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Caramel oat slice

  • 20 minutes
  • 30-35 minutes
  • Makes 40 pieces
Caramel oat slice

As a young home economist, I worked on a delightful baking book for Nestle and this pretty classic recipe is still one of my favourites.


  • Caramel filling
  • 390 gram tin condensed milk
  • 50 grams butter
  • 2 tablespoons golden syrup
  • Base
  • 175 grams butter, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla essence
  • 1½ cups flour, sifted
  • ½ cup rolled oats


  1. Prepare the filling. Put the condensed milk, butter and golden syrup into a small saucepan and stir over a low heat for 4-5 minutes until the mixture becomes thick and golden. Cool.
  2. Preheat the oven to 180ºC. Grease and line the base of a square 23cm x 23cm slice or cake tin with baking paper.
  3. In a large bowl, beat the butter, sugar and vanilla together until light and creamy.
  4. Sift the flour into the creamed mixture with the oats and work in the dry ingreditns to make a moist crumbly mixture.
  5. Press about ¾ of the mixture over the base of the prepared tin.
  6. Pour over the cooled caramel filling and spread out evenly. Scatter over the remaining crumble mxiture.
  7. Bake in the preheated oven for 30-35 minutes until golden.
  8. Cool in the tin for 10-15 minutes before transferring to a cake rack to cool. As the slice is very rich, cut into small squares to serve.
  9. Store in an airtight container.

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