Date Squares

Ingredients

• •2 cups (300 g) pitted Medjool or regular dried dates, roughly chopped
• •3/4 cup (180 ml) water
• •1 tbsp fresh lemon juice
• •1 1/2 cups (135 g) old-fashioned rolled oats
• •1 cup (125 g) all-purpose flour
• •3/4 cup (165 g) packed brown sugar
• •1/2 tsp baking soda
• •1/4 tsp salt
• •3/4 cup (170 g) cold unsalted butter, cut into cubes

Directions

1. 1Preheat the oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) baking pan and line with parchment paper, leaving an overhang on two sides.
2. 2Combine the chopped dates, water, and lemon juice in a small saucepan over medium heat. Cook, stirring frequently, for 8–10 minutes until the dates have broken down into a thick, jammy paste. Remove from heat and let cool slightly.
3. 3In a large bowl, whisk together the rolled oats, flour, brown sugar, baking soda, and salt.
4. 4Add the cold butter cubes to the oat mixture and rub in with your fingertips until the mixture resembles coarse, clumpy crumbs with pea-sized bits of butter remaining.
5. 5Press just over half (about 2 1/2 cups) of the oat crumble firmly and evenly into the prepared pan to form the base layer.
6. 6Spread the cooled date filling evenly over the crumble base, then scatter the remaining crumble over the top and press it down gently.
7. 7Bake for 25 minutes until the top is golden brown. Remove from oven and cool completely in the pan, about 20 minutes, before lifting out and cutting into 16 squares.

💡 For the cleanest cuts, refrigerate the fully cooled slab for 30 minutes before slicing with a sharp knife.

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