A healthy family winner – that even the kids will love!


General Info

Preparation: 40 minutes
Baking: 40 minutes
Ready In: 1 hour 20 minutes
Servings: 16 Squares


To make date filling:
370 g Dates pitted and chopped
150 ml Water
150 g Castor sugar
30 ml Lemon juice

To make oat crisp:
190 g SUPREME Cake Wheat Flour
220 g Demerara sugar
120 g Rolled oats
2.5 ml Salt
155 g Margarine

Recipe Instructions

1. Pre-heat oven to 200°C.

To make date filling:
1. In a saucepan over low heat, combine dates, water, castor sugar and lemon juice. Heat for ±10 minutes or until thick. Set aside to cool.

To make oat squares:
1. In a large bowl, combine flour, Demerara sugar, oats and salt. Mix until well blended. Rub in margarine until mixture forms coarse crumbs.
2. Preheat the oven to 180C
3. Press half the flour mixture into a 20cm square baking tray and chill in the fridge for 15 minutes & then bake for 15 minutes.
4. Once the base layer has cooled, cover with the date mixture.
5. Chill in the fridge for 15 minutes.
6. Meanwhile, press the rest of the flour mix on cling wrap to form the approximate width and length of the baking tray you are using.
7. Take out the chilled tray and invert the layer of oat and flour mixture on top of the date mixture, filling any holes to create an even smooth top.
8. Bake for 20 – 25 minutes until golden brown. Let cool, then cut into squares.