caramel oat slice


This has got to be one of the most delicious baked slices I have ever tasted! You can kid yourself into thinking it is healthy because it has rolled oats in it (oats are a superfood you know!) but the truth is, it really should be served with a defibrillator on standby.

I was given a copy of the Jo Seagar book “It’s easier than you think” for Christmas a couple of years ago and this recipe caught my eye immediately.  I think it had something to do with the gooey caramel layer in the centre. Anything with a visible layer gooey caramel gets the thumbs up from me!

I tweaked the recipe a bit, using the dulce de leche I have in the pantry rather than making the caramel as per Jo’s method (see below) which made the recipe even simpler than the original, but no less delicious, and probably no more healthy… but as a treat for special occasions (e.g. any day ending in Y), it’s perfect.

Get those ingredients ready! You will need…

2 cups plain flour
1 cup self-raising flour
1 cup desiccated coconut
2 cups brown sugar
3 cups rolled oats
2 eggs
300g butter
2 cans dulce de leche
1/2 cup chocolate chips

Preheat the oven to 180 degrees C. Grease and line a 25 x 35 cm slice tin with baking paper.

Combine all the dry ingredients in a large bowl. It really does have to be large. There are 9 cups of dry ingredients in that list.Yes… NINE! Then add the beaten eggs and melted butter and mix well. Press two-thirds of the mixture into the prepared tin.

Open two cans of dulce de leche and spread over the base. Add the chocolate chips to the remaining crumbly mixture and sprinkle over the sweet caramel layer.

Bake for 30 minutes.


Jo recommends you let it cool in the tin and refrigerate a few hours or until the next day before cutting it. Good luck with that! I swear, nothing I bake is ever allowed to cool properly before cutting. Unless I bake at 9am when the rest of the household are at school or work. And to tell the truth, it really is even more delicious when still warm… but then, most baking is, right?


(If you don’t have any ready-made dulce de leche on hand, you can make the caramel layer as follows. Melt 400g butter, 2 x 400 cans sweetened condensed milk and 4 tablespoons golden syrup together. Mix well and add 1 teaspoon vanilla. )



  1. Teresa says:

    Thanks for following my blog. I hope you enjoy the recipes. I have lots of yummy Red Velvet stuff posted up at the moment. Your stuff looks amazing.

    1. Kate Watson says:

      Thank you Teresa. Looks like you have been very busy!

      1. Teresa says:

        Just a little!

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