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  • One 8-ounce package pitted dates, coarsely chopped
  • 1-1/2 Cup(s) Tropicana Pure Premium® orange juice or Dole® 100% orange juice
  • 2-1/2 Cup(s) all-purpose flour
  • 1-1/2 Cup(s) firmly packed brown sugar
  • 1/2 Teaspoon(s) salt (optional)
  • 3/4 Pound(s) (3 sticks) margarine or butter, chilled and cut into pieces
  • 2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1-1/2 Cup(s) shredded coconut, divided
  • 1 Cup(s) chopped nuts

Cooking Instructions

Heat oven to 350°F. In medium saucepan, combine dates and orange juice; bring to a boil. Reduce heat; simmer 15 to 20 minutes or until thickened, stirring occasionally. Remove from heat; cool slightly. In large bowl, combine flour, sugar and salt. Cut in margarine with pastry blender or two knives until mixture is crumbly. Stir in oats, 1 cup coconut and nuts; mix well. Reserve 4 cups oat mixture for topping. Press remaining oat mixture evenly onto bottom of ungreased 13 x 9-inch baking pan. Spread date mixture evenly over crust to within 1/4 inch of edges. Sprinkle with reserved oat mixture. Sprinkle with remaining 1/2 cup coconut, patting gently. Bake 35 to 40 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.


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