Easy Oatmeal Chia Seed Jam Bars
These delicious oat squares are perfect for the holiday season, or any time of year really. Make your own jam for added deliciousness and to help control the amount of sugar you want to use. Want leftovers? You can freeze these bars for a delicious treat later on.
GLUTEN-FREE | DAIRY-FREE OPTION | PLANT-BASED | VEGETARIAN
Oatmeal Raspberry Bars Recipe
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 15 to 20 minutes
Cook Time: 45 minutes
Total Time: 60 to 65 minutes
Number of Servings: 16 bars
Ingredients:
Raspberry Chia Seed Jam
4 cups (400 grams) frozen raspberries
¼ cup (60 mL) chia seeds
1 tbsp (15mL) maple syrup (optional)
Oat Base & Crumble Topping
2 cups (500 mL) gluten-free all purpose flour
2 cups (500 mL) certified gluten-free rolled oats
½ tsp (7 mL) salt
½ cup (125 mL) brown sugar
¼ cup (60 mL) cane sugar
1 tsp (5 mL) cinnamon
1-¼ cup (310 mL) unsalted butter, cubed or coconut oil
1 yolk, from large egg
Method:
Raspberry Chia Seed Jam
In a medium saucepan, warm raspberries over medium heat.
When strawberries have slightly softened, mash raspberries with a potato masher.
Stir in maple syrup, if using.
Remove from heat and add chia seeds.
Let jam sit for 10 minutes, or until desired consistency is reached.
Oat Base & Crumble Topping
Preheat the oven to 350 degrees F (180 degrees C). Grease the 9 x 13 inch (22.86 x 33.02 cm) baking pan. Set aside.
Combine flour, oats, salt, sugar and cinnamon in a large bowl.
Add butter to the flour mixture. Cut the butter into pea size pieces using a pastry blender.
Remove 2-½ cups (625 mL) and place in a separate bowl. Place in the freezer.
Press remainder of dough into a greased baking pan.
Spread jam layer evenly on oat base layer.
Sprinkle remaining dough on the jam layer.
Bake for 45 to 50 minutes or until oat crumble topping has browned.
Remove from the oven and allow oat bars to cool before eating.
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