Add pitted Medjool dates, a cup of water, and lemon juice to a pot on top of the stovetop and bring it to a boil.

Then reduce the heat and simmer for 5 to 8 minutes, stirring occasionally, until it thickens to a jam-like consistency.

Add vanilla essence, stir, and remove the pot from the heat.

Let the dates cool down to room temperature.

Take oats, all-purpose flour, brown sugar, baking soda, salt, and cinnamon powder into a bowl and mix well.

Add softened butter that has been cut into cubes.

Mix the mixture by using a fork or your hand until it turns crumbly.

Take an 8×8-inch baking pan and line it with parchment paper.

Press half of the crumb mixture into the bottom of the baking pan, spread evenly, and press lightly to create a base.

Now, spread the date filling over the base.

Sprinkle the other half of the oatmeal mixture over the filling, then lightly spread it with a spatula or your hand.

Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.

Put the pan in the oven and bake for about 25 to 30 minutes until the bar turns golden brown.

Take it out of the pan and let it cool down to room temperature.

Refrigerate for at least an hour.

Cut them into small pieces and serve.