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

201 comments

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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.

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Raspberry Chia Seed Jam Oat Crumble Squares

Vegan, gluten-free, soy-free

By

4.8 from 56 reviews
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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
Cook time
Total Time

Ingredients:

Raspberry Chia Seed Jam (makes 1 cup)
  • 3 cups frozen or fresh raspberries
  • 3 tablespoons pure maple syrup, or to taste
  • 2 tablespoons chia seeds
  • 1/2 teaspoon pure vanilla extract
Oat Squares:
  • 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:

  1. Preheat oven to 350F and line an 8-inch square pan with parchment paper.
  2. 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.
  3. For the oat squares: In a small mug, mix together the chia seeds and water. Set aside for about 5 minutes until thickened.
  4. 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.
  5. 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.
  6. 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!
  7. When the chia jam has thickened and cooled, pour all of it on top of the oat mixture and spread it out evenly.
  8. Take the remaining 1/3 of the oat dough and crumble it evenly on top of the chia jam.
  9. 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 it's starting to brown, cover the top with tin foil for the remaining 5-10 minutes of baking.
  10. 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.
  11. Store leftovers in the fridge or freezer.

Tips:

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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{ 201 comments… read them below or add one }

1 Laura September 9, 2014

Oh. Em. GEE. This looks SO GOOD! Can’t wait to try it. Thank you so much, Angela!

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2 Amanda @ Positively Amanda September 9, 2014

Looks delicious!

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3 Katrina @ Warm Vanilla Sugar September 9, 2014

That. jam. SO YUMMY!

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4 Sam @ PancakeWarriors September 9, 2014

Oh my this looks amazing. I would love to put fig jelly in the middle omg yum! This looks like the perfect treat to go with coffee on a Saturday afternoon! Thanks for sharing (recipe saved) ;)

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5 Laura @ Raise Your Garden September 10, 2014

For me, Saturday would work but Sunday……even better. Weekend delights. A jammy, crumbly healthy dessert breakfast in a bar form with a cup of (Decaf!!) coffee or tea. How pleasing is the thought. Comfort food with chia and raspberries. yay! Thanks for sharing.

Should make the hazelnut coffee with this shared a few weeks ago on this site!!!

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6 Abby @ The Frosted Vegan September 9, 2014

I have a bunch of jam sitting in my fridge to be used, so this would be perfect!!

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7 DessertForTwo September 9, 2014
Recipe Rating:

So rarely do I make something from a blog the minute that I see it, but this is one of those things! I’m off to pick up some raspberries and this is happening in my kitchen. Thanks for a low-sugar recipe!!

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8 Karin September 9, 2014

These look delicious! Can you suggest a substitute for the brown rice syrup (or inexpensive source)? It’s cost-prohibitive for me.

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9 Rebecca September 12, 2014

Hi Karin,
If honey is part of your diet, it’s a good substitute because of its similar binding properties. Any thick liquid sweeteners are great, like Molasses.

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10 Lainy September 21, 2014

I used 1 Tablespoon of molasses and they turned out lovely :)

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11 Caitlin September 9, 2014

these look absolutely perfect, angela! i cannot wait to make these!

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12 Sophie September 9, 2014

Wow just when I am visiting a friend recovering from a surgery! I don’t have brown rice syrup though, can I use agave nectar instead?

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13 Valentina - sweet kabocha September 9, 2014

I made a chia raspberry jam some weeks ago and I can imagine how delicious your squares can be! This is really my kind of dessert ^_^

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14 Vanessa September 9, 2014

These look great! Thanks for sharing. :)

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15 Jennifer September 9, 2014

Yippee! Our Costco sells organic frozen raspberries. Just picked up a bag yesterday. This is definitely on the menu tonight. Thank you for giving us such yummy treats!

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16 Taylor @ The Cookie Bounces September 9, 2014

I have a jar of wild blueberry chia seed jam in my fridge as we speak. Might just have to try it out in this recipe! Looks great as usual.

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17 Jessica September 9, 2014

Hi Angela! Can you use honey instead of brown rice syrup?

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18 Angela (Oh She Glows) September 9, 2014

I think honey would be sticky enough, but I haven’t tried it out myself. Let us know if you do!

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19 Rachel B September 11, 2014

I was wondering the same! I have some really yummy local honey I’d love to try this with :) Do you think since its more dense and higher sugar content than maple syrup I should scale back the measure and add more other liquid?

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20 Isla September 12, 2014

I used unpasteurized unfiltered honey which is thicker than the liquid stuff and it was good! I don’t think I’d try it with the liquid honey though, it wouldn’t hold together as well

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21 Sasha September 17, 2014

I made these with honey in place of brown rice syrup this past weekend and they were amazing! Rave reviews from everyone who tried them!

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22 Nora September 9, 2014

Could I omit the brown rice syrup or use something else? Also, can I use all oat flour and not use any almond flour?

Thanks

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23 Angela (Oh She Glows) September 9, 2014

Hi Nora, I’m not sure – I haven’t tested them any other way than as written. Let us know if you do any baking experiments!

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24 Nora September 15, 2014

Ok, thanks anyway!

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25 Lainy September 21, 2014

I used 1 Tablespoon of molasses instead and they held together well

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26 Holly September 9, 2014

How could I make this nut free, so my daughter can bring it to school for a snack? It looks amazing, by the way! My husband bought me your cookbook as an anniversary present, and I use it almost everyday!!!

