Teas the season for homemade tea! Get ready to sooth some souls with your own seasonal blend. If you've been looking for a personal, last minute gift idea, this DIY is sure to bring much needed warmth to your holiday season...
Still trying to find your back-to-school groove? These chia-full bars are a great grab-and-go snack packed with Omega-3s and protein to fuel you up before you start the day! Both vegan and gluten-free, these bars are filled with tasty raspberry chia jam to add a touch of sweetness, making them the perfect treat to enjoy with a cup of joe or tea! Just prep and pop them in the oven the night before the school week begins and you’ll be set for those mornings you find yourself rushing out the door.
Raspberry Chia Jam
- 3 cups organic frozen raspberries
- 2 Tbsp Mamma Chia Organic Chia Seeds
- 3 Tbsp organic maple syrup
- 1/2 tsp organic vanilla extract
Granola & Oat Bars
- Mamma Chia Vanilla Almond Chia Granola Clusters
- 1 chia egg (1 Tbsp Mamma Chia Organic Chia Seeds + 4 Tbsp water)
- 1/3 cup organic coconut oil, melted
- 1/4 cup organic maple syrup
- 2 Tbsp organic brown rice syrup (or honey)
- 1 tsp organic vanilla extract
- 2 1/2 cups gluten-free rolled oats
- 1/2 cup rolled oats, ground into flour
- 1 cup almond flour
- 1/2 tsp baking soda
- pinch of pink Himalayan sea salt
- Preheat oven to 350F and line a 8-inch square baking pan with parchment paper.
- Raspberry Chia Jam: In a medium pot, combine all the ingredients listed above, except for the vanilla extract, stirring until it’s combined. Bring the ingredients to a low boil. Once it reaches a low boil, reduce the heat to medium. Cover the pot and let the jam simmer for about 10 minutes. Continuously stir jam while it simmers until the raspberries melt and the contents start to thicken. Remove pot from stove and stir in the vanilla extract. Transfer the jam into a closed container and place in the freezer to cool.
- Granola & Oat Squares: Create your chia egg by combining the chia seeds and water in a small mug. Mix and set aside at room temperature for about 5 minutes or until it thickens.
- In a large mixing bowl, stir your melted coconut oil, maple syrup, honey, and vanilla. Add chia egg in once it’s ready.
- Create your rolled oat flour by grinding it in a food processor or high-speed blender on high until you reach a flour like consistency. It should happen fairly quickly.
- Add one ingredient at a time, stirring in first the rolled oats, almond flour, oat flour, baking soda, and salt until the mixture comes together. The mixture should be sticky.
- Take 2/3 of the oat mixture in to the baking pan. Use a piece of parchment paper to press the contents down and spread evenly across the pan. You may need to press the dough firmly against the pan with a spatula.
- Remove raspberry chia jam from the freezer and layer it evenly over the oat mixture.
- Use the remaining oat mixture to layer over the chia jam, crumbling it on top.
- Place the breakfast bars in the oven and bake for 25-30 minutes, uncovered. After the first 20 minutes, remove the bars and sprinkle Mamma Chia Vanilla Almond Chia Granola Clusters on top for an extra crunch. If the tops of the bars appear to have browned cover the pan in tinfoil for the remainder 5-10 minutes.
- Remove pan from oven and set aside to cool for 30 mins. Carefully slice the bars into squares and enjoy!