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Arrange a rack in the center of the oven and preheat the oven to 350°F.
Lightly grease a 9 × 13-inch baking pan with cooking spray or butter and line it with a length of parchment paper that hangs over the 2 long sides of the pan.
In a large bowl, whisk together the maple syrup, oil, eggs, vanilla, cinnamon, salt, nutmeg, ginger, and baking powder until smooth.
Fold in the flour until only a few streaks remain.
Add the oats, dried fruit, and walnuts and fold gently until well combined.
Spread the dough in the pan in an even layer and bake until golden and fragrant but still soft in the center, 20 to 25 minutes.
Cool completely in the pan, then use the parchment pieces on the long ends to lift the cake out of the pan and place it on a cutting board and slice into bars.
(The bars can be stored in an airtight container for up to 4 days at room temperature or longer in the freezer.)