Preheat your oven to 350°F (175°C). Grease an 8x8 or 9x9 inch square baking pan and line it with parchment paper for easy removal.

In a medium saucepan, combine the chopped dates, water, cinnamon, cardamom, ginger, and cloves.

Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer for about 10-15 minutes, stirring occasionally, until the dates break down and the mixture thickens into a jam-like consistency.

Stir the lemon juice into the date mixture and remove the pan from the heat to cool slightly while you prepare the crust.

In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, baking soda, and salt.

Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the mixture until it resembles coarse crumbs.

Press approximately two-thirds of the oat mixture firmly into the bottom of the prepared baking pan to form the base crust.

Spread the spiced date filling evenly over the bottom crust using a spatula.

Sprinkle the remaining oat crumb mixture over the top of the date layer, pressing down very lightly to secure it.

Bake in the preheated oven for 35-40 minutes, or until the topping is golden brown.

Allow the dish to cool completely in the pan on a wire rack before cutting into squares; this ensures the filling sets and cuts cleanly.