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Homemade Raspberry Chia Seed Jam Oat Crumble Squares

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These raspberry chia seed jam oat crumble squares are the perfect balance of wholesome and indulgent. A buttery oat crust, a bright and fresh chia seed jam, and a golden crumble topping come together for a dessert that feels like a hug.

Ingredients

Scale
  • 3 cups fresh or frozen raspberries (12 oz)
  • 3 tablespoons pure maple syrup
  • 2 tablespoons chia seeds
  • 1 tablespoon fresh lemon juice
  • Pinch of fine sea salt
  • 1 ½ cups old-fashioned rolled oats (135 g)
  • 1 ½ cups all-purpose flour (180 g)
  • ¾ cup packed light brown sugar (150 g)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ¾ cup unsalted butter (170 g), melted and slightly cooled

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 1-2 inch overhang on two opposite sides.
  2. Make the jam: In a medium saucepan, combine raspberries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until berries break down (5-7 minutes for fresh, a bit longer for frozen). Gently mash to desired consistency.
  3. Stir in chia seeds and salt. Reduce heat to low and simmer for 5-7 minutes, stirring frequently, until thickened. Remove from heat and let cool for 10-15 minutes.
  4. Make the oat crumble: In a large bowl, whisk together oats, flour, brown sugar, cinnamon, baking soda, and salt. Pour in melted butter and mix until evenly moistened and clumpy.
  5. Press about two-thirds of the oat mixture firmly into the bottom of the prepared pan. Reserve the remaining one-third for topping.
  6. Spread the slightly cooled jam evenly over the crust. Sprinkle the reserved oat mixture over the jam without pressing down.
  7. Bake for 30-35 minutes, until the top is deep golden brown and jam bubbles at the edges. If browning too quickly, tent with foil after 25 minutes.
  8. Cool in the pan on a wire rack for at least 1 hour at room temperature, then refrigerate for at least 2 hours (or overnight) to fully set.
  9. Use the parchment sling to lift the block out of the pan. Cut into 9 or 16 squares with a sharp knife, wiping the blade clean between cuts. Let sit at room temperature for 10 minutes before serving.

Notes

Do not skip the chill time—it’s essential for the jam to set and for clean cuts. Press the crust firmly to prevent the jam from seeping underneath. For extra flavor, toast the oats in a dry skillet before mixing. The jam will continue to thicken as it cools.

Nutrition

Keywords: raspberry chia seed jam, oat crumble squares, gluten-free dessert, healthy dessert, fruit bars, vegan option

Find it online: https://emacrave.com/homemade-raspberry-chia-seed-jam-oat-crumble-squares/