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Preheat oven to 180C/160C fan/350F.
In a large bowl, mix together the oats, oat flour, spices, baking powder and a small pinch of salt.
Pour in the tahini and mix to combine. Set to the side while you prepare the date filling.
Add the dates, water and a pinch of salt to a pan and cook over a low/medium heat. Mash with the back of a wooden spoon until you have a smooth date paste.
Press ⅔ of the oat mixture into a lined loaf tin, then spread the date paste on top. (I used a 24cm x 15cm loaf tin).
Crumble the remaining ⅓ of the oat mixture to create the oat topping.
Bake for 20-25 minutes, then allow to cool completely before slicing. You can slice them into bars or squares.
Store in an air-tight container in the fridge for up to 4 days.