Preheat your oven to 180°C (350°F). Line a 9x9 inch baking pan with parchment paper for easy removal.
Spread the rolled oats on a baking sheet and toast them lightly in the oven for about 5 minutes until fragrant and golden. Set aside to cool.
1/2 cup brown sugar
In a mixing bowl, combine the flour and brown sugar. Add the cold, diced butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Press this mixture evenly into the prepared pan to form the crust.
1/2 cup brown sugar
Bake the crust in the preheated oven for about 15 minutes until just golden around the edges. Remove from oven and set aside.
While the crust bakes, prepare the date filling: pit and chop the dates. In a saucepan, melt 2 tablespoons of butter over medium heat, then add the chopped dates, water, and vanilla extract.
1/2 cup brown sugar
Cook the mixture, stirring frequently, until the dates soften and the mixture thickens, about 10 minutes. Remove from heat and let it cool slightly.
Spread the warm date filling evenly over the partially baked crust, smoothing the top with a spatula.
Sprinkle the toasted oats over the top of the date layer for a crunchy finish.
1/2 cup brown sugar
Return the pan to the oven and bake for an additional 20 minutes until the topping is golden and bubbling at the edges.
Remove from oven and let the bars cool completely in the pan. Once cooled, lift out using the parchment paper and cut into squares.
Serve these bars at room temperature or slightly warmed, enjoying the gooey date filling with the crispy topping. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
