Oaty Caramel Slice

This oaty caramel slice is a real old-fashioned favourite. It is buttery, golden, and made from simple pantry staples that most Kiwi homes already have on hand.

This slice uses a classic Anzac-style base with oats, coconut, and golden syrup. It is topped with rich homemade caramel. It is finished with a crumbly topping. It’s not fancy or overcomplicated, just honest baking that works every time.

This is a great recipe for baking ahead. You can fill the tins for visitors. It’s also perfect for slicing up for school lunches and afternoon teas. It holds well, freezes beautifully, and is always one of the first things to disappear from the plate.

YouTube Video

I’ve also made a YouTube video walking through this recipe step by step. If you enjoy watching the texture of the base and caramel as it cooks, the video will help you. If you prefer a visual guide, you’ll find it helpful too. However, the written recipe below has everything you need. Oaty Caramel Slice

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Oaty Caramel Slice

Serves: 16 slices
Prep Time: 20 minutes
Cook Time: 30–35 minutes

Ingredients

Slice Base & Topping

• 2 cups plain flour
• 1 cup rolled quick oats
• ½ cup coconut
• ½ cup brown sugar
• 225 g butter, softened
• 1 Tbsp golden syrup
• 1 tsp vanilla essence

Caramel

• 1 tin (395 g) sweetened condensed milk
• 50 g butter
• 3 Tbsp golden syrup

Method

1. Preheat oven to 180°C bake. Line a 19 x 19 cm slice tin with baking paper.
2. Beat the butter, brown sugar, and vanilla essence together until light and fluffy.
3. Add the flour, oats, coconut, and golden syrup. Mix until well combined.
4. Press ¾ of the mixture evenly into the prepared tin.
5. To make the caramel, place the condensed milk, butter, and golden syrup into a saucepan. Heat gently, stirring constantly, until the butter has melted and the mixture is smooth.
6. Pour the caramel evenly over the base.
7. Crumble the remaining base mixture over the top of the caramel.
8. Bake for 30–35 minutes, until lightly golden and the caramel has set.
9. Allow to cool completely in the tin before slicing.

What to Serve with This Slice

• A cup of tea or coffee
• Fresh fruit to balance the sweetness
• Packed into lunchboxes or baking tins
• Served as part of a mixed slice platter

Stacey’s Kitchen Tips

• Let the slice cool fully before cutting — the caramel firms up as it cools
• If you want neater slices, chill it in the fridge before slicing
• This recipe doubles well if baking for events or fundraisers

Variations & Substitutions

• Swap coconut for extra oats if needed
• Add a thin chocolate topping once cooled for a chocolate caramel version
• Use dark brown sugar for a deeper flavour

Storage, Freezer & Make-Ahead Notes

• Store in an airtight container for up to 7 days
• Freezes very well once sliced
• Defrost at room temperature — no reheating needed

Final Thoughts

This oaty caramel slice is simple, reliable baking — the kind you can make without overthinking it. It’s rich without being over the top, easy to prepare, and always well received.

If you enjoy traditional Kiwi baking with familiar ingredients and no fuss, you will love this. It is one to keep in your regular rotation.

— Stacey, Farmers Wife Homestead