Ingredients:

• 2 cups Large Flake Quaker^® Oats or Quick Quaker^® Oats (uncooked)
• 1 8-ounce package pitted dates, coarsely chopped
• 1-1/2 cups Tropicana Pure Premium^® orange juice
• 2-1/2 cups all-purpose flour
• 1-1/2 cups firmly packed brown sugar
• 1/2 teaspoon salt (optional)
• 3/4 pound (3 sticks) margarine or butter, chilled and cut into pieces
• 1-1/2 cups shredded coconut, divided
• 1 cup chopped nuts

How to make it:

1. Heat oven to 350°F.
2. In medium saucepan, combine dates and orange juice; bring to a boil.
3. Reduce heat; simmer 15 to 20 minutes or until thickened, stirring occasionally. Remove from heat; cool slightly.
4. In large bowl, combine flour, sugar and salt. Cut in margarine with pastry blender or two knives until mixture is crumbly. Stir in oats, 1 cup coconut and nuts; mix well. Reserve 4 cups oat mixture for topping.
5. Press remaining oat mixture evenly onto bottom of ungreased 13 x 9‑inch baking pan. Spread date mixture evenly over crust to within 1/4 inch of edges. Sprinkle with reserved oat mixture. Sprinkle with remaining 1/2 cup coconut, patting gently.
6. Bake 35 to 40 minutes or until light golden brown.
7. Cool completely in pan on wire rack. Cut into bars. Store tightly covered.