Autumn Spice Date Bars

These delicious bars are a one bowl recipe, and a perfect segue into fall weather flavors and baking!

These Autumn Spice Date Bars are perfect as a school snack, breakfast on the go, or a midday treat for the whole fam. They’re comforting, nutritious, gluten and dairy free, and loaded with warm fall flavors like cinnamon, nutmeg, cardamom, vanilla, toasty sesame, and fresh orange zest. These bars are hardy and satisfying, but still very easy for the littles to chew and handle independently, which is really important to me when developing truly family friendly recipes. We’re all loving them around here, and I hope you will too!

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Yield: 12 Bars


Ingredients

Spice Blend:

1 tablespoon pumpkin pie or pumpkin spice seasoning

1 tablespoon cinnamon

½ teaspoon nutmeg

½ teaspoon sumac


2 cups rolled oats

½ teaspoon baking powder

Pinch kosher salt

1 scoop protein powder (optional)


2 tablespoons coconut oil, melted

2 egg whites

1 tablespoon vanilla extract

¼ cup maple syrup


30 Medjool dates, soaked in warm water for 5 minutes and then pitted

1 tablespoon honey


Zest of half an orange

2 tablespoons toasted sesame seeds (method below if toasting them yourself)


Directions

Preheat the oven to 325 degrees F.

  1. Mix the spice blend together in a small bowl and place aside. If toasting the sesame seeds yourself, do this now (method below).

  2. Add the rolled oats, baking powder, kosher salt, and optional protein powder to a food processor or blender. Pulse about five times to chop and blend.

  3. Add the spice blend and chop until the consistency is fine, 1-2 minutes.

  4. Add the coconut oil, egg whites, vanilla extract, and maple syrup to the food processor and pulse five times. Then add the dates and honey and process until a sticky batter forms. Transfer the batter to a large bowl and fold in the orange zest and toasted sesame seeds.

  5. Drop the batter on a parchment paper lined sheet pan and use a spatula or your hands to distribute it evenly until 1 to 1 ½ inches thick. Use a second piece of parchment paper to press it down and smooth the top. Use a paring knife or butter knife to gently cut into 12 bars.

  6. Bake for 20 minutes. Rotate the pan and then bake for 15 minutes more. Allow to cool completely before removing from the pan and serving.

To Toast the Sesame Seeds:

  1. Add the sesame seeds to a small saucepan over medium-high heat for 5-7 minutes, until golden brown and aromatic. Stir frequently to avoid burning.





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