Caramel Oat Slice


I hope you don’t mind me reposting previous recipes, but I needed something quick for afternoon tea today, and when I looked at the recipe I posted for this last year I was sad about the photo.

A bad photo puts people off trying a recipe, and I really want you to try it.  This is delicious and squishy while warm, and equally as addictive once cool.  The edges of the caramel go chewy and dark and may well be the best part.

I got lots of comments about this being a tan square, which is probably quite true.  But the addition of oats is really quite good, plus they’re healthy so you might call this breakfast and just get away with it.



Caramel Oat Slice


Caramel filling

1 Can of condensed milk (it’s usually about 396g or something strange!)

50g butter

2 Tbsp golden syrup


180g softened butter

1/4 C sugar

1 tsp vanilla

1 1/2 C flour

2/3 C rolled oats

Prepare the caramel by stiring the condensed milk, butter and golden syrup over a low heat until it’s thick and golden.  Allow to cool.

Beat butter, sugar and vanilla until light and fluffy.

Stir in the flour and oats until combined.

Press 3/4 of the mixture into a lined 20cm square pan (or equivalent).  Pour over caramel mixture and then crumble the remaining base mixture over the top.

Bake at 180C for 30 until golden and caramel is brown around the edges

Allow to cool before slicing.

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