Pre-heat the oven to 200°C/Gas Mark 6 and grease or line a medium baking tin.

Place the maple syrup and dates in a saucepan and heat for 10 minutes until the dates are softened. Place in a food processor and blend until smooth.

Mix the melted butter with the date puree and stir in the rolled oats.

Squash the oats into the tin, pressing down hard.

Bake for 15-20 minutes until cooked. Turn off the oven and leave the porridge bars in there to crisp up.

Remove when cold and cut into 9.

Serve with one of these low-sugar, protein fuelled spreads.