Raspberry Chia Seed Jam Oat Crumble Squares (Vegan + Gluten-Free)

A blog reader recently emailed me hoping to see a gluten-free version of an oldie but goodie blog recipe – the popular Healthy Strawberry Oat Bars from way back in 2010. There’s something about this time of the year that makes me crave jam-filled oat crumble squares (or really, any kind of baked good, who am I fooling!), so she didn’t need to twist my arm. Not only is this version gluten-free, but it uses coconut oil instead of vegan butter (reduced by about half!), and showcases a new and improved crispy topping. The topping gets crunchy and golden, almost like a granola. Wowzers. My Raspberry Chia Seed Jam recipe was used for a reduced sugar option, but you can use any store-bought or homemade jam you see fit. The beauty of the oat square is that you can change up the flavour significantly just by swapping out different flavours of jam. I think a peach version would be nice too. I made a cinnamon peach chia seed jam a few weeks ago and it was delicious!

Joanna, this one is for you, and anyone who appreciates a classic jam + oat combo! These are healthy enough to start your day with, and delicious enough for an end of the night treat.

Raspberry Chia Seed Jam Oat Crumble Squares
Vegan, gluten-free, soy-free

Reminiscent of a Nutri-Grain bar, this version is vegan, gluten-free, and made with a homemade raspberry chia seed jam. These squares require a good period of cooling before they are ready to slice - otherwise they are very delicate and may crumble a bit. However, once cooled (and I even recommend storing in the fridge), they firm up nicely. Feel free to use your favourite store-bought jam (use 1 cup) in place of the chia seed jam if you are tight on time. Oat squares adapted from my Healthy Strawberry Oat Bars. Chia seed jam from here.

Yield
9-12 squares

Prep Time
30 Minutes
Cook time
27 Minutes
Total Time
57 Minutes


Ingredients:
Raspberry Chia Seed Jam (makes 1 cup)3 cups frozen or fresh raspberries3 tablespoons pure maple syrup, or to taste2 tablespoons chia seeds1/2 teaspoon pure vanilla extractOat Squares:1 chia egg (1 tablespoon chia seeds + 4 tablespoons water)1/3 cup virgin coconut oil, melted1/4 cup pure maple syrup2 tablespoons brown rice syrup (used for its binding powers)1 teaspoon pure vanilla extract2 1/2 cups rolled oats (use certified gluten-free if necessary)1/2 cup rolled oats, ground into a flour1 cup almond flour1/2 teaspoon baking sodascant 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. Just keep an eye on it. 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.

Tip: To make oat flour, add the 1/2 cup of rolled oats into a high-speed blender and blend on high until a flour forms. You can substitute this with 1/2 cup + 1 tablespoon of oat flour if desired.

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