These delightful raspberry crumble bars check all the boxes and make the perfect little treat for spring. An easy and yummy vegan recipe ideal for a weekend bake, designed to nourish your soul!
Preheat oven to 350 F. In a large mixing bowl, combine the oat flour, quick oats, salt, and vanilla extract for the oat base/crumble. Add in the maple syrup and creamy almond butter, then mix until well combined and a nice dough forms. Get an 8x8 inch pan and line it with parchment paper (or use a loaf pan). Press about 3/4 of the dough into the bottom of the pan to form the crust. Set aside the remaining dough for the crumble topping and place the crust in the fridge while you prepare the jam center.
For the jam, put a small saucepan on medium heat and add the raspberries, maple syrup, lemon juice, chia seeds, and ground flax seeds. Cook for 2-3 minutes until bubbles start to form. Mash the raspberries and continue stirring for another 2 minutes to prevent burning.
Remove the crust from the fridge and pour the prepared jam on top. Crumble the leftover dough evenly over the jam layer. Bake in the oven for 30-35 minutes, or until golden brown. Enjoy!
