Raspberry Oatmeal Bars (WIP)

For the raspberry chia jam:
    2 cups frozen raspberries
    2 tbsp chia seeds
    3 tbsp pure maple syrup

For the bars:
    1 cup oat flour (GF if necessary)
    1½ cups old-fashioned oats (GF if necessary)
    2 tbsp coconut sugar (or brown sugar)
    ½ tsp cinnamon
    ¼ tsp salt
    ½ tsp baking soda
    ½ cup unsweetened applesauce
    ¼ cup pure maple syrup
    ¼ cup coconut oil, melted
    ½ tsp vanilla extract
    ½ tsp almond extract (optional)

Preheat oven to 325F. Grease an 8x8in baking dish with coconut oil or cooking spray.
    
Heat a small saucepan over medium heat. Add raspberries, chia seeds and maple syrup. Cook for about 8-10 minutes, stirring often. Use a potato masher to smash berries for the "jam" layer. Set aside to cool (I usually put it in the fridge).
    
Combine oats, oat flour, sugar, cinnamon salt, and baking soda in a large bowl.
    
Add applesauce, maple syrup and coconut oil, vanilla, and almond extract, stirring to combine.
    
Set aside a heaping half cup of the oat mixture and then spoon the rest evenly into the prepared pan. Top with raspberry chia jam, spreading evenly with a spoon or spatula.
    
Drop the rest of the oat mixture on top.
    
Bake for 30 minutes. Cool completely on a wire rack before cutting into 12 bars.
    
Store in the refrigerator.

*** Came out good tasting but the oat base is a little too crumbly.  Probably need more oat flour and more moisture.  Maybe some eggs added to help solidify.