So when it comes to deciding on a fruit jam to pair with an oat slice – I immediately reach for raspberry. If you’re not a lover of raspberries like me, you can switch the ingredients to make an alternative, such as a strawberry or blueberry jam center. If you decide to go ahead with blueberries, I would add in 3 cups of blueberries, instead of the 2.5 listed below.
I haven’t purchased a store-bought jam in years. They’re packed with sugar, artificial flavours and colours – all of which aggravate inflammation in the body. Instead, I opt for a more healthier approach by making my own. All it takes is 3 simple ingredients – frozen raspberries, maple syrup and chia seeds. It’s a lot easier than you think, I promise!
Chia seeds have an array of health benefits. They are known to aid in promoting healthy skin, building stronger bones and muscles, and supporting digestion. The fiber in the seeds works as a pre-biotic in the digestive system. So while it isn’t digested and used directly, it feeds the beneficial bacteria in the gut and may help improve gut health. I’ve always struggled with digestive issues, so any chance I get to sneak a beneficial ingredient into my desserts is a win for me.
When creating your jam, try making it a day in advance. Doing so allows the chia seeds time to soak in the raspberry mixture and expand, making your jam a thicker consistency. It also helps speed up the preparation time.
The recipe for the chia jam can be found below. The jam recipe makes for two servings, which is great if you choose to make a double batch of these oat slices. Or you may want to save any left overs to spread across your morning toast.
If you do get a chance to give this recipe a go, don’t forget to tag a photo with #live_minimal or @live_minimal on Instagram so I can see how they turn out!
Looking for another dessert or snack recipe to pair with this chia jam? You can also check out my chia jam drop cookies recipe. And if you enjoy oat slices, be sure to check out my easy date crumble recipe.
- 2.5 cups raspberries, frozen
- 2 Tbsp maple syrup
- 2 Tbsp chia seeds
- 2 cups GF all-purpose flour (I used Bob’s Red Mill)
- 2 cups GF rolled oats
- 3/4 cup coconut sugar
- 1 cup vegan butter
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In a small pot over medium heat, add raspberries and maple syrup.
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Stir for 8 minutes, make sure to break down the raspberries with a fork whilst heating.
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After 8 minutes, add chia seeds and stir consistently for 2 minutes. **Optional - if you like your jam less dense, remove half of the raspberry mixture and blend to create a smoother texture. Return to the pot and add the chia seeds.
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Allow mixture to cool and transfer to glass jar. Store in fridge, overnight or at least 8 hours to allow seeds to expand.
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Preheat the oven to 180ºC / 350ºF.
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Line a 8 x 8″ pan with baking paper.
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To make the oat base/crumb, in a food processor add the flour, oats, sugar, and margarine until crumbs form.
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Transfer 3/4 of the mixture into the baking tin and press down with your fingers to create the first layer.
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Spread half of the raspberry jam evenly on top of the first layer.
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Use your hands to crumble the remaining 1/4 oat mixture on top of the jam.
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Place in the oven and bake for 35-40 minutes, until golden.
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Remove from oven and allow to cool for about 5 minutes before serving.
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Enjoy!
