Description

What You’ll Need: Ingredients. Pantry staples become a crave-worthy oat slice with chewy oats, sweet apricot, and rich dark chocolate—all in one gooey, golden bar.

Ingredients

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Oat Slice Base & Topping

190 g unsalted butter
190 g brown sugar, packed
3 Tbsp golden syrup
2 tsp vanilla bean paste or extract
60 g shredded coconut (unsweetened)
220 g rolled oats
150 g plain (all-purpose) flour
1 tsp baking powder
100 g dried apricots, roughly chopped
250 g 50% cocoa dark chocolate, roughly chopped

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Instructions

Preheat & prep tin: Heat oven to 180°C (350°F). Line a 20–22 cm (8–9 inch) square tin with baking paper, leaving overhang for easy lift.
Make the buttery base: In a saucepan over medium heat, melt butter with brown sugar and golden syrup, stirring until smooth and the sugar dissolves. Remove from heat; stir in vanilla.
Combine dry ingredients: In a large bowl, whisk coconut, rolled oats, flour, and baking powder. Pour in the warm butter mixture and stir until thoroughly combined.
Assemble layers: Press two-thirds of the oat mixture firmly into the lined tin. Scatter most of the chopped chocolate and apricots over the base, reserving a small handful of each.
Crumble & bake: Crumble remaining oat mixture over the filling, then sprinkle reserved chocolate and apricots on top. Bake 18–22 minutes until golden and edges are set. Tent loosely with foil if apricots brown too quickly.
Cool completely & slice: Cool in the tin on a rack until fully set (about 30 minutes or longer). Lift out using the paper and slice into 16 or 25 squares; chilling 30 minutes gives extra-clean cuts.

Notes

Make-ahead & swaps: Substitute honey or light corn syrup for golden syrup (flavor will change). Add 1/2 cup toasted nuts for crunch. Store airtight at room temp up to 3 days or refrigerate up to 1 week; freeze up to 2 months.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Bars, Dessert
Cuisine: Home Baking

Nutrition

Calories: 280
Sugar: 22
Fat: 15
Saturated Fat: 9
Carbohydrates: 35
Protein: 3