Ingredients:

  • 1.5 cups (150g) old fashioned rolled oats
  • 0.5 cup (115g) unsalted butter, softened
  • 0.5 cup (100g) packed brown sugar
  • 0.5 tsp (3g) salt
  • 0.5 tsp (2g) ground cinnamon
  • 2 cups (300g) Medjool dates, pitted and chopped
  • 0.5 cup (120ml) water
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) vanilla extract
  • 0.25 tsp (1g) salt

Instructions:

  1. In a large bowl, cream together the softened butter and brown sugar until smooth.
  2. Stir in the rolled oats, salt, and cinnamon until the mixture is evenly moistened and looks like wet sand.
  3. Line a 9x9 inch baking pan with parchment paper. Press exactly half of the oat mixture firmly into the bottom of the pan using the back of a spoon.
  4. Combine chopped dates, water, lemon juice, and salt in a saucepan over medium heat.
  5. Stir frequently for 5–8 minutes until the dates soften and the liquid reduces into a thick, jammy consistency.
  6. Remove from heat and stir in the vanilla extract.
  7. Spread the date mixture evenly over the pressed oat base, smoothing it all the way to the edges.
  8. Sprinkle the remaining oat mixture over the top. Gently press down with your palms to ensure the topping adheres to the filling.
  9. Bake at 350°F (175°C) for 25–30 minutes, or until the edges are golden brown and the top smells nutty and toasted.
  10. Let the bars cool completely in the pan before lifting them out via the parchment paper and slicing.