Why You’ll Love This Raspberry Chia Jam Bars
- They’re secretly good for you. With a base of oats and almond flour, and a jam sweetened naturally, you can feel great about enjoying one (or two!).
- The texture is pure magic. You get a firm, crumbly base, a soft and jammy center, and a crisp, oat-y topping—all in one bite.
- They’re incredibly simple to make. Honestly, there’s no fancy equipment needed. If you can stir ingredients in a bowl, you can make these bars.
- They’re freezer-friendly champions. Make a big batch, freeze them individually, and you have a ready-to-go healthy snack for weeks.
Ingredients & Tools
- 2 cups fresh or frozen raspberries
- 3 tbsp pure maple syrup (or honey)
- 2 tbsp chia seeds
- 1 tsp vanilla extract
- 1.5 cups old-fashioned rolled oats
- 1 cup almond flour
- 1/4 tsp fine sea salt
- 1/3 cup coconut oil, melted (or unsalted butter)
- 1/4 cup pure maple syrup
Tools: 8×8 inch baking pan, parchment paper, medium saucepan, two mixing bowls, fork or pastry cutter
The real star here is the almond flour—it gives the crust a wonderfully rich, tender texture that’s naturally gluten-free. And don’t skip the chia seeds in the jam; they’re not just for health, they’re what naturally thickens the raspberry mixture into a perfect, spreadable consistency without any pectin.
Serves: 9 bars | Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 50 minutes (plus cooling)
Before You Start: Tips & Ingredient Notes
- Frozen berries are your friend. They work perfectly here, are often more affordable, and you don’t even need to thaw them first—just add a minute or two to the cooking time.
- Don’t skimp on the mixing for the crust. You really want the coconut oil to be evenly distributed. The mixture should hold together when you pinch it—that’s how you know it’s ready.
- Be patient with the jam. It will look very loose when you first add the chia seeds. Give it a good 10-15 minutes to thicken up off the heat; it’s a little bit of kitchen magic.
- Let them cool completely. I know, it’s the hardest part. But if you cut into these bars while they’re warm, they’ll be crumbly. Letting them set is non-negotiable for clean slices.
How to Make Raspberry Chia Jam Bars
Step 1: Make the Quick Chia Jam. In a medium saucepan, combine the raspberries and 3 tablespoons of maple syrup. Cook over medium heat, stirring frequently, for about 5-7 minutes. The berries will break down and become saucy. Use the back of your spoon to mash any larger pieces. Remove the pan from the heat and stir in the chia seeds and vanilla extract. Let this mixture sit for at least 10-15 minutes; you’ll notice it thicken considerably as the chia seeds work their gel-like magic.
Step 2: Prepare the Oat Base and Topping. While the jam is resting, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on two sides—this will make lifting the bars out later a breeze. In a mixing bowl, combine the rolled oats, almond flour, and salt. Stir well to combine. Pour in the melted coconut oil and the remaining 1/4 cup of maple syrup. Mix everything together with a fork or your fingers until the mixture is crumbly but holds together when pressed.
Step 3: Assemble the Bars. Set aside about 3/4 cup of the oat mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan. I like to use the flat bottom of a measuring cup to really compact it—this creates a solid base. Next, spread the thickened raspberry chia jam evenly over the crust, going all the way to the edges. Finally, sprinkle the reserved oat mixture over the jam layer to create the crumbly topping.
Step 4: Bake to Golden Perfection. Place the pan in the preheated oven and bake for 25-30 minutes, or until the topping is a lovely golden brown and the edges of the jam are bubbling slightly. Your kitchen will smell absolutely incredible. The trick is to look for that golden color rather than a specific time, as all ovens vary a little.
Step 5: The Crucial Cool Down. Once baked, remove the pan from the oven and place it on a wire rack. This is the most important step: let the bars cool completely in the pan. I mean it—this can take a good hour or two. If you’re in a hurry, you can pop the pan into the refrigerator to speed up the process. Once completely cool, use the parchment paper overhang to lift the whole slab out of the pan onto a cutting board before slicing into 9 bars.
Serving Suggestions
Complementary Dishes
- A simple green salad with a lemon vinaigrette — The bright, acidic dressing cuts through the sweetness of the bars beautifully, making them a lovely, light end to a meal.
- A scoop of vanilla bean coconut yogurt — For a decadent yet dairy-free dessert, the creamy, cool yogurt paired with the crumbly, jammy bar is a match made in heaven.
Drinks
- A hot cup of Earl Grey tea — The bergamot in the tea complements the raspberry flavor so elegantly, creating a truly sophisticated afternoon treat.
- Iced almond milk latte — The nutty notes from the almond milk echo the almond flour in the crust, making for a refreshing and cohesive pairing.
Something Sweet
- Dark chocolate-covered almonds — A few of these on the side add a rich, bitter crunch that contrasts wonderfully with the fruity, soft bars.
- A small bowl of fresh mixed berries — Sometimes more of the same is just right! It enhances the berry experience and keeps everything light and fresh.
Top Mistakes to Avoid
- Mistake: Pressing the base too lightly. If you don’t press the base mixture firmly enough into the pan, it won’t hold together when you slice the bars. Really use some muscle here!
- Mistake: Cutting the bars while warm. I’ve messed this up before too, and you end up with a delicious but messy crumble instead of neat bars. Patience is key.
