Preheat your oven to 350.

Begin to make your jam. Bring frozen berries and maple syrup to a boil. Reduce heat to medium and let simmer until the berries are soft and the juices have been released. Smash the berries. Continue to cook for another 5 minutes, or until the mixture has thickened. Add chia seeds and remove from heat. Set aside to cool. You can do this step ahead and refrigerate the jam.

For the peanut bars, melt coconut oil honey and peanut butter in a saucepan or microwave. Mix together until smooth, add vanilla extract.

Slowly fold in oats and almond flour until mixture is thick. Sprinkle with sea salt.

Using an 8x8 pan, line the pan with parchment paper, creating a sling letting the paper hang over the sides. Spray with non-stick spray.

Press the peanut butter mixture along the bottom of the pan until very firm and tight. Bake in the oven for 15 minutes, and remove from heat.

Spoon approximately 3/4 cup of the jam over the top of the peanut butter oat mixture. Swirl in the remaining tbsp of peanut butter. Return to the oven and bake another 7 minutes, or until the jam is firm.

Let cool completely, then cut into small squares.

Store in the freezer or air tight container.