This oat and date slice is the one-pot treat I've been making since before my kids could hold a spoon: no flour, no butter, just oats, dates and a good stir.
If you love a good pantry clean-out slice, my Date Crumble Slice and No-Bake Date and Almond Slice are two more good ones to keep in the rotation.
A Quick Look At The Recipe
✅ Recipe Name: Oat & Date Slice
🕒 Ready In: 50 minutes
👪 Serves: 16
🔥 Calories: 197kcal per serve
🥣 Main Ingredients: dates, rolled oats, chia seeds, LSA, honey
🌿 Dietary: vegetarian, refined sugar-free, dairy-free option
⭐ Why You'll Love It: one pot, no flour or butter, packed with fibre and freezer-friendly for lunch boxes.
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Excellent. Easy and absolutely delicious. Just follow the recipe.
- Sully
Sully's not the only one putting their own spin on it, one reader swapped the honey for maple syrup and another asked about using flaxseed instead of LSA (both work a treat, more on that below).
If you're after more good-for-you lunch box options, my Honey, Nut, Oat and Date Energy Bars, Healthy Almond, Oat and Date Balls and Date Walnut Loaf are all worth a look too.
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Why You're Going To Love This Recipe
- One Pot Wonder - simmer the dates, stir everything else through, then bake. No creaming butter, no separate crumble layers.
- Refined Sugar-Free - the sweetness comes from the dates and a touch of honey, nothing else added.
- Packed With Fibre - rolled oats, chia seeds and LSA make this a genuinely filling snack, not just a sugar hit.
- Budget-Friendly - dates and oats are cheap as chips, and you've probably got most of this in the pantry already.
- Freezer and Lunch-Box Friendly - make a batch on Sunday, and you're sorted for the week; see my Recipe Tips below.
Slice Ingredients
Most of this is pretty straightforward, but here are the ones worth a mention:
- Pitted dates - go for soft, fresh-looking dates if you can find them, dried-out dates take longer to soften in the pan and can leave the slice a bit gritty. Medjool dates work brilliantly if you want an extra sticky result.
- Rolled oats - quick oats work just as well if that's what you've got, the texture will just be a touch finer.
- LSA - a ground mix of linseed, sunflower seeds and almonds, sold in the baking aisle or with the nuts and seeds. It's optional, but it adds a nice nutty depth and extra fibre.
- Honey - a reader asked if maple syrup works instead, and it does, just swap it in at the same quantity.
- Dark chocolate - swap for dairy-free chocolate or carob if you need this dairy-free, or leave it off entirely.
Variations
- Add nuts - stir through ⅓ cup chopped walnuts or pecans with the oats for extra crunch.
- Add coconut - mix in ½ cup desiccated coconut for a slightly different texture.
- Crystallised ginger - one reader added a few shavings of crystallised ginger through the mix; it's a genuinely good addition if you like a bit of warmth.
- Maple syrup instead of honey - works as a straight swap if that's what you've got in the pantry.
- Flaxseed instead of LSA - another reader swapped this successfully; use the same quantity.
- Freeze for later - make a double batch and freeze half unglazed, see my Recipe Tips below.
How To Make Healthy Oat & Date Slice
Just one pot and a spoon required, no mixer needed here.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method (plus the Thermomix version).
- Step 1: Cook the dates. Simmer the chopped dates in the water for around 15 minutes, until soft and the mixture has thickened. Stir through the bi-carb soda, it'll froth up a little, that's completely normal.
- Step 2: Add the rest. Stir in the rolled oats, chia seeds, LSA and honey until well combined.
- Step 3: Check the consistency. The mixture should be thick and hold together when pressed. Too wet, add a little more oats, too dry or crumbly, add a splash more water.
- Step 4: Press and bake. Press the mixture firmly into a lined slice tin and bake until golden and firm to touch. Cool in the tray, then drizzle over the melted dark chocolate.
Recipe Tips
- Getting the consistency right - this is the main thing that determines whether your slice holds together. Too wet, add a spoonful more oats; too dry or crumbly, add a splash more water.
