These sweet oatmeal date bars are a perfect afternoon treat with tea or coffee. The oatmeal crust is sweetened with honey; the rich and creamy date filling finished with an oatmeal crumble topping.
So my phone is slowly but surely giving up on me. Which totally sucks! There are parts of the touch screen that have become completely unresponsive. I am constantly flipping between portrait and landscape mode, because there are certain letters I am unable to type depending on screen orientation.
Ahh… it almost makes me miss the good old days of phones with actual buttons.
There irony of it all is, that my phone is failing just as we have arrived in Thailand. Back in the day (about 1 1/2 years ago) we bought this specific model of phone for me, because it comes unlocked by default. We knew back then, that we wanted to travel and potentially relocate abroad, so an unlocked phone would be super handy to just pop in local SIM cards wherever we go.
Well, finally this time of using a foreign SIM has come and some mere 4 weeks later my phone seems unusable. So for 1.5 years I made due with a sub-par phone (I was forever complaining how crappy the camera on it was) only to have it fail when its actually needed.
For my new phone, I think I’ll definitely go with an iPhone again. Or any phone with similar camera quality (suggestions?). I want to get back on Instagram with snapshots from my phone, that I love! Most of the pictures I currently share are taken with my DSLR and then painstakingly transferred.
No more of this. I doubt that I’ll go with the newest iPhone 6 though. Being in Thailand, prepaid plans are the most cost-effective. So no contracts that will majorly discount the device cost. I am just not ready to shell out close to a grant for a phone. Not with a 1 year old who regularly snatches it and tests it’s sound making abilities by slamming it on our coffee table.
Also, I managed to crack 2 iPhone screens pre-baby (and 2 iPad screens post-baby). Funny enough, despite many drops on my part and coffee table slammings by Olivia, the screen on my old (now failing) phone is still perfect.
We’ll have to see what my options are for getting maybe an iPhone 5 (C or S) here. I’ll let you know. Or you may notice a sudden increase of snapshots shared on Instagram 😉
Enough phone talk. Food talk is just so much more uplifting!
I made these Oatmeal Date Squares a looong time ago. Right when I first got into making desserts without refined sugar. Accordingly, these date bars are sweetened with dates (duh!) and honey only.
Initially I had some other plans with this recipe, and then it went to slumber in my drafts folder. But am I ever glad to have woken these treats from their sleep for today’s post.
The date squares are quite simple to make. The same mixture that makes the oatmeal crust is also used as crumb topping over the date filling. The layers of crunchy, creamy and crumbly make for a fantastic texture contrast.
I loved having one of those oatmeal date squares with tea as an afternoon treat (pssst…I may also have had them for breakfast).
- 1 ½ cups unbleached all-purpose flour
- 1 cup rolled oats
- ½ cup dessicated, unsweetened coconut
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup butter, softened
- ½ cup honey
- 12 ounces dates, pitted
- 1 cup water
- 1 teaspoon lemon juice
- To prepare the filling place pitted dates and water in a small saucepan and bring to a boil. Reduce heat to medium-low and stirring occasionally cook down to a thick and fairly smooth consistency. Stir in lemon juice and set aside.
- Preheat oven to 350 degrees F. Whisk together flour, oats, coconut, baking powder and salt. Add softened butter and honey stir to combine. Press about half of the mixture into the bottom of an 8-inch square baking dish. Bake for about 10 minutes to set.
- Spread date filling over bottom crust and crumble the remaining batter over top. Bake for another 15-20 minutes until the crumb topping turns golden-brown.
- Let the date bars cool down to room temperature on the counter, then cover and transfer to the fridge for a minimum of 2 hours before cutting and serving.