• 300g dates (medjool)
    • can swap out for half raisans to reduce costs
  • pinch of salt
  • splash of vanilla extract
  • 180g butter (stork)
  • 110g golden syrup
  • 80g sugar
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • pinch of salt
  • 400g oat (jumbo / old fashioned)
  • 30g flour


  1. preheat the oven to 180c
  2. boil together the water, date, vanilla and salt for around 10 mins
    • until most of the water has evaporates & dates are soft
  3. melt the butter, golden syrup, sugar,spices and salt together
  4. in a large mixing bowl mix the oats and flour together
  5. pour the molten sugar/butter over the oats and mix well
  6. blend the date mix
  7. line a lasagna dish (25cm x 15cm) with baking paper
  8. pour 3/4 of the oaty mixture into the dish and compress with a silicone spatula
  9. scrape the date mix evenly over the compressed oats and flatten out
  10. crumbly over the remaining oat mix and lightly compress
  11. bake in the oven for 20-25 mins
  12. allow to cool completely before removing from dish and cutting