Oat & Dried Fruit Squares


one 9 inch square pan


Cut into 25 squares


About this Recipe

Recipe from Back to Baking Whitecap Books, 2011

In the same family as date squares, these offer a complexity of taste and texture because of the mixed dried fruit selection, but these are easier to make than traditional date squares since the dried fruit are simply sprinkled over the oat layer – no need to cook them down.
The squares will keep in an airtight container for up to four days.


  • ¾ cup unsalted butter
  • ¼ cup packed light brown sugar
  • ¼ cup golden corn syrup
  • 2 ¾ cups rolled oats
  • ½ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ⅔ cup coarsely chopped pitted dates
  • ½ cup coarsely chopped pitted prunes
  • ⅓ cup dried cranberries

Step by Step Instructions

Step 1

Preheat the oven to 375°F and line a 9 inch square pan with parchment paper so that it hangs over the sides just a little.

Step 2

Melt the butter. Remove the pan from the heat and stir in the brown sugar and corn syrup until evenly blended. Pour this mixture over the oats and stir to blend.

Step 3

Press half of this oat mixture into the prepared pan. Sprinkle the dried fruits evenly over the oat base, then top with the remaining oat mixture, pressing gently (it’s alright if the fruit peeks through the top layer here and there).

Step 4

Bake the squares for about 20 minutes until they are an even golden brown color. Cool the pan completely before pulling the square as a whole out using the parchment paper and then slicing.