Don’t ask me why this recipe, which I found sandwiched between a few hundred pages of one of my Mum’s recipes books, is called Tramper’s Oat Slice. I suppose it is a bit like a homemade energy bar…maybe that’s why.
From the look of it, it was probably a recipe found in the Dominion Post a couple of years ago, and it has become a favourite in our household. The blurb before the recipe says that the recipe was developed by Deb Baxter who owned a cafe in Blenheim. It’s a real sort of muesli, health bar and is quite tasty, and nutritious!
The addition of lemon juice and lemon rind really adds to the slice and gives it a great tangy flavour that comes through the oats and seeds. You can add as much dried fruit as you like – things like chopped apricots work well, alongside sultanas. This is the kind of slice that you can mix up, and change depending on what you might have lingering your pantry cupboard. Enjoy!
- 125 g butter
- 1 cup sugar
- 2 tbsp golden syrup
- 1 egg, lightly beaten
- 1 cup flour
- 1 tsp baking powder
- 1 cup coconut
- 1 cup rolled oats
- 1/2 cup sultanas
- 1/2 cup apricots, chopped
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 2 tbsp lemon juice
- 2 tbsp lemon zest, finely grated
Preheat your oven to about 180 degrees. Grease a sponge roll tin with a small amount of spray, and line with baking paper.
Place the butter in a bowl, add sugar, golden syrup. Beat until pale and creamy. Add the egg and beat until well combined.
Add flour, baking powder, coconut, rolled oats, sultanas, apricots, pumpkin seeds, sunflower seeds, lemon juice, and lemon zest. Beat until well combined.
Place in tin, and press down. Bake for 35-40 minutes or until golden brown. Slice up when the slice has cooled down a bit and store in an air tight container.