12 Serves
61 Mins
Preheat your oven to 180°C and grease an 8-inch square baking pan.
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Vitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
14 µg / 400 µgCalcium
52 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
43 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
370 mg / 4,700 mgSodium
228 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
4 g / 28 gSugar
45 g / 50 gSaturated Fat
12 g / 20 gCholesterol
43 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
In a saucepan, combine the pitted dates and water. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the mixture thickens into a paste, about 6 to 8 minutes. Remove from heat, stir in vanilla extract, and set aside to cool.
In a food processor, pulse the rolled oats, all-purpose flour, brown sugar, baking soda, and salt until just combined. Add the butter and pulse until the mixture resembles coarse crumbs.
Transfer the oat mixture to a bowl and press half of it firmly into the bottom of the prepared baking pan to form an even base.
Spread the cooled date mixture evenly over the bottom crust, then top with the remaining oat mixture, pressing down gently to flatten the surface.
Bake in the center of the oven for 30 to 35 minutes, or until the top is golden brown. Allow to cool completely in the pan before cutting into squares.
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