Ingredients:-
when using a loaf pan (9×5″ – 22,5-12,5cm):
- 150 grams of oatmeal (I used quick oats) – about 1,5 cups
- 250 grams of pitted dates – about 1,5 cups
- 2 tbsp of coconut oil (or vegetable oil)
- 2 tbsp of maple syrup (or honey)
- 1 tsp of cinnamon
- 0,5 tsp of vanilla extract
- 1/8 tsp of salt
- A handful of walnuts (pieces)
- 225 grams of oatmeal (I used quick oats) – about 2 and 1/4 cups
- 372 grams of pitted dates – about 2 and 1/4 cups
- 3 tbsp of coconut oil (or vegetable oil)
- 3 tbsp of maple syrup (or honey)
- 1,5 tsp of cinnamon
- 0,75 tsp of vanilla extract
- Little more than 1/8 tsp of salt
- A big handful of walnuts (pieces)
Ingredients:-
when using a brownie pan (8×8″ – 20x20cm):
Method:-
- Preheat oven to 350 degrees (180 celsius).
- Grease a baking pan (loaf pan 5×9” or brownie pan 8×8”) or line it with parchement paper
- Depending on the baking pan you use, weigh all the ingredients (see above)
- Soak the pitted dates by boiled water, so they soften more. Set aside
- With a hand blender, mix the oats until they are slightly ground (but don’t grind them into flour)oatmeal crust
- Combine the oats, cinnamon, salt, coconut oil (melted), maple syrup and vanilla extract in a large bowl
- Stir until combined
- Take about 2/3 of the mixture and press this evenly into the prepared baking pan, to form the bottom crust
- Remove the water from the dates and safe this water in a small pan. Bring back to boiling.
- Then add ¼ to ½ cup of the boiling water (80 to 120 ml) to the dates
- Blend this with a hand blender until the dates turn into a sticky paste. Start with adding ¼ cup, and add more if necessary. It doesn’t have to be too liquid, because it needs consistency to be a good second layer.
- Spread the dates paste on top of the oat crust topped with walnuts
- Sprinkle the paste with the walnut pieces and firmly press this into the paste
- Repeat this with the remaining 1/3 of the oat mixture and also press this lightly down into the paste
- Bake for 30 minutes in the preheated oven, or until the top is golden brown
- Cool completely on a wire rack before cutting into 8-10 bars (loaf pan) or 12-16 bars (brownie pan)
Note:-
You can keep them for up to two weeks when you store them in the refrigerator.
