I made this chocolate chip oat slice recipe up just using ingredients from the cupboard this week because it’s a broke week! This slice is a bit muesli bar, a bit choc chip cookie, a bit ANZAC slice. The kids have loved it so far, so I’ll definitely make it again. It’s a great way to use up your oats and it just uses basics from your pantry. Nothing fancy needed. It will last in an airtight container in your pantry for at least a week (if the kids don’t eat it all first!) and is perfect for lunch boxes and after school snacks. It’s filling and full of oats, with not too much sugar, and school safe with not nuts. You can choose to use dark, milk or even white chocolate chips, depending of your preference. If you enjoy a salted flavour you can crack some extra salt over the top (that’s what I’ve done here because I love it!)
Chocolate Chip Oat Slice Recipe
(scroll to bottom for full recipe)
for your chocolate chip oat slice recipe you will need:
Self raising flour
Preheat oven to 160 degrees Celcius.
Combine oats, coconut, brown sugar and flour in a bowl.
Add chocolate chips
Add the egg and melted butter. Combine all the ingredients until mixed thoroughly.
Line the cake tin with baking paper and then press the mixture firmly into the tin with the back of a spoon. Make sure to press firmly around the edges and the corners. Sprinkle some extra chocolate chips on top.
Cook for around 15-20 minutes, until golden brown. Leave in tin until cold and then remove and cut into slices. If you want, you can add some salt to the top for that salted choc chip taste, that’s what I did.
If you love this slice recipe make sure you check out my other slice recipes below!
|Prep Time||5 minutes|
|Cook Time||15-20 minutes|
- 150 g butter melted
- 1.5 cups oats
- 1/2 cup plain flour
- 1/2 cup self raising flour
- 2/3 cup brown sugar
- 2/3 cup desiccated coconut
- 1 egg
- 300 grams chocolate chips (keep 100g for sprinkling) use milk or dark depending on preference
- Preheat oven to 160 degrees Celsius and line a 20x20cm tin with baking paper.
- Combine all dry ingredients in a bowl. Use only 200g of the 300g of choc chips.
- Melt the butter in a saucepan or the microwave.
- Add melted butter and egg to the dry mixture and mix until fully combined.
- Press into the prepared cake tin and sprinkle with the remaining 100g of chocolate chips.
- Cook for 15-20 minutes until golden brown and firm.
- Remove from oven and sprinkle with extra salt if you would like. Leave in cake tin until cold.
- Once cold, cut into 16 squares and store in an airtight container in the cupboard.