Raspberry Oat PB Crumble Squares

It’s come to my attention that some people don’t like peanut butter… I don’t understand it myself but you can of course use almond butter, cashew butter or even sunflower seed butter in the crumble mix. The peanut butter flavour isn’t too powerful and it’s the cheapest of the options so it’s a win win to give it a whirl!

The raspberry chia jam is my fave, just because the chia seeds sit well in the mix; blueberry would be my second option and then of course you can go strawberry, or cherry or mixed berry if you prefer. The key to a jam that sets is letting your frozen berries thaw (because fresh in that volume are just far too pricey!), and drain off the excess juice. Of course pour it in to a jar or jug or glass and swirl it in to yogurt or use it in a smoothie bowl or if you’re like me and love the tartness just straight up drink it!

The ingredients are as basic as they get; and if you really really don’t want to make your own chia jam you can just use whatever awesome jam you like to buy. I’d highly recommend St. Dalfour for a a beautiful naturally sweetened preserve and there are a whole host of combinations to choose from.

If you choose to make these in an 8 inch square tin I’d opt for cutting them into 9 squares or 8 bars. I went with 16 mini squares and a slightly thinner bar by using a 9 inch square tin for a change!

Raspberry Chia Jam PB Oat Crumble Bars

Print Recipe
By Serves: 8 - 16 Prep Time: 15 minutes Cooking Time: 30 minutes


  • +Chia Jam+
  • 4 tbsp chia seeds
  • 500g frozen raspberries, thawed
  • 80ml maple syrup
  • +Oat Crumble Base & Topping+
  • 120g peanut butter
  • 100g vegan butter or coconut oil
  • 80g brown sugar
  • 100g oat flour
  • 280g jumbo oats



Preheat your oven to 160C (300F).


Drain excess juice off the thawed raspberries.


Place the raspberries into a bowl and mix with chia seeds and maple syrup.


Set to one side while you make the crumble!


Line an 8 or 9 inch square tin with baking paper and lightly grease with coconut oil. I used a 9 inch tin, an 8 inch tin will create a thicker bar and will be easier to slice into 8 long bars as opposed to 16 small squares.


Mix together peanut butter, butter or coconut oil, and brown sugar in a bowl or jug.


Place oats and oat flour in a large bowl. Add the sugar and butter or oil mixture and mix well to combine.


Place ⅔ of the oat mixture into the prepared tin and spread evenly using your finger tips.


Bake on it’s own for 10 minutes.


Remove from the oven and spread over the now thickened chia jam.


Sprinkle over remaining oat mixture and return to the oven for a further 20 minutes.


Allow to cool fully before slicing, ideally overnight in the fridge. Store in the fridge for up to one week. Serve chilled, at room temperature or heat and have a dollop of dairy free yogurt or scoop of dairy free ice cream on top if desired.

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