Put the flaxseed with the water in a bowl and let it hydrate for a few minutes.
Put the almonds in the food processor and pulse 6 times until they have a sand like consistency. Be careful not to over ground them, they can turn into almond butter.
Add the oats and pulse again until the flakes are broken. I like that some remain whole and others not. Make it your way.
Add the flour and baking soda. Press it several times until everything is well integrated.
In a large bowl, combine the oil, honey, vanilla, and flaxseeds with water. Add the ground oats and almonds. Mix it well. It's going to be sticky, but it is.
In a 9x9 baking pan put 3/4 parts of the mix. Press it very well with a glass or spoon so that everything is well compacted. Save the 1/4 part for later.
Fully cover the first layer with the chia jam. Sprinkle the remaining 1/4 part of the mixture on top.
Bake it for about 25-35min. It's ready when it feels firm and the top is golden brown.
Take it out of the oven and let it cool and cut into squares.
Notes
Raspberry chia jam2 cups frozen berries 2 tablespoons Chia seeds 2 tablespoons turbinado sugar brown sugar or coconut sugar 1 teaspoon lemon juice optionalIn a saucepan over very low heat add the frozen berries with the sugar and chia seeds. Stir slowly and with the back of a spoon crush the berries as much as you can.Stir and pour into a jar with a lid. Let it cool and add the lemon juice if using. Let it sit for a couple of hours until the chia seed fully absorbs the liquid.