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1
Preheat the oven to 400.
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2
Toast the oats and almonds on separate baking sheets in the oven for about 7 minutes, or until golden.
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3
Let cool.
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4
In an ovenproof saucepan, bring the apricots, prunes, figs and apple juice to a boil over high heat.
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5
Reduce the heat to low and shimmer for 5 minutes.
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6
Transfer the saucepan to the oven and bake for about 30 minutes, stirring occasionally, until most of the liquid has evaporated.
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7
Let cool.
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8
Lower the oven temperature to 350.
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9
In a bowl, combine the flour with the butter, cinnamon, baking soda and salt.
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10
Add the oats and mix until the butter is distributed.
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11
Add the molasses and vanilla and mix until a dough forms.
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12
Shape the dough into a disk, cover with plastic and refrigerate until chilled, or for up to 2 days.
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13
Lightly coat a 10-inch springform pan with cooking spray and line with parchment paper.
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14
Press the oatmeal dough in the bottom of the pan to a 1/4-inch thickness.
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15
Bake for about 15 minutes, or until lightly browned.
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16
Let cool slightly, then remove the sides of the pan.
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17
Invert the crust onto a plate and peel off the parchment.
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18
Cut the oatmeal crust into 12 wedges.
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19
spoon the fruit compote into a bowl, sprinkle with the almonds and serve with the oatmeal wedges.
