If breakfast and dessert had a lovechild, these would be the result. Chewy, sweet and salty all wrapped in a healthy-ish breakfast exterior!
Breakfast is probably my least favourite meal of the day, but I can confidently say that dessert is my favourite. So I thought of an absolutely genius idea! Why not combine them both to form the ultimate dessert-for-breakfast sweet treat? Cue these chewy oat and date breakfast squares. Packed with all the drool-worthiness of dessert and (some of) the healthiness of breakfast! Enjoy!
Oat and Date Breakfast Squares
2020-05-13 10:11:37
Yields 8
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Nutrition Facts
Serving Size
0g
Yields
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 225g fresh medjool dates, pitted and finely chopped
- 180ml water
- 1 tsp finely grated clementine (or orange) zest
- 125ml extra virgin olive oil
- 180ml rolled oats
- 220ml whole wheat flour
- 1/2 tsp ground cinnamon
- ¼ tsp freshly ground nutmeg
- ¼ tsp ground cloves
- 1/4 tsp bicarbonate of soda
- Pinch of salt
Instructions
- Heat oven to 200°C (180°C fan-forced).
- Line a 20x20cm square baking tin with baking paper, leaving some hanging over the sides.
- In a small saucepan, combine the dates, water and zest over low heat, simmering for 5 to 10 minutes, until liquid has absorbed and mixture has thickened. Set aside.
- In a large bowl mix the oil, oats, flour, spices, bicarbonate of soda and salt and stir to combine.
- Press half into the bottom of your prepared pan.
- Spread the date mixture over the base and sprinkle the remaining oat mixture on top.
- Press down lightly.
- Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool then cut into squares.
- Store in an airtight container for up to 3 weeks.
The Kate Tin https://thekatetin.com/