Combine the first 4 ingredients in a small pot and bring to a slow simmer. Simmer until the liquid has reduced and the dates have softened, thickened and become paste like and spreadable. Remove from the heat and cool 20 minutes.
Cut an 8" by 12" piece of parchment paper to fit the bottom and up 2 of the 4 sides of an 8" square baking pan. (The parchment paper extending the sides of the pan will later be used as handles to lift the square out of the pan once baked.) Preheat oven to 350 degrees F.
Combine oats, flour, brown sugar, baking powder, cinnamon and salt in a bowl.
Stir in the butter and beaten egg until well combined.
Spoon half the oat mixture into the prepared pan and firmly press into an even layer. Now spoon and carefully spread the date mixture over the oat mixture in the pan. Sprinkle the date mixture with the remaining oat mixture, gently pressing on it to create an even top layer. Bake for 25 to 30 minutes, or until golden and set. Cool to room temperature on a baking rack. Carefully lift the oat and date square out of the pan and onto a cutting board. Use a sharp, serrated knife to cut it into small squares.
Note: Pitted dates are available in our baking supply aisle with the other bagged dried fruit we sell.
Recipe Options: If you would like to freeze some of these treats to enjoy at another time, first cut them into squares. Set the number of squares you want to freeze in a single layer on parchment paper-lined baking sheet, ensuring they do not touch. Freeze the squares until solid, and then transfer to a tight-sealing container. If you need to stack them, set a layer of parchment between each layer that you make. Keep the squares in the freezer until needed. When needed, take out the amount you need, let them thaw at room temperature an hour or so, and enjoy.