Raspberry Chia Seed Jam Oat Crumble Squares

As soon as I saw this recipe I knew I had to try it!  It's from Oh She Glows.  I made this over 2 days which I would definitely recommend to do since the chia jam needs to cool.

I enjoyed these squares, however, the next time I make them I might be tempted to use a 9x13" pan instead as I almost found them too "oaty" in the 8x8" pan.  Maybe it's just me…

A few notes:

• Since I happened to have frozen rhubarb in the freezer, I used 1 cup rhubarb and 2 cups raspberries for the jam
• For the chia jam, I excluded the maple syrup.   I'm glad I did this as I think the maple syrup and honey in the crust made this square sweet enough
• For the crumble, I substituted honey for brown rice syrup
• If I did try using a 9x13" pan, I'd increase the chia jam to between 1 3/4 to 2 cups depending on how "jammy" you wanted.  I'd still make the crumble mixture as per the directions but I'd put way less crumble on the top and use it for the crust instead

Raspberry-rhubarb chia see jam

Base layer

Middle layer

Top layer

Just out of the oven

Ready to eat!

Honeyberry Vanilla Chia Seed Jam

I recently received 4 quarts of honeyberries.  That is A LOT of berries!  But wait a second, what is a honeyberry?  I'd never heard of them before, but they look like blueberries with an elongated shape.  They taste sort of like blueberries, but not quite like blueberries. Whatever the flavour, they are tasty.  I wasn't sure what I was going to do with all of these berries!  To start I thought, why not try making jam?  The recipe I used is from Oh She Glows.

I liked this jam!  And I was pleased to find out that making this sort of jam was very easy to make.

A few notes

• I excluded the maple syrup
• I cooked the jam for closer to 25 minutes