Sticky Medjool dates simmer down into a thick, naturally sweet paste brightened with fresh lemon juice and a touch of vanilla, then get pressed between two layers of hearty rolled oats. The oat mixture bakes up into a golden, crumbly crust on the bottom and a rustic, craggy topping that shatters slightly as you bite in, giving these bars that classic contrast of chewy fruit filling against toasty, crumbly oats. Once cooled and sliced, they hold together perfectly for snacking, packing in lunches, or setting out on a dessert tray. It's a simple, from-scratch treat that comes together in one pan with no fancy equipment required, and it fits neatly into a plant-based kitchen without missing a beat.
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Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
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 heat and mash with a fork or the back of a spoon until a thick, mostly smooth paste forms. Stir in the lemon juice and vanilla extract, then set aside to cool slightly.
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