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27 Angela (Oh She Glows) September 9, 2014

Hi Holly,
I would suggest checking out the original recipe – http://ohsheglows.com/2010/10/18/healthy-strawberry-oat-squares-with-homemade-jam/ it’s nut-free if you swap the 2T of almond milk for nut-free milk. However, if you need them gluten-free as well, it might be best to play with this recipe. I think you could probably swap the almond flour for additional oat flour, although I might not use a full cup – maybe start with a half cup and go from there. Let us know if you try anything out!

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28 Angela (Oh She Glows) September 9, 2014

By the way, I meant to say thanks for the kind words about my cookbook! I’m so happy you are getting so much use out of it :)

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29 Katharine in Brussels September 20, 2014
Recipe Rating:

Thanks for the link to the original recipe, because just as my raspberry chia jam (it smells delicious!) is cooling off, I realize that I don’t have any almond flour on hand, nor even any almonds to whizz in my Vitamix and make fresh almond flour. I’m going to make the oat base with freshly ground flax instead of chia to mix things up a bit, and add an extra flax ‘egg’ to the recipe since this version will be with Sucanat and not a sweet syrup. This is supposed to be for the whole family’s lunches next week but Angela I’m also having that sneaky pregnancy hunger, we will see! BTW I agree that your cookbook is great, I love it.

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30 Anele @ Success Along the Weigh September 9, 2014

Oh yeah. Definitely making these. I’ve been meaning to make your raspberry chia jam anyway so this is just added incentive. ;-)

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31 anna September 9, 2014

Yum, i will try it with peaches i think, what can i use instead of the brown rice syrup? Great for a kids snack after school.

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32 Anna September 9, 2014

I’m sure you can use honey or agave. Maple syrup might work, but I don’t think it’s quite as sticky so it won’t hold together as well

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33 Angela (Oh She Glows) September 9, 2014

I used the brown rice syrup because it’s a great binder – they were already a bit delicate even made with the BRS so just be warned if you swap it out they might fall apart a bit. Either way, still delicious!

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34 Audrey September 9, 2014

Yummy! I bet this would be great with almond extract (in the jam). It would be fun to make an apple or pear version for seasonal flair!

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35 Dixya @ Food, Pleasure, and Health September 9, 2014

this sounds perfect with my coffeeee..and i have never tried making chia seed jam so its happening.

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36 Rachel September 9, 2014

Wow! These look AMAZING! As soon as I saw the picture, I could almost smell this wonderful delight baking in my oven! This is going on my “ohsheglows must make before the year is over list”. As always you’re photography and food styling are flawless. I’m a huge fan of your blog and cookbook. You’re recipes have never let me down!

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37 Angela (Oh She Glows) September 9, 2014

Thank you Rachel :) I’ve been in such a photography rut since the kitchen reno (everything is packed up in boxes), so hearing your words of encouragement is greatly appreciated!
ps- Love your “must make” list – haha.

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38 Devon Bickett March 12, 2015

how much chia do you think i should use in your delicous looking recipe

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39 Devon Bickett March 12, 2015

how much chia do you think i should use in your delicous looking recipe because it looks very yummy to try i’ve written down the ingredients and i’m waiting to try it out so i’ll get back to you with the results

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40 Devon Bickett March 12, 2015

i would like to know how much chia i should use the recipe because it looks very yummy to try i’ve written down the ingredients and i’m waiting to try it out so i’ll get back to you with the results

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41 carrie September 9, 2014

Any way of making these with out the added oil?

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42 Isla September 12, 2014
Recipe Rating:

Ive used applesauce in place of oil before but I don’t know if it would work for this recipe since the coconut oil helps hold it together when it cools. Its a 1:1 substitution though if you try it.

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43 Sarah @ Making Thyme for Health September 9, 2014

Wowzas is right! I actually just posted a similar recipe (but with a fig filling) that uses just oat flour. I had to use a little more coconut oil and applesauce to keep them from drying out so I bet using almond flour works wonders. I’ll have to give that a try next time!

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44 Angela (Oh She Glows) September 9, 2014

you can’t go wrong with fig bars! I’ll have to check out your recipe. :)

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45 Julie September 9, 2014

We are drowning in our own homegrown raspberries right now, and I wanted to try your chia jam recipe with them and make g-f bars for a party. I couldn’t really find any recipes online that sounded very good. Then you read my mind!! Thank you. I can’t wait to make them this week.

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46 Angela (Oh She Glows) September 9, 2014

Great minds think alike! :) Hope you enjoy them.

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47 Wendy Irene September 9, 2014

I wish I could have one right this second! Stunning photos!

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48 Nichole September 9, 2014

Wow this looks amazing. Everything I have made from your website/cookbook have been to so delicious. How do you make the cinnamon peach chia jam?

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49 Angela (Oh She Glows) September 9, 2014

It’s basically the same recipe, although I swapped the raspberries for peeled frozen sliced peaches and added a bit of cinnamon to taste. I found I had to puree the mixture in the food processor to get it smooth (whereas the raspberries break down on their own). It’s definitely not as pretty as the vibrant raspberry or strawberry jam, but tasty nonetheless!

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50 Michele @ Two Raspberries September 9, 2014

These look incredible! I love raspberries ;-) I need to try these right away! Yummm

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51 Alex @ True Femme September 9, 2014

I love jam and oat square recipes and what I love even more than this being gluten-free is that I have all the ingredients :)

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52 Cheryl September 9, 2014

I’m interested in what to substitute for brown rice syrup and almond flour as well. Any suggestions?

