Strawberry Jam
• Fresh Strawberries, fresh or frozen | - | 1 lb
• Maple Syrup | - | 2 Tbsp (30 mL)
• Organic Chia Seeds | - | 1 Tbsp (15 g)
• Fresh Lemon Juice | - | 1 Tbsp (15 mL)

Oat Mixture
• Old Fashioned Rolled Oats | - | 1 ½ cups (120 g)
• Steel Cut Oats | - | 1 cup (80 g)
• Slivered Almonds, finely chopped | - | ½ cup (46 g)
• Brown Sugar | - | ¼ cup (55 g)
• Kosher Salt | - | ¼ tsp
• Natural Peanut Butter or Almond Butter | - | ½ cup (118 mL)
• Coconut Oil or Butter, melted | - | ¼ cup (59 mL)
• Maple Syrup | - | ½ cup (118 mL)

1. Preheat oven to 350°F. Grease an 8-inch square pan, line it with over-hanging parchment paper and set aside.
2. In a medium saucepan, combine strawberries and syrup over medium heat. After about 5 minutes, the strawberries will begin to release their juices. Use a potato masher to smash them down.
3. Add chia and lemon juice and reduce heat to medium-low. Continue cooking, uncovered, stirring every few minutes or so. After about 30 minutes, the mixture will have thickened quite a bit.
4. Remove from heat, as it will continue thickening as it cools. Set aside.
5. In a large bowl, combine oats, almonds, sugar and salt together until well mixed.
6. In a small saucepan, gently melt the peanut butter until it is warm to the touch. Mix in oil or butter and maple syrup, and stir until just well combined. Remove from heat.
7. Pour over oat mixture and stir until well combined. It should feel wet at this point.
8. Add about ¾ of the mixture into the parchment lined pan and using your fingers or the back of an offset spatula, press down firmly so it forms an even bottom layer.
9. Pour jam over the top and spread evenly. Add the remaining oat mixture and lightly press down. Bake for 30–35 minutes, or until the top looks golden brown.
10. Let cool completely on a wire rack before carefully removing and transferring to the refrigerator to set completely for at least 4 hours.
11. Cut carefully with a wet, hot knife and enjoy. Store in the refrigerator or freezer for a firmer bar.