1-First, prepare the filling by placing 6 plums (stones removed and roughly chopped) and 2 tablespoons of maple syrup in a saucepan over medium heat. Bring to a boil, then reduce to a simmer for 15 to 20 minutes until the plums are soft and pulpy, then allow to cool and refrigerate until needed.

2-Next, for the base, preheat the oven to 180°C (350°F) and grease and line a 20cm x 20cm cake pan with baking paper. In a food processor, combine 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 well mixed. Press this mixture evenly onto the base of the prepared pan and bake for 15 minutes, then cool.

3-Spread the plum filling evenly over the cooled base. To make the topping, mix ½ cup rolled oats, ¼ cup slivered almonds, ¼ cup pumpkin seeds, 2 tablespoons sunflower seeds, and 1 tablespoon coconut oil in a bowl until combined, then sprinkle over the plum layer and press lightly. Bake the whole slice for 20 minutes or until the topping is lightly golden, then cool in the pan before cutting into bars or squares.