Oatmeal cookies with rich berry filling

1. Chop the berries with a fork / blender.
2. Add the lime juice and syrup to the berries, and warm it all up over low heat, without boiling.
3. Add the chia seeds, and stir.
4. Leave the mixture for 2-3 hours, for the chia seeds to swell, and for the filling to become thick.

1. Grind the oat flakes to the flour state.
2. Mix the oatmeal with almond flour; add the cinnamon and salt, and mix.
3. Soften the butter or melt the coconut oil.
4. Add the butter and syrup to the flour mixture, and knead the dough.

The dough will gather into a ball; it will not be sticky, easy to work with, like shortcrust pastry.

1. Divide the dough into 2 equal parts.
2. Roll out one part on parchment in a thin layer into a rectangle ~ 20*27cm (7.87*10.63 inch).
3. Put half of the filling along the entire length in the center.
4. Cover the filling first with one side of the dough, and then with the other.
5. Cut the layer into 3-4 parts. Turn the bars with the seam down.
6. Cool it in the fridge for 20 minutes. Meanwhile, do all the same with the second part of the dough and the filling.
7. Bake the cookies at 356 (180C) for about 20-25 minutes.

Store the cookies / bars in a closed container.