These deliciously jam bars feature a naturally sweet strawberry chia jam layered between a wholesome almond-oat crust. Gluten-free, dairy-free, and refined sugar-free, they make the perfect snack or breakfast-on-the-go!
Why You’ll Love It:
Naturally Sweetened – Sweetened with maple syrup.
Wholesome Ingredients – Almond flour & oats for fiber and healthy fats.
Fresh Berry Flavor – Bursting with strawberry goodness.
Perfect Texture – Soft with a jammy center.
Health Insights:
Strawberries for Antioxidants & Vitamin C – Immune-boosting and skin-loving.
Chia Seeds for Fiber & Omega-3s – Supports digestion and heart health.
Almond Flour for Protein & Healthy Fats – Keeps you full and satisfied.
Tips and Tricks to Elevate:
Switch Up the Fruit: Try blueberries, raspberries, or peaches.
More Crunch: Add chopped nuts or seeds to the crumble topping.
Boost Protein: Stir in hemp seeds.
Make It Dessert: Serve with a scoop of coconut yogurt or dairy-free ice cream.
Strawberry Chia Jam Squares
In a medium saucepan, cook the strawberries, lemon juice, and half of the maple syrup over medium heat for 10 to 15 minutes until bubbling. Mash the fruit, stir in the chia seeds, and refrigerate for 10 minutes to cool.
Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
In a mixing bowl, combine the almond flour, oats, coconut oil, vanilla, water, salt and the remaining maple syrup until well mixed.
Add 3/4 of the oat mixture to the pan, pressing down firmly to create an even crust layer. Spread the jam evenly over the crust. Crumble the reserved mixture on top.
Bake for 15 minutes or until golden brown. Let cool completely before cutting into bars. Enjoy!
Strawberry Chia Jam Squares
45 minutes 6 servings
2 1/2 cups Frozen Strawberries
1 tsp Lemon Juice
1/4 cup Maple Syrup (divided)
1 1/4 tbsps Chia Seeds
1 cup Almond Flour
1 1/2 cups Quick Oats
1/4 cup Coconut Oil (melted)
2 tsps Vanilla Extract
2 tbsps Water
1/16 tsp Sea Salt
In a medium saucepan, cook the strawberries, lemon juice, and half of the maple syrup over medium heat for 10 to 15 minutes until bubbling. Mash the fruit, stir in the chia seeds, and refrigerate for 10 minutes to cool.
Preheat oven to 350°F (175°C). Line a baking dish with parchment paper.
In a mixing bowl, combine the almond flour, oats, coconut oil, vanilla, water, salt and the remaining maple syrup until well mixed.
Add 3/4 of the oat mixture to the pan, pressing down firmly to create an even crust layer. Spread the jam evenly over the crust. Crumble the reserved mixture on top.
Bake for 15 minutes or until golden brown. Let cool completely before cutting into bars. Enjoy!
Leftovers: Refrigerate in an airtight container for up to four days.
Serving Size: One serving is equal to two squares.
More Flavor: Try with frozen mixed berries or fresh berries when in season.
Squares Thickness: I made this recipe using a 9 x 11 1/2-inch pan because I prefer my squares thinner, but if you’d like them slightly chunkier, feel free to use a smaller pan like an 8 x 8-inch one instead.
NUTRITION (per serving)
Calories 347 kcal, Fat 21g, Carbs 36g, Fiber 7g, Sugar 13g, Protein 7g
Isabelle Bulota is a Registered Holistic Nutritionist, Recipe Developer, and Food Photographer, passionately navigates the challenges of motherhood with two vibrant teenagers. As the proud founder of Isabelle Bulota Family Nutrition Practitioner, she guides families on their journey through personalized nutrition counselling.
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