Raspberry Chia Seed Jam Oat Crumble Squares

• Vegetarian
• Gluten free

• Produce

  • 3 cups Raspberries, frozen or fresh

• Refrigerated

  • 1 Chia egg

• Breakfast Foods

  • 3 cups Oatmeal

• Condiments

  • 2 tbsp Brown rice syrup
  • 7 tbsp Maple syrup, pure

• Baking & Spices

  • 1 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/2 scant tsp Sea salt or pink himalayan sea salt, fine grain
  • 1 1/2 tsp Vanilla, pure

• Oils & Vinegars

  • 1/3 cup Coconut oil, virgin

• Nuts & Seeds

  • 2 tbsp Chia seeds

Found on ohsheglows.com

Description

Ingredients

• 3 cups frozen or fresh raspberries
• 3 tablespoons pure maple syrup, or to taste
• 2 tablespoons chia seeds
• 1/2 teaspoon pure vanilla extract
• 1 chia egg (1 tablespoon chia seeds + 4 tablespoons water)
• 1/3 cup virgin coconut oil, melted
• 1/4 cup pure maple syrup
• 2 tablespoons brown rice syrup (used for its binding powers)
• 1 teaspoon pure vanilla extract
• 2 1/2 cups rolled oats (use certified gluten-free if necessary)
• 1/2 cup rolled oats, ground into a flour
• 1 cup almond flour
• 1/2 teaspoon baking soda
• scant 1/2 teaspoon fine grain sea salt or pink Himalayan sea salt

Directions

• Preheat oven to 350F and line an 8-inch square pan with parchment paper.
• For the jam: In a medium pot, stir together the raspberries, syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium. Simmer, uncovered, for about 10-15 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 15-20 minutes, until cool.
• For the oat squares: In a small mug, mix together the chia seeds and water. Set aside for about 5 minutes until thickened.
• 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.
• One by one, stir in the rolled oats, almond flour, oat flour, baking soda, and salt until the mixture comes together. It will be quite sticky, but this is normal.
• Spoon 2/3 of the oat mixture into the prepared pan. Place a piece of parchment paper on top of the dough and press it down to spread it out evenly. Use a pastry roller to roll it out smooth into the corners. I repeat: the dough will be very sticky!
• When the chia jam has thickened and cooled, pour all of it on top of the oat mixture and spread it out evenly.
• Take the remaining 1/3 of the oat dough and crumble it evenly on top of the chia jam.
• Bake for 25-30 minutes, uncovered, until the topping is lightly golden. I baked for 30 minutes, but this was a bit long in my oven as the topping browned a bit too much. I recommend checking it after 20 minutes and if its starting to brown, cover the top with tin foil for the remaining 5-10 minutes of baking.
• Place pan directly on a cooling rack for 20-30 minutes and then carefully lift out the square and place directly onto the cooling rack until completely cooled. Slice into squares.
• Store leftovers in the fridge or freezer.