Raspberry Chia Seed Jam Oat Crumble Squares
Ingredients
The jam
-
3
cups
frozen or fresh raspberries
-
3
tablespoons
pure maple syrup
-
2
tablespoons
chia seeds
-
½
teaspoon
pure vanilla extract
The squares
-
1
tablespoon
chia seeds
-
¼
cup
water
-
⅓
cup
coconut oil, melted
-
¼
cup
pure maple syrup
-
2
tablespoons
brown rice syrup
-
1
teaspoon
pure vanilla extract
-
2½
cups
gluten-free rolled oats
-
½
cup
gluten-free oat flour
-
1
cup
almond flour
-
½
teaspoon
baking soda
-
½
teaspoon
fine sea salt
Instructions
- Preheat the oven to 350°F (180°C) and line an 8-inch square pan with parchment paper.
- In a medium pot, combine raspberries, maple syrup, and chia seeds, then bring to a low boil and simmer until thickened.
- Remove from heat, stir in vanilla, and cool in the freezer for about 20 to 30 minutes.
- Mix chia seeds and water in a small mug to create a chia egg and set aside.
- In a large bowl, combine melted coconut oil, maple syrup, brown rice syrup, and vanilla, then add the chia egg.
- Gradually mix in rolled oats, oat flour, almond flour, baking soda, and salt until combined.
- Set aside 1 packed cup of dough for the topping and press the remaining dough into the prepared pan.
- Spread the cooled chia jam evenly over the dough, then crumble the reserved dough on top.
- Bake for 25 to 30 minutes until the topping is semi-firm.
- Cool on a rack for 20 to 30 minutes, then refrigerate until completely cool before slicing.
Nutrition Facts (estimated)
Servings
12 squares
Calories
270
Total fat
14g
Total carbohydrates
34g
Total protein
6g
Sodium
150mg
Cholesterol
0mg
You might also like