Chia Jamberry oatmeal squares (GF, V, refined sugar free)
Who’s up for some jamberryliciousness? I hope you’re internally exclaiming, “me, me”, but if not, that’s OK. These winsome bars are so tweakable-to-taste, they’re likely to bring delight no matter what, when you do them your way.
It’s no secret I’m a fan of snacktastic-style breakfasts—at least, when it comes to having options for Chef F—and this is one of them. They’re probably too crumbly for a grab-and-go then hit the trail fuel, but they make for a scrumptious bite before school, and serve as a jammy afternoon snack as well. Plus, you don’t have to put in ANY added/refined sugar if you don’t want to. Then again, you can splash in some extra agave, maple syrup, or whatever you please. I guess that’s true of most recipes, even sweets, but these tickly the taste buds either way.
These days, I appreciate chia seed power more than I ever have, especially when it comes to making plant-based, nutrient-rich meals for our family. The antioxidants, minerals, fiber, and omega-3 fatty acids in chia seeds are known to promote heart health, support strong bones, improve blood sugar management, and more. Plus, those tiny little powerhouses make for the most beckoning invitations, in the form of chia pudding, or luscious chia jam like this one.
I hope you enjoy these squares like I do! But, maybe you won’t. If you switch them up to better suit you, I’d love to know what works. And if they just don’t appeal at all—well, you don’t need to share with me, but in a weird way if you do I feel well equipped to take it warmly.
Being away, more or less unplugged much of the day, we’re all bound to get reflective in all the right ways, the ones we need to make more time for. Yesterday, winding along a trail on a misty gray morning run, my brain wandered to these bars, and I pulled myself back from wonder that bordered worry over whether so-and-so might like them or not. Like they’re a reflection of me, of course. (You’re a cook, I know you know.)
For maybe the millionth time, I realized how much of my life I’ve given to the priority of being ‘liked’, but this time was exceptionally striking. It was a big yet logical leap to go from these jam bars to taking on board all the years of bending backwards striving to fit in. If the humble, potent chia seed can’t universally win the world over, how can I expect such of myself, with all my balled up baggage? The dearer goals of living joyfully, adventurously, lovingly, and with kindness are way more important, and in theory should be enough to achieve ‘being liked’ at least a little, at least where it means something. In any case, I hope these jamberry chia bars give you some jamberrylisciousness after all, and that you have a joyful, adventurous day welcomed with loving kindness. xo
Chia Jamberry Oatmeal Squares
Yield: 16 squares
For the jam:
2 Cups fresh or thawed mixed berries or of choice
2 tablespoons chia seeds
1-2 Tablespoons pure maple syrup (optional)
For the base/topping:
1/2 Cup chopped, pitted Medjool dates, soaked ten minutes in warm water and drained
1 1/2 cup rolled oats
1 cup quinoa or gluten-free flour blend
1/3 cup almond flour
pinch sea salt
1/4 cup olive oil
¼ cup unsweetened applesauce
unsweetened plain or vanilla almond milk, if needed (1-2 Tablespoons)
Prepare the jam: In a small pot, cook the berries over medium heat until they begin to break down, about five minutes. Reduce the heat to low and stir in the chia seeds and syrup, if using. Continue to cook, stirring a few minutes, then remove from heat and let cool and thicken.
As the jam cools, combine the dates, oats, flours, and salt in a food processor Pulse in oil and applesauce to form a crumbly mixture.
Press half of the crumble mixture into the bottom of your prepared pan. Use a spatula to spread the jam evenly over the base. Top with remaining crumble mixture.
Bake for 25 minutes or until topping is golden brown. Cool completely before cutting and serving.