Instructions

• Preheat oven to 350°F. Line a 9-inch baking pan with parchment paper, leaving an overhang for easy removal, and set aside.
• In a medium saucepan combine 1 cup water and 3 cups pitted dates. Cook over medium heat, stirring occasionally, about 10 minutes or until the dates are very soft and most of the water is absorbed and the mixture is thick.
• Remove the saucepan from the heat, stir in 1 teaspoon vanilla extract, and let the date mixture cool until warm or room temperature (about 10–15 minutes).
• Transfer the cooled date mixture to a food processor and pulse until it forms a smooth paste. Set the date paste aside.
• In the food processor (no need to wash thoroughly), add 2 cups old-fashioned rolled oats, 1 cup all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/8 teaspoon cinnamon. Pulse a few times to combine the dry ingredients.
• Add 1 cup cold unsalted butter, cut into small cubes, to the dry mixture and pulse until the butter is incorporated and the mixture resembles coarse crumbs (pea-sized pieces).
• Measure out about 2/3 of the crumb mixture and spread it evenly in the bottom of the prepared pan to form the base. Use a spatula to distribute it evenly; press lightly to level but do not compact hard.
• Spread the date paste evenly over the crumb base with a spatula.
• Sprinkle the remaining 1/3 of the crumb mixture evenly over the date layer. Pat the top lightly with a spatula—do not press down firmly.
• Bake for 35–45 minutes, until the top is golden brown and the edges are set.
• Remove from the oven and let cool completely in the pan on a wire rack. Then place the pan in the refrigerator for about 2 hours to firm up.
• Use the parchment overhang to lift the slab from the pan and cut into squares.