Blackberry Chia Jam Crumble Bars
This recipe is actually a variation of a recipe I have already uploaded to the blog for my strawberry crumble bars https://talidavoinea.au/strawberry-crumble-bars/ . I love eating these for breakfast with some home made soy yogurt or coconut yogurt. It makes for a very filling and satisfying breakfast. I basically just add a base to the normal fruit crumble recipe I have made for years and I find that that it makes it even more filling so breakfast can last me longer for those long days at work. The reason I wanted to make another batch was because my strawberry crumble bars turned out way too crumbly. Although I loved them for breakfast they were probably a little bit misleading for people that were hoping to eat the bars as actual bars that they can take along to work or school with them. So for round two I decided to swap out the whole fruit with fruit jam ( chia jam of course) and use half the amount of crumble mixture on top. I still prefer to eat them for breakfast but they are definitely more transportable now and can be eaten as a snack. I also love that turning the blackberries into a jam gets rid of all those really hard seeds that I find kind of annoying to eat.
The recipe is refined sugar free, gluten free, vegan, full of antioxidants and plant based protein and healthy fats. I just love crumble anything, and its even better when it can double as breakfast and dessert.
| Blackberry Chia Jam Crumble Bars | Print |
- BLACKBERRY CHIA JAM:
- 1 cup fresh or frozen blackberries ( allow to thaw if frozen)
- 1 TBSP chia seeds
- 1 TBSP raw honey or maple syrup
- BASE:
- 1 cup almonds
- 1 cup rolled oats ( gluten free if necessary)
- 1 cup pitted medjool dates
- CRUMBLE TOPPING:
- ½ cup rolled oats
- ¼ cup wholemeal spelt flour or buckwheat flour for completely gluten free
- 3 TBSP almond meal
- 2 TBSP coconut sugar
- ½ TBSP cinnamon
- pinch salt
- 3 TBSP sunflower or grapeseed oil
- Start by making your chia jam ahead of time. Blend all jam ingredients together in a blender until you reach your desired consistency. You can make it super smooth or a little chunky depending on how you like your jam
- Place in the fridge overnight or for about 2 hours until set.
- For the base: add all your base ingredients into a food processor and process until sticky to the touch. If your mixture is not sticky enough, add a few more dates or 1-2 TBSP of maple syrup. Press mixture into the bottom of a lined square baking dish.
- Spoon over a layer of blackberry chia jam, spread out evenly and set aside. Use as much or as little jam as you like and keep the left overs for later.
- For the Crumble topping: Add all your ingredients except oil to a seperate bowl and mix well. Pour your oil over the top of the crumble mixture and mix well until the mixture is evenly coated in oil.
- Sprinkle the crumble topping over your jam.
- Bake in the oven for about 25 minutes at 180C
- Allow to cool slightly before cutting into bars. Enjoy
