Preheat oven to 350 F.

Line an 8×8 cake pan with parchment paper.

In a small bowl, add psyllium husk and water and allow to sit 10-15 mins. 

In a small sauce pain, add the filling ingredients and bring to a simmer, stirring often until the fruit begins to soften and the juices begin to thicken (approx 7-10 mins), Set aside.

In large bowl, add the oat flour, oats, baking soda, salt, cinnamon, almond flour and stir until well combined.

In another bowl, whisk the coconut sugar, maple syrup, coconut oil almond butter, nut milk and vanilla. Add this mixture to your dry ingredients and stir until combined. You’ll want to get your hands in the dough to knead it. The dough should be thick and a little crumbly. 

Scoop half of the dough into the parchment-lined pan and using your hands, press the dough evenly in the bottom of the pan. Next, spread the filling over the dough layer and finish by crumbling the remaining half of the dough on top of the filling. Sprinkle with a generous amount of slivered almonds. 

Bake for 18-22 mins or until the crust is golden brown and the filling begins to bubble. Allow the bars to cool completely before cutting. Serve with vanilla plant-based ice cream or enjoy them on their own.