Peanut Butter Oat Date Crumb Bars
Indulge in guilt-free goodness with these naturally sweetened Peanut Butter Oat Date Crumb Bars. They’re the perfect treat to satisfy your sweet tooth without any added refined sugars and are gluten-free and vegan!
If you’re looking for a sweet treat that doubles as breakfast, this recipe is it! These crumble bars are so easy to make and made with only 6 simple ingredients. The crumbly oat crust and one ingredient, naturally sweetened date filing will satisfy your cravings in a healthier way.
The combination of creamy peanut butter, chewy dates, and hearty oats creates a flavor explosion that you won’t be able to resist.
Why I Love Dates So Much
Dates are my go-to sweet treat. My kids and I often have a date filled with some kind of nut/seed butter or chocolate tahini (my favorite!) for dessert after dinner. Other than being naturally sweet on their own, dates pack a pretty good punch when it comes to nutritional value.
Dates are high in fiber, beneficial for digestive health but also helps to regulate blood sugar levels, and despite them being super sweet- they actually have a low glycemic index (how quickly your blood sugar rises after you consume a certain food).
Dates also contain antioxidants, helpful in lowering inflammatory markers, and have been shown to promote and ease labor!
How To Make These Date Crumb Bars
Treat yourself to a little slice of heaven with these mouthwatering peanut butter oats date crumb bars. Made with love and wholesome ingredients, they’re the perfect way to indulge in something sweet while nourishing your body.
Start by mixing the crumb crust ingredients together and pressing half of the mixture into an 8×8 parchment lined-baking pan.
Next, add the pitted, chopped dates to a saucepan with water.
Simmer the dates over medium heat until the dates are soft and the water is absorbed.
Spread the dates over the crust.
And then sprinkle the remaining crumble crust over the dates.
Bake the date bars for 25-30 minutes and let them cool completely before cutting into squares.
Recipe Variations
While I think the peanut butter pairs so deliciously with the dates, I understand that if you’re allergic to peanuts you might disregard this recipe, BUT good news! You can simply swap out the peanut butter with another nut butter or even use sunflower seed butter and they will still be super tasty!
I use coconut oil in the crumble crust, but you can use vegan butter if desired. Just swap 1:1.
You can try to swap the oat flour for another gluten-free flour, such as almond flour, or all purpose flour- but I haven’t tried those in this recipe. If you do decide to sub with another flour and the crumble is too dry, you might need to add more coconut oil/butter. The crust should be sticky but not runny.
If you like crumb bars, check out these other recipes!
Triple Berry Tahini Crumb Bars
Let me know what you think about this delicious, easy crumb bar recipe down below in the comments section, as well as giving it a five rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover these Peanut Butter Oat Date Crumb Bars! Tag me on Instagram, Facebook, or Pinterest if you make them!
Peanut Butter Oat Date Crumb Bars
Indulge in guilt-free goodness with these naturally sweetened Peanut Butter Oat Date Crumb Bars. They're the perfect treat to satisfy your sweet tooth without any added refined sugars and are gluten-free and vegan!
Ingredients
Crumble
- ⅓ cup coconut oil
- ½ cup peanut butter
- 1 ¼ cups gluten-free quick oats
- 2 cups oat flour
- ½ cup date sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ salt
- 1 teaspoon pure vanilla extract
Date Filling
- 2 cups large dates, pitted and chopped
- 1 cup water
Instructions
Preheat your oven to 350 degrees.
In a medium-large saucepan, add the pitted, chopped dates and water and heat over medium heat until the dates start to reduce, the water absorbs and the filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan.
Add the coconut oil, and peanut butter to a glass measuring cup (or bowl) and melt it in the microwave for about 30-45 seconds, stir to combine.
In a large bowl, whisk together all the dry crumble ingredients. Add the vanilla and coconut oil mixture to the dry crumble ingredients and stir to combine.
Press half of the crumble mixture into an 8x8 parchment-lined baking pan.
Spread the dates over the crust and then sprinkle the rest of the crumble on top.
Bake for 25-30 minutes. Cool before slicing. Keep stored on the counter for a couple days or keep them stored in your fridge.
Notes
* You may use another nut or seed butter if you have allergies.
** You can use coconut sugar in place of date sugar if desired.
*** You may swap the coconut oil for vegan butter.
**** You can use another gluten-free flour in place of oat flour, though I haven't tried that and cannot guarantee they would turn out the same.
