Rating: 3 stars
10 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 2

These hearty squares are simple to make and wonderfully portable--they are perfect for packing in lunch boxes or for snacking in the car.

Christine Burns Rudalevige
Recipe by Cooking Light August 2013

Gallery

Credit: Johnny Autry; Styling: Cindy Barr

Recipe Summary test

hands-on:
18 mins
total:
1 hr 20 mins
Yield:
Serves 16 (serving size: 1 square)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

    Advertisement
  • Line a 9-inch square metal baking pan with parchment paper; coat with cooking spray. Place juice and dates in a food processor; pulse until dates are finely chopped.

  • Melt butter in a medium saucepan over medium heat. Stir in date mixture, syrup, and salt. Remove date mixture from heat. Cool 5 minutes. Stir in oats, cherries, chocolate, and sesame seeds. Spoon oat mixture into prepared pan. Using wet hands, carefully press the mixture into the corners of the pan.

  • Bake at 325° for 30 minutes or until golden brown. Cool 10 minutes. Place pan in refrigerator; cool 20 minutes. Invert oat mixture onto cutting board; cut into 16 squares.

Nutrition Facts

159 calories; fat 7.1g; saturated fat 3.5g; mono fat 2.1g; poly fat 0.9g; protein 2.1g; carbohydrates 26.6g; fiber 2.3g; cholesterol 10mg; iron 1.1mg; sodium 52mg; calcium 32mg.
Advertisement