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Vegan Oatmeal Cookie Bars with Homemade Strawberry Chia Seed Jam

Crazy Vegan Kitchen
Moist Vegan Oatmeal Cookie Bars sandwiched with homemade, refined sugar free Strawberry Chia Seed Jam.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Vegan Dessert
Servings 16

Ingredients
  

  • Strawberry Chia Seed Jam:
  • 3/4 cup Chopped Strawberries
  • 3-4 tablespoons Cane Sugar depending on your personal preference
  • Seeds of 1/2 a Vanilla Pod
  • 1 tablespoon Chia Seeds
  • Vegan Oatmeal Cookie Dough:
  • 1 cup Rolled Oats
  • 1 cup Spelt Flour
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoons Baking Soda
  • 1/2 cup Brown Sugar*
  • Seeds of 1/2 a Vanilla Pod
  • Scant 1/2 cup Coconut Oil softened but not melted
  • 1 tablespoon Maple Syrup
  • 1 batch Strawberry Chia Seed Jam

Instructions
 

  • Strawberry Chia Seed Jam: In a small pot, combine strawberries, sugar and vanilla beans over a low heat. Using a heat proof spatula, stir the mixture whilst pressing down slightly on the strawberries to break them down. Cook for 5-10 minutes, or until the strawberries have released their juice.
  • Add chia seeds into the pot and stir well. Continue cooking over low heat, whilst stirring, for another 2-3 minutes or until the jam has thickened. Transfer to a bowl to cool.
  • Oatmeal Cookie Dough:Preheat oven to 175 degrees Celsius. Line a 6 inch baking tin with silicone or baking paper.
  • In a bowl, combine Rolled Oats, Spelt Flour, Sea Salt, Baking Soda and Brown Sugar. Whisk to combine. Add softened coconut oil and vanilla pod into the mixture and start rubbing with your fingertips until you end up with a moist crumble-like mixture. Make sure to work with just your finger tips!
  • Add Maple Syrup to your mixture and stir to combine. The maple syrup helps act as a binding agent so that the cookie doesn't bake up crumbly.
  • Press 2/3 of your cookie dough into the prepared baking tin with a spoon so that it forms a nice, flat surface. Spread prepared Jam on the surface of your cookie base. Crumble the remaining third of the cookie dough over the surface of the jam and pop tin into the oven for 35-40 minutes or until the top is slightly golden.
  • Remove from oven and let cool thoroughly before cutting into pieces to enjoy :)

Notes

* You can replace the brown sugar in the cookie dough for Cane Sugar if you want a completely refined-sugar free dessert. Your cookie dough may be a little drier, but you can just add a teaspoon of water into the mixture to compensate for the moisture in regular brown sugar.
Tried this recipe?Let us know how it was!