Strawberry-Rhubarb Pie Squares

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 tablespoons chia seeds, divided
• 4 tablespoons warm water
• 1 1/2 cups oats
• 1 cup whole wheat flour
• 1/2 teaspoons baking soda
• 1/2 teaspoons kosher salt
• 1/3 cup sucanant (I used brown sugar because I was out)
• 1 stick butter, melted
• 1/4 cup maple syrup
• 2 tablespoons milk (dairy, non-dairy, whatev)
• 1 1/2 cups sliced strawberries (can be frozen)
• 1 1/2 cups sliced rhubarb (can be frozen)
• 2 tablespoons honey
• 1 tablespoon chia seeds

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with a little of the melted butter.

2. Stir 3 tablespoons of the chia seeds into the warm water and let sit for 10 minutes until thick and gel-like.

3. In a large bowl, whisk together the oats, whole wheat flour, baking soda, kosher salt and brown sugar.

4. Stir the melted butter, maple syrup, milk and chia gel into the dry ingredients until a crumbly dough forms.

5. Press about two-thirds of the mixture firmly into the bottom of the pan and bake for 12 minutes, until just set.

6. While the base bakes, combine the strawberries, rhubarb, honey and 1 tablespoon chia seeds in a saucepan over medium heat. Simmer 8 minutes, stirring, until the rhubarb softens and the filling thickens.

7. Spread the fruit filling evenly over the warm base. Crumble the remaining oat mixture over the top.

8. Bake at 350°F (175°C) for 30 to 35 minutes, until the topping is golden and the filling is bubbling. Cool completely, about 1 hour, then cut into squares.