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53 Anna September 10, 2014

Maybe try honey or agave and more oat flour

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54 Ceara @ Ceara's Kitchen September 9, 2014

Now I know what to do with the raspberry Chia seed jam I have frozen in the freezer that has been calling my name! These oat bars are perfect for this time of year! Can’t wait to try them :) Pinned!

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55 Wendy September 9, 2014
Recipe Rating:

Saw these on Instagram first thing this morning, and I immediately started making the jam. These were so easy to put together, yet torture to wait for them to cool. These are delicious! One bite of the jam, and one bite of the dough, and I knew something very special was going to take place in my oven. Thanks for yet another winner!

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56 Angela (Oh She Glows) September 9, 2014

haha agree with you on torture waiting for them to cool! I had to keep myself occupied…
So glad you enjoyed the squares! Thanks for your feedback.

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57 Liz @ Floating Kitchen September 9, 2014

Yum! These look incredible, Angela!

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58 Michelle @ Vitamin Sunshine September 9, 2014

We love your strawberry squares. These look amazing! I love raspberries. I’m not pregnant, but have found myself filling my freezer full of snacks like this- just since going back to work after the summer off. I like having healthy things on hand for those weeks that get really crazy.

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59 Sagan September 9, 2014

Mmmm, tasty! I wonder what it would be like with an almond butter or cashew butter in place of the coconut oil, too, for a slightly different flavour… *dashes off to kitchen to experiment*

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60 Karen September 9, 2014

These look so so good! I can’t believe how easy the chia seed jam is to make. I was always a big fan of the nutri-grain bars, but gave them up recently because they really aren’t that great for you. These would make a great substitute. Can’t wait to try!

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61 Taylor DuVall September 9, 2014

Ah! I’m completely in love with this recipe and can’t wait to try it. I’ve been looking for good recipes that incorporate both chia seeds and almond meal. Thanks!!!!

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62 Audrina @ Mindfully Audrina September 9, 2014

Oh my goodness, I can’t even describe how good this looks right now! I cannot wait to try this, it’s going to be my snack for at least the next two weeks :) Thanks for the recipe!

http://mindfullyaudrina.blogspot.com/

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63 jenna @ just j.faye September 9, 2014

These look spectacular! Plus, it’s always great when something has a dual purpose as a healthy breakfast and a delicious dessert!

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64 Osha Key September 9, 2014

OMG looks soooo fantastic. That main picture makes me wanna lick my PC screen haha :D

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65 Laura September 10, 2014

Great idea!! I am going to try this with blackberries which are currently overflowing my garden.
I will also use honey (and 1/2 a pureed apple for constitency)- instead of other sweeteners.

For a raw version of the jam: blend fruits with chia seeds and sweetener and store in the fridge for an hour to set.

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66 Emily @ It Comes Naturally Blog September 10, 2014

Oh wow – that looks sooo good! I’m thinking a plum version with the healthy plum compote I made. I’m inspired to add some cinnamon too after your peach-cinnamon suggestion. Yum! x

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67 Carrie September 10, 2014

That looks amazing! I wonder if you could you apples instead of raspberries? I’m taking the kids apple picking next week and we’ll have more apples then we’ll know what to do with!

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68 Angela (Oh She Glows) September 10, 2014

For sure! See this post for my apple chia seed jam recipe: http://ohsheglows.com/2013/09/05/sugar-free-apple-pie-chia-seed-jam-breakfast-parfait/

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69 Carrie @ Fuel 2 Live September 10, 2014

Perfect! I will definitely try that out. Thanks!

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70 Kathy Catlin September 10, 2014

I can’t wait to make these!! My mom is coming to visit and it’s a perfect dessert to offer….plus test out for Thanksgiving week! Thanks again for another awesome recipe :)

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71 Angela @ Eat Spin Run Repeat September 10, 2014

These look amazing Ange! You were one of the first people to get me into making chia jam and now, I’d never go back to the conventional kind. I’ll be making these for sure!

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72 Lauren @ Beautiful Plant-Based Life September 10, 2014

These will be perfect for the last batch of rasberries my parents picked from their bushes! I’m visiting this weekend. Thanks!

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73 Suzanne September 10, 2014

wow – I was JUST looking in my freezer and I had a couple of the strawberry squares that I forgot were in there and need to be eaten up. I absolutely love them! I also was looking at my bag of raspberries which my family does not like in smoothies so I recently made a chia jam with them but it is almost gone – was thinking I need to make more to use up those raspberries. This is PERFECT! Thank you so much Angela! Another delicious treat to start the day thanks to you!

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74 Ella September 10, 2014

These look SO good. I’m happy you’re back in the kitchen!
http://www.youtube.com/sparklesandsuch26

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75 Suze September 10, 2014

I plan to go hiking on Halloween weekend, so this will be great! (I have food allergies and am veggie and gluten free, so it’ll be nic to have snax other than nuts or fruit to share.) re: pregnancy: You are now in great company! The Duchess of Cambridge is expecting! But I’ll bet she doesn’t have to deal with a broken stove – but you didn’t have to deal with the uber-severe morning sickness! So, in your own ways, you are amazing troupers – and inspirations to us all!

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76 Stephanie September 10, 2014

Oh my! Yesterday I made fig chia jam. And you made this! How fortuitous…

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77 Caitlin Vail September 10, 2014
Recipe Rating:

The taste of these is fantastic. I love the jam and plan on making some peach jam for toast. I made these squares and the oat mixture never got sticky… it was very dry. I probably should have added some more brown rice syrup? Not sure. Because the oat mixture was dry, the top “crumble” isn’t really a crumble, and I think there is too much crumble for jam. I’m still going to eat the entire pan because it tastes delicious, but will be making adjustments to the next batch. Om nom nom.

