Strawberry season is in full force at the farmers' market and fortunately this is corresponding with a bumper crop of thyme in the garden, time to put these both to good use. I came across a recipe for Oatmeal Tarts recently that were baked in a muffin tin. I thought they were worth a try since I am always on the look out for a portable breakfast or snack. These would also make a healthy addition as a summer dessert with an added drizzle of melted chocolate. Don't you think? This might look like a fussy time consuming recipe but trust me, it came together in about 45 minutes. I made the jam while the oatmeal cups were in the oven.

Oatmeal Cups with Strawberry Jam

Oatmeal cups adapted from Rainbow Nourishments

2 bananas or 1 cup mashed banana
½ cup dates, pitted (if they are hard and dry, soak them in water for 2 hours beforehand then drain)
1 ½ cup rolled oats
1 cup shredded coconut
½ cup crumbled walnuts (I used pistachios)
½ tsp ground cinnamon
½ cup ground nutmeg
Pinch of salt

INSTRUCTIONS

Preheat oven to 160 degrees. (300 degrees F)

Put banana and drained dates in a small food processor and whizz until combined. If you don't have a food processor, mash roughly with the back of a fork. Add all ingredients to a bowl and mix until combined.. Scoop mixture into silicon or non-stick cupcake tins and press gently against sides ensuring there is a thick layer of granola (about 1-1.5 cm thick)Bake in oven for 20-25 minutes or until the edges are golden-brown. Remove from oven then cool.

Store tarts in the fridge or freezer until ready to serve. Fill with 1 T of jam per cup. vanilla yogurt topped with pistachios was also good.

Strawberry & Thyme Jam

By Inspired by the Seasons

2 c strawberries, fresh or frozen cut into 1/2" pieces
1 1/2 T honey (more to taste, I like mine tart)
2 T lemon juice
3-5 sprigs of thyme, stems removed

Place all ingredients in a small sauce pan and bring to a boil, turn down to a simmer and stir frequently until it passes the spoon trail test, about 6-8 minutes. Remove from heat and transfer to a heat proof glass container to cool to room temperature on the counter. Any unused jam can be stored in the refrigerator.