Oat and Sultana Slice
One tray, twelve pieces, and no wrappers to throw away.
Serves 12 40 min 5g proteinKid-friendly
VegetarianBakeLunchboxFreezer friendlyBudget
Plan it this weekIngredients
- Rolled oats200 g
- Self-raising flour120 g
- Sultanas120 g
- Butter120 g
- Honey100 g
- Free range eggs1 ea
Method
- Heat the oven to 180C and line a slice tin about 20cm by 30cm with baking paper.
- Melt the butter with the honey in a small pot over low heat, then take it off before it bubbles.
- Stir the oats, flour and sultanas together in a bowl.
- Pour in the warm butter and honey and the beaten egg, and mix until every bit of the oats is coated.
- Press the mixture very firmly into the tin — loosely pressed slice crumbles when you cut it.
- Bake for 20-25 minutes until golden at the edges, cool completely in the tin, then cut into 12 bars.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 120 g Dairy-free spread instead of Butter
- 100 g Golden syrup instead of Honey
- Leave out the Free range eggs
Without the egg the slice sets as it cools, so press it extra firmly and let it cool completely in the tin before cutting.
Gluten-free
- 200 g Gluten-free rolled oats instead of Rolled oats
- 120 g Gluten-free self-raising flour instead of Self-raising flour
Dairy-free
- 120 g Dairy-free spread instead of Butter
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Rolled oats · 200 g
- Self-raising flour · 120 g
- Sultanas · 120 g
- Butter · 120 g
- Honey · 100 g
- Free range eggs · 1 item