Date And Oat Crisp


    For The Filling
  • 1 1⁄3 cup pitted, chopped dates
  • 1 1⁄3 cup dried apricots, chopped
  • 1 cup water
  • 1⁄2 cup shredded unsweetened coconut
    For The Oat Layers
  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1⁄2 cup raw sugar
  • 4 tablespoon vegan margarine
  • 1⁄3 cup water


  • Amount: 1 bar
  • Calories: 190
  • Fat (g): 4
  • Sat. Fat (g): 2
  • Carb (g): 39
  • Fiber (g): 4
  • Protein (g): 3
  • Vegan



  • Preheat oven to 400 degrees. Line a 12 x 8 baking pan with foil.
  • To make filling: put dates and apricots in a small saucepan and add water. Bring to a boil, reduce heat and cook for 3-4 min, stirring frequently until fruit is pulpy and water is absorbed. Stir in coconut and set aside.
  • To make base and top oat layer: combine oats, flour, and sugar in a bowl, make a well in the center, and add margarine and water. Mix with a knife until ingredients are evenly moistened
  • Press 1⁄2 the oat mixture into the prepared pan, pressing firmly. Spread filling over oat mixture, sprinkle remaining oat mixture evenly on top and press lightly with a fork or wax paper.
  • Bake 30 min or until golden brown. Cool in the pan then lift out and cut into squares.

Cooking Tip

Try using different dried fruit other than apricots or dates for a new flavor profile. Tart cherries, prunes, dried blueberries, and dried cranberries would all work well in this dish.

Performance Fact

Dates are a good source of fiber, potassium, and manganese. Oats and whole wheat flour are also high in fiber, promoting prolonged fullness and blood sugar control.