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
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
- Place frozen strawberries into a pot over a medium heat. Heat until soft, roughly mash with a fork or potato masher.
- Stir in the chia seeds and maple syrup or honey. Allow to simmer for about 5 minutes and then remove from the heat.
- 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.
- Mix together the peanut butter, coconut oil, maple syrup and brown sugar in a bowl.
- Add the ground almonds and oats to the bowl.
- Mix well to combine.
- 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.
- 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.
- Sprinkle over the remaining crumble topping.
- 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!