Flaxseed meal packs these classic granola bars with nutrition while prune juice concentrate aids in binding and adds moisture. Meanwhile, diced prunes, coconut flakes and sesame seeds infused these bars with flavor.
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
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.