Raspberry Chia Seed Jam Filling
- 2 cups Frozen raspberries
- 3 tbsp maple syrup
- 3 tbsp chia seeds
- ½ tsp Lemon zest
- 1 flax egg 1 tbsp flax, 2.5 tbsp water
- ⅓ cup melted coconut oil
- ⅓ cup honey * I like to warm the honey in a small pot on high for 1 minute to liquify it before adding to the recipe. This also makes for super chewy and delicious oat bars!
- 2 cups rolled oats
- ½ cup shredded unsweetened coconut
- ½ cup almond flour
- ½ cup Grass Fed Collagen Peptides
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp sea salt
- ⅓ cup slivered almonds
Prepare the Raspberry Chia Seed Jam Filling
Add the raspberries to medium sized pot, on medium heat. Bring to a slow boil (lots of water will melt out of the raspberries) and let simmer, uncovered for 5-10 minutes.
Add maple syrup, chia seeds, and lemon zest. Let simmer for another 15 minutes. You will notice that the raspberries break apart, and the chia seeds will expand, making the perfect jam consistency. When the mixture is the right thick consistency, take off the stove and let cool.
For the Oatmeal Topping
In a small bowl, mix together the ground flax and water to make a flax egg. Let the flax egg sit for 5 minutes to thicken.
To a large bowl, add in the rolled oats, coconut, almond flour. Stir in cinnamon and sea salt.
Then, add in melted coconut oil and warmed honey (Warming the honey makes the finished bars extra chewy and gooey!)
Reserve ½ cup of this oat crumble mixture in a separate small bowl for the topping. The rest of the mixture will be used in the next step, for the bottom crust.
For the Oatmeal Crust
To the oat mixture, add in the baking soda, Garden Of Life Grass Fed Collagen Peptides, and the flax egg. Mix everything together to combine. It may be hard to mix, and it will begin to form into a thick, sticky and crumbly mixture. That’s just what we want!
Line an 8 x 8 baking pan with parchment paper and use coconut oil to grease and exposed sides. Press the oat mixture into the base of the pan, making sure to evenly spread it out and press it down really well.
Add a layer of raspberry chia seed jam (about 1 cup). Finally, crumble on the reserved (½ cup) of oat crumble mixture that was set aside (without the collagen, baking soda, and flax egg.
Bake at 350ºF for 15 minutes, or until golden on top. Let cool for 1 hour on the countertop, then cool in the fridge for 1-2 hours before cutting into squares.
Check out the full recipe post by Garden of Life Ambassador and Certified Holistic Nutritionist, Jasmine, for more tips and details! For tons more clean, healthy recipes, visit her site, Nourishmint Kitchen!