Ingredients
For the Crust and Topping:
1 1\/2 cups rolled oats (use gluten-free if needed)
1 cup whole wheat flour (or all-purpose flour for a lighter texture)
1\/3 cup honey (or maple syrup for a vegan option)
1\/4 cup coconut oil, melted
For the Raspberry Chia Jam:
1 cup fresh or frozen raspberries
2 tbsp chia seeds
Instructions
Step 1: Prepare the Raspberry Chia Jam
Cook the raspberries: In a small saucepan over medium heat, add the raspberries. Stir occasionally, letting them release their juices and begin to break down. This should take about 5 minutes.
Add chia seeds: Once the raspberries are soft and saucy, stir in the chia seeds. Continue to simmer for an additional 10-15 minutes, stirring frequently, until the mixture thickens to a jam-like consistency. If needed, mash the raspberries with a spoon for a smoother texture.
Set aside to cool: Remove from heat and let the chia jam cool slightly. It will thicken further as it cools.
Step 2: Make the Oat Crust and Crumble
Preheat the oven to 350\u00b0F (175\u00b0C) and grease an 8\u00d78-inch baking dish or line it with parchment paper for easier removal.
Combine dry ingredients: In a mixing bowl, add the rolled oats and whole wheat flour. Stir to blend.
Add honey and coconut oil: Pour in the honey and melted coconut oil. Mix until everything is evenly combined and a crumbly dough forms.
Form the base layer: Press about half of the oat mixture firmly into the bottom of the prepared baking dish. Use a spatula or the back of a spoon to spread it into an even layer.
Step 3: Assemble and Bake the Bars
Add the raspberry chia jam layer: Spread the prepared raspberry chia jam evenly over the oat base, covering it completely.
Top with remaining crumble: Sprinkle the remaining oat mixture over the jam layer, gently pressing down to form a crumbly topping.
Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the bars are set.
Cool and cut: Remove from the oven and allow the bars to cool completely in the pan. This helps them firm up and makes cutting easier. Once cooled, cut into 12 squares.
Storage
Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.<\/p>\n","protected":false},"excerpt":{"rendered":"
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