For syrup, combine ingredients in a steam kettle and bring to a simmer.
Cook for 4 minutes, then reserve for later use.
For granola, mix all dry ingredients in a large bowl. Mix previously made syrup and oil in a separate bowl.
Pour the wet ingredients onto the dry ingredients and mix thoroughly, set aside.
For filling, blend together the corn starch and citric acid; set aside.
Whisk together the Blackberry Puree, Red Raspberry Variegate and Apple
Juice Concentrate. Add the dry ingredients and mix until thoroughly
combined.
Bring to a simmer in a sauce pan and cook for 4 minutes, until very thick.
Set aside to cool.
To assemble the bars, preheat oven to 350F. Line a baking pan with
parchment paper and lightly coat with nonstick spray. Divide the granola
mixture into two groups by weight, one for the base and one for the
streusel topping. Put one portion of granola into the bottom of a
parchment lined baking dish and press very firmly into an even layer.
Bake for 18-20 minutes, pressing down the crust firmly with a
flat-bottomed cup halfway through cooking time to compact it.
Spread remaining granola mix out onto a parchment lined baking sheet,
(keeping clusters intact) and bake 10-15 minutes until golden.
Spread the fruit filling evenly onto the cooked granola bar base.
Sprinkle the streusel evenly over the fruit filling and press lightly to
adhere.
Bake for 5 minutes, then allow to cool completely, remove from pan and cut into bars.