Best Oaty Caramel Slice

This oaty caramel slice is everything you want in a classic Kiwi bake — chewy, buttery oats on the base, a rich and slightly salted caramel centre, and a golden, textured topping that bakes to perfection. Inspired by traditional Anzac flavours, this slice is easy to make, incredibly moreish, and perfect for sharing (or not!). It’s the kind of recipe that disappears fast from the tin and always has people coming back for “just one more piece.” 🙋‍♀️

Why you will love the Best Oaty Caramel Slice:

This oaty caramel slice is inspired by a classic Kiwi bake you’ll often find in cafés and lunchboxes. It feels familiar the moment you see it — buttery oats, rich caramel, and that golden baked topping. I wanted to create a version that was simple to make at home but still had that nostalgic, bakery-style feel like the one I grew up eating from our neighbour, Pam's house. Her biscuit crumb topping was always a favourite for afternoon tea. Over time, I developed this recipe for our whānau and friends — it is reliable, comforting, and always the first thing to disappear from the tray.

More recipes to try:

Do you prefer a caramel slice with less caramel and a sweet and salty flavour combination? Try my Caramel and Almond Slice - it is truly delicious. Or would you like a caramel vibe in a cake? I have the perfect recipe for you, try my Sticky Date Cake! Do you enjoy a caramel vibe in a cookie? These Dark Chocolate Molasses Cookies have a surprise in every bite. Or is it caramel in a dessert that you need? My Chocolate Mousse and Caramel Desserts are waiting for you.

Videography and photography by Sarah Henderson.

Best Oaty Caramel Slice Ingredients:

• Flour: I use plain flour in this but high grade flour will also work.
• Oats: Rolled oats work best for texture, however wholegrain oats can work if they are chopped finer.
• Sweetened Condensed Milk: Please use the full fat condensed milk as I cannot guarantee that the recipe will still work with the light version.
• Salt: I like to add a touch of good quality flaky salt in the caramel, if you only have iodised table salt, half the quantity otherwise it will throw out the balance.
• Baking soda: Baking soda definitely is best in the base but it can be swapped for baking powder so I have added the quantities in the recipe too.
• Coconut chips: I love the texture of coconut chips on the top but shredded coconut is a good alternative.
• Chocolate drops: Use any type of chocolate you want i.e., chocolate chips, chunks or drops.

Step by Step Instructions for the Oaty Caramel Slice:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

Expert Tips for the Best Oaty Caramel Slice:

Making the Caramel:

Gently melt the caramel ingredients over low heat as you stir continuously. Do not boil or simmer the mixture, just melt the ingredients together. This stops the caramel becoming grainy when the slice is baking.

Baking the Caramel Slice:

I prefer this slice when the karamea (caramel) is deep in colour but if you can bake it for five minutes less if you prefer a more subtle caramel.

Cutting the cooled Slice:

Cut the slice into pieces when it has cooled down completely. This will ensure nice, clean slices.

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Variations:

This oaty caramel slice is easy to adapt depending on what you have in the pantry or how you like it.

Add a chocolate topping:

If you don't want to have the kokonati (coconut) and titipi tiakarete (chocolate chip) topping like I did, that is fine. Once it is baked, cool it completely and then add around 180 g of melted dark chocolate with 2 tablespoon oil mixed in to it. Pour it on and shake the tray so the chocolate settles. Cool it in the fridge and cut in to slices.

Make it gluten-free:

Use a puehu parāoa wīti-kore (gluten-free flour) blend and certified gluten-free oats to make this slice suitable for gluten-free baking.

Add nuts or seeds:

Stir finely chopped wōnati (walnut) or nati pēkani (pecan nuts) into the oat mixture for added crunch and texture.

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Storage:

This slice stores really well, making it perfect for baking ahead of time.

Room temperature:

Store in an airtight container at room temperature for up to 3–4 days. Keep it in a cool, dry place so the caramel stays firm.

Refrigerator:

For a firmer texture, store in the fridge for up to one week. This also helps extend freshness, especially in warmer weather and adds a delicious chew to the slice.

Freezing:

You can freeze the slice for up to 2 months. Cut into portions, wrap individually in baking paper, and store in a freezer-safe container. Thaw at room temperature before serving for the best eating experience.

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Frequently Asked Questions: