Easy California Prune Oatmeal Squares are filled with a delicious prune paste made from fresh California Prunes. They have a delicious oatmeal cinnamon crumble and just the right amount of sweetness in each bite.
1662shares
This post may contain affiliate links. Read my privacy policy.
This post has been sponsored by The California Prune Board. All thoughts and opinions are my own. Thank you for supporting the brands that keep Kroll’s Korner running!
Creating these Easy California Prune Oatmeal Squares
I know what you are thinking…and the answer is no, they are not just your grandmother’s favorite food!
I recently visited a prune orchard and drying facility in California and fell even more in love with prunes and prunes benefits.
California Prunes have a place in everyone’s diet: toddlers, teens, adults and elderly. That’s why I adore these bars because I can make them for all audiences; my nephew, my friends or the grandparents in my life.
California Prune Nutrition and Facts:
Prunes benefits…
Research says consuming 5-6 prunes a day may support healthy bones.
Prunes support good gut health.
Boosting antioxidant intake can help provide added protection against heart, eye, memory and immune systems.
California Prunes taste and pair like no other prunes in the world. They are fresh and sweet, have a reliable consistency and have a rich, smooth mouthfeel.
A serving of 4-5 prunes has 280 mg potassium and 23 mcg of vitamin K. Potassium helps muscles contract and vitamin K helps to improve calcium balance & promotes bone mineralization.
Be sure to check out California Prunes online & on social media!
Preheat the oven to 350° F. Spray an 8×8 inch baking pan with nonstick baking spray. Set aside.
Make the prune filling next: in a food processor, process 8 oz. of California Prunes with ¼ cup lemon juice, cinnamon, brown sugar and vanilla extract. Process for 1-2 minutes or until prunes are blended well into a paste.
Make the oatmeal crumb mixture next: In a medium sized bowl, combine all of the dry ingredients: oatmeal, flour, sugar, baking soda and salt.
Take the softened butter and using clean hands, mix into the dry ingredients until the mixture becomes crumbly. Press half of the oatmeal mixture down into the pan to create the base layer.
Evenly spread the prune mixture across the bottom oatmeal layer.
Then gently press the remaining crumb mixture on top.
Bake for 35 minutes or until the top is golden brown. Let cool completely and then cut into squares.
Store in an airtight container at room temperature or freeze for up to 2 months.
Other ways to enjoy California Prunes
They go well with proteins such as chicken or fish
Grains; perfect in focaccia bread, diced in pilaf or couscous, or on cereal
Add chopped prunes to your salads
Cook them down to make sauces
Incorporate them into baked goods such as muffins or cookies.
These prune bars are filled with a delicious prune paste made from fresh California Prunes. They have a delicious oatmeal crumble and just the right amount of sweetness in each bite!
1 1/2sticksbutter, unsalted and softened (12 Tbsp.)
1/2tsp.baking soda
1/2tsp.salt
Prevent your screen from going dark
Instructions
Preheat your oven to 350° F. Spray an 8×8 inch baking pan with nonstick baking spray. Set aside.
Remove butter from fridge to soften.
Make the prune filling: in a food processor, process 8 oz. of California Prunes (chop them into smaller pieces if needed) with ¼ cup lemon juice, cinnamon, brown sugar and vanilla extract. Process for 1-2 minutes or until prunes are blended well into a paste.
Make the oatmeal crumb mixture next: In a medium sized bowl, combine the dry ingredients: oats, flour, sugar, baking soda and salt.
With clean hands, mix softened butter into the dry ingredients until the mixture becomes crumbly. Press half of the oatmeal mixture down into the pan to crease the crust layer.
Evenly spread the prune mixture on top.
Then sprinkle the remaining crumb mixture on top and press lightly into the prune paste.
Bake for 35 minutes or until the top is golden brown. Let cool completely and then cut into squares.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Came together super easy. Next time I will add no sugar or cinnamon to the filling. Prunes are sweet enough!
Pam
11 months ago
Absolutely delicious! Great way to incorporate prunes into something so yummy ! I’m cooking a batch now – doubled the recipe and put in a larger baking dish. I’m trying some walnuts in the top crust with this batch ! Thanks for the great recipe !
This has become my ‘go-to’ recipe for this style of squares because of its versatility and texture and because they taste so good. The high levels of sugar are reduced with the the substitution of stevia, including omitting the lemon and sugar in the filling. Perhaps some extra butter but it is straightforward altering the recipe. But with the onset of pre-diabetes, I need to make my recipes as healthy as possible and that means completely substituting the all-purpose flour for oat flour or similar. Have you tried using oat flour and if so, in what quantities? I am being lazy of course, I could experiment for myself but any help, by you or other readers, would be appreciated. Many thanks. David Ronald. PS. Happy Easter.
Came together super easy. Next time I will add no sugar or cinnamon to the filling. Prunes are sweet enough!
Absolutely delicious! Great way to incorporate prunes into something so yummy ! I’m cooking a batch now – doubled the recipe and put in a larger baking dish. I’m trying some walnuts in the top crust with this batch ! Thanks for the great recipe !
I am so glad you enjoyed them Pam – thank you for making!
These are delicious! I added some toasted chopped walnuts into the crumble mixture
I love the walnut addition, yum! Thank you so much!
These are soooooo good!!! I’ve made them with date filling and apple butter filling, too!
I am so glad!! Thank you!!
This has become my ‘go-to’ recipe for this style of squares because of its versatility and texture and because they taste so good. The high levels of sugar are reduced with the the substitution of stevia, including omitting the lemon and sugar in the filling. Perhaps some extra butter but it is straightforward altering the recipe. But with the onset of pre-diabetes, I need to make my recipes as healthy as possible and that means completely substituting the all-purpose flour for oat flour or similar. Have you tried using oat flour and if so, in what quantities? I am being lazy of course, I could experiment for myself but any help, by you or other readers, would be appreciated. Many thanks. David Ronald. PS. Happy Easter.
Hi David! So glad you enjoy this recipe, it’s one of my favorites too! I have not tried using oat flour, I am sorry! Happy Easter! – Tawnie
I just love this recipe. It’s so delicious I could eat it all day. Thank you for an Awesome recipe.
I am so glad you love it, thank you!!