Quick & Easy Nutella Date Oatmeal Bars
I was first introduced to the glory that is Nutella when I studied abroad in France. Strolling around the streets of Limoge, there was a cart making fresh crepes so of course I had to get some. That’s where I had a piping hot, thin crepe filled with Nutella and fresh strawberries, folded into a neat triangle that I could eat right out of my hand. To this day, that stands to be my favorite crepe combo. Though these mini crepe stacks are a close second.
When I saw a World Nutella Day holiday existed I knew I needed to try my hand at a Nutella dessert and I’d been craving some good bars. Plus, I had a few dates left in my pantry after trying the viral date trend, that I wanted to use up. I will say, that the beauty of some social media trends is that they get you trying foods and flavor combos you wouldn’t have otherwise thought of.
These bars are packed with Nutella goodness and a surprise splash of cinnamon, add in the sweetness and chew of the date plus the oats and the combos are just on point. Each bite is like a cross between the texture of a banana bread and a cookie – a little soft, a lot chewy.
Be sure to rate and review this recipe below if you love it!
NUTELLA DATE OATMEAL BARS
I used to always fear oatmeal in cookies (because I hate raisins and thought someone was trying to sneak them in) but I’ve come to truly love the texture of an old-fashioned oat in a bake. Combine that with the chew of a date, its subtle almost caramelly sweetness, and dollops of Nutella swirled throughout, and you have a bar made in heaven. There’s also a hint of cinnamon, which you can omit if you prefer, that combined with the goo of the chocolate hazelnut spread, just amps up the flavor profile (which yes, I do feel pretentious saying).
Bars are often a little more dense – which holds true for these (we’re not making cake here) – but depending on the bake can lean in a variety of different textures. These hold a soft chew, kind of like if a banana bread (except no bananas because gross) and a cookie had a baby.
My dates are a little hard, what should I do? No worries! If your dates are a little stiff, simply soak them in warm water for 10 minutes and drain. This will soften them so you can easily chop them into bits!
INGREDIENTS
- Dates: Lend both sweetness and chew to these bars
- Old-Fashioned Oats: Offer a delightful texture and slight density
- Flour: A necessary binding ingredient to form structure as the bars bake
- Baking Powder & Baking Soda: Create rise and balance allowing your batter to create a nice puff
- Cinnamon: A little spice that blends beautifully with the swirls of chocolate
- Salt: Helps bring out all the flavors happening within these treats
- Unsalted Butter: Gives that rich buttery flavor while also contributing to the bake and color
- Brown Sugar: Adds moisture and works with the dates to amp up that caramel-like sweetness
- Granulated Sugar: Rounds out the sweet flavor in these bars
- Egg: Necessary for binding and bringing this batter together
- Vanilla: Just a touch to further flavor these babies
- Milk: There are a lot of dry ingredients in this mixture, adding a splash of milk is all the extra you need to stir everything together
- Nutella: Because you can never go wrong with chocolate pools of ooey goodness
Does my Nutella need to be fully mixed in? Nope! The batter itself is quite thick so if you try to mix your chocolate spread in too much, it will likely pull away from the pan. I made 9 hearty dollops across my batter, once it was spread in the pan, making three rows of three, and used a butter knife to just lightly swirl each dollop into the top.
HOW TO MAKE NUTELLA DATE OATMEAL BARS
These bars are so quick and easy that you’ll be whipping them up on the regular. Start by getting your oven warm, preheating it to 350F. Before you prep your batter, grab your 9×9-inch baking pan and lightly grease it – I use a paper towel to make sure the grease is covering all the nooks and crannies of my pan – and then tear a sheet of parchment paper to cover the bottom and two sides (no need to cover all sides). Be sure to tear your parchment paper so that it’s wide enough to just cover the bottom of the pan and long enough to give you “handles” for when you need to lift your cooked bars out to cool.
