• Preheat the oven to 350 degrees. You'll need an 8x8 or 9x9 baking pan for this recipe. I like to use these silicone square baking pans because the bars just pop right out easily. If you have regular cake pans, you will need to line the bottom of the pan with parchment paper so the bars come out.

Make the Strawberry Chia Jam:

• Put all of the strawberry chia jam ingredients into a small sauce pan and bring to a simmer for 1 minute, stirring occasionally.
• Mash the strawberries with a potato masher or fork, and simmer for an additional 3 minutes or so, until the strawberries are very soft and mashed. The jam will not gel up until it is baked and cooled, so do not worry that it is on the runny side!
• Set the chia jam aside while you prepare the crust.

Make the Crust & Crumble

• Stir the flours and salt in a medium mixing bowl then add the melted coconut oil, honey, and vanilla extract, and stir to combine. The crust mixture should pinch together and hold.

Assemble the Strawberry Bars & Bake

• Scoop 1 3/4 cups to 2 cups of the crust mixture into your silicone baking pan or your prepared baking pan. Press the crust down to cover the entire bottom of the pan. You can use your hand or the back of a measuring cup.
• Pour the prepared strawberry chia jam over the crust. (The jam is runny - that is ok! It does not have to be cooled to do this!)
• Crumble the rest of the crust mixture over the top of the jam.

  If you are using a silicone baking pan, you'll want to put the pan onto a baking sheet to make transferring to the oven easier.
• Bake the strawberry bars at 350 degrees for 32-35 minutes, until the top is golden.

  The bars need to cool completely before removing from the pan and cutting. I like to pop them in the freezer or fridge to speed the process along! In fact, I think the bars cut cleaner when they are slightly frozen!
• Store the bars in an airtight container on the counter for 3 days, or in the refrigerator for 1 week. Alternatively, you could freeze the bars for 3 months. They thaw quickly, and could be a nice breakfast or lunchbox addition!