Date & Oat Bars
A sticky, crumbly slice of joy that is tremendous both as a midday snack or as a cheeky dessert served warm with hot custard. I created this one using my mum as critic, as her favourite bake in the world has always been a date slice. Seriously simple to make and packed with fibre, this bake brings together beautifully spiced stewed date mixture sandwiched between two layers of buttery, oats goodness. #mycookbook
Date & Oat Bars
A sticky, crumbly slice of joy that is tremendous both as a midday snack or as a cheeky dessert served warm with hot custard. I created this one using my mum as critic, as her favourite bake in the world has always been a date slice. Seriously simple to make and packed with fibre, this bake brings together beautifully spiced stewed date mixture sandwiched between two layers of buttery, oats goodness. #mycookbook
Cooking Instructions
- 1
Grease and line with baking parchment an 8x8 inch baking pan.
- 2
First, make the date filling. Place all the date filling ingredients except the Bicarb of Soda into a medium saucepan. Mix together well with a wooden spoon and bring to the boil for 1 minute. Continuing to stir, simmer for 5-8 minutes, or until the dates have fallen apart and the mixture comes together. Take off the heat and stir in the bicarb. Leave to cool
- 3
Next make the oaty layers: In a large mixing bowl, combine the oats, flour, sugar, bicarb, baking powder, cinnamon and salt. Add the cubes of butter and begin rubbing the butter into the flour mix using your fingertips until you have a breadcrumb texture. Pop the mixture in the fridge while you Preheat the oven to 200C Fan.
- 4
When the oven is up to temperature, press down 1/2 of the oaty mixture into the prepared baking pan, making sure it is distributed evenly. Spread the date mixture evenly over the crust, taking it all the way to the edges. Crumble the remaining oat mixture on top - again making sure it is evenly distributed - and light pat down making sure it covers the date mixture nicely.
- 5
Bake in the centre of the oven for 20-25 minutes, or until the crust is golden brown and lightly toasted. Allow to cool in the tin before placing onto a wire rack. Make sure it is completely cool before cutting into squares.
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