Date and Oat Bars

There is something very satisfying about having a pile of these bars cut up and stored under a glass dome in my kitchen….it makes me feel like a real mum. I make them hoping they can serve as kids lunchbox fillers or even breakfast if we are in a pinch for time (every morning, not gonna lie) but in reality, they will end up filling my lunch box and be eaten by me with a coffee as I run out the door. Thankfully, I think they are delicious, and they are mostly pretty nutritious.

This recipe is based on one by Rose Carrarini of Rose Bakery in Paris, from her classic book Breakfast, Lunch, Tea. I love this book, it was hugely influential on my baking aesthetic and menu at Astro. The quantity of sugar I have used here is the same as in Rose’s recipe, but I prefer it with a little less- closer to 1/2 a cup.

To make the bars vegan, sub coconut oil for the butter. I added some ground almonds, because I often have them lying around, but just adding a few extra oats works too- you can also add a few pumpkin or sunflower seeds and a few hemp heats or chia seeds too- just make sure the mix is moist enough to stick together when you press it into the pan.

Use a small tray pan -about 8 x 11 inches (20x28cm) or close equivalent. Grease the pan first and line it with baking paper coming up the sides so you can easily remove it from the pan.