Raspberry Chia Filling

1. In a medium saucepan, heat 2 1/2 cups frozen raspberries, 1/3 cup sugar, and 1 tsp lemon juice over medium heat. Stir often. Once the raspberries have released their juices stir in 2 tbsp of chia seeds - be sure to break up any chia seed lumps. Turn the heat down to a low simmer and continue to cook until the mixture has thickened and the berries have broken down. Add ½ cup of fresh or frozen berries and continue cooking until berries are heated through (break them up slightly if desired.) Remove from heat and set aside.

Crust

1. Pulse 1 1/2 cups of granola in a food processor until the texture is rough but fairly even (no large chunks.)
2. In a medium-sized bowl, cream together 1/3 cup sugar and 1/4 cup coconut oil. Beat in 2 tbsp of water. Add the processed granola, 2/3 cup flour, and a pinch of salt. Mix well. The mixture should be moist but not wet and hold together easily when pinched. Adjust the texture using a touch of flour or water if necessary. Set aside.

Crumble Topping

1. Pulse 3/4 cup granola in a food processor until the texture has evened out slightly (no large chunks of granola.)
2. Cream together 1/4 cup sugar and 3 tbsp coconut oil. Beat in 1 tbsp water. Add processed granola, 1/3 cup flour, and a pinch of salt. Mix up the crumble topping with your hands (try to encourage a chunky uneven texture.) Stir in the pumpkin seeds and coconut (if using.)

Assembling the Bars

1. Preheat oven to 350F.
2. Line a 8x8 pan with parchment paper. Press the crust mixture firmly into the pan.
3. Top the crust with an even layer of the raspberry chia filling.
4. Top the crust with a thick layer of crumble.
5. Bake for 25-35 minutes or until the crumble is barely golden brown. Cool and slice into 12 bars.