1. Preheat oven to 180°c

2. Add the berries and water to a small saucepan on low heat and leave to simmer while you prep the crust, stirring occasionally.
3. Place almonds into food processor until it becomes a fine crumb.
4. Add all remaining ingredients other than the rolled oats and place on high until all ingredients are combined.
5. Now add the rolled oats and pulse until combined but mixture still has a bit of texture. It should be a little bit crumbly but be easily mouldable.
6. Divide the mixture into four equal servings then press the mixture into a muffin tray and mould into shape. You may find it easier to roll the mixture out, use a round cookie cutter to use as the base and use the remaining mixture for the edges.
7. Place in the centre of the preheated oven for 12-15 minutes until fully cooked and golden.
8. Once the crust is in the oven, check the jam pan. The mixture should have reduced down significantly by now. Using a fork, lightly press the berries. If they mash easily, the jam is ready for the next step. If not, return to the heat for slightly longer. Remove from the heat. Continue to ‘mash’ your berries if you’d like a smooth texture. I opted to leave mine with some smaller fruit chunks. Stir in the chia seeds and set aside until cool.
9. When the crusts are cooked, remove from the oven and set aside until cool. Remove from the tray, then spoon the set jam into the crusts.

Serve and enjoy!