This was the first recipe I attempted to veganize from my new cookie cookbook and with delicious results! I worked with what I had in my pantry, using pecans instead of walnuts and Ener-G Egg Replacer instead of actual eggs. If I make these again I’d like to try using bananas for the egg substitute– a hint of banana would work really well with these.
Oatmeal Date Bars
2 ¾ cups Rolled oats
¾ cup Whole wheat flour
1 ½ tsps Baking powder
1 ½ tsps Salt
½ tsp Cinnamon
¼ tsp Allspice
¾ cup Earth Balance
2 cups Brown sugar, packed
3 portions Ener-G Egg Replacer
2 ½ tsps Vanilla
1 ½ cups Pecans, chopped
1 cup Dates, pitted and chopped
– Preheat oven to 350 degrees F. In a food processor, grind 1 ¼ cups oats until a finer texture is made. Place in a large bowl with 1 cup whole oats, flour, baking powder, salt, cinnamon and allspice. Whisk together and set aside.
– Beat butter and brown sugar until creamy and light. It helps to let the sticks of butter sit out for a bit while you prepare the rest of the ingredients. Mix in egg replacer and vanilla. I prefer to add the flour/oat mixture by hand to avoid over mixing, but you may use an electric mixer or food processor if you wish. Add in the pecans and dates (or other choice fruit/nut combo!) and fold into the batter.
– Coat a 9×13″ glass baking dish with shortening or cooking spray, then pour the batter in, making sure to spread it evenly throughout the dish. Sprinkle the remaining oats over the top and bake for 35 minutes, rotating halfway through if you desire. Use a toothpick to test the center before removing, then let cool completely before cutting.
I individually wrap mine in saranwrap and they kept well for about a week. They are unbelievably delish with a cup o’ joe early in the morning!