Preheat oven to 350° F.Add 1.5 cup of oats into food processor and pulse 6-10 times or until coarsely ground Add in the other half of oats, water and lemon juice. Mix with a spoon and let it sit for 3-5 minutes.If your coconut butter is not already runny, melt it down. Then into a large bowl, combine it with the rice malt syrup, cashew butter, lemon zest, vanilla and salt.Add in the oats and poppy seeds, and mix until combined.Transfer the batter into a line 8×4 inch bread pan or mini loaf pans. Spread evenly so that the top it flat and even.Bake for 20-25 minutes, rotating half way. The edges will be slightly firmer and more browned.Once removed from the oven, allow it to cool in the pan for 20 minutes. Carefully remove from the pan and place on cooling rack for another 10 minutes. In the meantime, prepare the lemon icing by combining the powdered sugar and lemon juice in a small bowl until desired consistency. Divide into 5-6 bars and enjoy!