200gramsstrawberry jamI used Sainsbury’s Strawberry Preserve
Instructions
Pre heat the oven to 200c and line a square baking tray with baking paper, roughly 20cm x 20cm. Pop to one side for later.
Pour the melted dairy free spread into a large mixing bowl, stir in the coconut sugar until mostly dissolved.
Add the oats and coconut flour into the spread/sugar mix and stir until mixed through.
Tip half of the oaty mixture into the lined baking tin and press with the back of a spoon to make an even layer.
Then spread the jam across the oat layer, making sure it reaches the edges.
Carefully top the jam layer with the remaining oats, and even out with the back of a spoon. Pop into the oven to bake for 10 minutes. Remove when the oats begin to brown and leave to cool in the tin.
Once almost cooled, lift the oaty jam coconut bake out of the tin, cutting into 10 slices. The sllces will still be squidgy so allow to fully cool to harden up.
