Makes 12 servings
Macros: 302 cal, fat 15g, carbs 41g, protein 3 g
3 cups rolled oats, divided
1/2 cup cane sugar
3/4 cup coconut oil, melted
2 cups pitted dates, soaked and softened
1 1/2 tsp cinnamon
Preheat the oven to 350oF (176oC) and line a baking dish with parchment paper.
Place half of the rolled oats into a food processor or blender and blend until the oats reach a flour consistency.
Add the oat flour, sugar, and the remaining oats to a mixing bowl. Stir in the melted coconut oil until well combined.
Add the soaked dates and cinnamon to the food processor and blend until a mostly smooth paste forms.
Transfer about 3/4 of the oat mixture to the prepared baking dish and firmly press to form a smooth, even layer in the bottom of the pan. Spread the cinnamon date paste over the bottom layer and then top the date layer with the remaining oat mixture.
Bake for 35 to 40 minutes or until the oats are just golden brown around the edges.
Let the date squares cool completely in the pan, or overnight, before cutting into squares. Enjoy!