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

by Angela (Oh She Glows) on September 9, 2014

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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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4.8 from 61 reviews
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Raspberry Oat Crumble Squares

Vegan, gluten-free, soy-free

By

Reminiscent of a Nutri-Grain bar, these squares are vegan, gluten-free, and filled with a delectable raspberry chia seed jam. They require a good period of cooling before they are ready to be sliced—otherwise they may crumble a bit, as they’re very delicate while warm. Feel free to use 1 cup of your favourite store-bought jam in place of the chia seed jam if you are tight on time; this recipe comes together so fast if using store-bought jam (or previously made and cooled chia seed jam)! Oat squares adapted from my Healthy Strawberry Oat Bars

Yield
12 squares
Prep time
Cook time
Chill time
1 hour

Ingredients:

Raspberry Chia Seed Jam (or 1 cup store-bought jam):
  • 3 cups (350 g) frozen or fresh raspberries
  • 3 tablespoons (45 mL) pure maple syrup, or to taste
  • 2 tablespoons (20 g) chia seeds
  • 1/2 teaspoon (2.5 mL) pure vanilla extract
For the squares:
  • 1 tablespoon (10 g) chia seeds
  • 1/4 cup (60 mL) water
  • 1/3 cup (80 mL) coconut oil, melted
  • 1/4 cup (60 mL) pure maple syrup
  • 2 tablespoons (30 mL) brown rice syrup
  • 1 teaspoon (5 mL) pure vanilla extract
  • 2 1/2 cups (250 g) gluten-free rolled oats
  • 1/2 cup (68 g) gluten-free oat flour
  • 1 cup (100 g) almond flour (not almond meal)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Directions:

  1. Preheat oven to 350°F (180°C) and line an 8-inch square pan with parchment paper (with overhang so it’s easy to lift the slab out later).
  2. For the jam: In a medium pot, stir together the raspberries, maple syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium-low. Simmer, uncovered, for about 10 to 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 20 to 30 minutes, to hasten the cooling process.
  3. For the oat squares: In a small mug, mix together the chia seeds and water to make a chia egg. Set aside for a few 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, oat flour, almond flour, baking soda, and salt until the there are no dry patches left. The dough will seem too dry at first, but if you keep mixing, it’ll eventually come together!  
  6. Set aside 1 packed cup of dough for the crumble topping.
  7. Spoon the remaining dough into the prepared pan. Place a piece of parchment paper on top of the dough and press down to spread the dough out evenly, until it covers the entire base. Or, in lieu of parchment paper, simply use lightly wet hands to press the dough down.
  8. When the chia jam has thickened and cooled, pour all of it (about 1 cup) on top of the oat mixture and spread it out evenly. If using store-bought jam instead, spread on 1 cup.
  9. Crumble the remaining cup of dough over the jam layer.
  10. Bake uncovered for 25 to 30 minutes, until the topping is semi-firm to the touch.
  11. Place the pan directly on a cooling rack for 20 to 30 minutes, and then place it in the fridge until completely cool (about 30 more minutes). Slide a knife around the edges. Carefully lift out the slab and slice into squares.
  12. Store any leftover squares in a sealed container in the fridge for up to 1 week, or in the freezer for up to 6 weeks.

Nutrition Information

Serving Size 1 of 12 squares | Calories 270 calories | Total Fat 14 grams
Saturated Fat 6 grams | Sodium Fat 150 milligrams | Total Carbohydrates 34 grams
Fiber 6 grams | Sugar 10 grams | Protein 6 grams

Nutrition info is based on 12 servings.
* Nutrition data is approximate and is for informational purposes only.

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{ 224 comments… read them below or add one }

Laura September 9, 2014 at 8:31 am

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

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Amanda @ Positively Amanda September 9, 2014 at 8:54 am

Looks delicious!

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Katrina @ Warm Vanilla Sugar September 9, 2014 at 9:00 am

That. jam. SO YUMMY!

