If you love dates then you are gonna love these Easy Sticky date oat slices. Easy to make and oh so addictive, once I started eating these bad boys I just couldn’t stop. While I made a total pig of myself I am sure you will have more self-control. Very little sugar is used as the dates are sweet enough already. Sit back and relax and find out how to make these Easy Sticky date oat slices.
Oaty base and topping.
So let’s start with the buttery base. It’s a very simple combination of butter, oats a little light brown sugar. A few sunflower seeds, for added crunch, a little ground cinnamon for spicy warmth and a touch of orange juice to help bring the whole mixture together.
The topping is made of the same mixture, making these sticky date oat slices even easier to make. So everything can be mixed in one bowl, also meaning fewer dishes which is a major bonus for me! I hate dishes…
The filling is simple, just mashed dates a little water and a touch of vanilla extract. Nothing more and nothing less, the dates are naturally sweet so there is no need to add any more sugars to this mix.
- 150 millilitres boiling water (5/8 cup)
- 225 grams dried dates (1 and ⅓ cup)
- 1 teaspoon vanilla extract
- 150 grams unsalted butter (3/4 cup)
- 210 grams oats (2 and ⅓ cup)
- 75 grams light brown sugar (3/8 cup - lightly packed)
- 1 tablespoon sunflower seeds
- 1 teaspoon ground cinnamon
- 3 tablespoons orange juice
- Preheat your oven to Gas 180°C/350°F/Mark 4/ and line the base of a 20 cm (8-inch), square tin with greaseproof paper or baking parchment.
- Place the dates in a heatproof bowl and pour on the boiling water. Leave to stand and soften for 15 to 20 minutes.
- Once soft add in the vanilla extract and beat to a smooth puree, using a fork or puree in a food processor.
- Gently melt the butter in a saucepan, or in a bowl in a microwave.
- Mix in the oats, light brown sugar, sunflower seeds, cinnamon and orange juice.
- Stir until everything is well combined.
- Spoon half of the oat mixture into the tin, pressing it down well with the back of a spoon.
- Spread the date puree over the base and crumble the remaining oat mixture over the top.
- Bake for 25-30 minutes or until the surface is golden.
- Allow the slices to cool fully in the tin before cutting into 15 bars.
- Store in an airtight container up to 5 days.