RASPBERRY CHIA JAM CRUMBLE
Ps. These crumble squares are delicious and probably have far fewer ingredients than your granola bar! 😂 So let's grab some coconut yoghurt and dig in!
Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka
INGREDIENTS
CRUMBLE INGREDIENTS
- 125g oat flour
- 75g rolled oats
- 20g coconut oil or 1 tbsp
- 60g agave syrup
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TOPPING
- 1/3rd of base crumble
- 30g cashew butter
- 1 tbsp coconut sugar ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
CHIA JAM
- 180g raspberries
- 3 tbsp agave
- 4 tbsp chia seeds
METHOD
- Preheat the oven to 180C and soften the coconut oil by heating it up slightly)(don't melt entirely)
- Mix together the base ingredients and set aside 1/3rd of the mixture
- Fill a 15 x 15cm tray with the remaining 2/3rd of the crumble mix and press down
- Bake at 180 C for 15 minutes
- Mix the remaining crumble with cashew butter and coconut sugar, scatter in a tray and bake for 8-10 minutes until golden
- Whilst the crumble is baking, to maks the chia jam, mash the raspberries in a saucepan on low heat until it turns into a compote
- Take the saucepan off the heat and stir in the agave syrup and chia seeds. Set it aside for 15 minutes to thicken (this will be faster in the fridge
- Once the crumble base and topping are ready, leave to cool slightly for 5 minutes and then assemble by spreading the jam over crumble base, and top with golden crumble
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