• strawberry chia jam
• Add the strawberries to a food processor and pulse until they are in small chunks. Once in small pieces, add the strawberries and water to a small saucepan over medium heat. Cook, stirring occasionally, until the strawberries cook down and the mixture becomes very juicy and saucy, about 5 to 6 minutes. You can mash the strawberries a little more if needed. Stir in the honey and vanilla extract. Stir in the chia seeds until combined, then turn off the heat. Allow the jam to sit at room temperature until it cools completely – it will thicken as it sits.

bars

• Preheat the oven to 350 degrees F. Spray an 8×8-inch baking sheet with nonstick spray. (I also use coconut oil to grease pans.)
• In the bowl of an electric mixer, add the butter and sugar and mix on high speed until fluffy, about 2-3 minutes. Add in vanilla extract and mix until combined. Add in flour, oats, salt and baking soda, mixing on medium speed. The dough will look crumbly. Add the milk with the mixer on low speed, and mix until a dough forms. If desired, you could add some chocolate chips here!
• Spread the batter in the greased pan. Next, spread the chia seed jam on top of the batter, leaving space around the edges.

crumb topping

• To make the crumb, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a a good minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or paste. This is what you want! Sprinkle the crumb on top of the jam. Bake for 25 to 30 minutes, or until the center of the bars don’t jiggle and are set. Let cool completely, then cut into 9 or 12 squares.