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78 MenuTrinfo September 10, 2014

Wow, this sounds great! Love how they are gluten-free, egg-free and dairy-free! Great dessert for wheat, egg and milk allergies.

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79 Heather September 10, 2014
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These are delicious!!! I didn’t have any brown rice syrup, so I substituted maple syrup and they turned out great! Had them as a snack before bed last night and then as breakfast this morning :)

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80 Nicole September 10, 2014
Recipe Rating:

Holy crap! These are good!

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81 Nicole September 10, 2014

By the way I added 2 tablespoons of hemp hearts for extra omega 3s and protein!

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82 Elizabeth September 10, 2014

Awesome recipe! I did it with peaches (fresh from the market). Also I used brown rice flour instead of almond flour so I could send it as a treat to school with my son.

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83 Jill September 10, 2014
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I just made these tonight. Oh wow, so delicious!! Thanks for the great recipe.

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84 Flora September 11, 2014

These look great! I’m new to this site and excited to try some of the recipes. I’ve found chia seeds but no luck with the rice syrup or almond flour (I’m in Germany so it’s possible that I am not looking for the right name in German!). Just wondering if anyone has had success using substitutes for these? Would (barley) malt extract would work as it is certainly sticky/binding?

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85 Heather September 11, 2014

Yes, I substituted more maple syrup for the brown rice syrup. I also made my own almond flour by blending 1 cup of almonds (blended until it was powder and stopped as soon as it started to clump). They turned out great!

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86 Flora September 11, 2014

Thanks Heather – really appreciate you taking the time to reply. That’s great to know – ground almonds I do have (so guess I’ll just blend them some more) and maple syrup is easy :)

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87 Jennifer September 11, 2014

We have a nut allergy in the family. Is it possible to substitute something else for the almond flour?

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88 Teri September 11, 2014

Sounds delicious but wondering if you could leave out the coconut oil or substitute something other than oil.

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89 Linda @ Veganosity September 11, 2014

This looks so good! I’m going to have to make these, but right now I’m all about fall produce. Maybe and apple version? Thanks for the recipe!

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90 martha September 12, 2014
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Awkward. made this, using the abundance of fresh blackberries in my fridge. shared exactly two squares to my boyfriend, finished the rest myself. ummmm, in 24 hours. Delicious!
I missed out the brown rice syrup (couldn’t find it in my messy cupboard…) but used malt barley extract. so good.

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91 Kerry September 12, 2014
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Thank you soooooo much for this recipe! Zingy raspberry chia jam, gooey oaty ‘flapjack’ base and NO BUTTER! It was the yummiest treat I’ve had in a long time…..and it’s good for you!

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92 VegaHelena September 12, 2014

This looks amazing! Cannot wait to try this.

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93 Isla September 12, 2014
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I sprinkled a handful of chocolate chips over the jam layer :D soooooooo good!!! VeganSweets produces white chocolate chips which would probably also be amazing in this! I love the recipe!!

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94 Michelle September 12, 2014

These were absolutely lovely. I will definitely be making these again. Not too sweet but they certainly hit the spot when you want that little something sweet. A definite keeper.

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95 Caitlin Vail September 12, 2014

Just a quick question, and this is where the recipe may have been misinterpreted by myself and caused the very dry texture. . .

The 2 1/2 cups of oats… is 1/2 for the oat flour, or should it be 2 1/2 oats plus 1/2 cup oat flour?

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96 Flora September 12, 2014

Aargh! It is falling to bits. I think I did something wrong with my cup to gram conversions. I read that 1 cup = 125g, but I guess I made a mistake somewhere as the mix was never really sticky. (and I added extra maple syrup). The jam however is great!

I look forward to reading any future recipes you post that are easy to make whilst there is a baby crying/destroying your kitchen – I don’t think I should probably have attempted this one today!

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97 Flora September 12, 2014
Recipe Rating:

Ok – looks like I made a mistake with the amount of oats (using way to much). To be fair though it tastes great! Nice and nutty and not too sweet. I might attempt this again when feeling less frazzled.

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98 Caitlin Vail September 12, 2014

What was your mistake with the oats? I think I made the same mistake, and I am about to make another batch and don’t want to mess it up again.

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99 Flora September 12, 2014

I thought 1 cup oats = 125g (same as with the raspberries/flours etc. But I just realised that it should have been around 85/90g. So I put in about 100g too much (an extra 50%). Oops!

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100 Gemma September 12, 2014

Beautiful, healthy and super colorful! <3

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101 Caitlin Vail September 12, 2014

I remade these and use 1/2 of the oats for the flour and they are PERFECT. The texture was sticky, as promised. I doubled the jam recipe because it’s so yummy, and did a raspberry/straberry jam. Divine! (5 STARS)

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102 Sherri Smith September 12, 2014

Going to try this tomorrow for sure! Yum! But………..any thoughts as to what I can substitue the almond flour with?? Allergic to almonds!

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103 Angela (Oh She Glows) September 13, 2014

Hey Sherri, I think a couple commenters left comments with subs that they tried out for almond flour…I would suggest taking a quick read through for tips!

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104 Jessica September 12, 2014
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These were great! Loved the coconut oil instead of the vegan butter! Good texture.

