Date Squares

Date Squares
These date squares are perfect for sharing! We've given this classic Canadian potluck favorite a serious upgrade with our Artisan Bread Flour and Heritage Fresh Rolled Oats. Naturally sweetened with pitted dates and wrapped in a delicious, crumbly mix of spiced oats and whole grain flour, they're a treat you’ll love to make again and again. Whip up a batch and keep them handy for a quick, healthy snack anytime.

What You'll Need


Parchment paper

Small saucepan

Wooden spoon

Food processor


8-inch square cake pan



160 g (1 cup) Artisan Bread Flour

120 g (1 cup) Fresh Rolled Oats

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

225 g (1 cup) butter, diced and chilled

215 g (1 cup) brown sugar

Date Filling

340 g (12 oz) pitted dates

grated zest of 1 lemon

1 teaspoon vanilla extract


  1. Preheat the oven to 325°F and line an 8 inch square cake pan with parchment paper.

  2. To make the date filling, place the dates in a small saucepan, add 1 cup water and simmer over a medium heat for about 5 minutes until the dates have softened. Remove the pan from the heat and mash with a wooden spoon into a smooth paste. Stir in the lemon zest and vanilla, then set aside.

  3. To make oat flour, blitz the Fresh Rolled Oats for 60 seconds in a blender at high speed. Take care not to let the flour heat up too much.

  4. Place the flours, baking soda, salt and ground spices in a food processor, add the butter and pulse until the mixture resembles coarse cornmeal. Pulse in the brown sugar until evenly distributed.

  5. Firmly press two-thirds of the dough into the base of the prepared pan. Add the date filling, smoothing it out evenly with a spatula, then lightly sprinkle over the remaining crumbly dough.

  6. Bake for 30-40 minutes until the top is golden and the date filling is bubbling through the crumble.

  7. Remove and allow to cool completely in the pan. Use a sharp knife to cut into 16 squares and serve. Leftovers will keep in an airtight container at room temperature or in the fridge for up to a week.

Makes 16.

This recipe has been reprinted with permission from The Miller's Daughter by Emma Zimmerman (Hardie Grant North America).

Shop The Recipe

Artisan Bread Flour


Fresh Rolled Oats


all recipes

Explore More


We promise to respect your privacy. Terms & conditions apply.

Add More Flavor To Your Feed