Raspberry Breakfast Bars

INGREDIENTS

Raspberry Chia Seed Jam (or 1 cup store-bought jam)

• 3 tablespoons  pure maple syrup, or to taste

• 3 tablespoons chia seeds

• 1 teaspoon pure vanilla extract

• 3.5 cups  frozen or fresh raspberries

For the squares:

• 2 tablespoon chia seeds

• 1/3 cup water

• 1/2 cup coconut oil, melted

• 1/4 cup pure maple syrup

• 3 tablespoons honey

• 2 teaspoon pure vanilla extract

• 1 tsp of lemon juice

• 2 1/2 cups GF rolled oats

• 1/2 cup GF oat flour (finely ground oats)

• 1 cup almond flour

• The zest of one organic lemon (optional)

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

INSTRUCTIONS

1. Preheat oven to 350°F and line an 8-inch square pan with parchment paper (with overhang so it’s easy to lift the crumble out).

2. For the jam: In a medium pot, stir together the raspberries, maple syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium-low. Simmer, uncovered, for about 15 - 20 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly. Remove from heat and stir in the vanilla. Transfer the mixture to a bowl and into the freezer for about 20 to 30 minutes. Once cool you can feel free to puree it in your high power blender ( I suggest you use the smaller adaptor cups for this).

3. For the oat squares: In a small mug, mix together the chia seeds and water to make a chia egg. Set aside for a few minutes until thickened.

4. In a large bowl, stir together the melted oil, maple syrup, brown rice syrup, and vanilla. When the chia egg has thickened, stir that in, too.

5. One by one, stir in the rolled oats, oat flour, almond flour, baking soda, and salt until the there are no dry patches left. The dough will seem too dry at first, but if you keep mixing, it’ll eventually come together!  

6. Set aside 1 heaping cup of dough for the crumble topping finish.

7. Spoon the remaining dough into the prepared pan. Place a piece of parchment paper on top of the dough and press down to spread the dough out evenly, until it covers the entire base. Or, in lieu of parchment paper, simply use lightly wet hands to press the dough down.

8. When the chia jam has thickened and cooled, pour all of it (about 1.5 cup) on top of the oat mixture and spread it out evenly.

9. Crumble the remaining cup of dough over your chia jam layer.

10. Bake uncovered for 25 to 30 minutes, until the topping is semi-firm to the touch.

11. Place the pan directly on a cooling rack for 20 to 30 minutes, and then place it in the fridge until completely cool.

12. Carefully lift out the slab and slice into squares.