Oaty Caramel Slice
A classic oaty caramel slice made with oats, coconut, golden syrup, and homemade caramel. Easy, old-fashioned baking perfect for slices, tins and lunches.
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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
- 1x 395 g tin sweetened condensed milk
- 50 g butter
- 3 Tbsp golden syrup
Instructions
- Preheat oven to 180°C bake. Line a 19 x 19 cm slice tin with baking paper.
- Beat the butter, brown sugar, and vanilla essence together until light and fluffy.
- Add the flour, oats, coconut, and golden syrup. Mix until well combined.
- Press ¾ of the mixture evenly into the prepared tin.
- 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.
- Pour the caramel evenly over the base.
- Crumble the remaining base mixture over the top of the caramel.
- Bake for 30–35 minutes, until lightly golden and the caramel has set.
- Allow to cool completely in the tin before slicing.
Notes
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
Notes & 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
Servings: 16 slices