• Preheat the oven to 180°C (350°F) and line a 20 cm (8 inch) square baking pan with parchment paper.
• Add the oats, oat flour, flaxseed, coconut sugar, cinnamon, and salt to a large mixing bowl. Stir to combine.
  100 grams (¾ cup) oat flour*, 150 grams (1 ½ cup) rolled oats, 2 tablespoons ground flaxseed, 50 grams (¼ cup) coconut sugar, 1 teaspoon cinnamon, ¼ teaspoon sea salt
• Add the coconut oil and milk. Use your hands to mix until a soft, crumbly consistency is reached. When pressed, the mixture should hold its shape.
  80 grams (⅓ cup) coconut oil, 2 tablespoons non-dairy milk
• Press two-thirds of the crumble mixture into the base of the prepared baking pan. Use the back of a spoon to press into a firm, even layer. Set aside the remaining third.
• Spread the date filling in an even layer over the base. Add the reserved crumble topping over the date mixture.
• Bake for 20-25 minutes, or until the edges and top are a light golden colour. Cool fully before slicing. If possible, freeze for about 10 minutes before slicing for the tidiest bars. Store in the freezer and serve cold.

Date Filling

• Add the dates, nut butter, vanilla, and salt to the bowl of a food processor fitted with the blade attachment. Blend on high speed until a very smooth paste forms. If the mixture is too firm to spread, add a tablespoon of water and blend to incorporate. Add a second tablespoon if needed. If the dates are soft enough, no water should be required.
  300 grams (2 cups) soft dates, 2 tablespoons nut butter, 1 teaspoon vanilla extract, ¼ teaspoon sea salt, 1-2 tablespoons water