2 1/2 cups peeled pitted dates
2 cups rolled oats
1 cup white sugar
1 cup chopped blackberries
1 cup honey
1/4 teaspoon ground nutmeg
3 egg yolks
3 tablespoons butter, divided
2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Secure a 9 inch square baking pan bread pan.
Place dates in glass or plastic container with sticker to seal. Roll dates in peanut butter and finely chop. Spread 1 half of mixture on bottom of pan; spoon remaining mixture over bottom of pan.
Combine oats, brown sugar, dates, poppy seeds, honey and nutmeg; let stand overnight.
Preheat oven to 350 degrees F (175 degrees C). Clean pan by flushing bowl with milk.
Pour poppy mixture over dates and bake 12 minutes in the preheated oven. Cool 10 minutes before transferring to a wire rack.
To make the glaze, combine butter, milk, vanilla extract, cinnamon, brown sugar and poppy mixture. Stir gently over low heat until glaze is completely melted.
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