Raspberry Almond Oat Bars

Ingredients

HOMEMADE RASPBERRY CHIA JAM OR USE ¾ CUP STORE BOUGHT RASPBERRY JAM:

• 2 cups raspberries, fresh or frozen
• 2 Tbs. maple syrup
• 2 Tbs. chia seeds

FOR THE BARS:

• 1 cup Coach's Oats®
• 1 cup almond meal/flour
• ½ cup unsweetened applesauce
• 1/3 cup coconut palm sugar or brown sugar
• 1 Tbs. olive, avocado or melted coconut oil
• ¼ tsp. salt

Instructions

MAKE THE JAM OR USE ¾ CUP STORE BOUGHT RASPBERRY JAM:

1. Add raspberries, maple syrup and chia seeds to a medium saucepan set over medium heat.
2. Heat until the berries begin to release their liquid, and bring to a boil, stirring occasionally, about 5 to 10 minutes.
3. Use a spoon to break them apart, if desired.
4. Once thickened, remove from heat and set aside.

MAKE THE BARS:

1. Preheat oven to 325 degrees F. Prepare an 8 x 8” baking dish by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal.
2. Add the oats and almond flour to a high-speed blender or food processor and process on high for about 10 seconds, or until the oats have broken down into the consistency of a fine flour.
3. Add the remaining crust ingredients and continue processing for 20 to 30 seconds until a sticky dough begins to form. Stop and scrape down the sides as necessary.
4. Transfer about two-thirds of the dough into the prepared baking pan, using damp fingers or a damp spatula to ensure that it is pressed down tightly and evenly. The dough is sticky and using damp fingers work best.
5. Spoon the jam over the crust and use a spatula or knife to spread it evenly. Don't go right up against the sides of the pan (to prevent burning). Top with remaining dough by dropping it on top, using a spatula to spread them out.
6. Bake 35 to 40 minutes, until the bars begin to turn golden brown. Remove from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
7. Use a sharp knife to cut them into individual bars and store in an airtight container at room temperature for up to five days or wrap individually and freeze for up to three months.