I like to give my daughter a bit of a treat at school every now and then, I usually give her a choc chip muesli bar for her morning snack but I decided to make her a treat instead of buying it. I had made this recipe before and remembered she loved it.
While getting all the ingredients out of the pantry I remembered I didn’t have any butter. Luckily while reaching for the sugar I saw a jar of coconut butter that’s been sitting there for about a year and expiring at the end of the month. I have read many recipes that have substituted butter with coconut butter as a healthier option, since the recipe has coconut in it I thought this will be a great recipe to try it out.
It got 2 thumbs up from my daughter and even my husband said ‘it was good’ which means he likes it, Yay.
I think sultanas would go great in this recipe and as my daughter suggested ‘ why not put milk, dark and white choc chips in mum? it would be Yum!’
Choc Chip Coconut and Oat Slice
- 1/2 cup Self-raising flour
- 1/2 cup Plain flour
- 1 cup Rolled oats
- 2/3 cup Desiccated coconut
- 2/3 cup Firmly packed Brown sugar
- 1/2 cup Milk or Dark Choc chips
- 125 g Butter or Coconut butter melted, cooled
- 2 eggs lightly whisked
Preheat oven to 180°C. Grease and line a 22cm cake tin.
Sift both flours into a large bowl. Add the oats, coconut, sugar and choc bits, and mix until combined.
Make a well in the center and add the melted butter and egg. Mix until well combined.
Spoon mixture into prepared tin and smooth the top.
Bake for 20-25 minutes or until golden brown and firm to the touch. Remove from oven to cool. Cut into squares when cooled.