Raspberry Chia Jam:

1. First prepare the raspberry chia jam by cooking the raspberries in a saucepan over medium heat for about 5 – 10 minutes, mashing with a fork or potato masher.
2. Remove from heat and stir in the lemon juice, maple syrup and chia seeds.
3. Allow the jam to cool and then transfer it to a jar and place in the fridge. The jam will thicken and set once completely chilled.

Crust & Crumble Topping:

1. Preheat the oven to 350 degrees F.
2. Line a 9-inch square pan with parchment paper.
3. In a food processor, combine the oats, almonds and salt and process until you have a coarse flour.
4. In a small pot, melt the coconut oil over low heat. Remove from the heat and whisk in the maple syrup, honey and almond butter until combined. Pour the wet mixture on top of the oat mixture in the food processor and process until the mixture comes together, about 15 more seconds.
5. Set aside 1 cup of the oat mixture for the topping. Crumble the remaining oat mixture over the base of the prepared pan in an even layer. Starting at the center, push down with your fingers to spread out and pack down the crust. Press the dough down tightly. Even out the edges with your fingertips.
6. Place the crust in the oven and bake for 10 minutes. Remove from the oven and let cool for 10 minutes. Spread the jam evenly over the crust. If you have some leftover jam place it in the fridge to enjoy later. Crumble the remaining 1 cup oat mixture evenly over the jam.
7. Bake uncovered, for 15 more minutes. Remove from the oven and allow it to cool in the pan on a baking rack for at least an hour, then transfer the pan to the freezer for 30 minutes until completely cool. Slice into squares and enjoy!
8. Leftovers can be stored in an airtight container in the fridge for up to a week, or wrapped up and stored in the freezer for a few months.