Oatmeal cookies meet berry cobbler and chia seeds. Using freezer chia jam these bars could pass as dessert of a snack.
By Kelsey Hilts
Oatmeal cookies meet berry cobbler and chia seeds. These oatmeal bars use chia seed freezer jam. All I can say is that these bars are incredible. The oatmeal provides a chewy texture and a nutty flavor and makes them seem like a true dessert (though they could pass for a snack).
They work for breakfast, snacks and dessert. Though they could be compared to a homemade nutrigrain bar, they are actually slightly different and far superior to any of those store-bought bars.
- 1½ cups whole oats
- ½ cup flour
- ½ cup whole wheat flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup brown sugar
- 1 chia egg (1 Tbsp chia seeds+ 4 Tbsp warm water, mixed)
- ½ cup + 2 Tbsp butter, melted
- ¼ cup pure maple syrup
- 2 Tbsp milk
- Chia Seed Berry Freezer Jam
- 3 cups fresh marionberries
- 2-3 tbsp pure maple syrup, to taste
- 2 tbsp chia seeds
- Mix the chia egg in a small blow and set it aside.
- In a large mixing bowl, combine the whole oats, flours, brown sugar, baking soda and salt.
- In a small bowl, mix the melted butter, maple syrup, milk, and chia egg.
- Add the wet mixture to the dry mixture and stir well, using your hands if necessary.
- Set aside ½ cup of the oat dough for the topping.
- Pour the oat mixture into a square pan and press down with your fingers to form the base.
- Use a pastry roller to smooth out if desired.
- Pour the berry chia seed jam mixture on top and smooth with a knife.
- Drop the reserved ½ cup oat mixture in small bits on top.
- Bake the bars at 350 degrees for approximately 30 minutes.
- Allow the bars to fully cool for at least 30-40 minutes before gently removing them from the pan.
- Slice and store the bars in a container in the fridge to keep them firm.
- Mix the berries and maple syrup in a bowl.
- Gently mash the berries until they reach your desired texture.
- Add the chia seeds and let the berry mixture sit for 10-15 until thickened.