Servings: 36

1¾ cups old-fashioned rolled oats 1¾ cups old-fashioned rolled oats
1½ cups all-purpose flour 1½ cups all-purpose flour
¾ cups brown sugar ¾ cups brown sugar
1 tsp baking soda 1 tsp baking soda
½ tsp salt ½ tsp salt
¾ cup butter ¾ cup butter
1 lb pitted medjool dates 1 lb pitted medjool dates
2 tbsp lemon juice 2 tbsp lemon juice
1 tsp lemon zest (optional) 1 tsp lemon zest (optional)
½ cup sugar ½ cup sugar

Grease an 8×8" cake pan. Chop dates, if they are whole. Preheat oven to 350°F.
In a large bowl, mix together the oatmeal, flour, brown sugar, baking soda, and salt. Using the large holes of a grater, grate the cold butter until mixture resembles and combine it with your finger tips.
Heat a small pot over medium-low heat. Add dates, sugar, lemon juice, lemon zest, vanilla (if using), and 1 cup water, and cook, stirring occasionally, until the mixture is thick enough to spread, about 8 minutes. If mixture fails to thicken, add up to 1 tsp cornstarch.
Reserving ¾ cup of the crumb mixture, put the crumb mixture in the bottom of the cake pan and press lightly with fingertips or the bottom of a glass. Spread date filling over the crust and press lightly with fingertips or an offset spatula. Sprinkle the reserved crumb mixture evenly over the top.
Bake until top is golden brown, about 30 minutes. Cool completely before cutting into 1½" squares.

Date squares can be kept refrigerated for up to one week. To freeze, cut into larger squares (4×4") and wrap tightly in plastic wrap.  Date squares can be kept refrigerated for up to one week. To freeze, cut into larger squares (4×4") and wrap tightly in plastic wrap.
Can add ½ cup chopped walnuts or pecans to the crust for a nuttier taste.  Can add ½ cup chopped walnuts or pecans to the crust for a nuttier taste.
Can add up to 2 tsp vanilla extract to the dates for additional flavour.  Can add up to 2 tsp vanilla extract to the dates for additional flavour.