-
1
In a saucepan, combine the first five ingredients and bring to a boil.
-
2
Reduce the heat to maintain a simmer and cook, until the liquid is absorbed and the fruit is fully hydrated, about 30 minutes.
-
3
Meanwhile, heat the oven to 375 degrees and line the bottom of a 9-by-13-inch pan with parchment paper.
-
4
For the dough:.
-
5
Place the flour, oats, light-brown sugar, salt and cinnamon in the bowl of a food processor.
-
6
Pulse briefly to combine.
-
7
Add the butter and honey and process until pieces of butter are no larger than a small pea, about a dozen 1-second pulses.
-
8
DO NOT OVERPROCESS!
-
9
I cannot stress this enough!
-
10
Transfer the mixture to a large mixing bowl.
-
11
Place the coconut, pecans and/or almonds and the sunflower seeds in the food processor bowl.
-
12
Process until the nuts are well broken up, about eight 1-second pulses.
-
13
Transfer to the large mixing bowl.
-
14
Using your fingers, gently mix the two batches of ingredients together until well combined.
-
15
When fully incorporated, the dough will look like lumpy wet sand.
-
16
Add about two thirds of the dough mixture into the bottom of the prepared pan and gently pat down into an even layer.
-
17
Reserve the remaining portion (about 3 generous cups) in a cool place until needed.
-
18
Bake until medium golden brown, about 18 minutes.
-
19
Remove the pan from the oven and evenly spread the fruit compote over the top.
-
20
Sprinkle the remaining dough in an even layer over the fruit.
-
21
Return the pan to the oven and bake for an additional 20 minutes or until the topping is dark golden brown.
-
22
Underbaked bars will be damp and greasy.
-
23
Cool completely before cutting.
-
24
Jam filling variation:.
-
25
You may substitute fruit jam for the fruit compote, but the bars will lose some chewiness.
