225 grams dried dates (maybe also try prunes, apricots or whatever you have in)
175 grams butter (or dairy free margarine)
3 tablespoon golden syrup (honey is also nice, tastes less sweet and more 'wholesome')

75 grams granulated sugar (muscavado is best, but any sugar will be fine)
1 1/2 teaspoons spice mix (or a mix of cinnamon & ground ginger)
350 grams oats

Nutritional

Serving Size: 1 (157.4 g)
Calories 791.3
Total Fat - 51.7 g
Saturated Fat - 18.2 g
Cholesterol - 62.7 mg
Sodium - 369.4 mg
Total Carbohydrate - 77.5 g
Dietary Fiber - 6.1 g
Sugars - 47.6 g
Protein - 9.9 g
Calcium - 56.6 mg
Iron - 4.4 mg
Vitamin C - 0.9 mg
Thiamin - 0.6 mg

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Step by Step Method

Step 1

Preheat to Gas 375/190/Fan 170/Gas 5. Grease an 8" square baking tin.

Step 2

Heat the dates or other fruit in a pan with a splash of water for a few minutes. When they are soft, mash with the back of a fork till all squidged & gooey.

Step 3

In a large saucepan melt the butter, syrup & sugar till liquefied (oooh, never used that word in a sentence before)

Step 4

Stir in the oats and spice and mix till all the oats are coated. I always steal a taste at this point although this it’s not compulsory, just greedy.

Step 5

Spoon half the oat mixture into a greased baking tin, and press down with the back of a spoon or your hand till nice and flat then dollop in the fruity sticky goo and press that down too.

Step 6

Finally top with the second half of the oaty mix and press down again.

Step 7

I have been known to sprinkle more sugar over the top to give a nice crunchy crust but you won’t be disappointed if you skip this step. Bake for 20 – 25 minutes till golden.