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“This is a really delicious variation of the old time favourite. I like a lot of filling so I increased the amount of fruit by one cup over the original recipe. You may also use non-dairy margarine to make this, as I did, and it will still turn out fine.”
1hr 10mins
30 squares

Ingredients Nutrition


  1. In a covered bowl, let the dates and prunes steep in the boiling water for about 10 minutes, to soften, then transfer to a saucepan.
  2. Add the sugar and let simmer for about 10 minutes, until thickened.
  3. Stir in the cinnamon and nutmeg and let cool.
  4. In a food processor, pulse together the oats, flour, sugar, salt and baking soda until the oats are chopped, 5 to 10 pulses.
  5. Pulse in the butter until crumbly, then pulse in the cold water until the mixture comes together.
  6. Press two-thirds into a greased 13" x 9" cake pan and spread with the date mixture.
  7. Mix the remaining oat mixture with the almonds, if using, and sprinkle over the date mixture, pressing lightly.
  8. Bake in a 350 degree F oven until light golden, 35 to 40 minutes.
  9. Let cool in the pan before cutting into squares.

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