Urb’n’Spice Ultimate Recipes Series
In my family, Ultimate Date Oatmeal Squares have a long history. My father-in-law loved these squares and every time we visited, a batch of these squares was always a must-have.
My research indicates that this old-fashioned dessert has been popular for a very long time in Canada, particularly in Western Canada, Quebec and Newfoundland. Date squares are made using layers of oat crumb crust and a date purée filling. These delicious squares are also known as matrimonial cake. I thought that this was an unusual name until I understood the significance of the two layers of oat crumble holding the dates together. Apparently, these layers symbolize the couple courting and then completing that bond in marriage (I suppose it made sense back then).
I have made this recipe for The Ultimate Date Oatmeal Squares for many years. I have always used traditional ingredients such as all-purpose flour, brown sugar and unsalted butter, which always provided a delicious result! In this post, I made modifications to this old fashioned recipe and have adapted it to make a gluten-free and dairy-free version with no loss of flavour, texture or overall appearance. I have provided both recipe versions with the gluten-free and dairy-free ingredients listed first and the traditional ingredients following. Both deliver a great result.
Ultimate Date Oatmeal Squares
CHEF TALK: I use quick cooking oatmeal in this recipe because it helps to create a crumb mixture that blends well into the fat (butter or coconut oil). Sometimes using whole oats result in a crumble that does not bind as well and this is not the result you want. In my opinion, this recipe has a perfect balance of crumb mixture to date filling.
Yield: Approximately 20 – (2 inch by 2 inch) squares
INGREDIENTS
Equipment: 9” x 13” pan
DATE FILLING:
- 2 cups (365 g) dates, chopped
- ½ cup (125 ml) water (or juice)
- 1 Lemon, juice (about ¼ cup/63 ml.)
- ½ cup coconut sugar (75 g) or brown sugar (95 g)
- 1 teaspoon (5 ml) vanilla extract
CRUMB TOPPING:
- 1 ½ cups (170 g) quick cooking oatmeal
- 1 ½ cups gluten-free (205 g) or all-purpose flour (210 g)
- 1 cup coconut sugar (150 g) or brown sugar (190 g), packed
- ½ teaspoon (4 g) baking soda
- ¾ cup coconut butter (160 g) or unsalted butter (170 g), soft
- 1/8 teaspoon salt
METHOD:
- Preheat the oven to 350oF /325oF for Convection oven
- Grease a 9 x 13-inch baking pan. Line it with parchment paper using the Parchment Pinwheel method (see below).
- For the Date Filling: Simmer dates in water until soft. Add the lemon juice, sugar and vanilla. Cool.
- For Oatmeal Crumb topping: Mix dry ingredients together, then add butter until crumbly.
- Pat 2/3 of the crumb mixture into pan. Press this base firmly.
- Spread with the cooled date mixture. Sprinkle the dates with the remaining crumb mixture on top. Press lightly.
- Bake @ 350oF. for 30 – 35 minutes, or until the topping is golden. Cool completely. Cut into squares. Store in an airtight container at room temperature for up to three days or freeze for longer storage.
WHAT ELSE CAN I DO WITH THIS RECIPE?
APRICOT SQUARES: For a variation, use Dried Apricot Paste filling in place of the date filling. Bake, slice and store as per the instructions above.
Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Favourite Kitchen Tools: Spatula
- Parchment Paper
__________
How to Make A Pinwheel Parchment Liner
Purpose: For lining baking pans, loaf pans, bread pans, etc. and for easy removal of squares for slicing chilled baked
Method: Set the baking pan or loaf pan on top of a piece of parchment that is approximately 3” larger on all sides than the actual pan (the same as the height of the pan). Take a pencil and trace the bottom of the pan onto the parchment for accurate corner cutting. Then, taking a pair of scissors, cut to the marked corner in alternating directions (top or side) to achieve a pinwheel effect. Press the parchment wheel into the greased loaf pan and arrange it to fit neatly into the corners of the pan.
CHEF TIP: In the case of convection ovens, there is an importan point to consider. Convection oven baking is far more effective when using light coloured baking sheets – dark coloured baking sheets often have the problem of over-browning your baked goods. If you own only dark coloured baking sheets – do not despair! Place a sheet of parchment on the baking sheets and you are good to go!
