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This recipe has been adapted by me from an original recipe that is linked on my site.
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I made this into a vegan version substituting the butter and the sweeteners, and I modified the fruit going into the jam to my taste preference.
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To make the jam: In a medium saucepan, combine the apples, cranberries, peaches, granulated sugar, and water and bring to a boil over high heat.
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When it reaches a boil, remove from the heat and let sit for about 1 hour.
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Transfer to a food processor and pulse 8 to 10 times, or until a chunky jam forms.
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To make the bars: Position a rack in the center of the oven, and heat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper.
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In the food processor, combine the walnuts, flour, oats, brown sugar, coconut, salt, cinnamon, and butter and pulse about 15 times, or until the mixture is evenly combined.
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Dump the mixture into a medium bowl and drizzle the maple syrup on top.
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Work in the syrup with your hands until the mixture comes together.
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Press about two-thirds of the mixture into the bottom of the prepared pan.
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Place the remaining one-third of the mixture in the refrigerator.
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Bake for 30 to 40 minutes, or until light golden brown throughout.
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Remove the pan from the oven, spoon the jam on top, and spread it in an even layer with the spoon or with a rubber spatula, covering the surface.
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Remove the reserved granola mixture from the refrigerator, and break it up with your fingers into a small bowl.
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Add the flaxseeds, sunflower seeds, and millet and stir to combine.
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Sprinkle the mixture, like a crumb topping, evenly over the jam.
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Return the pan to the oven and bake for 50 to 60 minutes, or until the top is golden brown.
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Let cool in the pan on a wire rack for 2 to 3 hours, or until cool enough to hold its shape when cut.
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Cut into bars in the size and shape you desire.
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The bars can be stored in an airtight container at room temperature for up to 1 week.