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Sam @ PancakeWarriors September 9, 2014 at 9:43 am

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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Laura @ Raise Your Garden September 10, 2014 at 6:28 am

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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Abby @ The Frosted Vegan September 9, 2014 at 10:02 am

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

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DessertForTwo September 9, 2014 at 10:03 am
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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Karin September 9, 2014 at 10:12 am

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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Rebecca September 12, 2014 at 1:01 am

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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Lainy September 21, 2014 at 12:24 pm

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

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Caitlin September 9, 2014 at 10:14 am

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

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Sophie September 9, 2014 at 10:19 am

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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Valentina - sweet kabocha September 9, 2014 at 10:24 am

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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Vanessa September 9, 2014 at 10:30 am

These look great! Thanks for sharing. :)

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Jennifer September 9, 2014 at 10:37 am

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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Taylor @ The Cookie Bounces September 9, 2014 at 10:43 am

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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Jessica September 9, 2014 at 10:44 am

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

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Angela (Oh She Glows) September 9, 2014 at 3:37 pm

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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Rachel B September 11, 2014 at 9:44 am

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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Isla September 12, 2014 at 8:07 am

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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Sasha September 17, 2014 at 2:00 pm

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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Nora September 9, 2014 at 10:46 am

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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Angela (Oh She Glows) September 9, 2014 at 3:24 pm

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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Nora September 15, 2014 at 8:42 am

Ok, thanks anyway!

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Lainy September 21, 2014 at 12:25 pm

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

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Holly September 9, 2014 at 11:08 am

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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Angela (Oh She Glows) September 9, 2014 at 3:36 pm

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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Angela (Oh She Glows) September 9, 2014 at 3:38 pm

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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Katharine in Brussels September 20, 2014 at 8:39 am
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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Anele @ Success Along the Weigh September 9, 2014 at 11:37 am

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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anna September 9, 2014 at 12:00 pm

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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Anna September 9, 2014 at 2:53 pm

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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Angela (Oh She Glows) September 9, 2014 at 3:25 pm

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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Audrey September 9, 2014 at 12:00 pm

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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Dixya @ Food, Pleasure, and Health September 9, 2014 at 12:08 pm

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

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Rachel September 9, 2014 at 12:16 pm

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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Angela (Oh She Glows) September 9, 2014 at 3:27 pm

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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Devon Bickett March 12, 2015 at 1:27 pm

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

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Devon Bickett March 12, 2015 at 1:29 pm

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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Devon Bickett March 12, 2015 at 1:30 pm

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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carrie September 9, 2014 at 12:54 pm

Any way of making these with out the added oil?

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Isla September 12, 2014 at 8:12 am
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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Sarah @ Making Thyme for Health September 9, 2014 at 12:57 pm

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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Angela (Oh She Glows) September 9, 2014 at 3:30 pm

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

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Julie September 9, 2014 at 12:59 pm

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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Angela (Oh She Glows) September 9, 2014 at 3:27 pm

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

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Wendy Irene September 9, 2014 at 1:00 pm

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

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Nichole September 9, 2014 at 1:12 pm

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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Angela (Oh She Glows) September 9, 2014 at 3:33 pm

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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Michele @ Two Raspberries September 9, 2014 at 1:41 pm

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

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Alex @ True Femme September 9, 2014 at 1:41 pm

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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Cheryl September 9, 2014 at 2:05 pm

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

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Anna September 10, 2014 at 1:07 am

Maybe try honey or agave and more oat flour

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Ceara @ Ceara's Kitchen September 9, 2014 at 2:34 pm

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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Wendy September 9, 2014 at 3:09 pm
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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Angela (Oh She Glows) September 9, 2014 at 3:29 pm

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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Liz @ Floating Kitchen September 9, 2014 at 3:56 pm

Yum! These look incredible, Angela!

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Michelle @ Vitamin Sunshine September 9, 2014 at 5:53 pm

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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Sagan September 9, 2014 at 7:25 pm

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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Karen September 9, 2014 at 8:45 pm

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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Taylor DuVall September 9, 2014 at 8:53 pm

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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Audrina @ Mindfully Audrina September 9, 2014 at 9:41 pm

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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jenna @ just j.faye September 9, 2014 at 10:00 pm

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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Osha Key September 9, 2014 at 11:25 pm

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

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Laura September 10, 2014 at 1:59 am

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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Emily @ It Comes Naturally Blog September 10, 2014 at 5:34 am

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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Carrie September 10, 2014 at 6:28 am

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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Angela (Oh She Glows) September 10, 2014 at 8:10 am

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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Carrie @ Fuel 2 Live September 10, 2014 at 8:14 am

Perfect! I will definitely try that out. Thanks!

