Oat and Date Breakfast Squares

Prepare these wholesome squares in advance for mornings when you're in a rush and need a grab-and-go breakfast. The spices add a lovely flavour
Oat and Date Breakfast Squares
ITP Images
Oat and Date Breakfast Squares
January 22, 2020
Preparation Time 10 minutes
Cooking Time 35-40 minutes
Serves Makes 8 bars
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton

INGREDIENTS

For the date filling

225g spinneysFOOD Khodri Dates, pitted and finely chopped
180ml spinneysFOOD Bottled Drinking Water
1 tsp clementine or orange zest, finely grated

For the oat mixture

125ml spinneysFOOD Mediterranean Extra Virgin Olive Oil
65g rolled oats
120g wholewheat flour
½ tsp spinneysFOOD Fine Cinnamon
¼ tsp spinneysFOOD Nutmeg, freshly ground
¼ tsp cloves, freshly ground
¼ tsp bicarbonate of soda
Pinch of spinneysFOOD Fine Salt

METHOD

  • 1

    Heat the oven to 200°C, gas mark 6.

  • 2

    Line a 20cm square baking tin with baking paper, leaving some hanging over the sides.

  • 3

    In a small saucepan, combine the dates, water and zest over a low heat, simmering for 5-10 minutes, until the mixture has thickened. Set aside.

  • 4

    In a large bowl, mix the oil, oats, flour, spices, bicarbonate of soda and salt and stir to combine.

  • 5

    Press half the mixture into the bottom of the prepared tin.

  • 6

    Spread the date mixture over the base and sprinkle the remaining oat mixture on top. Press down lightly.

  • 7

    Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool then cut into squares.

  • 8

    Store in an airtight container for up to 3 weeks.

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