Publisher Photo
Publisher Photo
I've been making these bars for almost 50 years. I remember my dad saying they were the best he ever tasted. Use your food processor to easily grind the oats.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 15 min. + cooling

Ingredients

  • 2 cups quick-cooking oats
  • 3/4 cup shortening
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • FILLING:
  • 3 cups chopped dates (about 1 pound)
  • 1 cup sugar
  • 1 cup water
  • 1 to 2 tablespoons lemon juice, optional
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Directions

In a blender or food processor, process oats until finely ground; set aside. In a mixing bowl, cream shortening and sugar. Combine oats, flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Divide in half. On a lightly floured surface, roll half of dough to fit a greased 13-in. x 9-in. baking pan; set aside.
In a saucepan, combine dates, sugar, water and lemon juice if desired; bring to a boil, about 6 minutes. Cool slightly, about 10 minutes. Spread over crust. Roll remaining dough to fit pan; place over filling and seal edges. Bake at 400° for 15-20 minutes or until crust is golden brown. Combine glaze ingredients; spread over bars while warm. Cool on a wire rack before cutting. Yield: 3 dozen.
Originally published as Oatmeal Date Bars in Best of Country Cookies 1999, p89

Nutritional Facts

1 each: 174 calories, 5g fat (1g saturated fat), 0 cholesterol, 81mg sodium, 33g carbohydrate (23g sugars, 2g fiber), 2g protein.

  • 2 cups quick-cooking oats
  • 3/4 cup shortening
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • FILLING:
  • 3 cups chopped dates (about 1 pound)
  • 1 cup sugar
  • 1 cup water
  • 1 to 2 tablespoons lemon juice, optional
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk
  1. In a blender or food processor, process oats until finely ground; set aside. In a mixing bowl, cream shortening and sugar. Combine oats, flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Divide in half. On a lightly floured surface, roll half of dough to fit a greased 13-in. x 9-in. baking pan; set aside.
  2. In a saucepan, combine dates, sugar, water and lemon juice if desired; bring to a boil, about 6 minutes. Cool slightly, about 10 minutes. Spread over crust. Roll remaining dough to fit pan; place over filling and seal edges. Bake at 400° for 15-20 minutes or until crust is golden brown. Combine glaze ingredients; spread over bars while warm. Cool on a wire rack before cutting. Yield: 3 dozen.
Originally published as Oatmeal Date Bars in Best of Country Cookies 1999, p89

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MY REVIEW
Gamia User ID: 7093180 79940
Reviewed Jan. 18, 2013

"Shortening?!? Trans fats galore! Substitute real butter or cultured butter for a healthier option!"

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