Cherry Oat Bars (Gluten Free)

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• Step 1

  Combine cherries and maple syrup in small pan and heat on medium heat until bubbly.Lower your heat and let simmer for 5 minutes

• Step 2

  Add your chia seeds and continue to simmer for 5 more minutes

• Step 3

  Remove from the heat and add vanilla.

• Step 4

  Let cool at room temperature and then refrigerate.
  You can do this part in the evening and let it sit in your fridge overnight. The cooler the better. Typically, I start my cherries in the morning and end up finishing the recipe 4-5 hours later.

• Step 5

  FOR THE CRUST:
  Preheat oven to 350'

• Step 6

  Place the oatmeal in your food processor and pulse until the flakes are about a quarter of the size they were originally. Add remaining ingredients, except palm shortening, and pulse again until combined.

• Step 7

  Add palm shortening and pulse until just combined. You may have some little bits of the shortening still showing, but you don't want to overmix.

• Step 8

  Press your crust into a parchment paper lined, 8X8 baking dish. Really press it down and make sure it gets into all the corners.

• Step 9

  Bake for 20 minutes
  Remove and let cool completely before topping with cherries/ berries

• Step 10

  FOR THE CRUMBLE TOPPING:
  Combine all ingredients in your food processor and Press into cherry mix

• Step 11

  Once assembled, put back into oven at 350' for 20 minutes.
  Let cool completely before slicing.

• Step 12

  Other berries, especially raspberries, are higher in pectin than cherries and so will most likely need a little less chia. Not sure it'd make a big difference, but just something to know. You can play around with the amount of chia you use to get the desired thickness.

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