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Combine all the ingredients for the date mixture in a medium saucepan and cook over medium heat for about 8 to 10 minutes, stirring frequently, until the liquid has completely evaporated and you’re left with a smooth and creamy date mixture. Set aside to cool.
Meanwhile, preheat your oven to 375°F - Butter a 9inch square baking pan and then line it with parchment paper, leaving a bit of an overhang on either side. This simple precaution will allow for easy removal of the bars later.
In a large bowl, cream the butter and brown sugar together with a wooden spoon until well combined. In a separate bowl, combine the rolled oats, flour, cinnamon and salt, mix with a whisk until well blended then add to the creamed butter and sugar. Stir delicately with a wooden spoon until combined but crumbly.
Press about half of this mixture at the bottom of the prepared pan.
Now drop the date mixture by the spoonful over the base and spread it delicately all the way to the edge; scatter the rest of the crumble mixture loosely over the date layer.
Bake in the preheated oven for 30-35 minutes, or until the top starts to turn slightly golden brown.
Remove from the oven and allow to cool to room temperature, then transfer to the refrigerator to chill completely, preferably overnight. Remove from the pan and cut into 16 squares.