Berry and chocolate date oat squares (v)

Two versions of filled oat squares: sweet gooey berries, and dense chocolate date.
Makes 1 square baking tray in total: ~12 berry oat squares and ~6 chocolate date oat squares
Adapted from Angela's Berry Bliss Oat Squares, which were in turn adapted from Fat Free Vegan Kitchen

Original post (but beware poor-quality pictures...) here


For the oat mixture

2 1/2 cups oats, processed until fine
1/2 cup oats, added
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup + 3 tbsp applesauce
1/4 cup + 2 tbsp maple syrup
1/4 cup + 2 tbsp water
1 tsp vanilla essence

For the berry filling

2 cups frozen berries, thawed
1/2 cup maple syrup
1 tbsp cornstarch
1 tsp vanilla essence

For the chocolate date fillling

1/4 cup raw almonds
1/2 cup pitted dates
2 tbsp good quality cocoa (or more to taste)


1. Preheat the oven to 180'C and line a square baking tray with non-stick paper.

2. To make the berry filling, combine the berries, maple syrup, cornstarch and vanilla in a small saucepan. Bring to just boiling boil and stir well, then remove from the heat and mix thoroughly until ingredients are well-combined. Set aside.

3. To make the base, process the 2 1/2 cups oats in a food processor until fine. Add these processed oats, the additional 1/2 cup oats, baking powder and salt into a large bowl. Stir to combine. Add the applesauce, maple syrup, water and vanilla and mix through well. Set aside.

4. To make the chocolate date filling, process the almonds in a food processor until fine (by doing this last, it doesn't matter greatly if some of your base ingredients are sill in your food processor!). Add the dates and process until gooey, then add the cocoa and process until just combined.

5. To make the squares, pour 2/3 of the oat base into the prepared baking pan and push down firmly to smooth out. Spread your chocolate date filling over ~1/3 of the base. Spread the berry filling over the remaining ~2/3 of the base. Then crumble the remaining oat base over the top of the filling mixtures.

6. Bake for 30 minutes, until the top is slightly golden and firm. Allow to cool for at least 20 minutes before cutting into squares.

Note. To make a full batch of either berry oat squares or chocolate date squares, simply adjust the ingredients for the filling mixtures accordingly. For the berry mixture, use 3 cups thawed frozen berries, 3/4 cup maple syrup, 1 tbsp + 1tsp cornstarch, and 1 tsp + 1/4 tsp vanilla. For the chocolate date mixture, use 3/4 cup almonds, 1.5 cups dates, and 6 tbsp cocoa.