Name: Raspberry Chia Jam Bars
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 40 min
Yield: 12
Cuisine: American
Ingredients: 3 cups (350g) fresh or frozen raspberries; 3-4 tablespoons pure maple syrup (adjust to taste); 2 tablespoons chia seeds; ½ teaspoon pure vanilla extract; Optional: squeeze of fresh lemon juice; 2½ cups (250g) rolled oats (gluten-free if needed), divided; ½ cup (60g) almond flour; ¼ cup (60ml) melted coconut oil; ¼ cup (60ml) maple syrup; 1 teaspoon vanilla extract; ½ teaspoon baking powder; ¼ teaspoon salt

These wholesome Raspberry Chia Jam Bars feature a buttery oat base, a vibrant homemade chia-thickened raspberry jam bursting with natural sweetness, and a crunchy oat crumble topping. Naturally sweetened, packed with fiber, omega-3s, and antioxidants, they’re a guilt-free treat perfect for breakfast, snacks, or dessert.

Why You’ll Love This recipe

You’ll absolutely adore these Raspberry Chia Jam Bars because they transform simple, nourishing ingredients into something truly irresistible. The tart-sweet raspberry chia jam steals the show — it’s fresh, jammy, and thickened naturally with superfood chia seeds instead of heaps of sugar, giving you that classic fruit bar flavor without the guilt.

The oat base and crumble topping provide the most satisfying texture contrast: slightly chewy yet crisp, buttery (thanks to coconut oil), and hearty enough to keep you full. Being vegan, gluten-free (with certified GF oats), and refined sugar-free, they fit beautifully into healthy, fitness-focused lifestyles while still feeling indulgent.

They’re easy to whip up with minimal effort, make ahead friendly, and taste even better the next day as the flavors meld. Whether you’re grabbing one post-gym, packing them for on-the-go snacks, or enjoying with coffee, these bars deliver big flavor, nutrition, and that cozy homemade vibe you crave.

Yield: 12 medium bars

Raspberry Chia Jam Bars

Healthy vegan raspberry chia jam oat bars with crunchy crumble — easy, naturally sweetened, and perfect for snacks or breakfast.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

For the Raspberry Chia Jam:

3 cups (350g) fresh or frozen raspberries
3-4 tablespoons pure maple syrup (adjust to taste)
2 tablespoons chia seeds
½ teaspoon pure vanilla extract
Optional: squeeze of fresh lemon juice

For the Oat Base and Crumble:

2½ cups (250g) rolled oats (gluten-free if needed), divided
½ cup (60g) almond flour
¼ cup (60ml) melted coconut oil
¼ cup (60ml) maple syrup
1 teaspoon vanilla extract
½ teaspoon baking powder
¼ teaspoon salt

Instructions

First, let's create that gorgeous raspberry chia jam — place the raspberries and maple syrup in a small saucepan over medium heat. Stir gently as they warm and begin to break down (about 5-7 minutes).
Once bubbly and saucy, mash the berries lightly with a fork for your desired texture — chunky or smooth, your call!
Remove from heat, stir in the chia seeds and vanilla extract (add lemon juice here if using), then let it sit for 10 minutes to start thickening — it's magical how it transforms!
Transfer the jam to a bowl and pop it in the fridge for at least 30 minutes while you prepare the rest — it will become perfectly spreadable.
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving overhang for easy lifting.
In a large bowl, mix 2 cups of the oats, almond flour, baking powder, and salt. Pour in the melted coconut oil, maple syrup, and vanilla, stirring until it forms a delicious, crumbly dough.
Press about ⅔ of this mixture firmly into the bottom of your prepared pan — use your hands or the bottom of a glass for an even, compact layer.
Spread the chilled raspberry chia jam evenly over the base — go right to the edges for maximum fruity goodness in every bite!
Stir the remaining ½ cup oats into the leftover crumble mixture, then sprinkle it generously over the jam — press lightly so it sticks.
Bake for 22-27 minutes until the top is golden and fragrant. Cool completely in the pan (at least 2 hours) before lifting out and slicing into beautiful bars — enjoy every healthy, jammy bite!

Notes

These bars are best enjoyed at room temperature or slightly chilled. The chia jam continues to thicken over time, so day-two bars are even more amazing. Perfect for meal prep, gym snacks, or post-workout recovery with natural energy and fiber!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 361Total Fat 15gSaturated Fat 5gUnsaturated Fat 9gSodium 75mgCarbohydrates 50gFiber 11gSugar 7gProtein 10g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks

Make the chia jam first and let it cool/thicken in the fridge for at least 30 minutes — it firms up beautifully.
For the best texture, press the base firmly into the pan; this prevents crumbling when slicing.
Use frozen raspberries for convenience — no need to thaw fully before cooking.
Adjust maple syrup to taste; raspberries vary in sweetness.
Line your pan with parchment overhang for easy removal and clean cuts.
Let the bars cool completely (at least 2 hours) before slicing — they’re much easier to handle.
For extra crunch, add chopped almonds or pecans to the crumble.

Ingredients Notes

The star of this recipe is the homemade raspberry chia jam, which uses fresh or frozen raspberries (frozen work wonderfully and are often more affordable), pure maple syrup for natural sweetness (avoid imitation versions), and whole chia seeds that swell to create a thick, spreadable jam rich in omega-3 fatty acids, fiber, and protein.

Rolled oats form the hearty, gluten-free base and topping — choose old-fashioned for the best texture. Coconut oil provides moisture and richness while keeping it vegan (melt it gently). Almond flour adds nutty depth and protein, though oat flour works for a nut-free version.

Vanilla extract enhances the fruity notes, and a pinch of salt balances everything. All ingredients are whole-food focused, making this a nutrient-dense option compared to store-bought bars.

Variations and Substitutions

This recipe is highly adaptable! Swap raspberries for strawberries, blueberries, blackberries, or mixed berries — just adjust cooking time slightly for juicier fruits. For a lower-sugar version, reduce maple syrup or use mashed banana in the jam.

Make it nut-free by replacing almond flour with more oat flour or sunflower seed flour. Try coconut oil alternatives like vegan butter for a richer flavor. Add a teaspoon of lemon zest to the jam for extra brightness, or mix in cinnamon or cardamom to the crumble for warmth.

For a protein boost, stir collagen powder or vanilla protein powder into the base. Paleo friends can use all almond flour and coconut sugar. Chocolate lovers can drizzle melted dark chocolate over the cooled bars — divine!

Storage Options

Store the cooled bars in an airtight container in the refrigerator for up to 1 week — they stay fresh and the jam sets nicely. For longer storage, freeze individual bars wrapped in parchment and placed in a freezer bag for up to 3 months; thaw at room temperature for 15-20 minutes before enjoying.