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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Date and Oat Squares

Are you looking for healthy lunchbox or snack-time treats? This date and oat slice is sweetened with fruit, packed full of healthy whole grains, and is free of egg, dairy, soy, and added fats.

Prep Time: 15 Minutes
Cook Time: 25 Minutes
Yield: Makes 12 Pieces


We adapted this from one of my Grandma's most famous slice recipes, substituting whole foods plant-based ingredients wherever possible. While our cooking will probably never live up to hers, we'd like to think it's a pretty delicious rendition!

If you don't like dates, you can make the filling with dried apricots or figs instead. Just follow the same instructions, but add a little more water if needed.

Once cooked and sliced, the squares can be frozen for up to 1 month. You can either freeze them all together in an airtight container, or wrap them individually in tin foil for single lunchbox servings. Just remember to remove the slices from the freezer the day before you intend to eat them!


For the date layer:

  • 200g pitted dates
  • 1/2 cup water
  • 1/2 tsp. ground cinnamon
  • 2 tsp lemon juice

For the crust:

  • 1 large over ripe banana, mashed (should yield about 1/3 cup)
  • 1/4 cup unsweetened applesauce
  • 2 tbsp. rapadura sugar
  • 1 1/4 cups whole oats
  • 1 1/4 cups wholewheat flour
  • 1/2 tsp baking soda
  • 1/4 cup boiling water


  1. Preheat the oven to 180°C / 375°F. Line a 9" square cake tin with baking paper.
  2. Combine all "date layer" ingredients in a pot or pan. Bring to a boil on the stove, then reduce heat to a simmer and cook for 8-10 minutes (add more water if necessary.) Set aside to cool.
  3. To make the crust, combine the mashed banana, applesauce, and rapadura sugar in a small bowl and stir to combine. In a separate mixing bowl, combine the oats and flour. Place baking soda in a jug or cup and add boiling water; mix until soda is dissolved. Add the baking soda/water mix and the banana/applesauce mix to the bowl of oats and flour. Mix until all ingredients are well combined.
  4. Transfer dates to a food processor or high powered blender. Pulse several times until dates are broken down, but not pureed (you want it to be a little chunky!) Or, if you prefer, you can use a potato masher to mash the dates instead.
  5. To assemble the slice, spread half the crust mixture out in an even layer on the bottom of the cake tin. Top with the date mixture, spread evenly, and top that with a second layer of crust mixture. Bake in the oven for 25 minutes until firm and golden. 
  6. Allow the slice to cool before removing from the tin and cutting into 12 even pieces. Store in an airtight container, and enjoy within 2-3 days.