Baked Oat, Nut and Seed Slice
- Caitlin Stores
- 2 days ago
- 2 min read
This recipe came about on one of those afternoons where I was trying to use whatever I had on hand to make snacks for my boys. I love the All Natural Bakery oat slice, especially the texture, but I don’t love the price. So this is my homemade version: simple, full of goodness, and with that same soft, satisfying slice-style texture, using pantry staples I almost always have on hand.
You can easily substitute whatever nuts, seeds or flour you have on hand, and swap the maple syrup for honey if that’s what you prefer.
Baked Oat, Nut and Seed Slice
Ingredients
1 cup rolled oats
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup pecans
¼ cup shredded coconut (unsweetened)
2 tbsp ground flax seeds
¼ cup spelt flour
1 tsp cinnamon
Pinch of sea salt
Wet ingredients
¼ cup butter, melted
¼ cup maple syrup
1 egg
1 tsp vanilla extract (optional)
Method
Preheat your oven to 160 °C and line a small slice tin with baking paper.
Finely chop the pecans, pumpkin seeds and sunflower seeds using a food processor or a sharp knife. You’re aiming for a coarse meal rather than large chunks — this helps the slice hold together and gives it that dense, even crumb.
In a large bowl, combine the chopped nuts and seeds with the oats, coconut, flax, spelt flour, cinnamon and salt.
In a separate bowl, whisk together the melted butter, maple syrup, egg and vanilla.
Pour the wet ingredients into the dry and mix until everything is well combined. The mixture should be thick, cohesive and easily pressable.
Transfer the mixture to the prepared tin and press it down firmly and evenly — this step really matters for how the slice sets.
Bake for 22–26 minutes, until just set and lightly golden on top.
Allow to cool completely in the tin before slicing.
A few notes
This slice is intentionally not very sweet. If you prefer it sweeter, you can add an extra tablespoon of maple syrup.
Chopping the nuts and seeds finely gives a softer, more uniform texture than leaving them whole.
It stores well in the fridge for several days and freezes beautifully.
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