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THE RECIPE

Makes roughly 20 vegan, gluten-free, protein-rich squares. 

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
By Georgina Stokes

Ingredients

  • Porridge oats - 100g or 3/4 cup
  • Medjool or deglet noor pitted dates - 250g or 1 and 1/8 cups
  • Chopped walnuts - 75g or 2/3 cup
  • Flax seeds - 150g or 1 cup
  • Chia seeds – 2tbsp
  • Dried cranberries and/or raisons and/or goji berries -75g or ½ cup
  • Flaked almonds - 50g or 2/3 cup
  • Generous sprinkle of cacao nibs or dark chocolate drops
  • Ground cinnamon - 2tsp
  • Cold water - 325ml

Instructions

  1. Preheat oven to 180 C / 320F.

  2. Grease and line a tray with parchment paper – I used a 8 x 8” / 21 x 21cm tray.

  3. Tear or chop dates in half into a pan – I find it easier with scissors.

  4. Sprinkle cinnamon over the top of dates and add the water. 

  5. Bring to the boil while stirring. The dates will melt into a sticky liquid. 

  6. Once the date mixture has come to a boil and thickened, beat with a whisk or fork until mixture resembles a relatively smooth puree. (You’ll likely have some lumps still though and that’s okay!)

  7. Combine the date mixture with the dry ingredients in a mixing bowl, then scoop everything into the baking tray.

  8. Squash the mixture down with the back of a wooden spoon.

  9. Bake for 30 minutes.

  10. Remove the tray and allow to cool for 10-15 minutes. Score with a knife, cut into squares and transfer to a container. 

Recipe Notes

Feel free to experiment with different nuts, seeds and dried fruit - whatever you have left in your cupboard!

You can also add a mashed banana, although the melted dates act as a good binder here.