A blog reader recently emailed me hoping to see a gluten-free version of an oldie but goodie blog recipe – the popular Healthy Strawberry Oat Bars from way back in 2010. There’s something about this time of the year that makes me crave jam-filled oat crumble squares (or really, any kind of baked good, who am I fooling!), so she didn’t need to twist my arm. Not only is this version gluten-free, but it uses coconut oil instead of vegan butter (reduced by about half!), and showcases a new and improved crispy topping. The topping gets crunchy and golden, almost like a granola. Wowzers. My Raspberry Chia Seed Jam recipe was used for a reduced sugar option, but you can use any store-bought or homemade jam you see fit. The beauty of the oat square is that you can change up the flavour significantly just by swapping out different flavours of jam. I think a peach version would be nice too. I made a cinnamon peach chia seed jam a few weeks ago and it was delicious!
Joanna, this one is for you, and anyone who appreciates a classic jam + oat combo! These are healthy enough to start your day with, and delicious enough for an end of the night treat.
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Raspberry 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, 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
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!
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!
Just made this again. My kids (and I!) love this recipe!!!
Do you think coconut nectar would make a good substitute for brown rice syrup ?
Thanks for this recipe, love raspberries it look so tasty :)
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!
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!
Just made the chia jam.. How long will it keep if I just keep it in the fridge? Smells delicious by the way!!
Hi, is there anything I could use instead of brown rice syrup? I have no idea where to find it ^.^ thank you!!
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.
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.
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 :-)
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!!
These were incredible! Thanks so much for a delicious breakfast treat!
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
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?
Any reason they can’t be stored at room temperature after they are baked?
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. :)
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
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.
These are super easy to make and so darn yummy!
I’m so glad to hear you like the recipe, Kerri!