1-For the filling: place the plums and 2 tablespoons of maple syrup in a saucepan over medium heat. Bring to a boil and then reduce to a simmer for 15-20 minutes until the plums soften and become pulpy. Allow the filling to cool; refrigerate if preparing in advance.

2-Preheat the oven: to 180°C. Grease and line a 20cm x 20cm cake pan. 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. Process until well mixed and finely chopped. Press this mixture evenly into the base of the pan and bake for 15 minutes. Remove and cool.

3-Spread the cooled plum filling: over the base. 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. Sprinkle this topping evenly over the plum layer, pressing lightly. Bake for a further 20 minutes until the topping turns light golden. Cool in the pan, then remove and cut into bars or squares. Store in an airtight container in the refrigerator for up to 5 days.