Yields10 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins


When you want something sweet for school lunches or your own lunch box look no further! This is a high fibre slice that’s packed full of flavour and provides a diverse snack for your gut bugs too . If you like experimenting substitute ¼ cup of coconut for mixed sunflower seeds and pepitas.
 1 cup rolled oats
 1 cup wholemeal plain flour
 ½ cup white or raw sugar
 ¾ cup coconut
 ¼ cup LSA - Linseed, Sunflower and Almond mix (health food aisle)
 2 tbsp golden syrup or honey
 2 tbsp water
 ½ tsp bicarb soda
 ½ cup light olive oil
Optional - substitute 1/4 cup of coconut for a 1/4 cup of pumpkin and sunflower seeds.

1

Preheat the oven to 170°c and grease a 24cm x 16cm slice tin.

2

In a large bowl mix together the oats, flour, LSA, coconut and seeds if you’re using them.

3

In a small saucepan mix together the oil, syrup and water. Heat over a medium flame and when it's hot (you’ll see little bubbles and steam coming off it) add the bicarb soda and let if froth. Quickly remove from the heat and mix it through the dry ingredients.

4

Once it’s all combined press into your tin and bake for 20 mins.

LF and DF. GF - substitute flour for GF flour + 2 tsp of psyllium husk and use GF oats if approved to do so by your healthcare professional. If oats are not an option trial GF Weet-Bix or rice bubbles.




Ingredients

When you want something sweet for school lunches or your own lunch box look no further! This is a high fibre slice that’s packed full of flavour and provides a diverse snack for your gut bugs too . If you like experimenting substitute ¼ cup of coconut for mixed sunflower seeds and pepitas.
 1 cup rolled oats
 1 cup wholemeal plain flour
 ½ cup white or raw sugar
 ¾ cup coconut
 ¼ cup LSA - Linseed, Sunflower and Almond mix (health food aisle)
 2 tbsp golden syrup or honey
 2 tbsp water
 ½ tsp bicarb soda
 ½ cup light olive oil
Optional - substitute 1/4 cup of coconut for a 1/4 cup of pumpkin and sunflower seeds.

Directions

1

Preheat the oven to 170°c and grease a 24cm x 16cm slice tin.

2

In a large bowl mix together the oats, flour, LSA, coconut and seeds if you’re using them.

3

In a small saucepan mix together the oil, syrup and water. Heat over a medium flame and when it's hot (you’ll see little bubbles and steam coming off it) add the bicarb soda and let if froth. Quickly remove from the heat and mix it through the dry ingredients.

4

Once it’s all combined press into your tin and bake for 20 mins.

LF and DF. GF - substitute flour for GF flour + 2 tsp of psyllium husk and use GF oats if approved to do so by your healthcare professional. If oats are not an option trial GF Weet-Bix or rice bubbles.
Mighty Oaty slice

3 Responses

  1. This was quick and easy using lots of pantry staples. I reduced the sugar by about half and it is still nice and sweet from the honey and the sunflower seeds add some extra crunch.
    It does ‘firm up’ during the cooling process, although it is still a bit crumbly.
    Hopefully it’s a lunchbox winner too!

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