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If breakfast and dessert had a lovechild, these would be the result. Chewy, sweet and salty all wrapped in a healthy-ish breakfast exterior!

Oat and Date Breakfast Squares

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

Oat and Date Breakfast Squares
Yields 8
Print
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 225g fresh medjool dates, pitted and finely chopped
  2. 180ml water
  3. 1 tsp finely grated clementine (or orange) zest
  4. 125ml extra virgin olive oil
  5. 180ml rolled oats
  6. 220ml whole wheat flour
  7. 1/2 tsp ground cinnamon
  8. ¼ tsp freshly ground nutmeg
  9. ¼ tsp ground cloves
  10. 1/4 tsp bicarbonate of soda
  11. Pinch of salt
Instructions
  1. Heat oven to 200°C (180°C fan-forced).
  2. Line a 20x20cm square baking tin with baking paper, leaving some hanging over the sides.
  3. 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.
  4. In a large bowl mix the oil, oats, flour, spices, bicarbonate of soda and salt and stir to combine.
  5. Press half into the bottom of your prepared pan.
  6. Spread the date mixture over the base and sprinkle the remaining oat mixture on top.
  7. Press down lightly.
  8. Bake in the preheated oven for 25-30 minutes or until golden brown. Allow to cool then cut into squares.
  9. Store in an airtight container for up to 3 weeks.
The Kate Tin https://thekatetin.com/