Side note…. Being the obsessive crazy cat lady that I am- I must ask… How is Sketchie doing these days? I hope his life’s been easier since being diagnosed & put on med’s. Good thoughts for Sketchie.

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105 Anova September 13, 2014

Mmh this looks really delicious! I definitely have to try out this! Love you blog! I get quite a lot ideas from your recipes^^ Since I’m also vegan it’s perfect!

http://anovamelody.blogspot.com

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106 Jennifer September 13, 2014

Your strawberry oat square recipe is one of my favourites from the blog. I can’t wait to try this version!

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107 Ami@naivecookcooks September 13, 2014

These look so so good and delicious!!

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108 Becca September 13, 2014

Cannot wait to try these tonight! They look great!!

Trader Joe’s only had almond meal, not flour. Any guesses if that will work, or if I should try adjusting any other ingredients? I’ve never baked with either before.

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109 Alex September 13, 2014

Ohh, just the raspberry chia jam alone is a genius recipe! Definitely want to try that!

Thanks :)

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110 Baby June September 14, 2014

Love this! Chia jams are my favorite, so much easier and healthier than traditional jams, so I will have to try this little treat someday!

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111 Beth September 14, 2014

Angela – Could I omit the chia seeds? Not sure if they are included for nutrition or binding or both. My daughter has braces and chia seeds reek havoc on her braces because they get stuck to them. Just thought I’d get your thoughts on the chia seed removal before I try it. I just popped a batch of these in the oven. I used strawberries instead of raspberries. My house smells sooo yummy!

Beth

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112 Diane September 14, 2014
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Just made these for a Sunday morning treat. AMAZING!!! I ate them while they were still warm from the oven and had a hard time stopping after I finished a full row! Thanks for another winner recipe.

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113 Joelle September 14, 2014

I made these in a 9″ long glass pan so there were more (ended up thinner, of course), and added 3TBS of chia to 2 cups of homemade rhubarb compote. They weren’t crispy at all, but kind of cakey and oddly chewy and AMAZING AND DELICIOUS. I’ll definitely be making these again.

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114 Michelle September 15, 2014

Hi Angela, i actually wanted to ask you about your Nike shoes :) I’ve been looking for those for a while now and I couldn’t find them anywhere in Canada. Can you where where you got them and how long ago?

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115 Jordan Coeyman September 15, 2014

Wow these look delicious. I’m not the greatest chef in the world but my girlfriend might just go crazy over these. The beautiful photos make my mouth water.. and you said I can even eat this for breakfast? Shut the front door.

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116 Tiffany L September 15, 2014
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Made these this weekend and they are delicious!!

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117 Lauren September 15, 2014
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These are awesome, and the recipe is perfect. Making the raspberry chia seed jam was surprisingly easy! Great for a sweet breakfast, afternoon snack, or fancy dessert.

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118 Jill September 15, 2014

Yum love the idea of making a peach version since I’m still totally into peaches right now. Apply cinnamon too!

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119 sara September 15, 2014

would hemp seeds work as well or does it need to be chia?

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120 Angela (Oh She Glows) September 16, 2014

Hi Sara, The chia seeds are necessary for binding – the gel up like an egg white when mixed with water. I wouldn’t recommend using hemp seeds.

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121 Caro September 15, 2014

How long does chia seed jam of any kind keep in the fridge? I have some blueberries and would like to make some.

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122 Janet September 15, 2014
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I made a batch of these as well as a version using your apple cinnamon chia jam for work (a small school) last Friday. They had to “compete” with the donuts brought in from the nationwide chain that the boss brings in each week. Much to many of the teachers amazement (since they were gluten free and vegan!) both versions were phenomenal and a huge hit. I was hoping for leftovers so I could have them the next day, but no such luck! I am already planning on making another batch with your blueberry vanilla chia jam!
Thank you for another awesome recipe!
Best wishes for you, Eric, and your precious baby girl. I have loved reading and watching your progress through the pregnancy. Enjoy every minute!

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123 sarah September 15, 2014

seriously you have the best recipes. YOur food is the product of such creativity and art… and your photos sell the dish without even looking at the recipe. thankyou thankyou thankyou <3

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124 Stephanie September 16, 2014
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Another gem! You should have called them “magical jam oat squares” though, because I’ve made them three times since you posted the recipe last week and each time they magically disappear!
For me they’re too sweet for breakfast (perfect for dessert), but the kids can’t get enough. So far I’ve made fig, Cotton Candy grape, and blueberry.

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125 Bianca September 16, 2014

This looks TO DIE FOR!! I need to try this asap. Just love your recipes!! <3 xx Bianca

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126 Erika September 16, 2014

Hi There!
These look amazing! I was wondering if there was a substitute for the almond flour? I have an almond allergy…do you think coconut flour would work similar?

Thanks! :)
Erika

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127 Anna September 16, 2014

Maybe you can try using more oat flour

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128 Rachael September 16, 2014

These look so yummy!! You recommended storing leftovers in the refrigerator, correct? How long do you think they’d keep? Thinking about making some to share with others, and would love to be able to tell them proper storage and lasting time.

Thanks!

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129 Melanie September 17, 2014
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Just super good! I made a batch last night, the only twerk i made was sprinking 2 tablespoon of coconut sugar on the crumble at the end. The kids and I loved it! It was really good this morning a little bit warmed and with a side of coffee! This will go in my fmily recipe book!

