If you love making anzac biscuits and especially healthier anzac biscuits, you'll love this easy Anzac Slice recipe with oats. It has all the traditional flavours you’d expect, but there’s no refined brown or white sugars.
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Its naturally sweetened, its chewy and honestly, I find it hard to stop eating it. Just 10 minutes of prep and into the oven for 25 minutes and its even easier than making Anzac Biscuits because there is no rolling or shaping.
Why Make This Recipe
- Easy to make with simple ingredients, like my Chocolate Weetbix Slice
- Naturally sweetened using Low Gi Coconut Sugar and Pure Maple Syrup
- Makes 12 big generous chewy slices
- Keeps for upto a week
- Is a great alternative to Anzac Biscuits
- Great to make all year round and perfect for snacks
Traditionally Anzac biscuits and slices are made with using brown sugar and golden syrup, which makes them super tasty, but I wanted to create a version that used more natural ingredients.
So, for this recipe, I’ve replaced the brown sugar with Coconut Sugar, and the golden syrup with maple syrup, and you wouldn’t even know, it tastes just as good, if not better.
This easy anzac slice Its full of oats – the kind that you can see. An essential when making any type of anzac recipe in my book. There’s sweetness, and there’s a special ingredient that you wouldn’t expect that makes this slice a cut above.
If you want to avoid turning your oven on, you might like these No Bake Chocolate Protein Bars, or these No bake Chocolate Granola Bars.
Ingredients
Ingredient Notes
- Rolled Oats: the big rolled oats (not the instant ones) are best as they add a great texture and don’t get lost.
- Peanut Butter: try and use a natural peanut butter, or no added sugar peanut butter. These are readily available at Woolworths and Coles with all the other varieties of peanut butter. There are many different brands that offer a Natural Peanut Butter such as Bega, Mayers and Kraft even does a no added sugar one.
- Butter: Full fat butter is best as it provides a lovely richness and flavour. Low fat/reduced fat butter will also work.
- Maple Syrup: Since there is only a small amount of maple syrup in this recipe, I opted for the real thing. However feel free to use a sugar free maple syrup. The one I use regularly in my baking recipes is Monkfruit Maple Syrup and its available from Woolworths in the baking aisle, alongside the regular maple syrup.
- Almond Meal: I used this in lieu of flour which is traditional in anzac biscuit recipes. The almond meal adds the texture as its coarser than flour. You an find it in the baking aisle at Coles and Woolworths. Using almond meal, makes this a Flourless Anzac Slice, however feel free to substitute plain o wholemeal flour.
- Desicated Coconut: The finer more delicate desiccated coconut works better for this recipe, as opposed to the bigger varieties. Unsweetened desiccated coconut is available in the baking aisle.
- Coconut Sugar: This gives the slice a lovely golden colour and adds flavour and sweetness. Coconut sugar is a less refined than brown sugar so makes this a healthier option – and really you can’t even tell the difference.
How To Make
- Mix Dry Ingredients: In a large mixing bowl, add the rolled oats, almond meal, coconut sugar and coconut. Mix together.
- Melt Wet Ingredients: Add butter, peanut butter and maple syrup to a pot on the stove and heat on medium high heat until melted, stirring continuously – about 3 minutes. Once melted, stir through the bicarb soda until dissolved.
- Combine Dry and Wet Ingredients Together: Make a well in the centre of the dry ingredients and pour the wet mixture in. Mix together with a large spoon, until its well combined.
- Pour Mixture into Lined Tin: Spoon out the batter into baking tin that has been lined with baking paper. Press mixture into tin with fingers.
- Bake: Bake for 23 to 25 minutes in a fan oven preheated to 170 degrees C, until its golden brown.
- Let Cool to Room Temperature: Once cooked, remove from oven and let it cool in the tray for 15 minutes. Then, remove and set aside on a wire rack to cool, to room temperature (covered with a tea towel)
- Slice and Store: Cut slice into 12 even rectangles once its cooled completely. Store in an air tight container for 5 days. I like to keep mine in the fridge, but its fine to keep at room temperature.
FAQ
I’ve tried both of these, and I don’t recommend it. I was disappointed with the end result. If you’re looking for a healthier version of anzac slice, replacing the traditional brown sugar that’s used with Coconut sugar is the best substitute I’ve found.
Yes, If you skip the peanut butter, replace it with the same quantity of butter. Or you can use another nut butter if you like, such as almond butter or cashew butter.
