You guys, this recipe for Blueberry Date Bars is so good! It’s super moist and easy for little ones to chew, and it’s made with a handful of wholesome ingredients that taste good too. You can even make it ahead and serve it throughout the week!
Blueberry Date Bars
This bar recipe is a yummy toddler snack or dessert, yes, but it also makes a delicious toddler breakfast. It’s made with a base of rolled oats, eggs, and almond butter—and blueberries and dates—so you can feel good about serving a treat to the little ones. It’s gluten-free if you use GF oats and is packed with protein and good fats for the little ones.
Though I love it just as much for myself!
Ingredients in Blueberry Date Bars
To make this recipe you’ll need:
TIP: You can use fresh or frozen blueberries.
How to Make Blueberry Date Snack Cake Step-by-Step
Here’s a look at what you need to do to bake this simple recipe for your family. Scroll down to the bottom of this post for the full recipe.
- Soak your medjool dates. Drain, pat dry, and remove the pits.
- Grind the oats into a coarse flour in a food processor. Add the rest of the ingredients except the berries and grind to blend.
- Transfer to a pan and sprinkle with blueberries. Bake!
- Once cool, you can slice into bars and serve or slice and wrap or place into an airtight container.
TIP: Pair this with milk or a smoothie for an easy toddler meal.
How long can I store this blueberry cake?
This simple cake (which I often think of as a bread!) stores in the fridge for up to 5 days or in the freezer for up to 3 months. You can put the bars into an airtight container or wrap each bar individually and store in a zip top bag. Either way works! You can eat it cold, at room temp, or slightly warmed, depending on your preference.
Is there a substitution for almond butter?
What kind of dates are in this cake?
This cake calls for medjool dates which are big and moist. I call for soaking them for a bit before using them in this recipe so that they plump up even more and help the flourless batter hold together well. Look for them in the refrigerated section of your grocery store or you can find them here on Amazon.
Tips for Making the Best Blueberry Date Bars
- Soak the dates to be sure they soften up nicely and are easy to blend.
- Use fresh or frozen blueberries.
- Sub in peanut butter or sunflower seed butter for the almond butter if desired.
- Store the bars in an airtight container (or individually wrapped in plastic wrap) in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw to serve.
If you make this recipe, please let me know what you think below in the comments!
This recipe makes about 16 bars, depending on how large you make your slices, so cut them into the size that you want for your family. Cutting 4 rows each way to get 16 bars is usually the perfect size snack for myself and my kids (though sometimes I eat two at once!).
- Place the dates in a bowl, cover with water, and soak for 1 hour. Drain, pat dry, and remove pits.
- Preheat the oven to 350 degrees F and grease an 8×8-inch square baking pan.
- Place the oats into the bowl of a food processor and grind into a coarse flour, like the texture of instant oats. Add the baking powder, salt, flaxseeds, sesame seeds, eggs, almond butter, vanilla, and dates. Process until smooth, about 15-30 seconds.
- Pour into the prepared pan and smooth with a spatula.
- Sprinkle the blueberries over the top and press gently into the batter.
- Bake for 32-35 minutes or until a cake tester inserted into the center of the pan comes out cleanly. Cover with foil for the last 10 minutes of baking to prevent the edges from browning too deeply.
- Remove from oven and let cool completely on a wire rack before slicing.
Slice into bars, place into an air tight container or a zip top bag, and store in the fridge for up to 5 days or in the freezer for up to 3 months.
Soak the dates to be sure they soften up nicely and are easy to blend.
Use fresh or frozen blueberries.
Store the bars in an airtight container (or individually wrapped in plastic wrap) in the fridge for up to 5 days or in the freezer for up to 3 months. Thaw to serve.