To make the crust, combine rolled or quick oats with the orange juice, coconut, oat flour, banana, walnuts and salt. For a gluten-free dessert, substitute regular oats with a gluten-free variety. Bob's Red Mill is a good source of regular or quick oats. You can make the oat flour by processing oats in a blender. Be careful not to blend too long so the oats do not turn into a paste.

If necessary, use more orange juice to hold the crust ingredients together. It should hold together in a ball and should be sticky (though not wet).

Press half the crust mixture into a 9x12 glass baking dish.

Prepare the filling by combining the pineapple and chopped dates into a medium saucepan. Cook over medium heat until the fruit has become thick and creamy.

Spoon the fruit mixture on top of the oat crust in your baking dish.

Using your hands, add the remaining oat mixture on top of the fruit. Crumble it as you cover the top of the pan.

Bake for 30 minutes in a 350 degree preheated oven.

Keep refrigerated until you are ready to serve.

This recipe makes 16 large date bars.