//Chocolate Oat Slice

Chocolate Oat Slice

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
  • 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, 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
2018-05-10T17:10:23+00:00

6 Comments

  1. Racheal Allen July 23, 2018 at 9:54 pm - Reply

    As my 6 year old son says ‘Delicious and Nutritious’
    We love these. 👌🏻

    • Tracey July 24, 2018 at 8:38 am - Reply

      Haha, love it 🙂

  2. sharonredman8@gmail.com October 5, 2018 at 8:33 am - Reply

    This slice is very yummy. Love it 🙂

  3. Ornella November 18, 2018 at 7:05 pm - Reply

    Made for the first time today and family loves it and so easy to make. Thanks girls

  4. Sally Hart November 20, 2018 at 6:35 pm - Reply

    Oops! Forgot to add the vanilla. But this is delicious without it! Super yummy! Into the lunchboxes for tomorrow. Thanks.

  5. Alexi November 20, 2018 at 9:43 pm - Reply

    So tasty!

Leave A Comment

Join Our Community

Subscribe today and begin your Additive-Free Journey.
We'll also send you a *10% Discount Coupon to use on our brand new online store.
Yes, I'd Like To Subscribe
Terms & Conditions Apply 
close-link

Register Your Interest

New Course Starts February 2019 
If you are interested in our next course, please register your details and we will send you out the information as soon as it is finalised.
Yes, I'm Interested
close-link

Join Our Community

Subscribe today and begin your Additive-Free Journey.
We'll also send you our most loved Additive-Free recipe book for FREE!
Yes, I'd Like To Subscribe
Terms & Conditions Apply 
close-link