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)
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!
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.
how much chia do you think i should use in your delicous looking recipe
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
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
Any way of making these with out the added oil?
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.
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!
you can’t go wrong with fig bars! I’ll have to check out your recipe. :)
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.
Great minds think alike! :) Hope you enjoy them.
I wish I could have one right this second! Stunning photos!
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?
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!
These look incredible! I love raspberries ;-) I need to try these right away! Yummm
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 :)
I’m interested in what to substitute for brown rice syrup and almond flour as well. Any suggestions?
Maybe try honey or agave and more oat flour
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!
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!
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.
Yum! These look incredible, Angela!
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.
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*
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!
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!!!!
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!
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These look spectacular! Plus, it’s always great when something has a dual purpose as a healthy breakfast and a delicious dessert!
OMG looks soooo fantastic. That main picture makes me wanna lick my PC screen haha :D
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.