Raspberry Oat Crumb Bars
In my last post, I made sure you were aware of my new passion for chia seed jam. I have been spreading it on anything and everything I can get my hands on; I eat it with toast for breakfast, or in a PB&J for lunch, and I may or may not have also poured it over some coconut ice cream last night. It is so versatile and can be thoroughly enjoyed at any time of day. I have been wanting to make some vegan crumb bars for quite some time but was playing around with filling ideas until it hit me that the chia seed jam would be just the perfect addition. These bars aren’t overly sweet and are extra-crumbly, which in my opinion, is just what they should be. I hope you enjoy!
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/2 cup almond meal
- 1/4 tsp sea salt
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup packed brown sugar
- 1/2 cup coconut oil, in liquid form
- 1 tsp vanilla
- 1 TBSP maple syrup
- 1 cup raspberry chia seed jam (or any fruit jam of your choice)
- turbinado sugar for sprinkling
- Preheat the oven to 350. Grease a 8×8 square baking dish and set aside.
- In a medium bowl, combine flour, oats, almond meal, salt, baking powder, cinnamon, and sugar. Using a fork, mix well to combine, breaking up any clumps.
- Add the coconut oil, vanilla, and maple syrup and mix well with a spatula. The batter will be crumbly. Press a little more than half of the mixture into the bottom of the greased baking dish. Pour the jam over the bottom layer and spread evenly to all the edges. Sprinkle the remaining batter all over the top of the jam, leaving no spaces. Sprinkle a bit of some turbinado sugar all over the top layer. Press very gently.
- Bake for 30 minutes or until golden brown. Cool completely and then place in the fridge for about 30 minutes before slicing into squares (I found that the bars have a better chance of staying together when they have been chilled a bit in the fridge before slicing, otherwise you may end up with a crumby mess). Enjoy!