A not too sweet breakfast bar filled with fresh raspberry chia jam and oats.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword brunch, sweets, vegetarian
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Ingredients
1 ¼cupflour
2cuprolled oats
½cupbrown sugar
1tspbaking powder
½tspkosher salt
¼cupcoconut oil
16 ounce plain Greek Yogurt
Filling
3cupsraspberriesfresh or frozen
⅓cupsugar
8tbspchia seeds
1juice of a lemon
Instructions
Preheat the oven to 350 degrees.
Line a square pan with parchment paper and set aside.
In a medium-size saucepan, add the raspberries, sugar and lemon juice and bring to a boil over medium heat.
Stir every 2 minutes to break up the raspberries. Reduce heat and simmer for about 10 minutes.
Stir in the chia seeds and let thickened to your liking. Remove from heat and let cool at room temperature.
In a large mixing bowl, add the flour, oatmeal, salt, sugar, and baking powder, combine evenly and set aside.
In a small mixing bowl combine the oil and yogurt.
Add the oil and yogurt mixture to the dry ingredients mix and combine evenly to form a crumbly mixture. Add more yogurt if the consistency is a bit dry.
Firmly pat down the crumbly oat mixture into the lined pan.
Spread the raspberry jam evenly on top of the oat mixture.
Sprinkle the remaining crumbly oat mixture on top of the jam and pat lightly to make stick.
Bake at 350 degrees for 40 minutes. Let cool for about 15 minutes.