Oat slice recipe

Old-school oat slices never get, ahem, old! Softer than a muesli bar, but just as delicious, these bars are scattered with sweet sultanas and coconut – the perfect snack or lunch box treat.

How to make an oat slice: key tips

If you line your lamington pan first, you’ll find it much easier to lift out your slice. Line the base and 2 opposite long sides with baking paper, allowing it to overhang.

To smooth the surface of the mixture in the pan, simply use the back of your spoon.

Your slice is ready when it is golden brown and firm to the touch. I’d let it cool in the pan before lifting it out (with the help of the baking paper) and cutting it into squares, so that it doesn’t crumble.

Key ingredients in this oat slice recipe

Go for rolled oats in this recipe, rather than quick oats, as they are less processed, retain more of their natural nutritional content and have a more pleasant chewier texture.

Sultanas may be optional, but I think they make this oat slice. If you like, you can add 1 cup of other cereal such as All Bran, instead of the sultanas.

White sugar sweetens this slice. Swap it for brown sugar to add more of a caramel flavour. 

The cook has reduced the margarine slightly to lower the fat content, but you can up it to 140g, if you desire. You can also use butter, instead.

For more lunch box fillers, here are our best slices to pack and eat later, plus some summer fruit slices to try.

This recipe was originally submitted by Mumofthree, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.