Date Caramel Oat Slice

Serves 10-12 Prep Time 10 minutes   Cook Time 25 minutes   Rated:
Email is required and must be unique

The perfect lunchbox solution for nut free schools! Also refined sugar free unless you add some chocolate drizzle, (which is rather nice!)

Refined sugar free and nut free, this is the perfect slice to send to school. Freeze them and pop in the lunchboxes as you leave the house.

Indulge in the perfect balance of sweetness and nourishment with this Date Caramel Oat Slice, made effortlessly in your Thermomix. Featuring a gooey, naturally sweet date caramel layer nestled between wholesome oats, this nut-free recipe is perfect for school lunches, ensuring it’s both kid-friendly and allergy-safe. Whether you're after a guilt-free snack or a satisfying dessert, this slice is packed with flavor and goodness. Perfect for lunchboxes, afternoon tea, or anytime you need a delicious treat, it’s a Tenina-approved recipe that’s as easy to make as it is to enjoy! I drizzled mine with white chocolate as I recently had amazing white chocolate enrobed dates on an Emirates flight and it was a taste combo I didn't expect to work. You can leave that out, still delish, but if you are aiming to impress, go for it! The slice needs to be completely fridge cold before drizzling if you plan on doing that.

Don’t over bake your slice: Keep an eye on your slice as it will go from baked to burnt fairly quickly. Once it’s evenly browned and golden on the edges, it’s ready to come out of the oven. My temperatures are always fan forced unless otherwise stated. So you may need to add time if you are not using a fan forced oven. 

Take it out of the tin: Your Oat Slice will continue to bake as it cools if it’s left in the hot tin, which can result in hardened edges. However, as it will be too fragile to lift out of the pan straight away, let it cool for 15 minutes or so, then carefully lift your slice out of the hot tin and place it onto a wire rack to cool completely.

Refrigerate for as long as possible before slicing: I know you can't wait to give it a taste, but leaving it overnight if possible will give you a much better result with cutting and serving. 

Need

Do

1  

Preheat oven to 160°C and line an 18cm x 28cm slice tin with paper allowing edges to overhang for easy removal later.

2  

Premake the caramel as directed. Set aside.

3  

Without washing Thermomix bowl add butter and vanilla and melt 3 min/80°C/speed 1

4  

Add remaining ingredients except the chocolate and mix 20 sec/reverse/speed 2.

5  

Press about 3/4 into the prepared tin.

6  

Dollop the caramel on top and spread evenly with an offset spatula to fully cover the base. It will be very thin.

7  

Loosely crumble the remaining mixture over the top, there will be gaps.

8  

Bake 25 minutes until golden and well cooked. Place onto a cooling rack and leave in the tin 15 minutes until cooled. Place into the fridge overnight or for several hours. Remove from tray and cut into squares. Store in the fridge.

9  

Adding a chocolate drizzle is entirely up to you, but it is yummy! I used 150g chocolate melted in the microwave.

1000's of recipes that work Join us today and start cooking!

Find out more

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once! 

More Sweets

See all Sweets in Collection