Dessert for 12

Raspberry Oat Crumble Squares

Name: Raspberry Oat Crumble Squares
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 3 cups frozen or fresh raspberries; 3 tbsp pure maple syrup (optional); 2 tbsp chia seeds; 1/2 tsp pure vanilla extract; 1 tbsp chia seeds; 1/4 cup water; 1/3 cup coconut oil; 1/4 cup pure maple syrup; 2 tbsp brown rice syrup; 1 tsp pure vanilla extract; 2 1/2 cups gluten-free rolled oats; 1/2 cup gluten-free oat flour; 1 cup almond flour; 1/2 tsp baking soda; 1/2 tsp fine sea salt

Raspberry chia filling rests between oat and almond crumble layers before baking into firm dessert squares.

$0.62per serving $

50 minstart to table

12servings

American Vegetarian Dairy-free Budget Desserts Summer

Ingredients

3 cups frozen or fresh raspberries
3 tbsp pure maple syrup (optional)
2 tbsp chia seeds
1/2 tsp pure vanilla extract
1 tbsp chia seeds
1/4 cup water
1/3 cup coconut oil
1/4 cup pure maple syrup
2 tbsp brown rice syrup
1 tsp pure vanilla extract
2 1/2 cups gluten-free rolled oats
1/2 cup gluten-free oat flour
1 cup almond flour
1/2 tsp baking soda
1/2 tsp fine sea salt

Steps

Heat the oven to 350 F and line an 8-by-8-inch pan with parchment.
Cook the raspberries, maple syrup, vanilla, and 2 tablespoons chia seeds in a saucepan over medium heat for 8 minutes.
Stir the water and remaining chia seeds into the raspberry mixture, then let it cool for 5 minutes.
Melt the coconut oil and mix it with the maple syrup, brown rice syrup, and vanilla.
Stir in the oats, oat flour, almond flour, baking soda, and salt to form a crumbly dough.
Press half the dough into the pan, spread on the raspberry filling, and crumble the remaining dough over it.
Bake for 30 minutes, then cool completely before cutting into squares.