Step 2

Make the date filling: combine the dates and water in a medium saucepan over high heat and bring to a boil. Reduce to low and simmer, stirring occasionally, until thick, about 6–8 minutes. Remove from heat, stir in the vanilla and leave to cool.

Step 3

Make the oat crust: pulse the oats, flour, brown sugar, baking soda and salt in a food processor 3 times until just combined (not powdery). Add the cold butter and pulse until the mixture forms pea-sized crumbles. Transfer to a bowl and squeeze through your fingers to fully incorporate.

Step 4

Press half the oat mixture evenly into the prepared pan. Spread the cooled date filling over the top. Layer on the remaining oat mixture and press down to flatten.

Step 5

Bake in the centre of the oven for 30–35 minutes until the top is golden. Cool completely in the pan before cutting into squares.