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Kathy Catlin September 10, 2014 at 6:38 am

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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Angela @ Eat Spin Run Repeat September 10, 2014 at 6:42 am

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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Lauren @ Beautiful Plant-Based Life September 10, 2014 at 7:22 am

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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Suzanne September 10, 2014 at 8:30 am

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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Ella September 10, 2014 at 8:43 am

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

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Suze September 10, 2014 at 8:56 am

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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Stephanie September 10, 2014 at 2:09 pm

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

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Caitlin Vail September 10, 2014 at 2:54 pm
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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MenuTrinfo September 10, 2014 at 3:59 pm

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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Heather September 10, 2014 at 5:09 pm
Recipe Rating:

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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Nicole September 10, 2014 at 5:33 pm
Recipe Rating:

Holy crap! These are good!

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Nicole September 10, 2014 at 5:38 pm

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

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Elizabeth September 10, 2014 at 7:32 pm

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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Jill September 10, 2014 at 7:58 pm
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I just made these tonight. Oh wow, so delicious!! Thanks for the great recipe.

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Flora September 11, 2014 at 4:05 am

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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Heather September 11, 2014 at 11:19 am

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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Flora September 11, 2014 at 12:26 pm

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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Jennifer September 11, 2014 at 11:57 am

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

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Teri September 11, 2014 at 12:40 pm

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

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Linda @ Veganosity September 11, 2014 at 1:30 pm

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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martha September 12, 2014 at 2:33 am
Recipe Rating:

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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Kerry September 12, 2014 at 5:15 am
Recipe Rating:

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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VegaHelena September 12, 2014 at 7:14 am

This looks amazing! Cannot wait to try this.

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Isla September 12, 2014 at 8:17 am
Recipe Rating:

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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Michelle September 12, 2014 at 8:36 am

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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Caitlin Vail September 12, 2014 at 10:00 am

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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Flora September 12, 2014 at 12:02 pm

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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Flora September 12, 2014 at 12:40 pm
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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Caitlin Vail September 12, 2014 at 1:49 pm

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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Flora September 12, 2014 at 3:03 pm

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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Gemma September 12, 2014 at 5:00 pm

Beautiful, healthy and super colorful! <3

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Caitlin Vail September 12, 2014 at 5:52 pm

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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Sherri Smith September 12, 2014 at 5:55 pm

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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Angela (Oh She Glows) September 13, 2014 at 7:36 am

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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Jessica September 12, 2014 at 10:12 pm
Recipe Rating:

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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Anova September 13, 2014 at 4:04 am

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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Jennifer September 13, 2014 at 11:57 am

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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[email protected] September 13, 2014 at 3:34 pm

These look so so good and delicious!!

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Becca September 13, 2014 at 5:27 pm

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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Alex September 13, 2014 at 9:57 pm

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

Thanks :)

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Baby June September 14, 2014 at 7:30 am

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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Beth September 14, 2014 at 12:50 pm

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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Diane September 14, 2014 at 2:10 pm
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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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Joelle September 14, 2014 at 11:49 pm

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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Michelle September 15, 2014 at 1:36 am

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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Jordan Coeyman September 15, 2014 at 7:48 am

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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Tiffany L September 15, 2014 at 10:00 am
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Made these this weekend and they are delicious!!

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Lauren September 15, 2014 at 11:53 am
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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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Jill September 15, 2014 at 12:26 pm

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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sara September 15, 2014 at 2:45 pm

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

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Angela (Oh She Glows) September 16, 2014 at 7:55 am

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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Caro September 15, 2014 at 2:51 pm

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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Janet September 15, 2014 at 8:09 pm
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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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sarah September 15, 2014 at 8:37 pm

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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Stephanie September 16, 2014 at 7:16 am
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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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Bianca September 16, 2014 at 8:34 am

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

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Erika September 16, 2014 at 10:30 am

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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Anna September 16, 2014 at 5:11 pm

Maybe you can try using more oat flour

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Rachael September 16, 2014 at 11:00 am

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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Melanie September 17, 2014 at 6:56 am
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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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Natasha September 17, 2014 at 2:05 pm
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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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Holly September 17, 2014 at 3:13 pm

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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Tawny September 17, 2014 at 9:21 pm
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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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Virginie September 18, 2014 at 8:04 am
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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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carolyn September 18, 2014 at 5:47 pm
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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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Catherine September 19, 2014 at 1:10 am
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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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Liz September 18, 2014 at 8:41 pm
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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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Anisa September 21, 2014 at 4:03 am

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
www.themacadames.com – Discover Australia through the eyes of twenty something women.

