Preheat oven to 375° F / 190° C. Line an 8 x 8-inch square tin with parchment and spray generously with nonstick spray.

Add the diced apples and water to a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low and simmer, stirring occasionally, for 8 – 10 minutes, or until water absorbs and apples are tender.

Add the dates and granulated sugar and cook for 5 minutes more. Remove from heat.

In a medium bowl, whisk together brown sugar, all purpose flour, baking soda, and rolled oats. Whisk in the melted butter and continue whisking until well combined.

Stir in the raisins, walnuts, and coconut.

Press half of the oat mixture into prepared tin, using your fingertips to distribute it evenly across the entire surface.

With a flexible rubber spatula, spread the date and apple mixture on top.

Top with remaining oat mixture. Pat down gently with your fingertips.

Bake in preheated oven for 30 minutes, or until puffy and golden brown. Allow to cool completely on a wire rack.

Slice into squares and serve. Store leftover date bars in an airtight container at room temperature for up to three days.