Rolled Oats and Coconut Slice

My friend who can’t have wheat gluten felt she was missing out on all the Anzac biscuits action, so I made her this Rolled Oats and Coconut Slice without flour. While there is a gluten like protein in oats called avenin, she was okay with that. So here we are with this easy to make slice that is chewy nutty and caramel-y and very nearly taste like Anzac biscuits. Even I, who has no issue with gluten in whatever form, loves it. It’s actually more like a muesli bar, however it more than satisfied my friend’s cravings for Anzac biscuits. It’s also a great way to use up that big bag of rolled oats you have in your pantry before the weevils get to them.

So, while you’re here, if you need a recipe for traditional Anzac biscuits here’s one to try in my version of Anzac Cookie Bites. And for more Anzac inspired sweetness you can’t go wrong with Rolled Oats and Coconut Loaf.

What you need to make Rolled Oats and Coconut Slice

• Pantry/Fridge – Rolled Oats,Rice Bubbles,Shredded Coconut,Honey or Golden Syrup, slivered or sliced Almonds and Condensed Milk. Feel free to top it with anything you fancy if you’re feeling inspired. I’ve tried this with cranberries, dried apricots and chocolate chips- all equally delightful.
• Baking Pan approx 22×33 cm. If you want thicker slices, you a square pan with 22x22cm dimensions.

Easy does it…

• Mix all the dry ingredients in a bowl, then stir in the liquid ingredients of condensed milk and golden syrup.
• Press the mixture into a baking paper lined baking pan, then sprinkle the toppings on top.
• Bake for 40 minutes or until golden brown, set aside to cool and slice into squares.
• Store in a covered container in the fridge. Easy as.

Rolled Oats and Coconut Slice

Recipe by acmowlai

0.0 from 0 votes

Course: Dessert, BreakfastCuisine: GlobalDifficulty: Easy

Servings

36

servings

Prep time

10

minutes

Cooking time

45

minutes

Honey and Coconut Breakfast Muesli Bars

Ingredients

• 2 1/2 cups Rolled Oats

• 1 cup Rice Bubbles

• 1/2 cup Shredded Coconut

• 2 tablespoons Honey or Golden Syrup

• 1/2 cup Slivered Almonds or coarsely chopped Pistachios

• 395g Condensed Milk

• Optional Toppings

• small handful of nuts, I used chopped pistachios

• small handful of mini Choc Chips

• small handful of chopped dried apricots/cranberries

Directions

• Grease a 23x 32cm baking pan. Line base and sides with baking paper, extending paper about 6cm over the sides. Preheat oven to 160°C.
• In a large bowl, combine all the ingredients until well blended. Press the mixture firmly into the prepared pan.If using toppings, sprinkle your toppings over the top and press lightly. Bake for 20 minutes, then turn the pan around and bake for another 20 minutes, or until light golden brown.
• Remove from the oven and cool completely before cutting into portions.Makes about 36 slices.

Notes

• Can be stored in the fridge for a week or so.