for the blueberry chia jam: in a medium saucepan, combine the frozen blueberries, chia seeds, maple syrup and water. heat up and mix 1 tablespoon of cornstarch with a little water to create a slurry. add the slurry to the blueberry mixture and cook for 7-8 minutes, stirring continuously until the jam thickens further.

keep a close eye on the jam, you will know it's done with it thickens and looks somewhat gelatinous. remove from heat and let the jam cool completely.

for the base: preheat your oven to 350°f (175°c) and line a 9x5-inch loaf pan with parchment paper.

in a large mixing bowl, whisk together the almond flour, oat flour, cornstarch, baking powder, and sea salt until well combined.

add the peanut butter, maple syrup, melted coconut oil, and vanilla extract to the dry ingredients. mix until a dough forms. press the dough evenly into the prepared pan to form the base layer.

for the crumble topping: in a medium bowl, combine the almond flour, oat flour, coconut sugar, sea salt, and cinnamon (if using). add the melted coconut oil and dairy-free milk to the dry ingredients. mix until the mixture forms a crumbly texture.

assembling the bars: spread the cooled blueberry chia jam evenly over the base layer. sprinkle the crumble topping evenly over the jam layer.

baking: bake the bars in the preheated oven for 25-28 minutes, or until the top is golden brown and the edges are set. remove from the oven and let the bars cool completely in the pan before cutting into squares. this is important to ensure the jam sets. you can even place in the fridge or freezer 30 min or so. enjoy!!