Baked buttermilk oatmeal

Mix the sugar with the oil in a bowl, add the cinnamon, salt and the bicarbonate of soda. Stir in the rolled oats and the buttermilk until it comes together.

Butter the sides of a small gratin dish, 18 x 13cm (7 x 5 inch). Alternatively use 4 individual ramekins.

Spread the jam on the bottom of the dish and spoon the oats mix on top. Smooth the surface with a spoon.

Bake in the oven preheated to 180C/350F/gas 4 for about 30 minutes until golden and crisp on top. Leave it to stand for 10 minutes and tuck in. Also great with a dollop of yoghurt.