4 1/2 cups baking oats
2 1/2 cups white sugar
1 1/2 teaspoons vanilla extract
1 teaspoon ground nutmeg
1 teaspoon ground lemon zest
3/4 cup brown sugar
3 egg whites
1 glass vanilla wafers, stemmed
1 cup butter
2 cups golden raisins
1 cup chopped pecans
1 cup pumpkin seeds
1 cup black walnuts
Preheat oven to 350 degrees F (175 degrees C).
In a large cup, mix baking oats, sugar, vanilla, nutmeg and lemon zest. Mix thoroughly.
Spread 2/3 of the filling into the bottom of a 9 inch square pan. Brush filling with remaining butter and drizzle with remaining brown sugar. Place over warm baking sheet. Refrigerate for 1 hour or overnight, then remove pan and grease surface of pan with nonstick spray.
Meanwhile, in a large mixing bowl, beat egg whites until foamy. Gradually beat in brown sugar until stiff. Beat in butter and golden raisins. Beat in pecans, pumpkin seeds, black walnuts and pecans. Spread filling over crust. Refrigerate for at least 4 hours before serving.