Canadian Oat and Date Snack Squares

Shopping list

• 250 g rolled oats

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• 2 tbsp ground flaxseed

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• 6 tbsp warm water

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• 150 g Medjool dates — pitted and chopped

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• 100 g almond butter — smooth, no added sugar

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• 80 ml maple syrup

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• 50 g coconut oil — melted

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• 1 tsp ground cinnamon

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• 1 tsp vanilla extract

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• 0.25 tsp sea salt

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Step by step

1. 1

   Preheat your oven to 180°C (160°C fan). Line a 20 × 20 cm baking tin with baking parchment.

2. 2

   In a small bowl, mix the ground flaxseed with warm water and set aside for 5 minutes to thicken into a gel.

3. 3

   In a large mixing bowl, combine the rolled oats, chopped dates, cinnamon and sea salt.

4. 4

   In a separate bowl, whisk together the almond butter, maple syrup, melted coconut oil, vanilla extract and the flaxseed gel until smooth.

5. 5

   Pour the wet mixture into the oats and stir thoroughly until everything is evenly coated and sticky.

6. 6

   Press the mixture firmly into the prepared tin, smoothing the surface with the back of a spoon or spatula.

7. 7

   Bake for 22– 25 minutes until the edges are golden and the centre is set but still slightly soft.

8. 8

   Remove from the oven and allow to cool completely in the tin before lifting out and cutting into 12 squares.