Oat Ginger Slice Recipe
Oat Ginger Slice
A chewy oat and coconut base with a warming ginger flavour, topped with a thick golden syrup icing.
This one-tin slice bakes into a firm, chewy base thanks to the oats and coconut, then gets finished with a thick, sticky ginger icing while it's still warm. It cuts cleanly into squares once cooled, which makes portioning for the week easy.
Once cut, store squares in silicone food containers in the fridge, then pack straight into a lunchbox with an ice pack on warmer days to keep the icing from softening before lunchtime.
Why this slice works for lunchboxes
- Bakes in a single tin, no layering or fuss
- Cuts into neat squares that hold together well
- The oats and coconut give it a satisfying, chewy texture
- Keeps well in the fridge for a week of lunchboxes
- Kids can help with the sifting and stirring steps
Oat Ginger Slice
An oat and coconut base with ground ginger, baked and topped with a thick golden syrup icing.
Ingredients
Base
- 150g butter
- 3/4 cup brown sugar
- 2 tbsp golden syrup
- 3/4 cup plain flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground ginger
- 1 1/2 cups whole oats
- 3/4 cup desiccated coconut
Icing
- 125g butter
- 3 tbsp golden syrup
- 5 tsp ground ginger
- 1 1/2 to 2 cups icing sugar, sifted
Instructions
- Preheat the oven to 180C. Line a 32cm x 22cm slice tin with baking paper.
- Melt the butter, brown sugar and golden syrup in a large saucepan over a medium heat, stirring gently to combine. Remove from the heat.
- Sift the flour, baking powder and ginger into the pan. Add the oats and coconut and stir to combine.
- Press the mixture into the prepared tin and smooth with your fingers or the back of a spoon. Bake for 15 minutes, then remove and leave in the tin.
- To make the icing, gently melt the butter and golden syrup in a saucepan over a medium heat. Remove from the heat.
- Sift in the ginger and icing sugar. Stir with a wooden spoon to form a thick, smooth icing.
- Tip the icing onto the warm slice and press out flat. Leave in the tin to cool, then cut into squares.
Store in an airtight container in the fridge for up to a week. Start with 1 1/2 cups of icing sugar and add more if needed for a thick, spreadable icing.
Keeping it lunchbox-ready
- Cut into squares once fully cooled so the icing sets firm and doesn't smear
- Store in an airtight container in the fridge, layered with baking paper if stacking
- Pack with an ice pack on warmer days to stop the icing softening before lunch
Common questions
How do you make oat ginger slice?
Melt butter, brown sugar and golden syrup, then stir through sifted flour, baking powder and ginger along with oats and coconut. Press into a lined tin and bake for 15 minutes, then top with a melted butter, golden syrup, ginger and icing sugar mixture while still warm.
How long does ginger slice last?
Stored in an airtight container in the fridge, this slice keeps well for up to a week, which makes it a good option for prepping a batch of lunchboxes at once.
Does oat ginger slice need to be refrigerated?
Yes. The icing stays firmer and the slice keeps longer when stored in the fridge rather than at room temperature.
Can you freeze ginger slice?
The base freezes well without icing. If freezing iced squares, expect the icing texture to soften slightly once thawed.
Is oat ginger slice okay for a school lunchbox?
Yes, once fully cooled and cut into squares it holds together well for packing. An ice pack alongside it will help keep the icing firm until lunchtime, especially in warmer weather.
A slice worth keeping on repeat
One tin, one bowl for the icing, and a batch that lasts the week. Simple enough for a Sunday bake-up, sturdy enough for a Monday lunchbox.
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