Healthy Raspberry Chia-Seed Oat Squares
Where do I begin?!
These are literally one of my favorite desserts on my blog.
WHY, you ask?
I don’t think anything beats a homemade RASPBERRY JAM – whole oats – verrry little amount of refined sugar – all in one little dessert that could be eaten for a guiltless afternoon snack or late night dessert! OH – and it can easily be turned into a gluten free recipe! (Steps are included in the instructions).
If you need a little more convincing – they are all GONE. And I’m already preparing to make more! I haven’t been this ravenous since The Best Chewy Chocolate Chip Cookies recipe I made a few months ago.
I think this recipe is also a fantastic post to debut my FIRST recipe of 2016! I took a little bit of a break for Christmas and New Years to recharge, re-focus and really allow God to fill my inspiration for what I share here on A Simple Palate. With food blogging, there are a lot of days working hours on a recipe, and either the photos fail or the recipe doesn’t turn out the way I had hoped. I think “Food Blogger Burnout” exists. 😉 So, when time calls for me to step away, I don’t hesitate because I know I can’t pour out when my source is empty. In the time I’ve been away, God has truly given my heart rejuvenation and new vision for this next year unlike any other! I can’t wait to share with you the recipes to come!
For these precious little jam squares, I was SO SO excited as I developed the recipe but was definitely a tad nervous they wouldn’t work…. BUT MY WORD – all of that was gone after tasting these little squares of heaven. I just couldn’t contain the excitement I felt with how everything turned out! SO. YUM.
This recipe also brought out a lot of warm, cozy feelings as I made them. PLUS – the dough for the crust is SO good to eat (and contains no raw egg so I didn’t have anything holding me back). I hope whenever you find time to make these – BECAUSE YOU MUST – that you find them as delightful and wholesome as we did! I will be making these again, and again, and again.
Raspberry Chia Jam:
- 2 1/2 cups raspberries frozen or fresh
- 2 tbsp chia seeds
- 1 tsp lemon juice
- 3 tbsp agave or sweetener of choice
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour (for gluten-free use almond flour)
- 2 1/2 cup oats (or gluten-free oats if necessary)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut oil melted
- 1/3 cup agave
- 3 tbsp brown sugar
- 1 tsp vanilla extract
Preheat oven to 350F.
For the jam: in a medium-size sauce pan on medium to high heat, add all ingredients in pot and stir. Let ingredients come to a small boil, than lower to a simmer. Allow jam to thicken while simmer, stirring every so often. Cook for 10-15 minutes.
For the crust: add all dry ingredients (flour, oats, salt, baking sodinto a large bowl and sift together till thouroughly combined. In seperate bowl mix wet ingredients together (coconut oil, agave, brown sugar, vanilla extract). Combined wet ingredients to dry and mix till ingredients form together.
Lay a sheet of parchament paper on a baking pan. Place 3/4 of your oat crust mixture on your sheet to form crust (set aside extra oat mixture in bowl for later). Using your hands, form a rectancle shape with your crust. Press and form your crust with some strength because you want it to hold together. 😉
When crust is formed, use the back of a spoon to lay your raspberry jam evenly over top. When done with spreading the jam, use the oat mixture you set aside and sprinkle evenly over top of the jam.
Bake for 20-22 minutes or until you see the crust turn golden brown. When done, remove from oven and let cool for 10 minutes. Use a pizza cutter or a bread knife to cut even squares. Store in a ziplock bag or container in fridge to stay fresh! ENJOY!