DATE FILLING:

1 1/2 cups pitted whole dates, chopped
3/4 cup water
2 1/2 tbsp. lemon juice

Combine dates, water and lemon juice in a medium saucepan. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes or until mixture thickens, stirring frequently. Set aside.

OATMEAL CRUST/TOPPING:

1/3 cup butter, softened
2/3 cup firmly packed brown sugar
1 tsp. vanilla
1 cup old-fashioned oats (uncooked)
1 cup whole-wheat flour
1/2 tsp. baking powder
1/8 tsp. salt

Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer until light and fluffy. Add vanilla, beating well. Combine oats and next 3 ingredients; add to creamed mixture, stirring until mixture resembles coarse meal.

Press 2 cups oat mixture evenly into a 9-inch square baking pan coated with cooking spray; set remaining oat mixture aside.

Bake at 375°F for 5 minutes or until crust looks puffed. Spread date mixture over prepared crust and top with remaining oat mixture. Bake at 375°F for 20 minutes or until golden brown. Cool in pan on a wire rack. Cut into bars.

Makes 16 bars.

Submitted by: Kelly W.