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Christin September 21, 2014 at 8:53 am
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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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Lainy September 21, 2014 at 12:28 pm
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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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Caro September 21, 2014 at 3:44 pm

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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Phoebe Lapine September 22, 2014 at 4:28 am

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

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Stacey September 22, 2014 at 12:42 pm
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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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Elena September 24, 2014 at 10:19 am

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

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Laura September 25, 2014 at 6:39 pm
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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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Lynne September 26, 2014 at 11:57 am

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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Natasha September 26, 2014 at 11:06 pm
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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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Steve Lassoff September 28, 2014 at 10:30 pm

These look amazing! We will share these on Pinterest!

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Brandy September 29, 2014 at 8:32 am
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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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Stephanie September 30, 2014 at 11:37 am
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I finally made these and they’re absolutely delicious! Awesome recipe!

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Anastasia R October 4, 2014 at 9:30 pm
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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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Maggie October 5, 2014 at 7:10 pm
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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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Jennifer October 5, 2014 at 11:25 pm
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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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TinaStone October 7, 2014 at 1:45 pm

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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Julie October 8, 2014 at 1:10 pm
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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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Jenna October 8, 2014 at 4:37 pm
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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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Angela (Oh She Glows) October 11, 2014 at 2:02 pm

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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Fluvial October 10, 2014 at 5:14 pm
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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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Jodie October 15, 2014 at 2:53 pm
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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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Ashley October 17, 2014 at 6:29 am

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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Ashley October 17, 2014 at 6:27 am
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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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Piggy October 17, 2014 at 6:37 am
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I really cannot think of sharing mine with anyone!
This is georgeous!

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Lori Brown October 21, 2014 at 12:12 am
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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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freethoughtstorm October 24, 2014 at 11:07 am

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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Lizzy October 24, 2014 at 8:24 pm
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Just made these and they are soooo yummy!!

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Olivia October 27, 2014 at 3:43 pm

Looks so amazing! Can’t wait to try!

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Anne-Marie November 15, 2014 at 5:55 pm
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I just made these….so good! Thanks Angela! :)

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TrishyM November 16, 2014 at 5:00 am
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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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Tamara November 17, 2014 at 9:34 am

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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Diana November 19, 2014 at 9:24 am

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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Sarah at The Fasting Diet Plan December 1, 2014 at 8:53 pm
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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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Mitra December 12, 2014 at 10:42 pm
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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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Caitlin December 23, 2014 at 10:07 am

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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Irene January 2, 2015 at 1:38 pm

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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Laila Heidema February 22, 2015 at 12:51 pm

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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Cassandra January 4, 2015 at 3:21 pm
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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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sarah January 24, 2015 at 11:42 am
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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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Kate February 4, 2015 at 11:03 am
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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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Laila Heidema February 22, 2015 at 12:19 pm
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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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Kim February 28, 2015 at 6:15 pm

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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Kt May 6, 2015 at 11:31 pm

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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Joanna James March 29, 2015 at 3:08 am

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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Megan April 9, 2015 at 7:33 am
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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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Megan April 10, 2015 at 5:20 am

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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Nicole April 15, 2015 at 3:52 pm

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

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KB April 28, 2015 at 9:20 pm

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

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Samantha May 6, 2015 at 12:31 pm

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

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Alison Bourre May 12, 2015 at 10:03 am

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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Errign May 12, 2015 at 10:21 am
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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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katy selby May 16, 2015 at 5:56 am

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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Kiri May 20, 2015 at 7:58 am

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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Teresa June 2, 2015 at 9:21 pm

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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Seema June 15, 2015 at 3:56 pm
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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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Julie June 18, 2015 at 7:26 pm
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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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Samantha McKenzie August 1, 2015 at 9:08 am

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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Karyn October 4, 2015 at 9:29 am
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These were incredible! Thanks so much for a delicious breakfast treat!

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Tamara November 1, 2015 at 5:31 pm

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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Suzanne January 11, 2016 at 10:28 pm

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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Sarah February 18, 2016 at 10:12 pm

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

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Angela Liddon March 17, 2016 at 3:32 pm

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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Bill May 22, 2016 at 11:08 am
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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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Angela Liddon May 24, 2016 at 9:46 am

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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Kerri November 2, 2016 at 7:31 am
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These are super easy to make and so darn yummy!

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Angela Liddon November 2, 2016 at 8:34 am

I’m so glad to hear you like the recipe, Kerri!

