• 1 Tbsp chia seeds
• 1/4 cup water
• 1/3 cup coconut oil
• 1/4 cup maple syrup
• 2 Tbsp brown rice syrup
• 1 tsp vanilla extract
• 2 1/2 cups rolled oats (optional gluten-free)
• 1/2 cup buckwheat flour (or alternative)
• 1 cup almond flour
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 salt
• Chia seed jam (see recipe or good quality store bought)

1. Preheat oven to 180°C bake, line the baking dish with baking paper
2. In a small dish place chia seeds and water, set aside to allow the seeds to absorb the water- approximately 3 minutes
3. In a large bowl pour the melted oil, maple syrup, brown rice syrup, vanilla, and chia seeds, combine
4. One ingredient at a time add the dry ingredients to the wet ingredients stirring to combine before adding the next in the following order - rolled oats, flour, almond flour, baking soda, cinnamon, and salt
5. Take one cup of the mixture out of the bowl and set aside
6. Pour the remaining mixture in the prepared dish and flatten till it covers the base of the dish
7. Pour the berry chia jam on top of the oat mixture, spread evenly
8. Crumble the remaining mixture over the jam layer
9. Bake in the oven until the topping is firm but soft - approximately 25-30 minutes
10. Bring dish to a cooling rack to cool, then place in the fridge until cooled completely - approximately 30 minutes
11. Carefully lift the slab out of the dish and slice to desired size
12. Enjoy!

Store any leftover squares in a sealed container in the fridge for up to 1 week, or freezer for 6 weeks

When lining the dish use enough baking paper to create an overhang - allowing to remove the slice easily

Use wet hands to push the mixture onto the dish evenly - prevents sticky fingers!