Raspberry Chia Seed Jam Oat Crumble Squares (Vegan + Gluten-Free)
Raspberry Chia Seed Jam Oat Crumble Squares (Vegan + Gluten-Free) requires roughly 57 minutes from start to finish. One portion of this dish contains about 7g of protein, 17g of fat, and a total of 297 calories. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 9 and costs $1.4 per serving. This recipe from Oh She Glows has 3670 fans. Many people really liked this side dish. Head to the store and pick up almond flour, rolled oats, pink himalayan salt, and a few other things to make it today. With a spoonacular score of 52%, this dish is good. If you like this recipe, you might also like recipes such as Gluten Free Macaroons with Raspberry Chia Seed Jam, Vegan Cranberry Crumble Bars with Chia Seed Jam, and Raspberry Chia Seed Jam and A Chia Giveaway.
Servings: 9
Preparation duration: 30 minutes
Cooking duration: 27 minutes
Ingredients:
1 cup almond flour
1/2 teaspoon baking soda
2 tablespoons brown rice syrup (used for its binding powers)
1 chia egg (1 tablespoon chia seeds + 4 tablespoons water)
2 tablespoons chia seeds
1/3 cup virgin coconut oil, melted
3 tablespoons pure maple syrup, or to taste
1/2 teaspoon fine grain sea salt or pink Himalayan sea salt
3 cups frozen or fresh raspberries
2 1/2 cups rolled oats (use certified gluten-free if necessary)
1 teaspoon pure vanilla extract
Equipment:
baking paper
oven
frying pan
pot
bowl
wire rack
Cooking instruction summary:
Preheat oven to 350F and line an 8-inch square pan with parchment paper.For the jam: In a medium pot, stir together the raspberries, syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium. Simmer, uncovered, for about 10-15 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 15-20 minutes, until cool.For the oat squares: In a small mug, mix together the chia seeds and water. Set aside for about 5 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, almond flour, oat flour, baking soda, and salt until the mixture comes together. It will be quite sticky, but this is normal.Spoon 2/3 of the oat mixture into the prepared pan. Place a piece of parchment paper on top of the dough and press it down to spread it out evenly. Use a pastry roller to roll it out smooth into the corners. I repeat: the dough will be very sticky!When the chia jam has thickened and cooled, pour all of it on top of the oat mixture and spread it out evenly.Take the remaining 1/3 of the oat dough and crumble it evenly on top of the chia jam.Bake for 25-30 minutes, uncovered, until the topping is lightly golden. I baked for 30 minutes, but this was a bit long in my oven as the topping browned a bit too much. Just keep an eye on it.Place pan directly on a cooling rack for 20-30 minutes and then carefully lift out the square and place directly onto the cooling rack until completely cooled. Slice into squares.Store leftovers in the fridge or freezer.
Step by step:
1. Preheat oven to 350F and line an 8-inch square pan with parchment paper.For the jam: In a medium pot, stir together the raspberries, syrup, and chia seeds until combined. Bring to a low boil and reduce heat to medium. Simmer, uncovered, for about 10-15 minutes, stirring frequently, until the raspberries break down and the mixture thickens slightly.
2. Remove from heat and stir in the vanilla.
3. Transfer the mixture to a bowl and into the freezer for about 15-20 minutes, until cool.For the oat squares: In a small mug, mix together the chia seeds and water. Set aside for about 5 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, almond flour, oat flour, baking soda, and salt until the mixture comes together. It will be quite sticky, but this is normal.Spoon 2/3 of the oat mixture into the prepared pan.
4. Place a piece of parchment paper on top of the dough and press it down to spread it out evenly. Use a pastry roller to roll it out smooth into the corners. I repeat: the dough will be very sticky!When the chia jam has thickened and cooled, pour all of it on top of the oat mixture and spread it out evenly.Take the remaining 1/3 of the oat dough and crumble it evenly on top of the chia jam.
5. Bake for 25-30 minutes, uncovered, until the topping is lightly golden. I baked for 30 minutes, but this was a bit long in my oven as the topping browned a bit too much. Just keep an eye on it.
6. Place pan directly on a cooling rack for 20-30 minutes and then carefully lift out the square and place directly onto the cooling rack until completely cooled. Slice into squares.Store leftovers in the fridge or freezer.
Nutrition Information:
covered percent of daily need
