1-Start with the filling: Combine the chopped plums and 2 tablespoons of maple syrup in a saucepan over medium heat. Bring to a boil, then simmer for 15-20 minutes until the plums are soft and pulpy. Cool and refrigerate if preparing ahead.

2-Preheat the oven to 180°C. Grease and line a 20cm x 20cm cake pan. Process the base ingredients 2 cups rolled oats, 1 cup almond meal, ¼ cup maple syrup, 2 tablespoons coconut oil, 1 teaspoon sea salt flakes, and 1 teaspoon cinnamon until finely chopped and combined. Press the mixture evenly into the pan and bake for 15 minutes, then allow to cool.

3-Spread the cooled plum filling evenly over the base, ensuring an even layer for the best flavor distribution.

4-For the topping, mix ½ cup rolled oats, ¼ cup slivered almonds, ¼ cup pumpkin seeds, 2 tablespoons sunflower seeds, and 1 tablespoon coconut oil. Spread this mixture over the plum layer, pressing lightly, then bake for 20 minutes until the topping turns light golden.

5-Cool completely in the pan before cutting into bars or squares. You can store them in an airtight container in the refrigerator for up to 5 days, and they taste great served warm or cold.