- Canola spray oil
- 1/2 cup dried figs, cut into quarters
- 1/2 cup seedless raisins
- 1/2 cup dried currants
- 1 orange, Juice and finely grated zest of
- 2 cups rolled oats
- 2/3 cup whole wheat pastry flour
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon grated nutmeg
- 6 tablespoons very cold unsalted butter, cut into pieces
- 1/4 cup almonds
- 2 tablespoons maple syrup
Combine figs, raisins, currants, orange juice and zest and 1/3 cup water in a small pot. Bring to a boil over medium high heat then reduce heat to medium low and simmer, stirring occasionally, for 5 minutes. Set aside to let cool until just warm.
Put oats, flour, salt and nutmeg in a food processor and pulse 3 or 4 times to lightly blend ingredients and break up oats just a bit. Add butter and pulse again until mixture resembles coarse meal. Add additional 1/3 cup water and process to combine. Do not overmix. Transfer half of the oat mixture to the prepared pan and press down firmly to coat the bottom. Transfer remaining oat mixture to a bowl and set aside.
Transfer warm fruit mixture and almonds to food processor and purée until jam-like in consistency. Spread fruit mixture over bottom crust in baking pan and sprinkle remaining oat mixture evenly over the top, pressing it down firmly to ensure it sticks. Drizzle maple syrup over the top and bake until cooked through and crust is golden brown, about 35 minutes. Set aside to let cool, then cut into squares and serve.
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