strawberry chia seed jam breakfast bars
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Reminiscent of your favorite peanut butter and jelly sandwich these delightful bars are made with a homemade strawberry chia seed jam.
Serves: 12 bars
  • Strawberry Chia Seed Jam
  • 1 bag (12 ounces) frozen organic strawberries
  • 3 tablespoons honey, or maple syrup
  • 1 tablespoon freshly squeezed lemon juice
  • 1 vanilla bean
  • 1 tablespoon chia seeds
  • Breakfast Bars
  • 1 cup rolled oats
  • 1 cup sliced raw almonds
  • ½ cup flaked unsweetened coconut
  • ¼ cup raw sesame seeds
  • 1 cup whole wheat pastry flour
  • ½ cup packed light brown sugar
  • ½ teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking powder
  • 1 large egg, beaten
  • ⅓ cup coconut oil, melted
  • 2 to 3 tablespoons ice water
  • Topping
  • 2 tablespoons shredded coconut
  • 2 tablespoons sliced raw almonds
  • 2 tablespoons black sesame seeds
  • 2 tablespoons turbinado sugar
  1. For the strawberry chia seed jam: In a medium saucepan, combine the berries, with the honey and lemon juice. Cut the vanilla bean down the center, scrape the seeds out and add them both to the pot. Bring to a simmer and cook until the berries are soft and the mixture has thickened slightly Lightly crush the berries with a potato masher or fork. Add the chia seeds, remove from the heat and let cool. Once cool refrigerate the jam for at least one hour. I usually make the jam the night before and let it set up in the refrigerator, it will thicken considerably as it cools.
  2. For the Breakfast squares: Pre-heat the oven to 350 degrees and oil a 8x11-inch pan.
  3. In the bowl of a food processor fitted with a metal blade, pulse together the oats, almonds, coconut, and sesame seeds until they start to form a course meal, about 30-45 seconds. Add the flour, brown sugar, cardamom, salt and baking powder and pulse to combine. Add the egg and coconut oil. Add the ice water a tablespoon at a time just until the mixture begins to come together.
  4. Press half of the crust mixture evenly into the bottom of the prepared pan. Pour the chia jam onto the crust and spread evenly. In a small bowl combine the coconut, raw almonds, black sesame seeds and turbinado sugar for the topping. Take about half of the mixture and lightly mix it into the remaining crust mixture and scatter it across the top of the jam, trying to cover most of the pan but don't worry if it isn't perfect, that's not what we are looking for. Sprinkle the rest of the topping over the top.
  5. Bake until the crumble is golden brown and the jam is bubbling, about 30 minutes. Let cool completely in the pan. Slice into bars. If wrapped and kept at room temperature, the bars will keep for 3 days.
Recipe by Scaling Back at