Ingredients
Scale
- 1 ½ cups rolled oats
- 1 ½ cups sifted pastry flour
- 1 ⅓ cups packed brown sugar (divided into 1 cup and 1/3 cup)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened
- ¾ pound pitted dates, finely chopped
- 1 cup water
- 1 teaspoon lemon juice
Instructions
- Begin by preheating your oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine the rolled oats, sifted pastry flour, 1 cup of the brown sugar, baking soda, and salt. Blend these dry ingredients well.
- Add the softened butter to the dry mixture. Using your fingers or a pastry cutter, work the butter into the mixture until it becomes crumbly in texture.
- Take half of this oat mixture and press it firmly into the bottom of a 9-inch square baking pan, creating an even layer.
- Now, for the date filling: In a small saucepan, combine the chopped dates, water, and the remaining 1/3 cup of brown sugar. Place this over medium heat.
- Allow the mixture to come to a boil, stirring occasionally. Once boiling, reduce the heat slightly and continue to cook until the mixture has thickened into a paste-like consistency.
- Remove the saucepan from the heat and stir in the lemon juice. This will add a slight tanginess to the sweet date filling.
- Carefully spread this date filling over the oat layer in the baking pan, ensuring an even distribution.
- Sprinkle the remaining oat mixture over the date layer, gently pressing it down.
- Place the baking pan in your preheated oven and bake for about 20 to 25 minutes, or until you see the top turning a lovely golden brown.
- Once baked, remove the pan from the oven and allow it to cool completely before cutting into 12 even squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 210 kca