No Bake Blueberry Jam Bars

Nourishing quick treat, and perfect for breakfast or in-between snack! If you’re a fan of the traditional jam squares then you’ll love this fool-proof recipe with no baking involved. Perfect for Sunday night meal-prepping to have healthy snacks ready to go for the week.

Ingredients (makes 8-10 squares):

Base layer

1 C Oats

1 C Dried Pitted Dates (soaked for 10 minutes)

½ C Coconut Flakes

1 Tbsp Chia Seeds

1 Tbsp Honey (or Maple Syrup as vegan alternative)

Pinch of Salt

Middle layer

80g Chocolate Slab

Topping (Chia Seed Blueberry Jam)

1 ½ C Blueberries (frozen blueberries work well)

3 Tbsp Chia Seeds

2 Tbsp Honey/ Maple syrup

 

Directions:

First thaw the blueberries when using frozen. Frozen berries are easily blended, however the mixture will be crumbly and as you don't want to add further liquid you'll want the berries to release their moisture. Add the blueberries, honey and chia seeds to your jug and pulse until just blended. Place in the fridge for 30 minutes to set (the chia will absorb the moisture and create a thick jam). 

For the base, add oats, dates, coconut flakes, chia seeds, honey and salt to the jug, and blend/pulse a few times until well combined. 

Line a loaf pan with parchment paper. Transfer oat layer to loaf pan and press down into an even layer. Set aside.

In a small microwave-safe bowl, melt the chocolate in 30 second intervals until melted and smooth. Pour over top the oat layer and spread out evenly.

Pour the chia seed blueberry jam mixture on top of the chocolate layer and spread out evenly. Freeze for about 2 hours until firm.

Let it defrost for about 10 minutes after removing it from the freezer and then cut into small squares. Leftovers should be kept in the freezer.

Mostly wholesome ingredients, and oh so delicious!

For this recipe we used the OmniBlend V - 2ltr Pro. This model has a pulse function, and for dry ingredients and spreads like this jam, the narrow base of the 2 litre jug works best.