Can you believe the last term of the school year is here already?! Before we know it, we’ll all be planning what we’re doing for Christmas! I don’t now about you, but despite the flood of Christmas images that have been flooding my Pinterest feed & vast quantities of Christmas decorations I’ve seen in the shops, I’m not quite ready to think that far ahead just yet.
I’m still in school term mode and despite being under the weather this week, I’m planning on doing a little bit of baking this weekend. You know, to fill those pesky school lunch boxes that need re-filling each and everyday!
This recipe for Oat Chocolate Chip Slice is a firm favourite at our place. I’ve been baking it for years and the kids love a slice of it in their lunch box.
Scott doesn’t mind inhaling a couple of slices of it either and tells me that just like the chocolate slice I make from time to time, this slice goes down very well with a large glass of full cream milk!
- 1/2 cup self-raising flour
- 1/2 cup plain flour
- 1 cup rolled oats
- 2/3 cup desiccated coconut
- 2/3 cup brown sugar
- 2/3 cup sultanas
- 1/2 cup chocolate chips
- 125g butter, melted
- 1 egg, lightly whisked
- Preheat oven to 180C
- Line a lamington/brownie tray with baking paper, allowing it to hang over the sides.
- Put all the ingredients into a bowl and mix until well combined.
- Spoon mixture into baking tray and smooth the surface using the back of a large spoon.
- Bake in oven for 20 minutes or until golden brown and firm to the touch.
- Remove from oven and set aside to cool
- Cut into squares to serve.
Have you made Oat Chocolate Chip Slice before? And inhaled a few slices with a milk chaser?
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