Blueberry Almond Bars with Chia Jam

Add blueberries and maple syrup to a medium saucepan and heat until berries begin to release their liquid. Bring them to a boil, stirring occasionally, until the berries begin to reduce and thicken, about 5 to 10 minutes. Use a spoon to break them apart.

Stir in chia seeds and cook for a further 5 minutes. Remove the pan from heat and allow the jam to cool. The longer it sits, the more it thickens.

Preheat oven to 180°C and line a 20x20cm baking dish with baking paper, leaving a few inches of overhang on the sides for easy removal.

Add oats and almond flour to a processor and process on high for about 10 seconds until oats are like fine flour. Add the remaining crust ingredients and process for about 20 seconds until a sticky dough forms.

Transfer two-thirds of the dough into the pan and press down tightly and evenly. Spoon the chia jam over the surface and spread it evenly. Top with the remaining dough by dropping it in a few separate globs and then spreading it out.

Bake for 35 minutes until the center is set and the bars begin to turn golden brown. Remove from the oven and let them cool for about 15 minutes before transferring to a wire rack to cool completely. Use a sharp knife to cut them into individual bars.

Store the bars in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.