1 cup + 1/3 cup nuts'n more Cookie Butter spread, divided
For the Jelly Layer:
4 cups fresh or frozen berries of choice (we used strawberries!)
1 tbsp. lemon juice
3 tbsp. chia seeds
1/2 tsp vanilla extract
Preheat oven to 375° F. Line a square 8x8 dish with parchment paper, then spray the parchment paper with cooking spray to prevent sticking.
Add berries and lemon juice to a medium saucepan over medium-high heat.
Continue cooking until the berries soften and break down into a jam-like consistency, stirring often. This can take between 15-30 minutes. If using strawberries, use a spatula to gently break up the strawberries into smaller pieces as they cook.
Meanwhile, add rolled oats and blended oats into a large bowl with coconut sugar, baking powder and salt, stirring to combine.
Add in the room temperature coconut oil and 1 cup of the cookie butter spread, and use a pastry cutter or two knives to blend them in. The mixture should have small amounts of coconut oil through out and should stick when pressed together.
Once the berries are fully cooked, remove from heat and stir in chia seeds and vanilla extract. Allow to cool for about 10 minutes, then transfer to the fridge.
Set aside ¾ cup of the crumble mixture, then press the rest into the baking dish. Bake the base for 15 minutes, then remove from oven.
Pour the berry mixture over top, then add spoonfuls of the remaining 1/3 cup of cookie butter spread over top of the berries, using a spoon to gently swirl it around.
Sprinkle the remaining ¾ cup of crumble over top, then return to the oven for 20 minutes.
Remove from oven and allow to cool before transferring to the fridge.