- Chill before cutting - for cleaner squares, let the slice cool completely in the tin, then pop it in the fridge for 20 minutes before slicing.
- It's not going to be super sweet - this isn't a sugar-hit slice; it stays soft and dense, a bit like banana bread. If you're after something sweeter, my Date Crumble Slice is more the ticket.
- Storage - keep in an airtight container at room temperature or in the fridge for up to a week.
- Freezing - wrap well (whole or in pieces) in an airtight container and freeze for up to 3 months. Defrost completely before eating.
Healthy Oat & Date Slice FAQs
Yes, just make sure they're pitted and chopped small so they soften quickly in the pan. Fresh Medjool dates actually give an extra sticky result.
Yes, a reader asked this exact question, and the answer is yes; use the same quantity as a straight swap.
Yes, it freezes really well. Wrap it well (whole or in pieces) in an airtight container and freeze for up to 3 months. Defrost completely before eating.
This usually means the mixture needed a touch more moisture before baking. Next time, add a splash more water when mixing until it holds together firmly when pressed. A dry slice can also happen if the dates weren't simmered long enough to soften properly.
Yes, it's optional. You can leave it out entirely or swap it for flaxseed; another reader tried this swap with good results.
More Slice Recipes
If this one's hit the spot, here are a few more slices worth adding to the tin.
Healthy Oat and Date Slice
Ingredients
- 300 g pitted dates roughly chopped
- 500 g (2 cups) water
- 1 ½ teaspoon bi-carb soda
- 180 g (2 cups) rolled oats or quick oats
- 2 tablespoons chia seeds
- 2 tablespoons LSA ground linseed, almond and sunflower seeds (optional)
- 2 tablespoons honey
- 50 g dark chocolate to drizzle
Instructions
Conventional Method
- Preheat the oven to 160 degrees fan forced (or 180 degrees conventional). Grease and line a 18cm x 28cm rectangular slice tin and set aside.
- Place the chopped dates into a saucepan with the water. Simmer for approximately 15 minutes or until softened and the consistency has started to thicken.
- Add the bi-carb soda and stir to combine (it will froth up).
- Add the rolled oats, chia seeds, LSA and honey and stir to combine. If the slice is a little too dry or wet, simply add more oats or water.
- Press the mixture firmly into the slice tin.
- Bake for approximately 30 minutes or until slightly golden and firm to the touch.
- Allow to cool in the tray.
- Drizzle over the dark chocolate.
Thermomix Method
- Preheat the oven to 160 degrees fan forced (or 180 degrees conventional). Grease and line a 18cm x 28cm rectangular slice tin and set aside.
- Place the dates into the Thermomix bowl and chop for 2 seconds, Speed 10. Scrape down the sides of the bowl and repeat.
- Add the water and cook for 6 minutes, Reverse, 90 degrees, Speed 3.
- Add the bi-carb soda and mix for 2 seconds, Reverse, Speed 2.
- Add the honey, oats, chia seeds and LSA and mix on Reverse, Speed 4 until combined (use the spatula to assist). If the slice is a little too dry or wet, simply add more oats or water.
- Press the mixture firmly into the slice tin.
- Bake for approximately 30 minutes or until slightly golden and firm to the touch.
- Allow to cool in the tray.
- Drizzle over the dark chocolate.
Notes
- Rolled oats or quick oats - either are fine to use in this recipe.
- LSA is a ground mixture of linseeds, sunflower seeds and almonds.This blend creates a tasty, nutty mixture that contains essential fats (omega 3 and omega 6 fatty acids), as well as Vitamin B and fibre. You can blend your own if you wish.
- Dairy free option - you could source a 'dairy-free' chocolate. Another alternative would be to use carob instead of chocolate.
- This slice is not overly sweet - and it will stay soft as it has a similar texture to a dense banana bread.
- Storing - this slice can be kept in an airtight container at room temperature or in the fridge for up to a week.
- Freezing - wrap well in foil, either whole or as pieces, in an airtight container and freeze for up to 3 months. Defrost completely before consuming.
Sue kelly says
Can you use maple syrup instead of honey
Lucy Mathieson says
Absolutely!