Procedure

Preheat the oven to 350^oF.

Pulse 454g of oats in food processor to make flour. Set aside.

Pulse the raisins, ginger, and dates, one at a time, pulsing the fruit until it is chopped. Set aside.

Mix the oatmeal, pumpkin seeds, and coconut and spread on baking sheets; bake for 12 minutes, until lightly browned, stirring them half way through. Pour mixture in a large mixing bowl.

Combine the toasted mixture, oat flour, and chopped fruit.

Reduce the oven temperature to 300oF.

Place the butter, honey, raisin syrup, and vanilla, in a small saucepan and bring to a full roiling boil and continually stir for an additional minute once it comes to a boil. Pour it over the toasted oatmeal and fruit mixture. Stir until all of the oats are well moistened.

Spoon the mixture into well-buttered baking sheets lined with parchment paper. Using a rubber spatula, press the mixture evenly into the pan. Bake for 25 minutes, until just beginning to brown. Cool for at least 2 hours before cutting into squares.

Dip 1 side of bar into a chocolate covering of choice.

Formulation courtesy of California Raisin