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130 Natasha September 17, 2014
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These taste as delicious as they look in these photos!!! Amazing! I made them thr night before and put them in the fridge uncut and just cut in thr AM. I figured they would cut easier when cold. I also didn’t use a roller to flatten, just the back of a large spoon. They will probably all get eaten up in one day! Yum!

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131 Holly September 17, 2014

These look delicious!!
Is it possible to substitute a regular egg for the oat squares instead of a chia egg?

Thanks!

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132 Tawny September 17, 2014
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Alright, this jumped right out at me and is exactly what I am looking for! I have organic blueberries in the freezer, so I’ll just switch it out and whip up at batch! Here I go… Thanks Angela! <3

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133 Virginie September 18, 2014
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This is amazing! I love both the jam and the oat squares. My son (aged 5) said it tasted better than chocolate – thank you for the recipe

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134 carolyn September 18, 2014
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These are unbelievable and so addicting!!! I’ve been wanting to try chia jam for years now (I’m lazy) and I can’t believe how easy and delicious it is! Even a lazy person can do it! But seriously, I’m eating these squares for snacks and for dessert with banana soft serve or coconut whipped cream. Thank you again for another great recipe!!!!!

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135 Catherine September 19, 2014
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Loved these – they taste fantastic and such a good use of almond flour (leftover almond pulp from your gorgeous almond milk). Kids love them too. It was also the first time I’ve tried making chia jam, and it certainly won’t be my last. Thanks Angela for your wonderful recipes.

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136 Liz September 18, 2014
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I was out of almonds, story of my life with my boyfriend around, so I used ground raw buckwheat groats. They turned out perfect! Great for a “survivors bunch” we are hosting after a wedding this weekend :)

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137 Anisa September 21, 2014

Who doesn’t love oat and jam combos! So nice of you to make recipes requested by your readers Angela. I absolutely can’t wait to make this!
Anisa – The Macadames. xx
http://www.themacadames.com – Discover Australia through the eyes of twenty something women.

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138 Christin September 21, 2014
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So, I made this crust with the filling for the Double Chocolate Crispy Frozen Dessert bars. It was absolutely one the best recipes I’ve ever made. Period. It was alike a creamy oatmeal chocolate cookie.

Here’s a link to the filling recipe. I cut some of the maple syrup and used a 90% chocolate. Cream, Dedicate and Amazing.

http://ohsheglows.com/2014/05/27/double-chocolate-crispy-frozen-dessert-bars-vegan-gf-no-bake/

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139 Lainy September 21, 2014
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I substituted 1 Tabelespoon of molasses for brown rice syrup since they don’t carry it at my local grocery store. I also didn’t line my pan with parchment paper since I didn’t have any. They held together nicely, were absolutely delicious, and my pan cleaned easily. Win all around!

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140 Caro September 21, 2014

Hmm. Not so sure about these. Are they supposed to be crispy? Mine turned out veeeery soft (and too sweet), the whole thing is a bit messy. It also took longer than 30 minutes until they went brown. Not sure what I did wrong. The raspberry chia jam is great though, I will make that again.

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141 Phoebe Lapine September 22, 2014

Looks absolutely delicious!!! Great way to use chia seeds in a yummy jam.

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142 Stacey September 22, 2014
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I made these over the weekend — dunno WHAT went wrong but the dough was NOT sticky – it was dry, dry dry. After baking the flavours were okay, but this turned out to be a “double-crumble” not a bar.

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143 Elena September 24, 2014

Yummy! I must try these :) Thanks for another awesome recipe!

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144 Laura September 25, 2014
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This is now one of my all time favorite OSG recipes. Thanks so much, Angela. Makes for a delicious and hearty breakfast, a fabulous day-time snack, as well as a perfect dessert!!

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145 Lynne September 26, 2014

I’d like to make this for my mother, but she is allergic to nuts. What could I use instead of almond flour?

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146 Natasha September 26, 2014
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Hi, I made this yesterday and it is delicious. I am following a strict diet at the moment however so was wondering if anybody could inform me how many calories are in per serve. Would be very much appreciated.

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147 Steve Lassoff September 28, 2014

These look amazing! We will share these on Pinterest!

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148 Brandy September 29, 2014
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I have made these twice and they are AMAZING!!! Stop right now and make these – you will not regret it!

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149 Stephanie September 30, 2014
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I finally made these and they’re absolutely delicious! Awesome recipe!

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150 Anastasia R October 4, 2014
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I used molasses instead of brown rice syrup and it turned out to be amazing (however, next time I will use less than 2 Tablespoons)! Other than that substitution I followed the recipe.
ps. This jam is amazing on its own, I couldn’t stop stealing licks from the spoon!

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151 Maggie October 5, 2014
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I tried one of your recipes for the first time yesterday. I was so happy with it, I had to try another! I substituted 2/3 cup hazelnut flour and 1/3 cup walnut flour for the almond flour. I also subbed honey for the rice syrup and cut the maple syrup in half. Turned out great!

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152 Jennifer October 5, 2014
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These oat squares are fantastic! I think I like this version better than the original (and that’s saying a lot because I loved the original recipe).

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153 TinaStone October 7, 2014

I made these yesterday, with agave syrop and honey, because that was what I had around. Also, I added a little bit of psyllium husk powder to the dough because I thought it might make the crust firmer. And they were… just perfect!!! Thank you Angela, wonderfull recipe!

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154 Julie October 8, 2014
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So I’m patiently waiting for the oven to be warmed up.
I haven’t baked these yet, but I can tell you, if they taste as good as they do unbaked, these will be my new favourite :-)

I substituted the brown rice syrup for honey. I had to add more honey at the end because I didn’t find the dough to be sticky enough. Works great though, and I just popped them in the oven. So excited!

