The kids really liked this slice, but the added bonus was I loved it too! I had it as a snack for morning tea on a number of days. It makes a big batch and keeps well in an airtight container as it is quite a moist slice.
It is based on the rolled oat slice I posted back in 2010, but I have experimented by adding some seeds to it.
Oat and Seed Lunchbox Slice
Ingredients:
- 1 3/4 cups rolled oats
- 2 cups desiccated coconut
- 1/2 cups chia seeds
- 1/2 cup pepitas
- 1 3/4 cups self raising wholemeal flour
- 1 1/3 cup brown sugar lightly packed
- 250 grams butter
- 4 tablespoons golden syrup
- 2 tablespoon boiling water
- 1 teaspoon bicarbonate of soda
Method:
1. Preheat oven to a low-med temperature (approx 160).
2. In a large bowl mix together all the dry ingredients – rolled oats, coconut, chia seeds, pepitas, flour and sugar.
3. Chop butter and melt butter with golden syrup in a small saucepan on a low heat.
4. Remove from heat and add bicarbonate of soda to boiling water and stir.
5. Add this liquid to the melted butter and mix.
6. Pour butter mixture into the dry ingredients and combine well.
7. Press firmly into a lined baking tray.
8. Bake for 15 – 20 minutes, until golden on top.
9. Allow slice to sit for 30 minutes before removing from tray and placing on cooling rack.
10. Allow the slice to cool for at least another 15 minutes before cutting up into fingers. (If you find the slice is crumbling a bit, just wait longer before cutting it.)
- 1¾ cups rolled oats
- 2 cups desiccated coconut
- ½ cups chia seeds
- ½ cup pepitas
- 1¾ cups self raising wholemeal flour
- 1⅓ cup brown sugar lightly packed
- 250 grams butter
- 4 tablespoons golden syrup
- 2 tablespoon boiling water
- 1 teaspoon bicarbonate of soda
- Preheat oven to a low-med temperature (approx 160).
- In a large bowl mix together all the dry ingredients - rolled oats, coconut, chia seeds, pepitas, flour and sugar.
- Chop butter and melt butter with golden syrup in a small saucepan on a low heat.
- Remove from heat and add bicarbonate of soda to boiling water and stir.
- Add this liquid to the melted butter and mix.
- Pour butter mixture into the dry ingredients and combine well.
- Press firmly into a lined baking tray.
- Bake for 15 - 20 minutes, until golden on top.
- Allow slice to sit for 30 minutes before removing from tray and placing on cooling rack.
- Allow the slice to cool for at least another 15 minutes before cutting up into fingers. (If you find the slice is crumbling a bit, just wait longer before cutting it.)
Our Family Menu Plan For This Week.
Day Meal Type | Sat Wrap Meal | Sun Meat and Veg | Mon Soup | Tue Pasta | Wed Left Overs | Thu Slow Cooker | Fri Fun Night |
---|---|---|---|---|---|---|---|
Week Starting: 28th July | Tacos | Chicken Wings, Baked Potatoes and Corn on the cob Baking: Strawberry Yogurt Cupcakes | New soup recipe to test | Pasta Amatriciana | Left Overs | Slow Cooker Spaghetti Bolgnese | Scrambled Eggs |
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes.