

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!
Please share this oat crumble bars recipe to give your family and friends a chance to try it out too.
Oat Crumble Bars
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
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!
Wow these look good! I love oat crumble bars! I bet my kids would love these.
Thanks Emily! My little girl loves them.
These look fantastic! Can’t wait to try!
Thank you Elle!!