Choc Chip Oat Slice

A protein-filled snack perfect for lunchboxes

This Choc Chip Oat Slice is a great alternative to those highly processed muesli bar options found on the shelves of the supermarket.

Not only is it a simple recipe to bake (even the kids can do it), it's also nutritious thanks to the inclusion of the seeds, oats and eggs. It's also nut-free, so ideal for those with nut allergies and school lunch boxes. You can freeze these or store them in an airtight container. Just a warning though, they won't last long on your kitchen bench!

Experiment with the ingredients in this Choc Chip Oat Slice. Play with what seeds you have in the pantry. If you don’t have sesame seeds swap them for hemp seeds or more flaxseeds. Replace the choc chips for blueberries or sultanas for a fruity burst! The recipe is versatile enough for you to tweak as required.

Choc Chip Oat Slice

Prep time: 10 mins

Setting time: 35 mins

Makes: 15-20 bars

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Ingredients:

• 1/2 cup mixed seeds (such as sesame, sunflower, pumpkin, hemp)
• 2 cups rolled oats
• 1 cup shredded coconut
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 tbsp chia seeds
• 1 tbsp flaxseeds
• 2 free range eggs
• 1/3 cup dark chocolate chips

Instructions:

1. Preheat oven to 180⁰C. Line a large baking pan (21 x 21cm) with baking paper.
2. In a food processor, process the mixed seeds until fine. Add the remaining ingredients, except the chocolate chips. Process until smooth.
3. Fold in the chocolate chips. Pour the mixture into the tin and flatten well.
4. Place in the oven for 25-35 minutes or until golden.
5. Allow to cool in the tray before cutting into small bars.

Note:

Keep this choc chip oat slice in the fridge for up to 5 days. It also freezes well and tastes delicious straight from the freezer. Simply lay the cut bars on a tray and freeze before storing in a container.