Instruction

• Preheat oven to 350°F (180°C)
• Grease an 8-inch (20 cm) square baking pan
• To make the date filing: Combine the dates and water in a medium saucepan over high heat and bring to a boil
• Reduce heat to low and simmer gently, stirring occasionally until the mixture thickens, around 6 to 8 minutes
• Remove from heat, stir in vanilla and let cool
• Set aside
• Combine rolled oats, flour, sugar, baking soda and salt in a food processor
• Pulse 3 times (careful not to overmix, you don’t want the mixture to be powdery, just combined)
• Add butter and pulse again until the mixture is crumbly in pea-sized clumps
• Transfer to a mixing bowl to thoroughly mix in the butter
• Spread half of the oat mixture on the bottom of the prepared baking pan, pressing down to make a flat, equal bottom later
• Add the date mixture over the crust and then spread evenly
• Layer with the remaining oat mixture and press down to flatten the top layer
• Bake in the centre of the oven until the top is golden brown, 30 to 35 minutes
• Let cool completely in the pan before cutting and serving
• Date Squares keep well, covered in the refrigerator for up to a week, and frozen for 2 to 3 months