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The hippie in me: Oaty Date Squares

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Oaty Date Squares

This post is the first in a series I’ll be writing about food, social stereotype, and the cultural context in which they coexist. Ok, not really. But I do need to get some stuff off my chest.

I think most people who know me would agree that I’m not a hippie. I’m not all that spiritual, I’m into material possessions, I wear a lot of blacks. As a kid, I once spent two weeks at a hippie-esque summer camp and hated it. The food was weird, everyone was wearing tie-dye and my cabin counsellor didn’t shave her legs. (My parents ignored my tearful phone calls home and pleas to “get me away from here”. I lived.)

But even in the face of all that evidence, I have my niggling doubts, compounded by the fact that my boyfriend occasionally likes to tease me by calling me a hippie in an affectionate (at least I hope it’s affectionate) way. Since that summer at Camp Hell-on-Earth, I’ve become a vegetarian. I’m also an eco-nag and a self-confessed tree hugger. I occasionally listen to Ani Difranco. Could I be a hippie?

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The clincher, of course, is these date squares. Made with oats and whole wheat flour, these are exactly the kind of thing you’d expect to find in some kind of commune bake sale, between the hemp seed bread and the tofu cheesecake. The second I pulled these from the oven, I worried my fate as a hippie was sealed.

Of course, one batch of date squares does not a hippie make. Luckily for you; these are delicious, and I’d hate to think anyone was missing out because of some misguided fear. And if you are a hippie, don’t worry. I won’t tell anyone.

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Oaty Date Squares

adapted from Breakfast, Lunch, Tea by Rose Carrarini

makes 16-24 squares


  • 400g dried, pitted dates
  • 240ml water
  • 1 tsp. vanilla extract
  • 200g rolled oats (+ 30g for topping, optional)
  • 150g whole wheat flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 150g unsalted butter (+ extra for greasing)
  • 110g dark brown sugar
  • 2 Tbs. golden syrup

  1.  Preheat the oven to 180°C/350°F. Prepare a baking tin (8×8, 9×9 and 8×13 all work fine) by buttering and lining it with parchment. Set aside.
  2.  Roughly chop the dates and combine with the water in a small saucepan. Simmer over a very low heat until the water is absorbed and the dates have the consistency of a thick paste. Stir in the vanilla and set aside.
  3.  Blitz the oats (except for the 30g for topping) in a food processor or spice grinder briefly; you don’t want a uniform consistency, but rather some fine oat flour, some whole flakes and some in between bits. Mix the oats with the flour, baking soda and salt in a large bowl.
  4.  In another saucepan, melt the butter, sugar and golden syrup together until just combined. Pour over the oat mixture and stir until everything is well-coated and crumbly.
  5.  Press just over half of this mixture into the prepared baking tin, ensuring an even layer. Over this, evenly spread the date mixture. “Crumble” the remaining oat mixture evenly over the top of the dates (this is easier than spreading it) and gently press down. With buttered hands, sprinkle and pat the remaining 30g of oats down on top of that.
  6.  Bake the squares for 30-35 minutes until golden brown and firm to the touch. Let cool completely before cutting, with a very sharp knife, into squares.
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5 Responses

  1. my husband has recently come out of the hippie closet. I’m okay with it but, I’ve put my foot down about Birkenstocks and jam bands 🙂
    these look so chewy and delicious. yum!

  2. Ele, that is no way to talk about Au Grand Bois! Are you telling me you don’t look back on millet casserole, noodles with yeast sauce and agar-agar jelly with any fondness at all? 😉
    I should be worried about my own status as a potential hippie. I’ve recently started baking with whole wheat flour. Egads.

  3. Just draw the line at socks and sandals … please 🙂
    These look amazing, will have to give them a try!

  4. I love love LOVE date squares. There’s something about the combination of oats, dates, and butter that’s totally addictive. I love how this recipe uses all whole grains too. (I’ve been working on a recipe that’s a tad lower in sugar and butter, wheat-free with chopped-up pecans – and sometimes chocolate… and if that makes me a hippie that’s fine with me!) Yours look fantastic. Thanks for sharing these awesome treats. 🙂

  5. I must say, as a lot as I enjoyed reading what you had to say, I couldnt help but lose interest after a while. Its as if you had a wonderful grasp on the subject matter, but you forgot to include your readers. Perhaps you should think about this from far more than one angle. Or maybe you shouldnt generalise so considerably. Its better if you think about what others may have to say instead of just going for a gut reaction to the subject. Think about adjusting your own believed process and giving others who may read this the benefit of the doubt.if function

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