Caramel Oat Slice

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The easiest and most delicious Caramel Oat Slice! Crunchy crumble layers filled with homemade sweet and creamy caramel.

This dreamy slice can be prepped in a few easy steps, and ready in less than an hour, but it should come with a warning – it’s highly addictive!

Caramel oat slice is a divine combination of texture and flavour, with its buttery caramel layer sandwiched between a sweet oat crumble.

Serve with a cuppa, pop in a lunchbox, or enjoy as a luscious warm dessert with a scoop of ice cream, or a drizzle of cream.

This caramel oat slice has the same base and topping as my creamy lemon crumble bars and lemon and blueberry crumble slice, and has the same caramel filling as my ever popular chocolate caramel slice.

Why You’re Going To Love This Recipe

I don’t know many who can resist a crunchy and chewy oat crumble, and with a layer of sweet caramel in between, you have a totally irresistable slice to serve!

• Basic baking ingredients – this caramel oat slice uses only basic pantry and fridge items, and rolled oats would have to be one of the most economical and versatile ingredients to have in the cupboard. They’re not just a breakfast food!
• Homemade always tastes best – it’s true! Freshly baked and homemade always wins the ‘taste test’ over bought cakes and biscuits, plus you know exactly what’s in it… no sneaky additives.
• Keeps well – stored in an airtight container in the fridge, this caramel oat slice will last up to a week (yet it’s highly unlikely to last that long in my house!), and if t happens to be any left, just pop into a container and freeze for another time. This slice defrosts well.
• Versatile – enjoy caramel crumble bars as a slice, or warm it up and serve as a luscious dessert…..mmmm….
• Conventional and Thermomix – I’ve included both simple methods in the post and recipe card.

What You Need

If you love caramel and sweet crumbles, I guarantee you’ll adore this caramel oat slice.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

For The Crumble Base & Topping

• Plain flour – also known as all-purpose flour.
• Rolled oats – full of fibre and health benefits, rolled oats are like a ‘superfood’, and they’re as cheap as chips! So handy as a baking ingredient.
• Salt – just a pinch.
• Bicarbonate of soda – also known as baking soda. In Australia, we tend to use the name bicarbonate of soda (or bicarb soda for short), was overseas it is often known as baking soda.
• Raw sugar – gives a good crunch to the base and crumble topping.
• Brown sugar – choose either regular light brown sugar or dark brown sugar.
• Butter.
• Vanilla extract – use a good quality brand of vanilla extract, such as Queens, that has been extracted from the vanilla bean, and not synthetically flavoured.

For The Caramel Filling

• Sweetened condensed milk – I recommend using the full fat version of sweetened condensed milk as the ‘skim’ version will not set the caramel as well.
• Golden syrup – is a common baking ingredient in Australia and New Zealand. If you can’t buy golden syrup, you can replace it with corn syrup, honey or maple syrup.
• Butter.

Equipment Required

Besides the usual mixing bowl and spoon, t’s little equipment required to make this scrumptious caramel oat slice.

• Baking tin – 18cm x 28cm slice tray, lined with baking paper.
• Saucepan and stove top, or Thermomix (optional).

Step By Step Instructions

The same oat mixture is used for both the base as well as for the crumble on top, which makes this caramel oat slice even easier to assemble. You can make the caramel filling while the base cooks.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Prepare The Base Mixture

Preheat the oven to 160 degrees celsius (fan forced).

Grease and line your baking tray, allowing the edges of the baking paper to overhang.

In a large bowl, place the plain flour, rolled oats, salt and bi-carbonate of soda and mix together. Stir through the raw sugar and brown sugar and once again, combine the dry ingredients well.

Add vanilla extract and melted butter to the dry ingredients and mix together well.

If using a Thermomix: Melt the butter and vanilla extract for 3 minutes, Speed 2, 80 degrees. Add the plain flour, rolled oats, salt, bi-carbonate of soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.

Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer.

Bake in the preheated oven for 15 minutes, until golden.

Once baked, remove from the oven and set aside, but leave the oven on to finish baking once the caramel layer and crumble topping has been added.

Step 2 – Make The Caramel Filling

Place the golden syrup, condensed milk and butter into a small saucepan over low heat.

Stir continuously for 10-15 minutes or until the caramel has thickened (make sure your heat is very low and continue stirring until the sauce has obviously thickened).

If using a Thermomix: Place the golden syrup, sweetened condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes, 80 degrees, Speed 4. 

Pour the caramel mixture over the cooked base.

Step 3 – Add Crumble Topping And Bake

Sprinkle the remaining crumble mixture over the top of the caramel filling.

Bake in the oven for 20 – 25 minutes or until lightly golden.

Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.

Expert Tips

Caramel oat slice – easy to put together, hard to resist!

• All ovens are different – the slice is ready when the crumble is golden. I specify degrees celsius (fan-forced) for my recipes. If you’re using a conventional oven, increase the temperature by 10-20 degrees celsius.
• Caramel layer – use full fat condensed milk not skim condensed milk as it won’t set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk. Cook the caramel layer until it’s firm. If it’s not firm, your caramel slice will end up in a runny mess! Cook it on the stovetop or in the Thermomix until it’s obviously thickened and then pour into your slice tin. 
• If you find that your crumble is over-browning, simply add a sheet of foil loosely over the top and continue baking.
• This crumble slice is delicious served cool, or warmed up with a scoop of ice-cream, custard or cream.
• Cut the slice using a sharp serrated knife.
• Store the slice in an airtight container in the fridge for up to one week.
• Freeze the slice in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.

