Customer Reviews


Caramel Date Oat Bars



  • 1 1/2 C packed pitted Medjool dates
  • 1 1/4 C hot water
  • 1/2 tsp vanilla extract


  • 2 scoops Devotion Salted Caramel Cone protein powder
  • 1 C oat flour
  • 1 C old fashioned oats
  • 2/3 C packed brown sugar substitute
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C melted coconut oil
  • ¼-½ C sugar-free dark chocolate chips (or measure with your heart)



  1. Preheat oven to 350F. Line an 8x8 (or rectangular for thinner bars) baking dish with parchment paper so that you're able to easily remove the bars after. This is important! Grease the parchment paper with nonstick cooking spray.
  2. Prepare the filling first: Add dates, hot water and vanilla to a high-powered blender and blend until mostly smooth, about 2 minutes. It's okay if there are a few chunky pieces of dates. Allow date mixture to cool and thicken up a bit for 5 minutes while you make the base.
  3. To make the oat base and crumble: in a large bowl, combine protein powder, oat flour, oats, brown sugar, baking soda, and salt. Stir in melted coconut oil until the mixture is crumbly. Measure out 1 cup of the mixture and set aside in a small bowl (this will be for the topping). Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well.
  4. Gently spread date mixture evenly on top of the base crust. Sprinkle on dark chocolate chips then sprinkle the reserved oat topping over the top.
  5. Bake bars for 30-35 minutes or until top is set and slightly golden brown.
  6. Transfer to wire rack to cool for at least an hour to help set the base, then remove from pan to cool completely. 

Optional Toppings: If you'd like you can also sprinkle the chocolate with a tiny bit of coarse sea salt for a salty and sweet combo. 

Note: Bars are best kept covered in the fridge and are delicious when served chilled as well as at room temperature.