These delicious bars have a buttery cinnamon crust with a gentle bite and a light sugary oat topping.
Grease a 13x9 inch baking pan with pan spray. Preheat oven to 400F degrees.
Combine dates, sugar and water in a medium saucepan and cook over medium high heat stirring constantly. Mixture will thicken up considerably. Remove from heat and stir in coconut, walnuts, rum and zest. Set aside to cool.
Cream butter and sugar in a Kitchen Aid bowl with the paddle attachment for one minute. Add the remaining ingredients and mix on low speed until combined.
Spread 2 1/2 cups of the oat mixture into the prepared pan. Pat down the mixture firmly and evenly into the pan. Spread the date mixture on top. I like to use a mini offset spatula to spread the filing. Sprinkle the remaining oat mixture on top and just gently press it down.
Bake for 25 minutes until lightly browned on top. Let cool completely before cutting.
Store in refrigerator for up to a week.
Calories: 375kcal | Carbohydrates: 69g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 200mg | Potassium: 335mg | Fiber: 4g | Sugar: 45g | Vitamin A: 235IU | Vitamin C: 0.6mg | Calcium: 43mg | Iron: 1.8mg