A blog reader recently emailed me hoping to see a gluten-free version of an oldie but goodie blog recipe – the popular Healthy Strawberry Oat Bars from way back in 2010. There’s something about this time of the year that makes me crave jam-filled oat crumble squares (or really, any kind of baked good, who am I fooling!), so she didn’t need to twist my arm. Not only is this version gluten-free, but it uses coconut oil instead of vegan butter (reduced by about half!), and showcases a new and improved crispy topping. The topping gets crunchy and golden, almost like a granola. Wowzers. My Raspberry Chia Seed Jam recipe was used for a reduced sugar option, but you can use any store-bought or homemade jam you see fit. The beauty of the oat square is that you can change up the flavour significantly just by swapping out different flavours of jam. I think a peach version would be nice too. I made a cinnamon peach chia seed jam a few weeks ago and it was delicious!
Joanna, this one is for you, and anyone who appreciates a classic jam + oat combo! These are healthy enough to start your day with, and delicious enough for an end of the night treat.
Raspberry Oat Crumble Squares
Yield
12 squares
Prep time
Cook time
Chill time
1 hour
Total time
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.
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
- 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).
- 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.
- 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.
- In a large bowl, stir together the melted oil, maple syrup, brown rice syrup, and vanilla. When the chia egg has thickened, stir that in, too.
- One by one, stir in the rolled oats, 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!
- Set aside 1 packed cup of dough for the crumble topping.
- 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.
- 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.
- Crumble the remaining cup of dough over the jam layer.
- Bake uncovered for 25 to 30 minutes, until the topping is semi-firm to the touch.
- 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.
- 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
(click to expand)
Oh. Em. GEE. This looks SO GOOD! Can’t wait to try it. Thank you so much, Angela!
Looks delicious!
That. jam. SO YUMMY!
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) ;)
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!!!
I have a bunch of jam sitting in my fridge to be used, so this would be perfect!!
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!!
These look delicious! Can you suggest a substitute for the brown rice syrup (or inexpensive source)? It’s cost-prohibitive for me.
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.
I used 1 Tablespoon of molasses and they turned out lovely :)
these look absolutely perfect, angela! i cannot wait to make these!
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?
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 ^_^
These look great! Thanks for sharing. :)
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!
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.
Hi Angela! Can you use honey instead of brown rice syrup?
I think honey would be sticky enough, but I haven’t tried it out myself. Let us know if you do!
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?
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
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!
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
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!
Ok, thanks anyway!
I used 1 Tablespoon of molasses instead and they held together well
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!!!
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!
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 :)
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.
Oh yeah. Definitely making these. I’ve been meaning to make your raspberry chia jam anyway so this is just added incentive. ;-)
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.
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
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!
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!
this sounds perfect with my coffeeee..and i have never tried making chia seed jam so its happening.