More Urb’n’Spice Ultimate recipes:
The Ultimate Caramelized Apple Cake
The Ultimate Canadian Maple Butter Tarts
If you try my recipe for The Ultimate Date Squares, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!
The Urb’n’Spice Chef
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These date oatmeal squares look so good and now you have me craving!!! Bet they would be so lovely right now with my Sunday latte! Too bad I could grab one through my screen 😉
Thank you, Dawn! They are pretty taste squares, indeed. Hope you get to try them sometime. Cheers!
I love that you’ve made these with coconut sugar! I’ve been using it more lately.
Thanks so much, Cathy! Yes, I have been using coconut sugar a great deal as well.
My mom always called these Matrimonial Cake or bars. This was one of her go-to recipes. I’m pinning this to try your gluten-free option! Thanks for the tip and diagram about lining pans!
Your Mom is correct – the squares are known by the name Matrimonial Cake in many parts of Canada. Thanks so much for pinning 🙂
Denise, this is such a coincidence because I just photographed my date square recipe too and am posting it soon – great minds think alike… We are from Manitoba and called them “dainties” – not sure if you’re familiar with that term? But this type of date square was a staple at any gathering, ‘social’, funeral, wedding or baby shower when I was growing up! PS: I love your convection oven pan tip 🙂
Thanks so much for your lovely comments, Terri. Yes, definitely, I am very familiar with the term “Dainties”. I worked in classic golf and country club – the chef was British and he often used this term. Everything was gorgeous and dainty. I will look for your date square recipe, too! I love this dessert square. Cheers!
My grandma always had a tin of date squares in her kitchen, and it was a favourite of mine. I haven’t had them in years. I’ll have to give your recipe a try!
Many thanks, Philip for your comments. Your grandma was a smart lady – date squares are good keepers. It was so lovely that she made these date squares for you – great food memories for you.
Your research is not wrong. Date squares are definitely popular in Newfoundland! And they are one of my favourite cookies! These look delicious. I wish I had a batch to snack on right now!
Thanks so much, Leanne. Date Squares seem to be everyone’s favourites – I haven’t met many people that do not like date squares. All the best.
Date squares have a long history in my Nova Scotia family, too. I can always remember having them around. Although I didn’t like them when I was a kid. (What was I thinking? I missed out on so much good food back then.) My mom and I were just talking about them the other day. I can’t wait to try this gluten-free version!
Isn’t that great that you have given date squares another chance? I think that you will enjoy trying this recipe, Kim. They are not only gluten-free but dairy free as well. Enjoy!
I like the variations you’ve made to these squares! I’ve always found date squares (and also other squares) to be extremely sweet for my taste, but I might give these a try. They look scrumptious and so soft and chewy! What a beautiful name, matrimonial cake!
Thank you for your lovely comments, Nicoletta. Using less refined coconut sugar instead of brown sugar really works well with the squares – they are definitely not as sweet as typical date squares. I think that you will like them. Cheers and all the best to you.
Do you have nutritional information
Hi, Lorie: Thanks for your interested in my Ultimate Date Oatmeal Squares recipe. If you are interested, the nutritional information can be calculated from verywellfit.com
Hi Denise,
Definitely going to try! I think, my family would love it. What happens if i don’t use vanilla extract?
Hello, Shams: Thanks for your lovely comments. It will not be a problem if you do not use vanilla extract – I know how expensive this precious ingredient is these days. If you choose to add a bit of orange zest, it adds a wonderful flavour. All the best to you and please come back and visit Urbnspice.
Thanks for your comment, Shams! It is not a problem if you do not use vanilla extract (I am certainly aware of the cost of this precious ingredient). If you like, you can add a bit of orange zest to the date mixture. It adds great flavour.
I am from Windsor, Ontario. Date Squares are very popular here.
Please change how you measure. I started doing the dates and realize I can’t convert it. Had to go to another recipe.
Hello, Renee: Thank you for visiting Urb’n’Spice.
My recipes are created using standard measurements according to the same guidelines used by recipe writers and cookbook authors. Almost all of my baking is measured using a scale for accuracy, so I include those measurements as well. Nevertheless, I am quite happy to listen to your suggestion if you have a better idea.