• Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch baking pan with parchment paper. Set aside.
• In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, maple syrup, melted coconut oil, cinnamon, salt, and vanilla.
• Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you are using coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and stick together.
• Press 1 3/4 cup of the dough all over the baking dish, using a spatula to smoothen the dough and make sure there is no hole left. Set aside leftover dough in a small mixing bowl in the fridge. You will use it for the crumble on top of the bar.
• Place the pan in the fridge while you make the raspberry chia seed jam.

Raspberry chia seed jam

• In a small saucepan, add the raspberries, coconut sugar, and chia seeds.
• Cook for 1-2 minutes on medium heat until bubbles form on the sides of the pan.
• Mash the raspberries using a fork or potato masher and keep cooking for 2 minutes, stirring all the time to prevent the jam from burning. It should slightly thicken but still be very runny. It will thicken in the oven, don't worry.
• Remove from heat and stir in almond extract and vanilla extract
• Pour the jam on top of the prepared crust, then use the remaining dough to crumble all other the bar.
• Bake the bar for 35 minutes at 350°F (180°C) or until crispy on top and golden.
• Remove from the oven and cool in the pan for 10 minutes before transferring onto a cooling rack.
• Cool for 3 hours or until it reaches room temperature before slicing it into 16 bars. Waiting will prevent the bar from crumbling, and the jam will set perfectly.