Preheat the oven to 350°F. Use 1 Tbs. butter to grease an 8” cast iron skillet.
In a small mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Add in the oats, pecans, Sun-Maid Raisins, and chopped Sun-Maid Deglet Noor Pitted Dried Dates; stir a few times so that the raisins and dates don’t stick together in clumps.
In the bowl of the stand mixer, cream together the butter and sugars for 3-4 minutes. Add in the egg and vanilla; beat 30 more seconds or until the egg is fully incorporated.
Add the flour mix into the mixing bowl and mix on low until combined. Add in oats mixture and stir briefly once more.
Spread batter evenly into the skillet and bake until the top browns, about 40 minutes.
Let the dish cool 10 minutes if you want to serve it “casserole style” and scoop it into bowls with ice cream. If you want to slice it into wedges, let it cool fully.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
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