In a medium saucepan, add the dates and water. Bring to a boil, before reducing heat and simmering for about five minutes.
Remove from heat and set aside. Preheat oven to 350°F and line a 9x13 pan with parchment paper.
Add the oats to a food processor and pulse until coarsely ground. In a large bowl, whisk the oats, flour, sucanat, baking soda, salt, and cinnamon.
Cut the butter butter into small pieces and use a pastry blender to incorporate it into the dry ingredients. If your food processor is big enough, you can also mix it in there.
Put ⅔ of the mixture into the baking dish and press it down until it evenly covers the bottom.
Place the dates in the food processor and pulse until you achieve a smooth, thick paste. Spread it over layer of dough in the baking dish and smooth it out using an offset spatula.
Crumble the rest of the dough on top. Bake for 30 minutes and let cool before slicing. Store in the refrigerator