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Chocolate Oat Slice

A delicious baked treat packed with oats, pecans and a rich chocolate fudge filling.
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or scroll for handy tips and a little nostalgia.

chocolate oat slice.

Yes, it tastes as good as it looks! This Chocolate Oat Slice is the perfect combination of sweet and hearty, making it a great snack or dessert for any occasion.

chocolate oat slice

The Recipe for Chocolate Oat Slice

Another recipe from my mum’s stash!

My mum was a pastry cook for many years in Aussie country bakeries, and her slices were always the talk of the town.

Vanilla Slice, Peppermint Slice, Caramel Slice, Cherry Ripe Slice… all the classics.

So when she told me she’d found a recipe hidden away in the cupboard for a slice that was hugely popular when she was working in bakeries, my ears pricked up straight away.

Chocolate Oat Slice.

Chocolate. Tick.

Oats. Tick.

Sounded good to me!

The recipe was ripped from the pages of an Australian Women’s Weekly many years ago. It’s been modified by both my mum and myself so please keep scrolling for the updated recipe at the end of this post.

chocolate oat slice recipe

The ingredients for Chocolate Oat Slice

To make the biscuit base for this old school chocolate oat slice, you’ll need:

  • brown sugar
  • butter
  • egg
  • vanilla extract
  • SR flour (or flour and baking powder)
  • rolled oats.

To make the fudge-y and nutty chocolate filling, you’ll need:

  • chocolate (dark or milk or a combination of both)
  • condensed milk
  • butter
  • pecans
  • vanilla extract.
chocolate oat slice ingredients

How to make Chocolate Oat Slice

Prepping

Start by:

  • greasing a slice tin and lining with baking paper (leaving excess on the sides to lift out slice once set)
  • pre-heating the oven to moderate (180 degrees celsius, fan-forced)
  • measure out ingredients.

Making the base

Melt the butter and then combine the sugar, butter, egg and vanilla extract together in a mixing bowl.

Add sifted flour and oats.

Stir to combine.

Making the filling

Combine the chocolate (broken into pieces), condensed milk and butter in a saucepan.

Stir over low heat until chocolate has melted, and then add the vanilla extract and nuts. Stir to combine.

Putting it all together

Place about 2/3 of the base mixture into the slice tin. Press into tin evenly using the back of a dessert spoon or fingertips.

how to make chocolate oat slice

Pour the filling over the slice base and spread out evenly.

Sprinkle teaspoonfuls of the remaining base mixture over the top of the filling.

Bake for 35 minutes or until the top has turned a golden brown colour.

Allow the slice to cool in the tin.

chocolate oat slice slab

Remove from the tin using the overhanging baking paper and place into fridge for at least 2-3 hours before cutting into squares using a sharp knife.

Variation ideas

It’s super easy to make this slice AND to customise it to your liking.

For starters, you can use the type of chocolate you prefer. I’ve used a combination of milk and dark chocolate, but you could use either of those or even white chocolate.

You could also substitute the pecans for other nuts or even some dried fruit.

Recipe FAQs

Q. How long does this slice keep?

It should last up to a week in the fridge stored in an airtight container.

Q. Can you freeze this slice?

I don’t recommend freezing this slice.

Q. What type of oats do I use in this recipe?

Use traditional rolled oats.

Q. Do you have other recipes that call for oats?

Yes. Check out my Refrigerator Rolls and Bircher Muesli recipes.

Q. Where can I find all your slice recipes?

You can find the entire Cooking with Nana Ling slice collection here.

chocolate oat slice.

Chocolate Oat Slice

A delicious baked treat packed with oats, pecans and a rich chocolate fudge filling.
4.50 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: Australian
Keyword: chocolate oat slice
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 24 squares
Calories: 278kcal

Equipment

  • 1 slice tin (18 x 28cm approx)

Ingredients

Base

  • 1 cup brown sugar
  • 125 grams butter, melted
  • 1 egg (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 1/4 cups SR flour, sifted (or 1 1/4 cups flour and 2 teaspoons baking powder)
  • 1 1/2 cups rolled oats

Filling

  • 300 grams chocolate (dark or milk or a combination of both)
  • 395 gram tin of condensed milk
  • 30 grams butter
  • 120 grams pecans, chopped (1 cup)
  • 1 teaspoon vanilla extract

Instructions

  • Grease a slice tin and line with baking paper, leaving excess on the sides to lift out slice once set.
  • Pre-heat oven to moderate (180 degrees celsius, fan-forced).
  • Combine sugar, butter, egg and vanilla extract together in a mixing bowl.
  • Add sifted flour and oats. Stir to combine.
  • Place about 2/3 of the mixture into the slice tin. Press into tin evenly using the back of a dessert spoon or fingertips.
  • Make the filling by combining the chocolate, condensed milk and butter in a saucepan and stirring over low heat until chocolate has melted, and then adding the vanilla extract and nuts and stirring to combine.
  • Spread the filling evenly over the slice base.
  • Sprinkle teaspoonfuls of the remaining base mixture over the top of the filling.
  • Bake for 35 minutes or until the top has turned a golden brown colour.
  • Allow the slice to cool in the tin.
  • Remove from the tin using the overhanging baking paper and place into fridge for at least 2-3 hours before cutting into squares using a sharp knife.

Nutrition

Calories: 278kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 70mg | Potassium: 160mg | Fiber: 2g | Sugar: 25g | Vitamin A: 218IU | Vitamin C: 0.5mg | Calcium: 67mg | Iron: 1mg
Recipe Rating




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Tracey White

Thursday 27th of April 2023

Hi what if we can't eat nuts? 😭

Libby Hakim

Thursday 27th of April 2023

Just leave them out, recipe will work just fine without them, or add in some rice bubbles, cornflakes, chopped maltesers or something else with a little crunch. Happy cooking!

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