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.
- 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
- 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.
- Melt butter, coconut oil, golden syrup and 50 g choc chips for 3 minutes/60֯C/speed 2.
- Add oats, vanilla, almonds, coconut and seeds, mix for 10 seconds/speed 4/reverse.
- 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.
- Store in the fridge for approx. 1 week.
Traditional Cooking Method
- 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.
- 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.
- Mix in oats, vanilla, almonds, coconut and seeds and stir through until well combined.
- 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.
- Store in the fridge for approx. 1 week.
As my 6 year old son says ‘Delicious and Nutritious’
We love these. ??
Haha, love it :)
This slice is very yummy. Love it :)
Made for the first time today and family loves it and so easy to make. Thanks girls
Oops! Forgot to add the vanilla. But this is delicious without it! Super yummy! Into the lunchboxes for tomorrow. Thanks.
So tasty!
‘These are soooooooo good’ feedback from my 13 yr old daughter and 8 yr old son!! Perfect for the lunchbox (omitted almonds), I added more oats. They didn’t even notice the seeds – winning!! This has become a favourite and will be a regular! Yummy!
Can you suggest an alternative to make it gluten free?
Hi Jacqui,
The only thing would be to swap out the oats with something else gluten-free.
Warm Regards
Shane
Has anyone made a yummy variation of these without the chocolate? Like fruits maybe?
hi could you freeze these? thanks
Hi Fiona, You could try! we have not to date but I can’t see why not.
Regards
Shane
Both of my muesli-bar loving kids adore these homemade muesli bars, and made the transition really easily. Rather than adding choc chips, I melt some choc and spread it over the surface of the chilled bars – which sets quite quickly. We’re making these weekly for lunch boxes!
Mine looks nothing like this! It looks more like a chocolate slice aka, brown ??♀️ Yet to taste. Kids tasted bits as I was pressing into tin and seemed to be ok
Is there any reason they couldn’t be kept longer? I do my own muesli with much the same recipe but it keeps for ages. Does this start going soft or disintegrating or would it last longer than a week?
Do what feels comfortable to you in terms of how long to store. It can also be frozen making it a great option for bulk batching prepping.