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Love Your Oven! November 7, 2016 at 6:45 am
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Your recipes are really amazing! At your blog, there are recipes for every taste. Your Raspberry Chia Seed Jam Oat Crumble Squares are perfect for Thanksgiving. Thank you for inspiring us.

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Errign November 7, 2016 at 8:21 pm

Hi Angela,

I want to make some homemade nutrigrain bar/cereal bar style treats for my 1 year old so we have an easy snack or grab n go breakfast. I try to limit his sugar, so do you think if I reduced the sugar a bit and increased the amount of the oat crumble, it may work to create a jam “filled” bar? Thanks!

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Stephanie November 26, 2016 at 10:30 pm

Can the bars be frozen? Thank you

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Angela Liddon December 16, 2016 at 2:15 pm

Hi Stephanie, Yes—leftover bars can be stored in either the freezer or the fridge. :)

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Sarah T December 7, 2016 at 12:08 pm

I made 4 jars of the jam already and LOVE them! Question, could I can the jam? Do you think it would work out well?

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Dondon March 16, 2017 at 3:09 pm

I’ve made these 4 times now and they’re always a smash! Added choc chips this time :D thanks for sharing, peace

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Chelsea June 18, 2017 at 9:21 pm

What can you use in place of the brown rice syrup? Or can it just be omitted?

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Angela Liddon June 27, 2017 at 1:29 pm

Hey Chelsea, the brown rice syrup acts as a binding agent in this recipe, so I wouldn’t recommend swapping it out unless you are okay with some potentially crumbly squares. You could try substituting it with honey, but the bars may be a bit on the crumbly side as honey isn’t quite as sticky as brown rice syrup. If you decide to experiment, please let us know how it goes! :)

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Taryn July 10, 2017 at 11:17 am

Hi,
I’m just wondering if it’s possible to “can” the raspberry chia seed jam?

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Angela Liddon July 21, 2017 at 12:41 pm

Hi Taryn, I haven’t tried canning this myself, so I’m not sure. But, as another option, I do know the chia seed jam will keep in an airtight container in the freezer for 1 to 2 months. Hope that helps a little!

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Tara September 1, 2017 at 7:37 pm
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These turned out nicely. My husband likes that they’re not too sweet. Thanks for the recipe!We had a bumper crop of backyard raspberries this year!

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Nicole Ashley September 9, 2017 at 12:53 am
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I made a peach version of these bars. I substituted the brown rice syrup with molasses and the oil for about a table spoon of mashed banana. I sprinkled monk fruit and cinnamon on top to finish. As others mentioned, these bars were not too sweet and very satisfying.

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Angela Liddon September 11, 2017 at 11:28 am

Thanks for sharing, Nicole! A peach version of these sounds amazing!! :)

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Andy November 25, 2017 at 6:11 pm

Hi,
I would like to use all purpose flour instead of almond and oat flour and just wanted to know if anyone is familiar with the ratio. Is it simply 1:1?

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Angela (Oh She Glows) November 26, 2017 at 8:16 am

Hey Andy, I would suggest adding the all-purpose flour a bit at a time to make sure that you don’t add too much and dry out the dough. Since this recipe has almond flour in it it’s a bit harder to tweak since it’s a high fat flour and can behave a bit differently than “normal” flours. Please let me know if you try anything out!

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Andy November 26, 2017 at 10:36 am

Ok, thanks :)

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Kimberly January 16, 2018 at 12:46 pm

They look sound amazing. Macros worked out on these??

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Angela (Oh She Glows) January 17, 2018 at 8:51 am

Hey Kimberly, I’m sorry I don’t have the nutritional info for these. I hope you enjoy them if you try them out!

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Maggie February 26, 2018 at 12:16 pm

Hi Angela. I love the cookbook! I think I may have to buy the newer one too. I’d like to try the recipe for Raspberry Oat Crumble Squares but am wondering if there is any substitution for the brown rice syrup. Just looking to cut down on the number of jars of stuff in my very small cupboard!
Thanks
Maggie

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Angela (Oh She Glows) February 27, 2018 at 9:37 am

Hey Maggie, Thank you! :) I haven’t tried these with another sweetener, but I used BRS because it is a great binder. If you swapped it with maple syrup, let’s say, the bars would likely fall apart a lot more (but would still be tasty no doubt!)

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John W. June 28, 2018 at 10:33 pm

This was perfect, thank you for the great recipe. I didn’t want to go shopping, so I substituted the rice syrup with date syrup I had just bought earlier this week. It’s going to a potluck tomorrow.

Thank you!

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