Directions:1. Heat the oven to 160°C/140°C fan and line a 20cm x 30cm baking tray. Melt the butter, sugar and syrup gently in a saucepan until smooth and well mixed.
2. Stir in the oats until combined. Put half the mix in the tin and spread out evenly to cover the base. Top with half the strawberry jam, then evenly scatter over half the coconut.
3. Top with the remaining oat mixture, then repeat with the remaining jam and coconut. Bake for 40 minutes.
4. Leave to cool in the tin, then turn out and cut into squares with a sharp knife.
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