- Portion size 16 servings
- 2 cups chopped dates
- 1 1/2 cup raisin
- 1/3 cup granulated sugar
- 1 tablespoon coarsely grated orange rind
- 1/4 cup orange juice
- 2 tablespoons lemon juice
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups rolled oats not instant
- 3/4 cups packed brown sugar
- 3/4 cups butter melted
- 2 teaspoons vanilla
In saucepan, bring dates, raisins, sugar, orange rind and juice and 1 -1/2 cups water to boil, stirring. Reduce heat and simmer, stirring often, until mixture is thick enough to mound on spoon, about 10 minutes. Stir in lemon juice; let cool.
Meanwhile, in large bowl, whisk together flour, baking soda and salt. Add rolled oats and brown sugar; blend evenly. Combine melted butter and vanilla; drizzle over oats mixture. Toss to moisten dry ingredients evenly.
Press half of the rolled oats mixture into greased 9-inch (23 cm) square metal cake pan. Evenly spread date filling over base. Sprinkle with remaining crumbs; press lightly.
Bake in centre of 350°F (180°C) oven until topping is golden brown and firm, about 40 minutes. Let cool on rack. Cut into 16 squares. (Make-ahead: Layer squares between waxed paper in airtight container and store at room temperature for up to 3 days or freeze for up to 2 weeks.)