Blueberry Pie Bars (Gluten & Dairy Free)

Add the blueberries and maple syrup to a medium saucepan over medium heat. Heat until the berries begin to release their liquid, about 5 – 10 minutes. Bring to a boil and stir occasionally, until the berries begin to reduce and thicken, about 5 -10 minutes more.

Stir in the chia seeds & continue to cook for another 5 minutes. Remove pan from the heat and allow the jam to cool. It will continue to thicken the longer it sits, which is why I usually like to make my jam the night before I’m planning on making these!

Preheat your oven to 325°F and prepare an 8×8 or 9x9 glass baking dish by lining it with parchment paper. leave a few inches of overhang on the sides to allow for easy removal.

Add the oats and almond flour to a large food processor and process until the oats have broken down. Add the remaining crust ingredients and continue processing until a sticky dough forms.

Transfer 2/3 of the dough into your baking dish. Use a spatula to ensure that it is pressed down tightly and spread out evenly. It is sticky, so just take your time and spread it as best you can – it doesn’t have to be perfect.

Spoon the chia jam on top and use a spatula to spread it evenly on top of the base.

Top the jam with your remaining dough by dropping it on top in in a few separate globs, and then use your spatula to spread them out slightly. Again, it doesn’t have to be perfect! It looks pretty with some gaps and all scattered around in my opinion!

Bake for 35–40 minutes, until the center has set and the tops of the bars are golden. Remove from the oven and let them cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.

Cut into individual bars and enjoy!