Butter237 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Preheat oven to 350°F (180°C). Grease an 8-inch (20 cm) square baking pan.
Step 2
To make the date filing: Combine the dates and water in a medium saucepan over high heat and bring to a boil. Reduce heat to low and simmer gently, stirring occasionally until the mixture thickens, around 6 to 8 minutes.
8 minStep 3
Remove from heat, stir in vanilla and let cool. Set aside.
Step 4
Combine rolled oats, flour, sugar, baking soda and salt in a food processor. Pulse 3 times (careful not to overmix, you don’t want the mixture to be powdery, just combined).
Step 5
Add butter and pulse again until the mixture is crumbly in pea-sized clumps. Transfer to a mixing bowl to thoroughly mix in the butter.
Step 6
Spread half of the oat mixture on the bottom of the prepared baking pan, pressing down to make a flat, equal bottom later. Add the date mixture over the crust and then spread evenly.
Step 7
Layer with the remaining oat mixture and press down to flatten the top layer. Bake in the centre of the oven until the top is golden brown, 30 to 35 minutes.
35 minStep 8
Let cool completely in the pan before cutting and serving. Date Squares keep well, covered in the refrigerator for up to a week, and frozen for 2 to 3 months.
Adapt this recipe
The canonical recipe stays intact. Personal versions are labelled. Serving changes are maths, not AI.
Adaptations · 0 / 15 used. Resets 24 August.
Substitutions
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread)
Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking.
butter → olive-oil
Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Editorial cultural notes have not been written for this imported dish.
Editorial history has not been written for this imported dish.
Inspired by
Provenance: Imported. Initial recipe data sourced from TheMealDB and adapted/reviewed by I Want Some Food. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips — not a chatbot.
How long does Date squares take?
1 hr 13 min all in — 30 min prep, 43 min cook. That is the time on this recipe, not a guess.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Wheat, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Nut-free.
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Saucepan, Blender, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at ¼ tsp.
How much sugar?
1 cup of Sugar.
What can I use instead?
flour (a gluten-free blend (not plain rice flour alone for bread)) → a gluten-free blend (not plain rice flour alone for bread). Coatings and roux can swap. Yeast breads need a blend designed for gluten-free baking. butter → olive-oil. Use a little less oil than butter. Pastry and laminated doughs are a different problem.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.