Almond & Raspberry Crumble Bars

These are somewhere between a crumble and a flapjack. A soft, oaty base, a layer of raspberry chia jam, and a crumbly almond topping. They're perfect with a cup of tea. They're also great for making ahead—they keep for several days in a tin. One square is satisfying. Two is a party.

Ingredients (Makes 9 squares):

• 200g rolled oats
• 100g ground almonds
• 1 tsp baking powder
• Pinch of salt
• 100ml melted coconut oil or butter
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 200g frozen raspberries
• 1 tbsp chia seeds
• 1 tbsp maple syrup (extra, for the jam)

Method:

1. Preheat oven to 180°C (160°C fan). Line a 20cm square tin with parchment.
2. First, make the jam: put the frozen raspberries, chia seeds, and extra maple syrup in a small pan. Heat gently, mashing with a fork, until the raspberries break down and the mixture thickens. Set aside to cool.
3. In a large bowl, mix the oats, ground almonds, baking powder, and salt.
4. Add the melted coconut oil or butter, maple syrup, and vanilla. Mix until it forms a crumbly dough.
5. Press two-thirds of the mixture firmly into the bottom of the lined tin.
6. Spread the raspberry jam over the base.
7. Crumble the remaining oat mixture over the top.
8. Bake for 25–30 minutes, until golden.
9. Leave to cool completely in the tin before slicing into squares. (They firm up as they cool.)

Why it's gut-friendly: Oats and almonds provide prebiotic fibre. Raspberries are packed with polyphenols and fibre. Chia seeds add omega-3s. These are sweetened only with maple syrup and fruit.