- Mistake: Not letting the jam thicken. If you spread the jam right after taking it off the heat, it will be too runny and might make the base soggy. Let those chia seeds do their job.
- Mistake: Over-baking the topping. You’re looking for a golden brown color, not dark brown. Over-baking can make the oats taste bitter.
Expert Tips
- Tip: Toast your oats for extra flavor. Before mixing them with the other dry ingredients, spread the oats on a baking sheet and toast them in a 350°F oven for 5-7 minutes. This deepens their nutty flavor and makes the bars even more incredible.
- Tip: Add a pinch of spice. A quarter teaspoon of cinnamon or cardamom mixed into the oat base adds a wonderful, warm complexity that pairs beautifully with the raspberries.
- Tip: Make a double batch of jam. The chia jam is so good on toast, yogurt, or swirled into oatmeal. Double the jam recipe and store the extra in a jar in the fridge for up to two weeks.
- Tip: For super clean cuts, chill the bars. After they’ve cooled to room temperature, pop the entire slab (still in the pan) into the refrigerator for 30 minutes. This firms everything up and allows you to get razor-sharp slices.
FAQs
Can I use a different type of berry?
Absolutely! This recipe is very versatile. Blueberries, blackberries, or a mix of both would work wonderfully. Just keep the total quantity the same—about 2 cups. You may need to adjust the sweetener slightly depending on the tartness of your chosen berry. Strawberries can work too, but I’d recommend hulling and slicing them first as they contain more water.
I don’t have almond flour. What can I use instead?
You can substitute whole wheat flour or a 1-to-1 gluten-free baking flour for the almond flour. The texture will be a bit different—more crisp and less tender—but still delicious. If using a flour that isn’t almond-based, you might want to add an extra tablespoon of melted coconut oil to help bring the crumble together.
How should I store these bars?
Store them in an airtight container at room temperature for up to 2 days, but for best texture and to prevent the base from softening, I recommend storing them in the refrigerator for up to a week. They are also fantastic frozen! Just wrap individual bars tightly in plastic wrap and place them in a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes before eating.
Can I make these nut-free?
Yes, to make them nut-free, simply replace the almond flour with an equal amount of oat flour (you can make your own by grinding rolled oats in a blender until fine) or sunflower seed flour. Just be aware that sunflower seed flour can give a slightly greener tint over time due to a reaction with baking soda, but there’s no baking soda here, so you’re safe!
My jam didn’t thicken enough. What happened?
This usually happens if the mixture wasn’t given enough time to rest after adding the chia seeds. They need a good 10-15 minutes to absorb liquid and gel. If you’re in a real pinch, you can gently reheat the jam and add another half tablespoon of chia seeds, then let it sit again. Also, using frozen berries, which release more water, can sometimes require a minute or two more of initial cooking to evaporate some liquid.
Raspberry Chia Jam Bars
Whip up healthy Raspberry Chia Jam Bars! A simple recipe with a homemade chia seed jam & oat-almond crust. Naturally sweetened, gluten-free & freezer-friendly. Perfect snack!
Ingredients
Ingredients
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2 cups fresh or frozen raspberries
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3 tbsp pure maple syrup (or honey)
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2 tbsp chia seeds
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1 tsp vanilla extract
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1.5 cups old-fashioned rolled oats
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1 cup almond flour
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0.25 tsp fine sea salt
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0.33 cup coconut oil (melted (or unsalted butter))
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0.25 cup pure maple syrup
Instructions
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Make the Quick Chia Jam. In a medium saucepan, combine the raspberries and 3 tablespoons of maple syrup. Cook over medium heat, stirring frequently, for about 5-7 minutes. The berries will break down and become saucy. Use the back of your spoon to mash any larger pieces. Remove the pan from the heat and stir in the chia seeds and vanilla extract. Let this mixture sit for at least 10-15 minutes; you'll notice it thicken considerably as the chia seeds work their gel-like magic.01
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Prepare the Oat Base and Topping. While the jam is resting, preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving some overhang on two sides—this will make lifting the bars out later a breeze. In a mixing bowl, combine the rolled oats, almond flour, and salt. Stir well to combine. Pour in the melted coconut oil and the remaining 1/4 cup of maple syrup. Mix everything together with a fork or your fingers until the mixture is crumbly but holds together when pressed.02
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Assemble the Bars. Set aside about 3/4 cup of the oat mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan. I like to use the flat bottom of a measuring cup to really compact it—this creates a solid base. Next, spread the thickened raspberry chia jam evenly over the crust, going all the way to the edges. Finally, sprinkle the reserved oat mixture over the jam layer to create the crumbly topping.03
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Bake to Golden Perfection. Place the pan in the preheated oven and bake for 25-30 minutes, or until the topping is a lovely golden brown and the edges of the jam are bubbling slightly. Your kitchen will smell absolutely incredible. The trick is to look for that golden color rather than a specific time, as all ovens vary a little.04
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The Crucial Cool Down. Once baked, remove the pan from the oven and place it on a wire rack. This is the most important step: let the bars cool completely in the pan. I mean it—this can take a good hour or two. If you're in a hurry, you can pop the pan into the refrigerator to speed up the process. Once completely cool, use the parchment paper overhang to lift the whole slab out of the pan onto a cutting board before slicing into 9 bars.05