Expert Tips
- Crunchier Base: For a more chewy and crunchier base, let the slice come to room temperature while still on the baking tray. The slice will become firmer as it cools.
- More Texture: If you want more texture, replace the desiccated coconut with shredded coconut.
- Add Ins: If you’re looking for something different, try adding some sugar free chocolate chips to your Anzac slice. I love using Noshu Sugar Free Chocolate Chips from Woolworths and Coles (in the baking aisle). Or you could melt some sugar free chocolate (I recommend using block chocolate, not chips), and drizzle on to of the slice.
- Storage: Its not essential to keep this slice in the fridge. It’s perfect to store in an air tight container on the kitchen bench for around 5 days.
- Freezing: Wrap individual slices in plastic wrap, or place in ziplock bags and freeze for upto 2 months. To defrost, let them come to room temperature on a bench.
More Aussie Classics
Anzac slice is such a classic Australian recipe and really easy to make in just 10 minutes. This healthier option made with coconut sugar and maple syrup and almond meal is a great alternative if you love the traditional flavour, texture and taste of Anzacs and don’t want to miss out.
Anzac Slice
Ingredients
- 2 cups rolled oats
- 1 cup almond meal
- 1 cup coconut sugar
- ¾ cup desiccated coconut
- ½ cup butter
- 3 tablespoons maple syrup
- 2 tablespoons natural peanut butter
- ½ teaspoon bicarb soda
Instructions
- Preheat fan oven to 170℃. (340℉) Line a square or rectangle baking tin with baking paper. (Spray with a little oil to make the paper stick.)
- In a large mixing bowl, add 2 cups rolled oats, 1 cup almond meal, 1 cup coconut sugar and ¾ cup desiccated coconut. Mix together.
- Add ½ cup butter, 2 tablespoons natural peanut butter and 3 tablespoons maple syrup to a pot on the stove and heat on medium high heat until melted, stirring continuously – about 3 minutes. Once melted, stir through ½ teaspoon bicarb soda until dissolved.
- Make a well in the centre of the dry ingredients and pour the wet mixture in. Mix together with a large spoon, until its well combined.
- Spoon out the batter into baking tin that has been lined with baking paper. Press mixture into tin with fingers.
- Bake for 23-25 minutes in a fan oven preheated to 170℃, until its golden brown.
- Once cooked, remove from oven and let it cool in the tray for 15 minutes. Then, remove and set aside on a wire rack to cool, to room temperature (covered with a tea towel)
- Cut slice into 12 even rectangles once its cooled completely. Store in an air tight container for 5 days. I like to keep mine in the fridge, but its fine to keep at room temperature.
Notes
- Rolled Oats: the big rolled oats (not the instant ones) are best as they add a great texture and don’t get lost.
- Peanut Butter: try and use a natural peanut butter, or no added sugar peanut butter. These are readily available at Woolworths and Coles with all the other varieties of peanut butter. There are many different brands that offer a Natural Peanut Butter such as Bega, Mayers and Kraft even does a no added sugar one.
- Butter: Full fat butter is best as it provides a lovely richness and flavour. Low fat/reduced fat butter will also work.
- Maple Syrup: Since there is only a small amount of maple syrup in this recipe, I opted for the real thing. However feel free to use a sugar free maple syrup. The one I use regularly in my baking recipes is Monkfruit Maple Syrup and its available from Woolworths in the baking aisle, alongside the regular maple syrup.
- Almond Meal: I used this in lieu of flour which is traditional in anzac biscuit recipes. The almond meal adds the texture as its coarser than flour. You an find it in the baking aisle at Coles and Woolworths. Using almond meal, makes this a Flourless Anzac Slice, however feel free to substitute plain o wholemeal flour.
- Desicated Coconut: The finer more delicate desiccated coconut works better for this recipe, as opposed to the bigger varieties. Unsweetened desiccated coconut is available in the baking aisle.
- Coconut Sugar: This gives the slice a lovely golden colour and adds flavour and sweetness. Coconut sugar is a less refined than brown sugar so makes this a healthier option – and really you can’t even tell the difference.
Nutrition
Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.
Gillian says
Could I use coconut oil instead of butter in this recipe?
Kim says
I'm not sure how coconut oil would go as I haven't tested it using that. If using coconut oil, you may not get a crisp buttery biscuit as this is what the butter does.
Frances says
Is that 291 caps per slice? Or per recipe?
Kim says
Its 291 calories per slice, based on if you cut it into 12 slices.