Lunch box recipes don't come any quicker or easier than this yummy Oat & Milo Slice. A simple one-bowl melt and mix recipe that takes just 5 minutes to prepare and will be ready to eat in 20 minutes!
Who doesn't love a no-fuss and super easy recipe that tastes amazing?
This Oat & Milo Slice is all those things... and so much more!
When it comes to filling lunchboxes, the secret is to keep it simple and delicious, something the kids will love (big kids too!), such as these quick and easy recipes:
- Crispy & Chewy Chocolate Chip Oat Cookies - these can be prepped and baked in 20 minutes!
- Apple Crumble Muffins - apples to keep them so moist, and oats to give them crunch!
- Chocolate Chip & Sultana Cornflake Cookies - quick, easy and 100% kid approved.
- Best Homemade Muesli Bars - a most popular healthy and versatile recipe. Either use a store-bought trail mix or create your own version with favourite nuts, seeds and dried fruit.
Why You're Going To Love This Recipe
This Milo slice is a total winner for a lunchbox addition or an after school snack, and is a simple variation on my classic ANZAC slice.
- Budget friendly - all the ingredients required are basic baking staples with the addition of half a cup of Milo.
- Energy booster - rolled oats are full of healthy carbs and fibre, as well as lots of trace vitamins and minerals, so they'll keep kids on the go for longer!
- Quick & easy - melt the butter, add all the other ingredients into the one bowl, mix and bake! Prepped and baked in just 20 minutes. A great recipe for beginner bakers to experienced cooks.
- 100% Kid approved - what's not to love about a slice that is full of chewy oats and the malted milk flavour of Milo?
- Freezer friendly - if (and I say 'if') there's any leftovers, this slice can be frozen for up to 3 months and defrosts perfectly too.
What You Need
Using only basic ingredients and Milo..... there's no need to make an extra trip to the supermarket!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Plain flour - also known as all-purpose flour.
- Self raising flour - also known as self rising flour. If you don't have self raising flour you can make your own by adding 2 tsp baking powder to each cup of plain flour required, therefore add 1 tsp baking powder for this recipe.
- Milo - is a brand of malted milk powder. If Milo is not available where you live, you can use any brand of malted milk powder.
- Rolled oats - or you can substitute with 'quick oats' if you have these on hand.
- Brown sugar - use either regular light brown sugar or dark brown sugar.
- Desiccated coconut - dried and finely flaked coconut.
- Egg - have your egg at room temperature.
- Butter - you can use either salted or unsalted butter for this recipe.
Step By Step Instructions
A simple Milo slice in just three easy steps!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt
Preheat oven to 170 degrees celsius, and grease and line a slice tray.
In a large bowl, melt your butter in the microwave at 50% power (in 30 second bursts).
Step 2 - Mix
Place all the other ingredients into the same bowl.
Mix together well to combine.
Step 3 - Bake
Spread mixture evenly in your prepared slice tin and then bake for 15 minutes until lightly golden. Allow to cool before cutting.
Expert Tips & FAQ's
Yes, absolutely, 'quick oats' work perfectly well in this recipe.
Ovaltine or Horlicks are similar malted milk powders, however Milo is probably the most common malted milk used here in Australia.
Allow the slice to cool completely in the baking tin before cutting, as this makes it less likely to crumble than if you slice it while still warm.
Milo slice is best stored at room temperaure in an airtight container for up to 1 week. This slice can also be frozen for up to 3 months.
If you like, you could also drizzle a little melted milk chocolate over the top.
Related Recipes
Milo is such a staple in Australian kitchens.
Here's a few more of my most popular recipes that use Milo:
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Oat & Milo Slice
Ingredients
- 125 g butter melted
- 60 g (½ cup) plain flour
- 65 g (½ cup) self raising flour
- 65 g (½ cup) Milo malted milk powder
- 85 g (1 cup) rolled oats
- 150 g (⅔ cup) brown sugar firmly packed
- 65 g (⅔ cup) desiccated coconut
- 1 egg room temperature
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm x 20cm slice tin with baking paper and set aside.
- In a large bowl, melt butter in microwave on 50% power in 2-3 30 second bursts.
- Place all the remaining ingredients into the same bowl and mix together well.
- Spread the mixture evenly into the prepared tin and bake for 15 minutes or until lightly golden.
- Allow to cool before cutting into slices.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm x 20cm slice tin with baking paper and set aside.
- Place the butter into the Thermomix bowl and melt for 2 minutes, 80 degrees, Speed 1 (or until melted).
- Add all the remaining ingredients and mix for 15 seconds, Reverse, Speed 4, or until combined.
- Spread the mixture into the prepared tin and bake for 15 minutes or until lightly golden.
- Allow to cool in the tin before cutting into pieces.
Notes
- Rolled oats - can be substituted with 'quick oats' if thats what you have on hand
- Milo - is a malted milk powder. Ovaltine and Horlicks are similar and can be substituted in place of Milo.
- Tips for cutting your slice - allow the slice to cool completely in the tin before cutting, this makes it less likely to crumble than if you slice whilst still warm.
- Storing - best stored at room temperature in an airtight container for up to 1 week.
- Freezing - This slice can also be frozen for up to 3 months.
- Optional extra - drizzle a little melted milk chocolate over the top once baked.
Lauren
Absolute winner. So easy to put together! The kids love it in their lunch box, it defrosts perfectly by morning tea time, and I love taking a piece to work. We make a quick batch every weekend.
Thank you!!
Lucy
Yay! Thank you so much!