FAQs

Looks fancy? Tastes dangerously delicious…..

Can I replace rolled oats with quick oats?

I prefer to use plain rolled oats (also known as old fashioned oats) rather than quick oats, as I find they give the crumble a much nicer texture and crunch, however you can substitute with quick oats, if that’s what you have on hand.

How do I ensure caramel crumble bars hold together when cut?

Firstly, when you sprinkle the remaining crumble over top of the caramel, lightly press the crumbs on to the caramel layer.
Secondly, keep the slice stored in an airtight container the fridge as this helps the caramel layer to set firmer than at room temperature.
And thirdly, use a sharp serrated knife to cut the slice.

Serving suggestions

The wonderful thing I love about this caramel oat slice (apart from the fact that it’s absolutely delicious) is that it can be served warmed or cool.
Great with a cuppa, preferably served straight from the fridge.
If serving warm, add a scoop of vanilla ice cream, or a dollop of thickened or whipped cream, or you can drizzle with custard for the ultimate divine dessert.

What is it about a crumble that is so irresistable??

Why not try some of these other favourite crumble recipes!

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Caramel Oat Slice

The most delicious Caramel Oat Slice! A crunchy crumble base and topping filled with creamy homemade caramel.

Course: Dessert, sweets
Cuisine: Slices
Prep Time: 20 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 55 minutes minutes
Servings: 16 serves
Calories: 308kcal

Ingredients

For The Crumble Base & Topping

1. 185 g (1¼ cups)  plain flour
2. 110 g (1¼ cups)  rolled oats
3. ½ tsp salt
4. ½ tsp bi-carbonate of soda
5. 100 g (½ cup)  raw sugar
6. 80 g (½ cup)  brown sugar packed
7. 170 g (¾ cup)  butter melted
8. 1 tsp vanilla extract

For The Caramel Filling

1. 395 g sweetened condensed milk full fat
2. 65 g (¼ cup) golden syrup
3. 60 g butter

Cook ModePrevent your screen from going dark

Instructions

1. Preheat oven to 160 degrees celsius (fan-forced).Grease and line a 18cm x 28cm slice tray with baking paper, allowing the edges to overhang.
2. In a large bowl, whisk together the plain flour, rolled oats, salt and bi-carbonate of soda. Stir in the raw sugar and brown sugar and mix until smooth.
3. Add the vanilla extract and melted butter to the dry ingredients. Stir mixture until well combined.If using a Thermomix: Melt the butter and vanilla extract for 3 minutes, Speed 2, 80 degrees. Add the plain flour, rolled oats, salt, bi-carbonate of soda, brown sugar and raw sugar. Mix for 20 seconds on Reverse, Speed 2. Scrape down the sides. Mix for a further 20 seconds on Reverse, Speed 2.
4. Press just over half of the crumble mixture into the base of the prepared tin and use the back of a spoon to smooth the mixture into an even layer. Bake in the preheated oven for 15 minutes, until golden.Remove from oven and put aside (leave the oven turned on).
5. To make the caramel filling, place the golden syrup, condensed milk and butter into a small saucepan over low heat. Stir continuously for 10-15 minutes or until the caramel has thickened (make sure your heat is very low and you continue stirring until the sauce has obviously thickened).If using a Thermomix: To make the filing, place the golden syrup, sweetened condensed milk and butter into a clean and dry Thermomix bowl. Mix for 8 minutes on 80 degrees, Speed 4. 
6. Pour the caramel over the cooked base.
7. Sprinkle the remaining crumble mixture over the top of the caramel filling.
8. Bake in the oven for 20 – 25 minutes or until lightly golden.Remove from oven and allow to cool.
9. Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.

Notes

RECIPE NOTES & TIPS:

• All ovens are different – the slice is ready when the crumble is golden. I specify degrees celsius (fan-forced) for my recipes. If you’re using a conventional oven, increase the temperature by 10-20 degrees celsius.
• Caramel layer – use full fat condensed milk not skim condensed milk as it wont set properly. I find that brand name condensed milk (ie. Nestle) sets better than home brand condensed milk. Cook the caramel layer until it’s firm. If it’s not firm, your caramel slice will end up in a runny mess! Cook it on the stovetop or in the Thermomix until it’s obviously thickened and then pour into your slice tin. 
• If you find that your crumble is over-browning, simply add a sheet of foil loosely over the top and continue baking.
• This crumble slice is delicious served cool or warmed up with a scoop of ice-cream, custard or cream.
• Cut the slice using a sharp serrated knife.
• Store the slice in an airtight container in the fridge for up to one week.
• Freeze the slice in an airtight container for up to 3 months. Allow to defrost in the fridge before consuming.

Recipe by CookGoodRecipes.com

Nutrition

Calories: 308kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 39mg | Sodium: 233mg | Potassium: 141mg | Fiber: 1g | Sugar: 28g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg