I made us a snack.
I made this during a brief but intense fruit phase about two weeks ago. I ate more strawberries than I thought possible, and I used the rest to make a quick, delicious jam with chia seeds.
I pulsed the strawberries in a food processor, cooked them down with a splash of water, then stirred in honey, vanilla and chia seeds. It’s an easy, no-fuss way to make jam if you don’t want to fuss with traditional canning. The chia seeds give it a jammy texture without complicated steps.
This chia jam is seriously good. I spooned it on toast, layered it over chocolate almond butter and even mixed in chocolate chips one day. When I grew tired of those quick breakfasts I decided to bake the jam into oat bars — a riff on some old oatmeal snack squares I used to make all the time.
Those bars have always been a favorite: convenient, sturdy enough for grab-and-go, and sometimes dessert-like without feeling over the top. I spread the chia jam over the oat batter, topped everything with a buttery crumb, and baked until set. They turned into cute little squares that are perfect for snacking or a simple breakfast.
Strawberry Chia Jam Squares
Yield:
9
to 12 squares
1 hr
Ingredients
strawberry chia jam
- 1 pound hulled strawberries
- 2 tablespoons water
- 3 tablespoons honey
- 1 teaspoon vanilla extract
- 3 tablespoons chia seeds
bars
- 4 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1 tablespoon vanilla extract
- 1 cup whole wheat pastry flour
- 1 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup milk
crumb topping
- 3 tablespoons brown sugar
- 3 tablespoons sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 1/2 cup whole wheat pastry flour
Instructions
- strawberry chia jam
- Pulse the strawberries in a food processor until they are in small chunks. Transfer them to a small saucepan with the water and cook over medium heat, stirring occasionally, until the berries break down and the mixture becomes saucy, about 5 to 6 minutes. Mash a bit if needed. Stir in honey and vanilla, then stir in the chia seeds. Turn off the heat and let the jam cool to room temperature; it will thicken as it cools.
bars
- Preheat the oven to 350°F. Grease an 8×8-inch pan with nonstick spray or coconut oil.
- In a mixer, beat the butter and brown sugar on high until fluffy, about 2–3 minutes. Add vanilla. Mix in the flour, oats, salt and baking soda on medium; the dough will be crumbly. With the mixer on low, add the milk and mix until a dough forms. Stir in chocolate chips if you like.
- Press the batter evenly into the prepared pan. Spread the cooled chia jam over the batter, leaving a small border around the edges.
crumb topping
- Whisk together the brown sugar, sugar, cinnamon, salt and melted butter until the sugar begins to dissolve. Stir in the flour with a wooden spoon until the mixture is crumbly. Sprinkle the crumb evenly over the jam layer.
- Bake for 25 to 30 minutes, until the center is set and does not jiggle. Cool completely, then cut into 9 or 12 squares.
Notes
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