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155 Jenna October 8, 2014
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Hey- love the recipe! I want to add a little bounce to the crumble, but want to respect the integrity of the recipe (natural flavors, and sugars), any suggestions? i was thinking something like cinnamon, but that doesn’t seem like a good pairing for raspberry. any suggestions would be great. (side note- i am making this for the second time week).
Thanks.

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156 Angela (Oh She Glows) October 11, 2014

Hi Jenna, Im sorry about the delay in reply! I wonder if ginger or citrus (like orange zest) might work well in this recipe? What do you think?

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157 Fluvial October 10, 2014
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Wow!! This is such a great recipe. I made your chickpea salad sandwich for lunch and now I’m making this for a late-afternoon snack. Sooo tasty.

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158 Jodie October 15, 2014
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Has anyone made these with a flour other than almond? I can’t possibly read all the comments and most of them are just “omg, these look so good!” anyway :) I really wish ONLY people who’ve tried a recipe or have recipe related questions would comment.

I have raspberry chia jam waiting to be used. . . . .

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159 Ashley October 17, 2014

im going to try this with just oat flour some day as i ALWAYS have oats on hand but rarely have almond flour. a few of angela’s other recipes that call for almond flour AND oat flour i have just replaced the almond flour with more oat flour and they have turned out amazing. so no, i havent made this particular recipe without almond flour but maybe soon. let me know if you do try it!

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160 Ashley October 17, 2014
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O M G. this is just WAY too good. i had it for dessert last night and breakfast this morning! i thought the crumble would be a lot harder to make than it was. and i have been wanting to make this jam since the cookbook came out! would there be an easy sub for the jam to make these into date squares?

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161 Piggy October 17, 2014
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I really cannot think of sharing mine with anyone!
This is georgeous!

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162 Lori Brown October 21, 2014
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So my friend and I just made these and we had to make a pact not binge on the delicious outcome! Love!!!

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163 freethoughtstorm October 24, 2014

Looking for a quick jam recipe to use a berry medley in my freezer and am staring hard at this recipe.

Yep, going for it.

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164 Lizzy October 24, 2014
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Just made these and they are soooo yummy!!

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165 Olivia October 27, 2014

Looks so amazing! Can’t wait to try!

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166 Anne-Marie November 15, 2014
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I just made these….so good! Thanks Angela! :)

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167 TrishyM November 16, 2014
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I made this over the weekend, for afternoon tea with my in-laws and they loved them. The flavour combination goes perfectly with a good cup of tea! Thanks Angela.

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168 Tamara November 17, 2014

LOVE these! I adjusted some of the ingredients a bit (all oat flour, no almond flour), topped with hemp seeds, used strawberries instead of raspberries and agave instead of maple syrup — they are the best! THank you for inspiring me to make these and so much more!

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169 Diana November 19, 2014

Angela-
I made these last night. Both of my kids loved them so much, they each had three squares for breakfast! Great job! I love the fact that not only the ingredients are healthy but they are not too sweet. I’m always cutting down the amount of sugar in recipes by at least half but this one had just enough sugar. Thank you!
P.S. Congratulations on the birth of your daughter. Welcome to reals of motherhood!

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170 Sarah at The Fasting Diet Plan December 1, 2014
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Oats have always been a part of my morning routine for a long time now. Lately, I’ve been searching for a new recipe that’s tasty and healthy, and this will definitely help me out, and it’s a bonus that it’s gluten-free. Thanks.

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171 Mitra December 12, 2014
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I made these as one of a few desserts for my sister who couldn’t have nuts or dairy and they were delicious!!!! I am a chocoholic and rated these above some of the chocolate ones! I saved a bit of the raspberry jam to have later. Will be making these again soon :)

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172 Caitlin December 23, 2014

This looks so delicious. I am really wanting to make it but I’m intolerant to both almonds and rice. Are there things I could use in place of the brown rice syrup and almond flour?

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173 Irene January 2, 2015

Sooo I was thinking about making the jam on its own. (the bars with the jam are amazing!) but if I wanted to make just raspberry jam (per your recipe) do i need to keep it in the fridge? Would you do anything else to it?
Thanks so much for your yummy recipes!

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174 Laila Heidema February 22, 2015

Hi Irene, I made just the jam as is in the recipe. It keeps in the fridge in an airtight container for 1-2 weeks.

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175 Cassandra January 4, 2015
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These are in the oven right now. Of course, the various pieces of the puzzle didn’t make it into the pan without making it into my mouth first, and I have to say Hot Damn I am looking forward to eating these! I was part of this Fresh Start 21 Day Cleanse and everyone who finished has bought your cookbooks. After making several of your recipes from online, your cookbook is first on my Must Have list. Thank you so much for these wonderful recipes!

Quick question: Have you ever tried making these with a different fruit? I have a big bag of peaches to get rid of.

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176 sarah January 24, 2015
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Made these for a quick breakfast addition and love them!! They are so good and keep really well in the frig. I am looking forward to trying different fruit options, and love the idea of substituting peanut butter in the crust…..

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177 Kate February 4, 2015
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Just made these for my daughter and I, we both loved them! They were easy to prepare and make a great breakfast or snack!

