Filling:

1. Preheat oven to 350ºF. In a large mixing bowl, roughly mash berries with a fork or potato masher. Stir in maple syrup, to taste, and chia seeds. Set aside to gel while preparing the crust.

Oat Crust:

1. Line an 8 or 9-inch pan with parchment paper or grease lightly to keep crust from sticking and set aside.
2. Place rolled oats and salt into food processor and blend until finely ground into oat flour. Add almond flour, melted coconut oil and maple syrup, blending until dough holds together when pinched between your fingers. Add a little water, if needed, to form the dough.
3. Reserve 3/4–1 cup of the oat dough. Press the remaining crust firmly into the bottom of the pan.
4. Spread berry filling evenly across crust and top with reserved dough crumbles. To get chunky crumbles on top, clench dough tightly in your fist and then roughly break up into large clumps. Sprinkle across berry filling, leaving some berry filling exposed for a more marbled, rustic look.
5. Bake for 30–40 minutes, until crust is lightly golden and filling has thickened.
6. Let cool completely before cutting into bars. Makes 9–16 bars, depending on how large you cut them.