1/2 C pitted dates (I used a supersoft variety, but if you’re using medjool, soak them in water for 1–2 hours first)
2 T coconut oil (butter would work well, too)
2 T water
1/4 t cinnamon
pinch salt (optional- a tiny pinch brings out the sweet flavors of the fruit)
1/2 C fresh or dried berries of choice (we used blueberries -I chopped the large ones in half- but chopped apple, pear, dried cranberry or raisins would be lovely, too)
Preheat the oven to 350* and spray a loaf pan with olive oil. You can also grease it with a little butter or coconut oil.
In a small food processor, add 1 C of the oats, the dates, oil/butter, water, cinnamon and salt. Pulse well to fully combine the mixture and thoroughly chop the dates.
Transfer the mixture to a medium bowl.
Stir in the remaining 1/2 C oats, the berries and press into the loaf pan.
Bake for 35-40 minutes at 350, until golden.
Let cool completely (this is the tough part!), then transfer to the fridge to harden. After the mixture has chilled, it’s easily cut into long strips to be stored in the fridge. The bars are a little crumbly (storing in the fridge helps them retain their shape), but extremely delicious.