1-For the filling, combine 6 plums (stones removed and roughly chopped) and 2 tablespoons of maple syrup in a saucepan. Heat over medium heat until boiling, then reduce heat and simmer for 15-20 minutes until the plums are soft and pulpy. Allow the mixture to cool, and refrigerate if you’re preparing it ahead of time.

2-Preheat the oven to 180°C. Grease and line a 20cm x 20cm baking pan with baking paper to prevent sticking.

3-To make the base, blend 2 cups of rolled oats, 1 cup almond meal, ¼ cup maple syrup, 2 tablespoons coconut oil, 1 teaspoon sea salt flakes, and 1 teaspoon cinnamon in a food processor until finely combined. Press this mixture evenly into the prepared pan and bake for 15 minutes. Let it cool slightly before moving on.

4-Spread the cooled plum filling evenly over the base layer.

5-In a bowl, mix ½ cup rolled oats, ¼ cup slivered almonds, ¼ cup pumpkin seeds, 2 tablespoons sunflower seeds, and 1 tablespoon coconut oil to create the topping. Spread this mixture evenly over the plum layer and press it lightly for better adherence.

6-Bake for an additional 20 minutes or until the topping turns light golden. Once done, cool the slice in the pan, then remove and cut into bars or squares.

7-Store the slices in an airtight container in the refrigerator for up to 5 days to keep them fresh.