Coconut Strawberry Thumbprint Baked Oatmeal

Based of a recipe I remeber seeing on 'Barefoot Contessa' this recipe was a last minute recipe. One I made to use up some more of my strawberry jam from the newly discovered naturally sweetened brand.

It's simply a pimped out version of a basic thumbprint baked oatmeal.

Coconut Strawberry Jam Thumbprint Baked Oatmeal

I was craving coconut when I made this up. Use which ever flavour jam you want. Blueberry or raspberry would be fantastic. Or go more creative with plum, pineapple or apricot.

Ingredients:

1/2 Cup/45g Rolled Oats
1/4 Tsp Baking powder
Pinch of Salt
1/2 Tsp Vanilla extract
3 TBSP desiccated Coconut
2 TBSP Jam

Optional: 2 TBSP Flaxseed

Method:

1. Preheat the oven to 350F/180 C/Gas Mark 4.
2. Mix up all the dry ingredients tilll combined. Add the vanilla and then mix in the milk bit by bit till the oats are wet but not sloppy. Add in the 2 TBSP coconut. Pour into a prepared dish. Using a spoon create a well in the center and fill with your chosen jam.
3. Bake for 5 minutes. Take out and sprinkle the rest of the coconut around the jam. Put back in the oven and cook until the oats are set, jam bubbling and coconut toasted and golden.