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Flaxseed meal packs these classic granola bars with nutrition while prune juice concentrate, diced prunes, coconut, and sesame seeds add great flavor.
Preheat the oven to 325F. Oil a 20-cm / 8-inch square baking pan.
Pour enough hot water from the tap over the plums to cover and soak for 5 minutes. Drain.
Heat the coconut oil in a straight-sided sauté pan over medium heat. Add the oats, coconut, flaxseed meal, and sesame seeds and stir frequently until the oats have deepened to a light amber color, about 6 minutes. If the oats start to darken too quickly at the edges, lower the heat. Transfer to a large bowl.
In a small pot, bring the honey, concentrate, salt, and cinnamon to a boil. Cook for 1 to 2 minutes to thicken the syrup. Pour the syrup over the oats. Stir in the dried plums and cranberries. Using a spatula, thoroughly mix the ingredients so that the oats are evenly coated in the syrup.
Press the oats evenly into the prepared pan. Bake until the top is a deep golden brown, 20 to 24 minutes. Cool 10 minutes. Invert the pan onto a cooling rack, remove the pan, and let cool completely. Cut into 3.8-by-6.35 /1 1/2- by-2 1/2-inch bars.
70 g / 1/2 cup Diced Dried Plums
70 g / 1/2 cup dried cranberries
57 g / 1/4 cup coconut oil
180 g / 2 cups old-fashioned rolled oats
30 g / 1/2 cup dried, unsweetened shredded coconut flakes
25 g / 1/4 cup flaxseed meal
20 g / 2 tablespoons sesame seeds
80 g / 1/4 cup honey
40 g / 2 tablespoons Prune Juice Concentrate
3 g / 3/4 teaspoon salt
.5 g / 1/4 teaspoon cinnamon
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