Spring is here- and that means berry season here in the south- one of my favorite seasons! These strawberry chia crumble bars are one of our favorite desserts-meets-snacks (and honestly, they could double as breakfast, too!).
The best part about these bars is they’re super easy to make and they store great in the fridge all week long (if they last that long!).
Notes:
Oil swap: Feel free to use melted butter in place of coconut oil
Make them gluten-free: I’ve used gluten-free flour with success (I use King Arthur 1:1 baking blend) for these bars to easily make them GF (make sure you use gluten-free certified oats, as well)
Whole grain swap: I’ve also made these with white whole wheat flour, which works great but does provide a slightly denser texture.
Looking to reduce the sugar? Swap the sugar in the jam for honey and feel free to use coconut sugar or your favorite sugar sub in the crumble mix (they will be less sweet if you use the former).
Strawberry Chia Crumble Bars Makes 12
Ingredients:
Oat Crumble:
1 1/2 cups all purpose flour (gluten-free or regular)
1 1/2 cups rolled oats
2/3 cup brown sugar (coconut sugar works, too-though they will be less sweet)
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup coconut oil, melted (additional 2-3 tbsp as needed- butter can be used here, as well )
For filling:
2 1/2 cups fresh strawberries (roughly sliced or chopped)
2 tbsp water
2 tbsp sugar (or honey)
2 tbsp chia seeds
Optional: use 1 12-oz jar strawberry or raspberry jam (you want a thicker jam, rather than a runnier variety)
Instructions:
To make jam:
Combine strawberries, water and sugar or honey in a small saucepan. Bring to a simmer. Let simmer until strawberries are broken down, about 8-10 minutes. Remove from heat.
Stir in chia seeds and let cool until thickened (cool on counter or to expedite, cool in fridge for 15-20 minutes).
For bars:
Preheat oven to 350. Line an 8×8″ pan with parchment paper (tip: if paper does not stick, lightly spray with cooking spray before placing in pan).
Combine all dry ingredients in a large bowl.
Slowly, using hands, mix in butter until a crumble-like consistency forms.
Press half of mixture into bottom of pan. Top with cooled strawberry jam.
Crumble remaining crumble on top. Bake in oven for 30 minutes.
Remove and let cool completely at room temperature. or chill for 20 minutes in fridge before cutting.
1 1/2 cups all purpose flour (gluten-free or regular)
1 1/2 cups rolled oats
2/3 cup brown sugar (coconut sugar works, too-though they will be less sweet)
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup coconut oil, melted (additional 2–3 tbsp as needed- butter can be used here, as well )
For filling:
2 1/2 cups fresh strawberries (roughly sliced or chopped)
2 tbsp water
2 tbsp sugar (or honey)
2 tbsp chia seeds
Instructions
To make jam:
Combine strawberries, water and sugar or honey in a small saucepan. Bring to a simmer. Let simmer until strawberries are broken down, about 8-10 minutes. Remove from heat.
Stir in chia seeds and let cool until thickened (cool on counter or to expedite, cool in fridge for 15-20 minutes).
For bars:
Preheat oven to 350. Line an 8×8″ pan with parchment paper (tip: if paper does not stick, lightly spray with cooking spray before placing in pan).
Combine all dry ingredients in a large bowl.
Slowly, using hands, mix in butter until a crumble-like consistency forms.
Press half of mixture into bottom of pan. Top with cooled strawberry jam.
Crumble remaining crumble on top. Bake in oven for 30 minutes.
Remove and let cool completely at room temperature. or chill for 20 minutes in fridge before cutting.
