Sweet Raspberry Chia Squares

If you're on the lookout for a delicious and nutritious snack that can easily transition from breakfast to dessert, look no further than Delightful Raspberry Chia Squares. These squares are not only visually appealing with their vibrant color but also packed with wholesome ingredients that offer a guilt-free indulgence. The combination of tart raspberries and nutrient-dense chia seeds creates a delightful treat that will satisfy your sweet tooth while nourishing your body.

Discover the delectable world of Delightful Raspberry Chia Squares, a healthy treat perfect for breakfast or dessert. These vibrant squares combine tart raspberries and nutritional powerhouse chia seeds, creating a chewy, satisfying snack. Sweetened naturally with maple syrup and enriched with oats and almond flour, each bite is both nutritious and indulgent. Easy to make and packed with health benefits, they’re sure to satisfy your cravings while supporting your wellness goals.

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Ingredients

2 cups fresh or frozen raspberries

2 tablespoons maple syrup (adjust based on the natural sweetness of the raspberries)

2 tablespoons chia seeds

1 teaspoon vanilla extract

1 cup rolled oats

½ cup almond flour (or flour of your choice)

½ teaspoon baking powder

¼ teaspoon salt

¼ cup coconut oil, melted

2 tablespoons honey or agave syrup (optional, for added sweetness)

Fresh raspberries and mint leaves for garnish (optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare an 8x8 inch baking pan by lining it with parchment paper, allowing the edges to extend over the sides for easy removal later.

Prepare the Raspberry Layer: In a medium saucepan set over medium heat, combine the raspberries and maple syrup. Cook for about 5-7 minutes, stirring occasionally, until the raspberries soften and develop a syrupy consistency. Stir in the chia seeds and vanilla extract, mixing thoroughly. Remove from heat and set aside to cool slightly.

Mix Dry Ingredients: In a large mixing bowl, add the rolled oats, almond flour, baking powder, and salt. Stir together until all dry ingredients are evenly mixed and well combined.

Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil and honey or agave syrup (if you're using it). Pour this wet mixture into the bowl with the dry ingredients and stir until a crumbly dough forms.

Layer the Squares: Press half of the oat mixture firmly into the bottom of the prepared baking pan to create a solid base. Carefully pour the raspberry mixture over this layer, spreading it out evenly. Sprinkle the remaining oat mixture on top of the raspberry layer, pressing it down gently to ensure it adheres.

Bake: Place the baking pan in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.

Cool: Once baked, remove the pan from the oven and allow it to cool completely on a wire rack while still in the pan. This helps the flavors meld and makes cutting easier.

Cut and Serve: Once completely cooled, lift the squares out of the pan using the overhanging parchment paper. Cut into squares and, if desired, garnish with fresh raspberries and mint leaves for a vibrant touch.

Store: To store any leftovers, keep them in an airtight container in the refrigerator for up to a week, or freeze them for longer preservation.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 squares

Presentation Tips: For an enticing display, arrange the squares on a serving platter and sprinkle a few additional chia seeds or shredded coconut around the edges. Enjoy!