Vegan Pecan and Date Oat Bars
Recipe Highlights
These bars sit somewhere between a fruit & nut bar and a blondie—the combination of pecans, dates, and oats creates something rich without being overly sweet. They’re also great as a mid-afternoon pick-me-up when you need a little sugar hit.
I made them for a hiking trip with friends. We sat near a river stream with spiced rooibos chai, and it became the highlight of the day.
The Backpack Test
Not only did the bar taste delicious, but it was important that it held its shape well. The test was to pack it in cling wrap and see how mushy it would end up in the backpack. I was pleasantly surprised. This is important for snacks that are taken on the road.
They’re very easy to make, with minimal instructions for a great-tasting bar. Here’s what you’ll need.
Ingredients
Step by Step
The Sugar You Use Matters
The acid from the molasses in the dark brown sugar, along with the bicarb soda, gives the bar a slight rise. The dark brown sugar not only adds a richer, deeper caramel flavor, but it also adds a nice chewy texture and more moisture to the oat bars.
I tested both just dark brown sugar and a combination of dark brown sugar with some cane sugar, and the difference was very notable. The one with just the dark was more dense, a little more crumbly, and not as chewy. The one with the mix of the two had better structure, more lift, and the taste was moreish.
I have also tested it with brown sugar (which has less molasses), and the texture wasn’t as good. The sweet spot is the combination of the two.
Serving Ideas
With warm drinks:
- Pair with your favorite morning coffee or afternoon tea (just like we enjoyed them with spiced rooibos chai on our hike!).
- Serve alongside this Spiced Coconut Chai Tea or this Golden Milk (Turmeric Latte)– the warming spices complement the dates and pecans really well.
- Enjoy the bars with a comforting and Creamy Vegan Gingerbread Latte.
With whipped cream:
- Top with Coconut Whipped Cream for an indulgent dessert
- Warm a bar slightly and serve with a generous dollop of coconut cream (or your fave non-dairy cream) and fresh berries
As a snack:
- Pack with fresh fruit like sliced apples or pears as an afternoon snack
- Serve on a platter with mixed berries and a bowl of coconut cream for dipping
- Enjoy with a cold glass of plant-based milk
These bars are versatile enough to work for a sweet breakfast, a mid-morning snack with tea, an afternoon pick-me-up, or even a lighter dessert option!
TIP: Feel free to try different nuts, dried fruits, and sweet spices in these bars!
Vegan Pecan and Date Oat Bars
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Total Time: 35 minutes
- Yield: 9 bars
Description
These easy-to-make pecan & date oat bars are moreish, chewy, and the perfect afternoon snack to have at work, school, in nature, or at home.
Ingredients
- 2 tablespoons ground flaxseeds (yellow or brown)
- ½ cup / 105g vegan butter, room temperature
- ½ cup / 105g dark brown sugar, packed
- ¼ cup / 60g cane sugar
- ½ teaspoon vanilla extract
Dry:
- 1¼ cups / 110g rolled oats
- 1 cup / 140g plain flour
- ½ teaspoon bicarb soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
Extras:
- 10 Medjool dates, chopped
- 1 cup / 110g pecans, chopped
Instructions
- Prep: Preheat the oven to 180°C / 355°F, and line a square baking dish (mine was 7.7 inches x 7.7 inches) with parchment paper. Set aside.
- Make the flax eggs: In a small bowl, combine the ground flax seeds (2 tablespoons) with ¼ cup (60ml) of water. Mix well and set aside.
- Cream the butter and sugars: To a large bowl, add the butter (½ cup), and the sugars (¾ cup of dark, and ¼ cup of cane sugar). Whisk until combined and fluffy. If the butter is not soft enough, you may need a spoon to start the process, and then switch to a whisk once it’s softer.
- Add wet ingredients: Pour in the flax eggs mixture and vanilla extract, whisking well again. It will be light and fluffy, like an airy batter.
- Combine dry ingredients: Add in the dry ingredients, and mix until just combined.
- Fold in extras: Fold in about ¾ cup of the chopped pecans and around 10 of the dates with a spoon. The mixture will be quite thick.
- Bake: Transfer to the lined baking dish and spread out evenly. Sprinkle the remaining pecans and dates, lightly pressing down. Place it in the oven to bake for 20-30 minutes. Test with a skewer or knife to make sure it’s fully baked through.
- Cool and slice: Let it cool completely (otherwise it will crumble), slice, and enjoy!
Notes
Pecans: You can swap the pecans for any nut you like. Walnuts, almonds, hazelnuts, peanuts, and macadamias would work great. This will alter the flavor, but they will work just as well.
Dates: You can swap the dates for chocolate chips if you want a sweeter oat bar.
The sugars: Please don’t substitute the sugars that are used in the recipe, as this will compromise the structural integrity of the bars.
Storage: These bars can be stored at room temperature in an airtight container for up to 4 days.
Freeze: These oat bars freeze really well. Thaw out at room temperature for a couple of hours, or in the fridge overnight.
Total time: The total time does not include cooling time for the bars.
These bars were excellent. I liked the combination of chewy from the brown sugar with crunchy from the nuts. I added walnuts in addition to the pecans. I’m making the recipe again today and the only thing i’ll change is to reduce the dates. I have very large and sweet medjool dates, and found that 10 dates made the bars a bit too sweet. Thank you for the recipe!
I’m so glad you’re enjoying this recipe, Julie! Thanks you for the lovely review x