This Easy Oat Slice recipe is one of the kids’ favorites for lunchbox and snacks. It’s a classic Australian recipe that we make all the time for a quick snack packed with fibers.
An oat slice recipe is one of these Australian classic recipes that kids love to eat in New Zealand for a snack. It’s not as soft as my peanut butter banana oatmeal bars. It’s crunchier with a slightly crumbly texture, similar to cookies. Like oatmeal cookies, it’s made with rolled oats and flour.
Suka Resipi Ini?
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Resipi Hirisan Oat
Ramuan
- 1 ¼ cawan Oat Gulung Zaman Lama
- 1 cawan Tepung serbaguna - Nota 1
- ½ cawan Kelapa kering
- ½ sudu teh Kayu manis
- 2 sudu teh Serbuk penaik
- ½ cawan Gula Perang Lembut
- 4.5 auns Marjerin tanpa garam
- 3 sudu makan Susu Almond tanpa gula - Nota 2
- 2 sudu teh Sirap maple
- 1 sudu teh Ekstrak vanila
Add-Ons
- ¼ cawan Cip Coklat Gelap Bebas Tenusu
- ¼ cawan sultan
arahan
- Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch slice pan (20cm x 20cm) or pan with parchment paper. Slightly oil the paper with coconut oil. Set it aside.
- In a large bowl, whisk dry ingredients: flour, rolled oats, baking powder, desiccated coconut, and soft brown sugar.
- Stir in almond milk, melted margarine, maple syrup, and vanilla extract.
- Stir the liquid ingredients into the dry ingredients and fold in sultanas just before the end.
- Transfer the batter to the prepared pan and sprinkle chocolate chips on top.
- Bake in the center rack of the oven for 25 to 30 minutes, until golden brown, and a pick inserted in the center comes out with just a few crumbs on it. Don't over bake or they get very dry and crumbly.
- Cool down on a wire rack then slice into 16 squares.
Pada Suhu Ambien
- Store in the fridge in an airtight container for up to 3 days or freeze and thaw the day before in the fridge.
Nota
Pemakanan
Ramuan
It’s pretty easy to make oat slices, and you can play with flavor by adding some delicious seeds, dried fruits, or chocolate chips to the batter.
Let me share with you how I make them
- Oat Gulung Zaman Lama – this is the coarse version of oats, also called jumbo oats in New Zealand. Don’t use quick oats, or the texture won’t be as good.
- Tepung serbaguna – You can also use half oat bran or oat flour and half all-purpose flour. To make this recipe gluten-free, use my panduan penukaran bebas gluten and pick a gluten-free certified oats brand. In New Zealand, the label gluten-free certified doesn’t exist on oats brands. Check for wheat-free instead.
- Serbuk penaik – To give them a nice airy texture.
- Kayu manis – For added flavors.
- Gula Perang Lembut – Or coconut sugar. To make this recipe low-sugar, you can use sugar-free brown erythritol in this recipe from brands like Mother Earth. You can also replace the dried fruits with chopped nuts or seeds.
- Margarine – We use dairy-free butter. Brands like Naturli Vegan Block or Nuttelex work well.
- Ekstrak vanila – For the perfect taste and flavor.
- Sirap maple or any liquid sweetener you like, such as coconut nectar or agave syrup. This adds a chewy texture to the bars. Honey is not vegan, so we don’t use this in our recipe, but it works if you prefer this option.
- sultan – or any dry raisins.
How To Make Oat Slices (in Pictures)
Soalan Lazim
Yes, this recipe uses Australian cups (250ml), but New Zealand tablespoons which means 1 tablespoon contains 15ml (3 teaspoons).
An Australian tablespoon contains 20 ml or 4 teaspoons.
Yes, you can, but the oat slices are harder and crunchier.
You can replace the chocolate chips or sultanas with sunflower seeds, pumpkin seeds, or chopped nuts for a low-sugar alternative.
You can also use others dried fruits to replace sultanas, like finely chopped diced apricots or dates.
No, eggs aren’t needed in this recipe.
You can store the oat slices in a sealed cookie jar or metallic box at room temperature for up to 3 to 4 days.
You can freeze leftovers in zip-lock bags and thaw them at room temperature the day before.
More Australian Recipes
Below I listed some more classic Aussie recipes that you may love to try next:
Delicious, thanks for the recipe!