Consider this your fair warning: this slice is highly addictive.
This caramel oat slice is the easiest and most delicious combination of crunchy crumble layers filled with homemade sweet and creamy caramel, prepped in a few easy steps and ready in less than an hour. If you love a crumble slice, you'll also want to try my Creamy Lemon Crumble Bars or Chocolate Caramel Slice.
A Quick Look At The Recipe
✅ Recipe Name: Caramel Oat Slice
🕒 Ready In: 55 minutes (plus chilling)
👪 Serves: 16
🍯 Calories: 308kcal per serve
🥣 Main Ingredients: rolled oats, plain flour, condensed milk, golden syrup
📖 Dietary Info: freezer-friendly
⭐ Why You'll Love It: Crunchy oat crumble sandwiching a rich, creamy homemade caramel, easy to put together, hard to resist.
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"I've made this quite a few times now, and they're amazing! So easy to throw together, and even nicer than 'regular' caramel slice. 10/10." - Emily
Serve with a cuppa, pop in a school lunchbox, or enjoy as a warm dessert with a scoop of ice cream. This slice has the same base and topping as my Lemon & Blueberry Crumble Bars, and the same caramel filling as my ever-popular Chocolate Caramel Slice.
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Why You're Going To Love This Recipe
- Basic baking ingredients - just pantry and fridge staples, rolled oats are as economical as they come.
- Homemade always tastes best - and you know exactly what's in it, no sneaky additives.
- Keeps well - lasts up to a week in the fridge, and freezes and defrosts beautifully.
- Versatile - enjoy as a slice, or warm it up and serve as a dessert.
- Conventional or Thermomix - both simple methods included in the recipe card.
Slice Ingredients
If you love caramel and sweet crumbles, you'll adore this slice.
- Rolled oats - give a much nicer crunch and texture than quick oats in this crumble.
- Raw sugar - gives a good crunch to the base and topping.
- Sweetened condensed milk - use full fat, not the 'skim' version, which won't set the caramel as well.
- Golden syrup - a common baking ingredient here in Australia. Substitute with corn syrup, honey or maple syrup if needed.
Variations
- Chocolate drizzle - melt and drizzle dark chocolate over the top before chilling.
- Salted caramel - add a pinch of sea salt to the caramel filling for a sweet-salty finish.
- Nutty - sprinkle chopped pecans or walnuts over the crumble topping before baking.
- Coconut - add ½ cup desiccated coconut to the crumble mixture for extra texture.
How To Make Caramel Oat Slice
The same oat mixture is used for both the base and the crumble topping, making this even easier to assemble.
Note: Scroll to the recipe card at the bottom for the ingredient quantities and full detailed method.
- Step 1: Make the crumble mixture. Combine the flour, oats, salt and bi-carb, stir through the sugars, then mix in the vanilla and melted butter.
- Step 2: Bake the base. Press just over half the crumble into the tin and bake for 15 minutes until golden. Leave the oven on.
- Step 3: Make the caramel. Stir the golden syrup, condensed milk and butter over low heat for 10-15 minutes until thickened, then pour over the cooked base.
- Step 4: Top and bake. Sprinkle over the remaining crumble, bake for 20-25 minutes until golden, then chill for at least 2 hours before slicing.
Recipe Tips
- Top tip: cook the caramel layer until it's obviously thickened, if it's not firm enough, the slice will end up runny.
- Use full fat condensed milk and, if possible, a brand name, it tends to set better than home brand.
- Over-browning? Loosely cover with foil and continue baking.
- Use a sharp serrated knife to cut clean squares.
- Storage: refrigerate in an airtight container for up to 1 week.
- Freezing: freeze in an airtight container for up to 3 months, defrost in the fridge before eating.
Caramel Oat Slice FAQs
Rolled oats give a much nicer crumble texture and crunch, but you can substitute quick oats if that's what you have on hand.
Lightly press the crumble onto the caramel layer before baking, keep the slice stored in the fridge (which helps the caramel set firmer), and use a sharp serrated knife to cut it.
Yes. Warm a piece slightly and add a scoop of vanilla ice cream, a dollop of cream, or a drizzle of custard for a delicious dessert.
A little extra time in the oven isn't a disaster, some readers find the edges get chewier and even more delicious when slightly overcooked.
More Quick & Easy Slices
What is it about a crumble that's so irresistible? Try some more favourites:
Caramel Oat Slice
Ingredients
For The Crumble Base & Topping
- 185 g (1¼ cups) plain flour
- 110 g (1¼ cups) rolled oats
- ½ teaspoon salt
- ½ teaspoon bi-carbonate of soda
- 100 g (½ cup) raw sugar
- 80 g (½ cup) brown sugar packed
- 170 g (¾ cup) butter melted
- 1 teaspoon vanilla extract
For The Caramel Filling
- 395 g sweetened condensed milk full fat
- 65 g (¼ cup) golden syrup
- 60 g butter
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
- Pour the caramel over the cooked base.
- Sprinkle the remaining crumble mixture over the top of the caramel filling.
- Bake in the oven for 20 - 25 minutes or until lightly golden.Remove from oven and allow to cool.
- Cover and refrigerate for at least 2 hours (preferably overnight) then take it out and cut into squares.
Notes
- 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.
Brigitte says
This is my favourite slice- delicious and simple!
Emily says
I've made this quite a few times now, and they're amazing! So easy to throw together, and even nicer than 'regular' caramel slice (and much easier and faster to make). Even when I accidently overcooked it, it almost made it nicer because the sides got all chewwy. 10/10.
Hannah says
so easy and delicious, the whole family loves it.
Angela Roberts says
WOW SO GOOD!
Chrissie says
Everyone loves this recipe