Strawberry Chia Jam Oat Crumble Bars

A tasty summer dessert (or snack) recipe with Strawberry Chia Jam giving you a boost of omega 3, fibre and protein!

Preparation Time – 30 minutes

Cooking Time – 40 minutes

Servings – 8 – 10

Ingredients

For the Chia Jam

• 500g frozen strawberries
• 5 tbsp Chia Bia Whole Chia Seeds
• 4 tbsp maple syrup or honey

For the Crumble Base and Topping

• 80g coconut oil, melted*
• 80g smooth all natural peanut butter*
• 80ml maple syrup
• 50g soft brown sugar or coconut sugar
• 250g porridge oats
• 100g ground almonds

Directions

1. Place frozen strawberries into a pot over a medium heat. Heat until soft, roughly mash with a fork or potato masher. 
2. Stir in the chia seeds and maple syrup or honey. Allow to simmer for about 5 minutes and then remove from the heat.
3. Preheat your oven to 180C (350F). Line an 8 inch (or 9 inch for thinner bars) square tin with baking paper and lightly grease with butter or oil.
4. Mix together the peanut butter, coconut oil, maple syrup and brown sugar in a bowl.
5. Add the ground almonds and oats to the bowl.
6. Mix well to combine. 
7. Place ⅔ of the mixture into the prepared pan. Spread evenly and pack down with the back of a spoon. Bake in the preheated oven for 10 minutes.
8. Remove and spread the now cooled and thickened chia jam over the base; the chia jam can also be made in advance and stored in the fridge for a couple of days.
9. Sprinkle over the remaining crumble topping.
10. Bake in the oven for a further 30 minutes. Remove and allow to cool before slicing. I prefer to cool and chill them so they’re more sturdy. They can be stored in the fridge for up to five days in a sealed container or freeze for up to one month. They can be served warm or chilled.

*You can use all coconut oil or you can use butter to replace the coconut oil, peanut butter or both. Once you use 160g worth of fat total!