These Oat Crumble Bars with homemade chia seed jam are gluten-free, vegan and refined sugar-free. Not to mention delicious of course!

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These Oat Crumble Bars with homemade chia seed jam are gluten-free, vegan and refined sugar-free. Not to mention delicious of course!

Fresh strawberries have started making an appearance at the farmers market and I am elated! As soon as I got my hands on a box of strawberries I set about jam making. My family can polish off a bottle of chia seed jam in record time. We slather it on pancakes, porridge you name it.

But this time round I had made a HUGE batch of jam and wanted to find a way to use it up even faster. The downside of having a natural jam is that it can actually go bad and my heart would break if I had to throw it out. Since the jam went so well with oatmeal I decided to bake it into these Oat Crumble Bars. They are absolutely delicious and can be enjoyed for breakfast, as a snack or even dessert. I love having them with my afternoon tea alongside a tall glass of Coconut Oil Coffee.

How to make Oat Crumble Bars aka Oatmeal Bars

Make flax egg by combining 1 tablespoon flax meal with 3 tablespoons hot water and set aside. If your honey and coconut oil are solid like mine were melt them together in a small bowl in the microwave.
Combine all crust ingredients in a large bowl. Don’t forget to add the flax egg! I almost did.
Scoop 3/4 of the crust mixture into a baking pan lined with parchment paper. Use your hands to press down the mixture. I use my Lekue hamburger press to get it all nice and flat and even.

Pour Berry Cherry Chia Seed Jam over the crust surface using the back of a spoon or spatula to spread it out evenly.

Mix remaining ¼ of crust ingredients with crumble topping. Crumble over the surface of the jam.

Bake in your oven at 175 ºC /350F for 30 minutes until the top is golden brown. Remove from the oven to a wire rack for cooling.

Gently cut into squares. Serve and enjoy!

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Oat Crumble Bars

These Oat Crumble Bars with homemade chia seed jam are gluten-free, vegan and refined sugar-free. Not to mention delicious of course!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Ingredients

For the crust

1 cup almond flour
1 cup gluten free oat flour
½ cup gluten free rolled oats
¼ cup shredded coconut
3 tablespoons coconut oil or olive oil
3 tablespoons honey or coconut sugar
1 flax egg 1 tablespoon flax meal mixed with 3 tablespoons hot water

For the filling

⅔ cup berry cherry chia seed jam or jam of your choice

For the crumble topping

¼ crust mix plus
½ cup rolled oats
1 tablespoon honey
1 tablespoon coconut oil

US Customary - Metric

Instructions

Make flax egg by combining 1 tablespoon flax meal with 3 tablespoons hot water. Set aside.
If your honey and coconut oil are solid like mine were melt them together in a small bowl in the microwave.
Combine all crust ingredients in a large bowl. Don’t forget to add the flax egg!
Scoop 3/4 of the crust mixture into a baking pan lined with parchment paper. Use your hands to press down the mixture.
Pour jam over the crust surface using the back of a spoon or spatula to spread it out evenly.
Mix remaining ¼ of crust ingredients with crumble topping. Crumble over the surface of the jam.
Bake in your oven at 175 ºC /350F for 30 minutes until the top is golden brown. Remove from the oven to a wire rack for cooling.
Gently cut into squares. Serve and enjoy!