These subtly sweet gluten-free oat bars may be the most popular baked good I have made all year, and they’re incredibly easy–not to mention healthy enough to feel good about serving for breakfast!
I love that the bottom and top layers are exactly the same mixture. This is the only recipe I know of with a crumble topping that does not require different mixtures for the base layer and the crumble.
For the past 24 hours, Zander has consistently requested these bars for breakfast, lunch, snacks, and dinner. He is completely obsessed. We took some to the garden this morning to share with our friends, and I had to hold Zander’s hands back to keep him from shoveling them all into his mouth before anyone else could take one.
My favorite question was, “Mom, how did you make the purple stuff taste sooooo good???” The purple stuff, of course, is the chia seed jam, which I have decided is good enough to replace store-bought jam moving forward. I can’t wait to experiment with some other flavors!
Without further ado, here is the recipe:
CHIA SEED JAM OAT BARS
* recipe by Angela Liddon of Oh She Glows
Chia Seed Jam (makes 1 cup)
- 3 cups frozen or fresh raspberries (I used 3 cups of frozen organic antioxidant blend from Costco–it’s a mix of raspberries, blueberries, cherries, strawberries, and pomegranate seeds)
- 3 Tbsp pure maple syrup
- 2 Tbsp chia seeds
- 1/2 tsp pure vanilla extract
- 1 chia egg = 1 Tbsp chia seeds + 4 Tbsp water
- 1/3 cup extra virgin coconut oil, melted
- 1/4 cup pure maple syrup
- 2 Tbsp brown rice syrup (used for its binding powers)
- 1 tsp 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 (this is a great use for leftover almond meal after making homemade almond milk)
- 1/2 tsp baking soda
- 1/2 tsp Himalayan salt
- Preheat oven to 350 degrees F and line an 8-inch square pan with parchment paper.
- For the jam: In a medium pot, stir together the berries, maple syrup, and chia seeds until well combined. Bring to a low boil and reduce heat to medium. Simmer, uncovered, for about 10-15 minutes, stirring frequently, until the berries 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 bars: 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 seed 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 seed jam.
- Bake for 25-30 minutes, uncovered, until the topping is lightly golden. Check after 20 minutes and if it’s starting to brown, cover the top with tin foil for the remaining 5-10 minutes of baking.
- Place pan 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.