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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • Vegetarian
  • Contains wholegrains

Whip up this easy coconut oat slice and enjoy it as a lunch box snack or for afternoon tea – it only takes 10 minutes to prepare! 

  • Serves18
  • Cook time35 minutes
  • Prep time10 minutes
Coconut oat slice


  • 2 cups (300g) plain flour
  • 2 cups (180g) rolled oats
  • 1 1/4 cups (100g) desiccated coconut
  • 1 cup (220g) brown sugar
  • 250g butter, chopped
  • 1/3 cup (80g) golden syrup
  • 1/3 cup (80ml) boiling water
  • 1 tsp bicarbonate of soda

Nutritional information

Per serve: Energy: 1231kJ/294 Cals (14%), Protein: 3g (6%), Fat: 14g (23%), Sat Fat: 11g (46%), Sodium: 82mg (4%), Carb: 34g (11%), Sugar: 16g (18%), Dietary Fibre: 2g (7%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 19cm x 29cm slice pan. Line the base and 2 long sides with baking paper, allowing the sides to overhang.

  2. Step 2

    Place the flour, oats, coconut and sugar in a large bowl and stir with a wooden spoon to combine.

  3. Step 3

    Place the butter and golden syrup in a small saucepan over low heat and cook, stirring occasionally, for 3 mins or until butter melts. Remove and set aside.

  4. Step 4

    Combine the boiling water and bicarbonate of soda in a small bowl. Add to the butter mixture and stir to combine. Add to the flour mixture. Stir to combine.

  5. Step 5

    Spoon mixture into prepared pan, spreading evenly and pressing down firmly with the back of a spoon.

  6. Step 6

    Bake for 30 mins or until golden brown. Set aside in the pan to cool. Cut into slices to serve.

Recipe tip

Store it right:
Leftover rolled oat slice with golden syrup can be stored in an airtight container for a couple of weeks, so feel free to make a large batch.

Use it up: Any leftover rolled oats can be used in crumbles, banana bread, muesli bars or homemade granola. 

Coconut oat slice recipe

If you love the flavours of oats, coconut and golden syrup in biscuits, try this new spin by making it in slice form! Instead of being shaped into traditional biscuits, the oat coconut slice mixture is evenly spread in a pan, baked and cut into squares for an easy treat you can enjoy year-round.

The best coconut oat slice

To make this oat and coconut slice, you’ll need a handful of ingredients you may already have in the pantry like plain flour, rolled oats, brown sugar and desiccated coconut. Once you have everything measured, it’s as simple as combining the dry ingredients in one bowl, the wet ingredients in another, and bringing the two together.

We love serving this golden oat and coconut slice for afternoon tea, in lunch boxes or as a snack you can grab when you’re feeling peckish.

Coconut and oat slice: a kid-friendly recipe

This golden syrup oat slice is the perfect recipe to get the kids involved – you can even cut them into oat slice bars. It takes just 10 minutes of prep time and makes a great rainy day or school holiday activity.

Add to the fun by adding your favourite toppings to your coconut oat slice like chocolate chips, caramel chunks, dried fruit or a drizzle of dark chocolate.

Now get cooking

If you love baking with oats, try this cranberry and oat slice for a light and easy snack idea, or mixed berry oat bars packed with flavour and wholesome ingredients to get you through the day.

For a vegan-friendly option, you can’t go past this vegan nutty berry and oat slice for the perfect sweet treat, and this dairy-free oat pancakes with peach compote is a recipe not to miss.