Ingredients:

  • 1.5 cups rolled oats
  • 1 cup whole wheat pastry flour
  • 0.5 cup unsalted butter, cold
  • 0.5 cup coconut sugar
  • 0.5 tsp baking soda
  • 0.5 tsp sea salt
  • 3 cups Medjool dates, pitted and chopped
  • 0.75 cup water
  • 1 tbsp lemon juice
  • 1 tsp vanilla bean paste

Instructions:

  1. Combine the chopped dates, water, and lemon juice in a saucepan over medium heat. Simmer for 8–10 minutes, stirring occasionally, until the dates have absorbed the liquid and formed a thick, spreadable paste. Remove from heat and stir in the vanilla bean paste.
  2. In a large mixing bowl, whisk together the rolled oats, whole wheat pastry flour, coconut sugar, baking soda, and sea salt.
  3. Use a pastry cutter or fork to work the cold butter into the dry ingredients until the mixture becomes a crumbly, uniform texture.
  4. Press half of the oat crumble mixture firmly into the bottom of a parchment-lined 8x8 inch baking pan to form the base.
  5. Spread the warm date filling evenly over the bottom oat layer.
  6. Sprinkle the remaining oat mixture over the top and press down lightly to ensure the layers bond. Bake at 350°F (175°C) for 25–30 minutes until the top is golden brown.
  7. Allow the bars to cool completely in the pan for at least 1 hour before slicing into 16 squares to ensure they set properly.