Sticky, caramel-like Medjool dates get simmered down with lemon juice, vanilla, and a whisper of cinnamon until they turn into a thick, jammy filling that tastes like toffee without any refined sugar tricks. That rich date paste gets sandwiched between two layers of a hearty oat crumble studded with brown sugar, so every bar has that irresistible contrast of gooey center and toasty, golden top and bottom. The crumble presses together easily and holds its shape through baking, giving you clean, sliceable squares once they've cooled. These bake up in a single 9x13 pan, so it's a low-fuss dessert or snack you can portion out for the week. It's a great option to add to your vegan baking rotation, whether you're packing lunches or setting out a no-fuss treat for guests.
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Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
Combine the chopped dates and water in a medium saucepan over medium heat. Cook, stirring occasionally, until the dates have softened and absorbed most of the water, about 8–10 minutes. Remove from the heat and stir in the lemon juice, vanilla extract, and cinnamon. Mash with a fork or the back of a spoon until the mixture is a thick, mostly smooth paste with a few small chunks remaining. Set aside to cool slightly.
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