If your dates are a bit firm, soak them in warm water for 10 minutes before draining them. While your dates soak (if needed) grab a large bowl and combine your dry ingredients – oats, flour, baking powder, baking soda, cinnamon, and salt – stirring with a spatula to combine.
In a separate bowl, use a whisk to bring together the melted butter, both sugars, your egg, vanilla extract, and milk until all combined. Pour your wet mixture over your dry and stir together. If you haven’t already, go ahead and chop those dates into small pieces, pour over your batter, and fold in until just combined.
Add your batter to your prepared baking pan and using a spatula or lightly dampen your hands, press your mixture into your pan, making sure it’s evenly spread out. The batter will be thick and slightly sticky, so damp hands will make it easier to move the batter around in your pan.
Use a spoon to drop dollops of Nutella around your bars and then swirl them lightly into the top with a butter knife. No need to mix in fully, you want those pools of chocolate (plus the pretty swirl pattern)!
Bake your bars for 15-20 minutes until the edges are golden brown. Then remove and cool in the pan for at least 15 minutes – your bars will be too soft to remove from the pan earlier – and place on a wire rack to cool completely. This is where those parchment paper “handles” come into play! Slice into 9 squares and enjoy!
3 reasons you’ll love these bars
TIPS & VARIATIONS
- If your dates are on the firm side, soak them first in warm water for 10 minutes before draining and chopping them up!
- You’re welcome to use any chocolate hazelnut spread you like, I used Nutella.
- Parchment paper will make it easier to remove these bars from the pan. You can just lay a piece one way (no need to cover all four sides inside the pan) but tear it so there is enough excess on two sides to create handles of sorts to make it easy to lift your bars out of the pan!
- Use a spatula or lightly damp hands to press your batter firmly into the prepared pan. The batter will be thick and slightly sticky but you want to really pack it into an even layer.
- Swirl your Nutella just into the top of your mixture, once the batter has been pressed into the pan. Don’t worry about fully incorporating, just use a knife to swirl each dollop into the top of the batter. You want those gooey pools of Nutella on top!
HOW TO STORE THESE BARS
Once cooled and sliced, place these bars in an airtight container for up to three days at room temperature or in the freezer for two to three months!
MORE HANDHELD RECIPES
If you love oatmeal, these Dark Chocolate Oat Pantry Cookies are my favorite and are packed will all kinds of goodies. Looking for more of those cozy spices? Try these Soft Pumpkin Cookies!
Equipment
- Mixing Bowls
- Spatula
- Whisk
- Spoon
- Butter Knife
- 9×9-inch Baking Pan
- Parchment Paper
- Measuring Cups
- Measuring Spoons
Ingredients
- ¾ cup chopped and pitted dates about 10-12 dates
- 1 ¼ cups old-fashioned oats
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter melted
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp milk
- ¼ cup Nutella or any chocolate hazelnut spread
Instructions
- Preheat your oven to 350°F and grease and line a 9×9-inch baking pan with parchment paper
- If your dates are a bit firm, soak them in warm water for about 10 minutes to soften them. Drain the water, chop the dates into small pieces, and set aside
- In a large bowl, stir together your oats, flour, baking powder, baking soda, cinnamon, and salt
- In a separate bowl, whisk together the melted butter, both sugars, egg, vanilla extract, and milk
- Pour your wet ingredients into the dry ingredients and stir until well combined. Then fold in your chopped dates. The batter will be somewhat sticky and thick
- Use a spatula to spread the batter into your pan, pressing down gently into one even layer. Drop spoonfuls of Nutella on the top of your batter – I did 9 dollops altogether – and use a butter knife to swirl it into the top. No need to mix it in fully, just enough to lightly incorporate and create those swirly patterns
- Bake for 15-20 minutes, until golden brown along the edges. Remove and let cool in the pan for 15 minutes, then lift out using the parchment paper, and place on a wire rack to cool completely
- Slice into 9 squares and enjoy!
