Coconut Oat Slice

It seems nowadays coconut oil is either ‘in’ or ‘out’. ¬†Whilst it is not the next Superfood that is going to fix everything, and we certainly wouldn’t recommend you add it to your coffee or cook with it every day, it can be a lovely addition to baking, and with a little less saturated fat than butter it can be a very flavorsome replacement. ¬†This slice uses coconut oil and shredded coconut, and with some heart healthy oils from the nuts and seeds, minimal sugar, and lots of fibre, this is a great slice to have instead of a bought muesli bar, or as a shared snack.

Coconut Oat Slice


  • 1 tablespoon chia seeds (or replace the seeds and water with another egg)
  • 3 tablespoons water
  • 1/2 cup dates (packed tightly)
  • 1/3 cup coconut oil
  • 2 tablespoons golden syrup
  • 1 egg
  • 1/2 cup almonds
  • 1/4 cup sunflower seeds
  • 3/4 cups desiccated or shredded coconut
  • 1 cup rolled oats
  • 2 weetbix (crumbled)
  • 1/2 cup plain flour
  • 1 teaspoon baking powder


1. If using chia seeds, soak them in the water for 10 minutes. Also, in a separate bowl, soak the dates in some boiled water until soft.
2. Whilst the seeds and dates are soaking, melt the coconut oil, add the golden syrup and whisk in the egg(s).
3. Process the almonds and sunflower seeds until they look like bread crumbs. Mix them in with the coconut, oats and crumbled weetbix in a large mixing bowl. Add in the flour and baking powder.
4. Drain the dates, roughly chop them up and then add to the dry ingredients.
5. Add the chia seeds to the wet ingredients and then finally combine both mixtures together.
6. Press the mixture into a lined 20cm x 20cm tray and bake in a 180C degree oven for 20 minutes until slightly golden on top.
7. Allow to cool in the tray and then slice.