We’re officially all ready for fall now. I’m no longer in denial. It’s cold outside, my flip flops have been retired and jackets have come out of hiding. Besides, fall means more baking!
This recipe used the last of the summers plums I got from the Okanagan and got kicked up with the tangy, sweet flavor of Crosby’s molasses.
The plum mixture is baked right in the middle which reminded me of my kids favorite granola bars. It’s always a nice treat to have homemade bars in the lunch kit!
The recipe makes a 9×13 sized baking pan so you’ll get about 18 good sized bars. They can be frozen and pulled out anytime for a quick snack, on the go breakfast or lunch box treat.
- ½ cup pecans
- 1½ cups flour
- 1 cup brown sugar
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup oats
- ¼ cup Crosby's Fancy Molasses
- ½ cup butter, softened
- 2 cups plums - about 10 plums
- ¼ cup sugar
- 2 tbsp. cornstarch
- 2 tsp lemon juice
- Preheat the oven to 350 degrees and line a 9x13 baking pan with foil or parchment paper
- In a food process place the pecans and pulse to break into smaller pieces.
- Add the flour, sugar baking soda, baking powder and salt. Pulse to combine.
- Add the molasses and butter and run the processor until fully combined.
- Press ⅔ of the mixture into the bottom of the baking pan. Reserve the rest for the topping.
- In the same processor bowl, combine the plums, sugar, cornstarch and lemon juice. Pulse until the plums are broken up into small pieces.
- Pour the plums evenly over the oat mixture and top with the reserved oat mixture.
- Bake for 30-35 minutes until golden brown.
- Let the bars cool before slicing.