We had recently started stocking some new Organic Chocolate Chips in our shop and I wanted to give them a try, so of course, I made Chocolate Chip Muffins first, but then wanted something a little healthier as well.

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 with extra seeds then it would also be school friendly – yay!

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.

We would absolutely love you to leave us a comment below and let everyone know what you think. It’s comments like this that make our day, and help us improve a recipe if we need to. We look forward to reading what you think!

Thanks
Tracey and Jo
xx

 

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

Ingredients

  • 110 g oats, lightly toasted
  • 40 g butter
  • 50 g coconut oil
  • 40 g golden syrup
  • 50 g chocolate chips
  • 1 tsp. vanilla bean paste
  • 100 g slivered almonds
  • 20 g desiccated coconut
  • 30 g pumpkin seeds
  • 30 g sunflower seeds
  • 50 g chocolate chips, extra for sprinkling on top

Instructions

Thermal Cooking Method

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

Traditional Cooking Method

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

Nutrition

  • 12