Preheat the oven to 350 degrees.
In a large bowl, mix the oat flour and cinnamon.
Add the date paste, and stir to combine into a thick dough.
On a piece of parchment paper, use your hands to press and spread the dough into an even layer in a rectangular shape.
Cut the dough into small squares, first cutting horizontal lines all across the dough, then going back and cutting vertically to make squares.
Move each square to a baking sheet lined with parchment paper or a nonstick baking mat.
Bake for 30 minutes.
Allow the cereal to sit out on the counter for at least 2 hours - this is when it will get crunchy.
Store in a tupperware at room temperature - the cereal will soften over time especially if you keep the lid on, so if you want it extra crunchy, you may need to toast it again in the oven.
