This is the oat slice I make this every single week. Well most weeks.
It’s the thing I reach for mid-morning. Or mid-afternoon. Or with one hand, halfway through a feed, when I realise I haven’t eaten since breakfast.
My toddler loves it too. Which helps, because he’s usually standing next to me while I make it.
That’s the other reason I keep coming back to it. It all goes in one bowl. One bowl means less mess when little hands are helping, and less washing up.
It’s quick, it’s easy, and it’s gone by the end of the week.
Oat Slice
Ingredients
- 2 cups rolled oats (blitz 1 cup into flour, leave 1 cup whole)
- 1 cup almond meal
- ¼ cup melted butter or coconut oil
- 2 eggs
- ⅓ cup maple syrup
- ⅓ cup honey
- ¼ cup coconut sugar
- 1 teaspoon cinnamon
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- A pinch of sea salt
- ½ cup dark chocolate chips
Method
- Heat the oven to 180°C and line a 20 cm square tin with baking paper.
- Blitz 1 cup of the oats into a rough flour.
- Mix all the ingredients in a bowl except the choc chips.
- Fold in the chocolate chips.
- Let the mix sit for 10 minutes so the oats soak up some liquid.
- Press it firmly into the tin with the back of a spoon.
- Bake for 20 to 25 minutes, until golden.
- Cool completely in the tin, then chill before cutting.
Storage
Keep it in an airtight container on the bench for 3 to 4 days, or in the fridge for up to a week. To freeze, cut it into individual pieces first, then freeze for up to 3 months. Freezing does change the texture a little, so it’s best eaten fresh, but a frozen piece is still a good grab-and-go snack. Thaw it on the bench or in the fridge.
Recipe Notes
The oat flour step. Blitzing one cup of the oats into flour helps the slice hold together. You don’t have to do it, but without it the slice can be a bit crumbly. A blender or food processor takes about 10 seconds.
Press it down firmly. Use the back of a spoon to pack it into the tin before baking. It makes for clean slices.
Give it a rest. Leaving the mix to sit for 10 minutes before baking lets the oats soak up some of the liquid, which also helps it hold.
Cool it completely, then chill. It’s softest straight from the oven, and cutting it warm is when it falls apart. Let it cool in the tin, then pop it in the fridge before slicing.
Butter or coconut oil. Either works. Coconut oil makes it dairy-free.
Tin size. I use a 20 cm square tin. A bigger tin makes a thinner slice that snaps more easily.
Swaps. The chocolate chips can become chopped dates or dried cranberries.
A heads-up on allergies. The almond meal means it contains nuts. Oats are naturally gluten-free, but most aren’t certified, so use certified gluten-free oats if that matters for you.
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