1. In a medium saucepan, combine the raspberries, maple syrup, and lemon juice.
2. Bring to a low boil over medium high heat.
3. Reduce heat to medium and simmer for 3-5 minutes, stirring frequently. The mixture should thicken slightly as the berries cook.
4. Remove from heat and stir in the chia seeds.
5. Set aside for 5 minutes to allow the chia seeds to plump up and gel with the berry compote.
1. Preheat oven to 350 degrees F.
2. Line an 8×8-inch pan with parchment paper.
3. In a bowl, stir together almond flour, oats, almond butter, and maple syrup until well incorporated. The mixture will be thick and sticky.
4. Press ⅔ of the mixed “dough” into the bottom of the prepared pan. Pour the gelled raspberry sauce over the base layer. Finally, use your hands to crumble the remaining dough and sprinkle it over the top.
5. Bake for 28-30 minutes, until the crumb topping is crisp and lightly browned on top.
6. Allow the pan to cool completely before slicing into bars.
7. Store leftover bars at room temperature for a few days, in the fridge for up to one week, or in the freezer for several months.
1. If using frozen raspberries, you may need to simmer the filling a bit longer to thicken it.