Honey Oat Slice

Honey Oat Slice

  • Serves: 16

  • Prep Time: 15 minutes

  • Cooking Time: 25 minutes

Example Product Title

Ingredients

  • 200 g rolled oats (not quick oats)
  • 100 g desiccated coconut
  • 100 g plain flour
  • 60 g pepitas or chopped almonds
  • 150 g butter
  • 125 g Lush Lychees Lychee Blossom Honey
  • 80 g brown sugar
  • ½ teaspoon bicarbonate of soda
  • A pinch of salt

One tray, one bowl, no mixer. The lunchbox slice that keeps all week.

Honey works better than golden syrup here because it browns more gently and you can actually taste it. The slice is chewy in the middle and crisp at the edges, and it is the kind of thing that quietly disappears between school pick-up and dinner.

Method

  1. Heat the oven to 170°C (150°C fan) and line a 20 × 30 cm tin, leaving paper overhanging on two sides.

  2. Combine the oats, coconut, flour, seeds and salt in a large bowl.

  3. Melt the butter, honey and brown sugar together in a saucepan over low heat, stirring until smooth. Do not boil it.

  4. Take off the heat and stir in the bicarbonate of soda — it will foam up, which is what makes the slice chewy rather than hard.

  5. Pour over the dry ingredients and mix thoroughly until every oat is coated.

  6. Press firmly into the tin, using the back of a spoon and really compacting it. Loosely pressed slice crumbles when you cut it.

  7. Bake 25 minutes until golden. It will still feel soft — it firms as it cools.

  8. Cool completely in the tin before lifting out and cutting. Cutting it warm is how you end up with a tray of granola.

Tips

  • Cool completely. This is the only rule that really matters.

  • Add 100 g of dried apricots or cranberries with the dry ingredients if you want it fruitier.

  • Keeps a week in an airtight tin and freezes well cut into squares.
Honey Oat Slice