This Chocolate Oat Slice was soooo gooood I couldn’t stop eating it. I was hooked and will be making it regularly. Hubby loved it as well.

If you left the slivered almonds out and replaced them with extra seeds then it would be school friendly – yay!

It can be hard to source additive-free chocolate chips (we love the Organic Times Choc Drops), but an easier solution is to get additive-free dark chocolate from the supermarket and cut that up into chunks and you have something that’s similar to choc chips.  We like the Green & Black’s organic dark chocolate from the supermarket.

If you want to make your own vanilla bean paste, you can find that recipe here.

Storage – keep in an airtight container, in the fridge, for up to a week.

February 20, 2018
  • 5m
  • 5m
  • 10m
  • 1

Ingredients

  • 110 g oats
  • 30 g sunflower seeds
  • 30 g pumpkin seeds
  • 20 g desiccated coconut
  • 100 g slivered almonds
  • 1 tsp. vanilla bean paste
  • 50 g chocolate chips
  • 40 g golden syrup
  • 50 g coconut oil
  • 40 g butter
  • 50 g chocolate chips

Instructions

Thermal Cooking Method

  1. Spread lightly toasted oats out on a flat baking tray and bake for approx. 5 minutes in a medium/hot oven, until very lightly golden.
  2. Melt butter, coconut oil, golden syrup and 50 g choc chips for 3 minutes/60֯C/speed 2.
  3. Add oats, vanilla, almonds, coconut and seeds, mix for 10 seconds/speed 4/reverse.
  4. Line the base of a springform tin (or something with a loose base), and press mixture evenly into tin. Sprinkle extra 50g choc chips on top and press down. Place in fridge to set.
  5. Store in the fridge for approx. 1 week.

Traditional Cooking Method

  1. Spread lightly toasted oats out on a flat baking tray and bake for approx. 5 minutes in a medium/hot oven, until very lightly golden.
  2. Place butter, coconut oil, golden syrup and 50 g choc chips in a mixing bowl and microwave until melted through. You could also do this on a stovetop over medium heat.
  3. Mix in oats, vanilla, almonds, coconut and seeds and stir through until well combined.
  4. Line the base of a springform tin (or something with a loose base), and press mixture evenly into tin. Sprinkle extra 50g choc chips on top and press down. Place in fridge to set.
  5. Store in the fridge for approx. 1 week.

Nutrition

  • 12