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)
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?
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.
Made these this weekend and they are delicious!!
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.
Yum love the idea of making a peach version since I’m still totally into peaches right now. Apply cinnamon too!
would hemp seeds work as well or does it need to be chia?
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.
How long does chia seed jam of any kind keep in the fridge? I have some blueberries and would like to make some.
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!
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
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.
This looks TO DIE FOR!! I need to try this asap. Just love your recipes!! <3 xx Bianca
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
Maybe you can try using more oat flour
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!
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!
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!
These look delicious!!
Is it possible to substitute a regular egg for the oat squares instead of a chia egg?
Thanks!
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
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
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!!!!!
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.
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 :)