These Healthy Jam Bars are sponsored by GLAD and their new Glad to Be Green Compostable Baking Paper.
These delicious Healthy Jam Bars are low in sugar, perfect for the lunchbox and full of healthy seeds. Just call them "crumble"and they won’t even notice that they are healthy. They are also awesome with custard for dessert.
Why you're going to love this recipe
- healthier with reduced sugar
- uses frozen raspberries and chia seeds to make the "jam" layer
- the base is made from the same ingredients as the top
- easy to mix, no mixer required
- dairy free and egg free
- crunchiness from healthy seeds
- freezer friendly
- perfect in the lunchbox or even as dessert
What goes into the recipe
Don't forget to scroll to the recipe card for quantities and full method.
- frozen raspberries- more economical than fresh, these little gems are perfect for this recipe. They also tend to break down quickly during cooking, meaning they help to create the jam layer much quicker than fresh. Of course, they can also be swapped for blueberries, blackberries, strawberries or even a mix.
- chia seeds- there's a reason these awesome little seeds are used to make jam like this chia jam. When they interact with a liquid (in this case the juice of the raspberries) they swell and help to soak up the excess moisture, making these the perfect way to make a no added sugar jam.
- sunflower seeds- these seeds help to make this delicious treat nut free! They also don't need any chopping and give a nice crunchy texture to the topping and base of these healthy jam bars.
- coconut oil- can be swapped for the same amount of butter if you prefer.
How to make this recipe
- Preheat your oven to 180 degrees celsius (355F). Combine the brown sugar, plain flour, rolled oats, vanilla, cinnamon, shredded coconut, baking powder and sunflower seeds in a large bowl.
- Add the coconut oil, and mix well.
- Line your slice pan and add ⅔ of the mixture, pressing down with the back of a spoon. Bake at 180 degrees celsius for 20 minutes or until starting to golden.
- Grate the apple and combine with the frozen raspberries and chia seeds.
- Mix well, smashing with a spoon.
- Remove the base from the oven and immediately top with the berry mixture.
- Spreading across the base in an even layer.
- Top with the remaining crumble mix and bake for 35-40 minutes at 180 degrees celsius (355F) or until golden. Cool in the pan then slice into squares.
Using Glad to be Green Compostable Baking Paper
Use Glad to be Green Compostable Baking Paper just as you would any other type of baking paper- it's non stick (super important when making something like these healthy jam bars that have sticky sides).
When you've finished baking Glad to be Green Compostable Baking Paper goes in your compost bin! I save it after baking to collect my veggie scraps and peels in, then gather it all up and dump it in the compost. Cover over with other compost to get it to decompose quicker.
Use the compost to: save money (no need to buy compost) and help your veggie patch or other garden grow big and strong!
It's also certified compostable to AS4736 and AS5810 standards meaning it does no harm to subsequent plants or to earthworms.
Expert Tips and FAQS
This recipe is super simple to make!
When you normally make jam, you add a tonne of sugar and also pectin, to help set the fruit and give it a sticky jammy texture. Chia seeds swell and soak up the moisture, mimicking the texture of jam. It's a healthier way to make and enjoy jam.
I only have one slice pan, mine is 27.5cm x 17.5cm x 3.5cm. Or 11'' by 7'' by 1.5". I find it is the perfect size for most things I want to make.
Sure, but it won't be as healthy!
In the fridge for 3-5 days, but they can also be frozen, on a tray and then moved to a container.
More Healthy Lunchbox Recipes
Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see what you've been making!
Healthy Jam Bars
- 1 cup rolled oats
- 2 cups plain flour
- ½ cup brown sugar
- ¾ cup shredded coconut
- 1 tsp baking powder
- ½ tsp cinnamon
- 1 tsp vanilla
- ½ cup sunflower seeds
- 200 grams coconut oil
- 375 grams frozen raspberries
- 1 apple grated
- ¼ cup chia seeds
- Preheat oven to 180 degrees Celsius fan forced.
- Line a slice pan (17.5 x 27.5cm) with Glad Compostable baking paper, ensuring it goes up the sides.
- Put the oats, flour, baking powder, sugar, cinnamon, vanilla, coconut, sunflower seeds into a large bowl.
- Soften the coconut oil and add to the bowl.
- Mix until combined- you might have to use your hands!
- Press ⅔ thirds of the mix into the bottom of the slice tin. Bake at 180 degrees Celsius for 20 minutes, or until starting to golden.
- Put the frozen raspberries into a large bowl with the grated apple and the chia seeds, mix well, smushing with a spoon.
- When the base comes out of the oven, top immediately with the raspberry mix, spreading right to the edges.
- Sprinkle the rest of the crumble topping on top and bake for 40 minutes at 180 degrees or until golden.