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Vegan nutty berry and oat slice

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  • Vegan

Topped with rolled oats and layered with a raspberry and chia jam, this vegan slice is the perfect sweet treat.

  • Serves16
  • Cook time30 minutes
  • Prep time25 minutes, + Cooling & 30 mins chilling time


  • 1 1/2 cups (180g) Coles Wellness Road Almond Flour
  • 1 1/2 cups (180g) wholemeal self-raising flour
  • 2 tbs Coles Wellness Road ABC Spread
  • 2 tbs maple syrup
  • 140g coconut oil
  • 1/4 cup (20g) rolled oats
  • Fresh raspberries, to serve (optional)

Raspberry jam

  • 250g fresh or frozen raspberries
  • 2 tbs Coles Wellness Road White Chia Seeds

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 the oven to 180˚C. Grease and line an 18cm x 28cm slice pan with baking paper.
  2. Step 2

    To make the raspberry jam, combine the raspberries and chia seeds in a small saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until raspberries collapse and the mixture thickens. Set aside to cool.
  3. Step 3

    Place the almond flour, wholemeal flour, spread, maple syrup and coconut oil in a food processor. Process until the mixture forms a dough. Reserve 3/4 cup of the dough. Press the remaining dough over the base of the prepared pan. Bake for 10 mins or until golden. Set aside for 10 mins to cool.
  4. Step 4

    Spread the raspberry jam over the almond mixture. Use your fingertips to rub the oats into the reserved dough in a small bowl until the mixture resembles coarse breadcrumbs. Sprinkle over the jam. Bake for 15 mins or until the oat mixture is golden brown. Set aside to cool in the pan. Place in the fridge for 30 mins to chill.
  5. Step 5

    Cut into slices and serve with raspberries, if using.