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178 Laila Heidema February 22, 2015
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So I finally made your chia seed jam recipe with strawberries. Let me just say, SO GOOD! Jam is okay to me, an occasional treat, really, but this jam is so tasty that I’ve been eating it by the spoonful like pudding. I don’t want it on anything or with anything else because it’s too good on its own. I didn’t expect this, but somehow the chia seeds make it even better. Loving this so much. Thanks.

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179 Kim February 28, 2015

Hi! I have attempted to make this recipe 2 times and measured to a t each ingredient. By the time I add the 1/2 cup of oat flour it is a crumbly mess with no stickiness to it. I have tried increasing wet ingredients / decreasing dry but end up throwing away and wasting a lot of food. Thoughts? Advice? Has anyone had this happen and found a solution.

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180 Kt May 6, 2015

Mine wasn’t as sticky as the recipe said it would be but I made it anyway and it’s delicious!

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181 Joanna James March 29, 2015

Wow, found your blog last night through Pinterest and just had to say how yummy your recipes look! Will be trying this later, got all the ingredients (had a healthy shop weekend) except for the almond flour, May attempt it with coconut or more oat flour.
Thanks

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182 Megan April 9, 2015
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Has anyone tried these in a muffin tin as minis? I’m out of parchment paper and I thought they might be cute that way anyway!

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183 Megan April 10, 2015

Update, they are great as mini muffins! I baked them for 20 minutes and they were a hit at the B&B for our gluten free guests. Thank Angela!

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184 Nicole April 15, 2015

Just made this again. My kids (and I!) love this recipe!!!

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185 KB April 28, 2015

Do you think coconut nectar would make a good substitute for brown rice syrup ?

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186 Samantha May 6, 2015

Thanks for this recipe, love raspberries it look so tasty :)

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187 Alison Bourre May 12, 2015

Hi Angela!
I discovered your blog a few weeks ago when I was searching for vegan recipes for my mom. Not long after trying a few or your recipes ~ the twelve spice vegetable soup with the cashew cream and the thumbprint cookies filled with jam, both delicious~ I ordered your first book. Last night’s dinner was your crowd pleasing tex-mex casserole and these raspberry squares, the casserole will likely become a staple in our house.
I did not have brown rice syrup and substituted honey, however my honey was solid so I melted it with the coconut oil. Once everything was mixed together it was not sticky at all and I was worried that the squares would not turn out. I added a half of a cup of unsweetened apple sauce. The end result: more of a delicious light fluffy crumble then a square but so good I would make again and try next time with whipped coconut cream.
Thanks Angela, love making recipes from your book!
ps as I write this I am eating it for breakfast with some plain goat yogurt and coffee, soooo good!

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188 Errign May 12, 2015
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I made these today and was pleasantly surprised at how they came out since I made a few substitutions. I subbed honey for the brown rice syrup, whole wheat for the oat flour, almond meal for almond flour and they came out fabulously. Thanks for sharing the recipe!

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189 katy selby May 16, 2015

Just made the chia jam.. How long will it keep if I just keep it in the fridge? Smells delicious by the way!!

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190 Kiri May 20, 2015

Hi, is there anything I could use instead of brown rice syrup? I have no idea where to find it ^.^ thank you!!

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191 Teresa June 2, 2015

These bars look so, so good! I love raspberries and am always looking for a way to eat more chia seeds. As soon as berries are in season where I live I will try this recipe! I’m looking forward to it.

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192 Seema June 15, 2015
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Made this recipe last week for a friend’s birthday and wow, these are so unbelievably delicious! Any ideas for keeping the top crunchy after the first day? I stored them in the fridge and they turned soft overnight (although still tasted yummy). I will definitely be making these again.

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193 Julie June 18, 2015
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Just made this tonight! It was DELICIOUS! Perfect amount of sweetness. I am also enjoying your amazing cookbook! Keep up the great work and I look forward to your next book :-)

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194 Samantha McKenzie August 1, 2015

Angela, in your comments you mentioned cinnamon peach chia seed jam. I have a bunch of fresh peaches from the farm. Could you post that or let me know how to modify the raspberry jam one so I can make it this weekend? Sounds amazing! Thank you!!

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195 Karyn October 4, 2015
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These were incredible! Thanks so much for a delicious breakfast treat!

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196 Tamara November 1, 2015

Hi!
These look fantastic. Was wondering what you would recommend as a replacement for the almond flour. I’m allergic and hoping to find something you think would work best.

Thanks!
Tamara

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197 Suzanne January 11, 2016

I just finished making these. They do not look like your picture. I thought there was way more crumb mixture to go in an 8″square pan but I did it anyway. Also my mixture was not very sticky. I am sure I measured correctly. Taste good but not holding together.
Any advise?

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198 Sarah February 18, 2016

Any reason they can’t be stored at room temperature after they are baked?

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199 Angela Liddon March 17, 2016

Hi Sarah, I recommend storing these squares in the fridge because they tend to get a bit soft and crumbly at room temperature (and they also keep longer in the fridge). But if you’d like to serve them at room temperature, you should absolutely feel free! They might break apart a bit, but will still taste delish. :)

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200 Bill May 22, 2016
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I do almost all of the cooking for my family and love this website for food ideas. These bars are now a household staple for us. I like to add some nut butter to the oats, which makes this even more decadent. Thanks for all of the tips. I like to give your cookbook as a gift to friends who are switching to a healthier diet. Always a hit. Bill

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201 Angela Liddon May 24, 2016

Thanks so much for spreading the love! :) I’m so glad you’ve been enjoying my blog, and that this recipe is a hit! The addition of nut butter sounds like a great twist.

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