• Preheat oven to 350°F/180°C. Line an 8x8-inch baking dish with parchment paper.

Jam Filling

• Add frozen berries and sugar to a saucepan and heat over medium. Stir occasionally so the fruit doesn't stick to the pan.
  300 grams frozen berries, 12 grams (1 tbsp) sugar
• Once the berries are very soft, use the back of a large spoon or potato masher to mash the berries until there are no large chunks left. Simmer for a minute or two to cook off excess liquid.
• Mix cornstarch and water together, then add to the saucepan along with the chia seeds. Stir constantly until thickened, then turn off the heat. Set aside to cool for a bit while you prepare the oat bars.
  1 tsp cornstarch, 1 tbsp water, 1 tbsp chia seeds

Peanut Butter Oat Bars

• In a large bowl, combined mashed bananas, peanut butter, soy milk, and brown sugar. Add protein powder and mix well to remove any clumps of protein powder.
  240 grams (2 large) very ripe bananas, 60 grams (¼ cup) peanut butter, 120 ml (½ cup) soy milk, 24 grams (2 tbsp) brown sugar, 30 grams (¼ cup) plant-based vanilla protein powder1
• Mix in rolled oats, oat flour, ground flax, baking powder, and cinnamon.
  120 grams (1½ cups) gluten-free rolled oats, 40 grams (¼ cup + 1 tbsp) gluten-free oat flour, 1 tbsp ground flax, 1 tsp baking powder, ½ tsp cinnamon
• Add about 2/3 of the oat mixture to your lined baking dish. Spread the jam filling over. Dollop the remaining oat mixture on top (it's okay if it doesn't completely cover). You can also add a few extra dollops of peanut butter if you'd like.
• Bake for about 30 minutes until the center is set.
• Cool: Place the baking dish on a wire rack to cool for 10 minutes, then use the parchment paper to carefully remove the oat bars from the baking dish. Place the oat bars (with parchment paper) directly on the wire rack to finish cooling.
• Store: Store leftovers covered in the fridge for up to 5 days, or freeze individual pieces for up to 3 months.