Chewy no-bake oatmeal date bars layered with a sweet Medjool date caramel filling, almond flour oat crust, and optional chocolate chips.

Scale

3/4 cups rolled oats

1/3 cup almond flour

1 1/2 cup medjool dates tightly packed

3/4 cup almond butter*

1 tsp vanilla extract

1 tsp ground cinnamon

1–2 tbsp coconut oil* melted and cooled

¼ tsp salt

Optional: chocolate chips slivered almonds, and sea salt for topping

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1. Line an 8×8-inch pan with parchment paper and blend 1 1/2 cups Medjool dates with melted coconut oil and vanilla extract until smooth.

2. Mix rolled oats, almond flour, almond butter, cinnamon, and salt in a bowl until a crumbly dough forms.

3. Press two-thirds of the oat mixture firmly into the bottom of the prepared pan.

4. Spread the date paste evenly over the oat crust base.

5. Crumble remaining oat dough on top and scatter optional chocolate chips, slivered almonds, and sea salt.

6. Chill in the refrigerator for 1 hour until firm, then slice into squares.

Soak dates in warm water if dry before blending. Press crust firmly into pan for neat bars.