To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray.
To prepare filling, combine dates, sour cream, and remaining ingredients in a medium bowl, stirring well. Spread date mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.
I'm going to have to disagree with the other posts on this one. The bars had very little flavor, and the texture was awful--kind of like a pan of two-day-old oatmeal. Even using all the sugar recommended they weren't very sweet, which is fine, they just didn't taste like anything but soggy oats.
The sour cream was a very unwelcome addition. Moreover, I would definitely bake the crust first for at least 15 minutes or so and then add the filling and bake for the whole 40 minutes on the bottom rack of the oven to give the crust a better texture. The crust also does not need the juice. I would double the zest in the filling instead.
But seriously, I wouldn't make these again.
I made a few alterations to the original recipe, and these bars turned out really well! For the crust, I used 1/4 cup of brown sugar instead of 1/2, Earth Balance instead of butter and greek yogurt instead of sour cream. I also omitted the brown sugar in the filling.
The resulting lower sugar bar was still sweet enough to satisfy my dessert craving. I will definitely be making these again!
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