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Combine the dates, water and maple syrup in a small saucepan over medium heat. Bring to a boil and cook for 12 minutes, or until most of the liquid is absorbed, stirring frequently (the mixture will look like jam); cool completely.
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Preheat oven to 400 degrees F. Grease a 9x13-inch baking pan; set aside.
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In a small bowl, stir together the flour, oats, baking soda and salt.
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With an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low and add the dry ingredients, beat only until all dry ingredients have been moistened (the mixture will be crumbly).
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Measure out 2 cups of the crust mixture and press evenly into the bottom of the prepared baking dish. Spread the date mixture evenly over top, then sprinkle with the remaining crust mixture.
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Bake for 20 minutes, or until golden brown. Cool completely before serving. Leftovers can be stored in an airtight container at room temperature for up to 5 days.