1/2 cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup chopped pecans, optional
3 1/2 tablespoons maple syrup
12 ounces fig preservative (jam)
5 ounces strawberry jam
Preheat the oven to 350 degrees F. Grease a 9 x 9 pan with butter; set aside. In a large bowl, combine flour, oats, SPLENDA® Naturals Sugar & Stevia Sweetener Blend, baking powder, salt, cinnamon and chopped pecans and whisk well. Slice cold butter into little pieces and add to bowl. Use a pastry blender to blend in the butter OR using a stand mixer with the paddle attachment, turn on low and allow mixture to crumb together. Don't over mix the batter, you want the mixture to be crumbly. Spread just enough mixture on the bottom (about 2 cups) to cover it and gently press it in. In a small bowl mix fig and strawberry jam to combine. Evenly spread jam mixture onto crust. Press remaining oat topping over the jam. Bake in oven for 50 minutes or until golden brown. Top will slightly harden while cooling. Allow to cool then slice and serve.
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