Raspberry Chia Oat Squares
- Anthology of Crumbs
- Sep 29
- 1 min read
1
Searing the Beef
Swap raspberry jam for strawberry, cherry, or apricot jam.
Store in fridge up to 1 week or freezer up to 6 weeks.
Maple syrup can be replaced with honey if not vegan.
Add a sprinkle of chopped pecans or walnuts to topping for crunch.
Notes
1
Preheat oven to 350°F (180°C). Line an 8 inch square pan with parchment, leaving overhang for lifting.
2
Stir chia seeds with water in a small cup to make a chia egg. Let it thicken.
3
In a large bowl mix melted oil, maple syrup, brown rice syrup, and vanilla. Stir in chia egg. Add oats, oat flour, almond flour, baking soda, and salt until dough comes together.
4
Reserve 1 cup dough for topping. Press the rest evenly into prepared pan.
5
Spread raspberry jam over base. Sprinkle reserved dough on top.
6
Bake 25 to 30 minutes until topping is set. Cool 20 to 30 minutes on a rack, then chill in fridge until firm. Lift out and slice into squares.
Instructions
1 cup raspberry jam
1 Tbsp chia seeds (10 g)
¼ cup water (60 ml)
⅓ cup coconut oil melted (80 ml)
¼ cup pure maple syrup (60 ml)
2 Tbsp brown rice syrup (30 ml)
1 tsp vanilla extract (5 ml)
2 ½ cups gluten free rolled oats (250 g)
½ cup gluten free oat flour (68 g)
1 cup almond flour (100 g not almond meal)
½ tsp baking soda
½ tsp fine sea salt
Raspberry Chia Oat Squares
Anthology of Crumbs
These oat squares skip the homemade jam and lean on a jar of raspberry jam instead, keeping the process easy and approachable. The oat and almond base bakes into a soft crumble, while the bright jam layer adds sweetness and tang. Once cooled, they slice neatly into squares perfect for sharing.
Servings :
16 squares
Calories:
Prep Time
15 min
Cooking Time
30 min
Rest Time
30 min
Total Time
45 min
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