Rolled Oat and Raisin Slice

Rolled oat and raisin slice: a nutrient-dense snack

I’ve made this rolled oat and raisin slice every week since school started back. It’s easy to make (the kids can do it too), and it’s a good lunchbox treat.

With three kids in the senior school (including one who is doing the HSC), early drop-offs for sport training, and the drama of the recent house drama competition, it’s taken me a few weeks to get back into the groove.

Often the kids come home with their lunches uneaten, claiming they had no time to eat them.

So, I’m trying to provide alternative options for nutrient-dense snacks to eat on the go.

My kids are not big fans of the store-bought muesli bars, so I’m rather pleased that this rolled oat and raisin slice has become a hit.

It has crunchy bits, such as almonds and buckwheat, and chewy bits, such as plump golden raisins and shredded coconut, and it’s held together with a lovely buttery honey mixture.

Of course, if your kids are in primary school, there will most likely be a nut-free policy.

In this case, swap out the almonds for extra buckwheat, or add some sunflower seeds instead.

The benefits of rolled oats

Oats are 100% wholegrain.  They are in fact the fourth largest grain crop produced in Australia.

Oats not only contain fibre, they’re one of the richest sources of beta-glucan.  This a soluble fibre that can help lower cholesterol reabsorption.

Oats are also higher in protein than most other cereals, and they’re high in carbohydrates, too.

They’re great for active kids such as mine who need a lot of energy to get through their day.

Did you know that rolled oats are one of the most economical cereals you can buy? We use them a lot in our house.

My kids add them to smoothies, together with milk, yoghurt and fruit for a quick breakfast before early morning sport.

In summer I like to use rolled oats to make bircher muesli, and in winter, porridge.

I often add rolled oats when baking, too. They make a great addition to banana bread.

The benefits of buckwheat

Buckwheat is not classified as a ‘true’ grain, but rather a ‘pseudo-cereal’.

Did you know that buckwheat is a good gluten-free source of fibre? It’s a good source of protein too, second only to oats.

Buckwheat flour is made of the ground-up seeds of the buckwheat plant.

It works well as a  substitute for wheat flour, and therefore, it is often used in baking. It also works well as a thickener for sauces, soups and casseroles.

I love to roast the grouts to use in salads. I also add them to my homemade granola, and the  buckwheat flour in crepes.

Melt and mix recipes

I love making this rolled oat and raisin slice because it’s one of those melt and mix recipes that doesn’t take too long to prepare.

I’ve included both weight and cup measurements.

Honestly, it’s a pretty forgiving slice, so don’t worry too much getting the measurements just right.

You can also experiment with different ingredients. I love using plump golden raisins, but you could also use dried sour cherries, cranberries, apricots or figs.

As for nuts, pecans and walnuts are good substitutes for almonds.

Similarly, if you don’t have pumpkin seeds, make the slice with sunflower seeds instead.

If you’re looking for more melt and mix recipes for an on-the-go snack, you might like to try making these fig, cardamom and orange brownies. It’s an easy one for the kids to make, too.

Storage tip

With the weather being as hot as it is in Sydney at the moment, I like to keep the slice in the fridge. It keeps its shape much better, and it’s easier to slice into bars as well.

Best wishes,

Amanda
PS: If you’ve tried this rolled oat and raisin slice or any other recipe from At Amanda’s Table, please let me know how it turned out in the comments below.

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