Ingredients:

  • 1 cup (125 g) whole wheat flour
  • 1 cup (90 g) old-fashioned rolled oats
  • 1/3 cup (65 g) packed light brown sugar
  • 1/2 tsp (3 g) baking soda
  • 1 tsp (3 g) ground cinnamon
  • 1/4 tsp (1.5 g) fine salt
  • 1/2 cup (115 g) unsalted butter, melted
  • 1/3 cup (40 g) chopped pecans
  • 2 cups (450 g) ripe persimmon pulp (about 3 very soft Hachiya or 4 Fuyu persimmons)
  • 1 large egg (50 g)
  • 1/4 cup (60 ml) pure maple syrup
  • 2 tbsp (16 g) cornstarch
  • 1 tbsp (15 ml) fresh lemon juice
  • 1 tsp (2 g) finely grated lemon zest
  • 1 tsp (5 ml) pure vanilla extract

Instructions:

  1. Preheat the oven to 350°F (180°C). Line a 9-inch (23 cm) square pan with parchment, leaving an overhang on two sides.
  2. Slice the tops off the persimmons and scoop out the flesh, discarding skins and seeds. Blend the pulp until smooth with no visible streaks or stringy bits.
  3. In a large bowl, whisk the flour, oats, brown sugar, baking soda, cinnamon, and salt. Pour in the melted butter and stir until crumbly clumps form that hold together when squeezed.
  4. Press half of the oat mixture firmly into the bottom of the pan to form an even base. Reserve the remaining oat mixture for the topping.
  5. In a second bowl, whisk the persimmon pulp, egg, maple syrup, cornstarch, lemon juice, lemon zest, and vanilla until smooth and thick, like pancake batter.
  6. Pour the filling over the base and spread it evenly to the edges. Scatter the remaining oat mixture over the top, then sprinkle with the chopped pecans.
  7. Bake for 35 minutes, until the topping is golden brown, the center barely jiggles when the pan is gently shaken, and an instant-read thermometer inserted in the center reads 160°F (71°C).
  8. Cool the bars on a wire rack for 1 hour, until the filling feels firm to a light touch. Lift the bars out using the parchment overhang and cut into 12 squares with a sharp knife.
  9. Store cooled bars in an airtight container in the refrigerator for up to 5 days.