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Healthy Frozen Berry Oat Slice

  • Author: Stacey Clare
  • Total Time: 50 minutes


This healthy frozen berry oat slice is a winner. It was the first thing that went at the babes birthday, and I had messages all week from friends asking for the recipe. It’s egg-free; the best bit is you can tweak the ingredients to make it dairy and/or gluten-free too. You could substitute the flour for a mix of rice and buckwheat flour, change the oats to quinoa flakes, and even substitute the butter for coconut oil. I love making it with my babes and adapting whatever frozen berries I have on hand to mix up the flavour. It’s equally as good with fresh stone fruit and thinly sliced apples.


  • 250g butter, melted
  • 1 ½ cups whole oats
  • 1 ½ cups flour
  • ½ cup desiccated coconut
  • 2 tbsp chia seeds
  • 2 tsp vanilla bean powder, paste or essence
  • ⅓ cup sultanas
  • pinch of salt
  • ⅓ cup sugar (coconut, rice malt or maple)
  • 3 tbsp water
  • 2 cups frozen berries


  1. Line a 25cm x 18cm oven tray with baking paper and pre-heat your oven to 200°C. Melt the butter in a saucepan whilst combining all the dry ingredients in a large bowl.
  2. Add the melted butter with the water to the dry ingredients and stir/use your hands to combine. Make sure the mixture is holding together. If it isn’t, add a little more butter.
  3. Push ¾ of the mixture into the lined tray, ensuring no holes are left by pressing down very firmly. Arrange the frozen berries over the mixture and sprinkle with the vanilla bean powder. Finish by sprinkling the remaining ¼ of oat mixture on top and bake for 35 minutes or until golden. Allow to cool in the pan before slicing.
  4. Served from the fridge is great. Not only is this slice delicious cold, but it also tends to hold together better.


I often let this cool in the fridge or freezer before cutting; that way, it stays together perfectly. But if you make sure you give it a good 'press' into the tin, you'll find it holds together great.

Gluten-Free: Sub for 1/2 buckwheat and tapioca flour. And use quinoa flakes in the oats place.
Dairy-Free: Use coconut oil.

  • Prep Time: 15
  • Cook Time: 35


  • Serving Size: 24
  • Calories: 0
  • Sugar: 0
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 0
  • Protein: 0
  • Cholesterol: 0