Milo Oat Slice
If you're looking for an easy homemade slice that's guaranteed to be a hit with the whole family, this Easy Milo Oat Slice is one to save. It's soft, chewy, packed with chocolatey Milo flavour and made with simple pantry ingredients you probably already have on hand.
Milo has always been one of those classic Aussie favourites. Whether it was sprinkled over ice cream, stirred into a glass of milk or enjoyed straight from the tin (we've all done it! 😉), there's something wonderfully nostalgic about that delicious chocolate malt flavour. This slice brings all of that into one easy bake that's perfect for lunchboxes, afternoon tea or a little after-school treat.
One of my favourite things about this recipe is just how easy it is. Everything comes together in one bowl using a simple melt-and-mix method, so it's ready for the oven in just a few minutes with hardly any washing up. It's delicious as it is, but if you're feeling a little indulgent, try stirring through some white chocolate chips or finishing it with a creamy Milo icing.
If you're looking for more easy lunchbox baking ideas, be sure to check out my Chocolate Weet-Bix Slice and Homemade LCM Bars. They're two more family favourites that are always popular in our house.
Other Recipes You Might Enjoy
If you loved this Milo Oat Slice, here are a few more easy family favourites to try:
Why You'll Love This Recipe
❤️ Ready in just 25 minutes.
❤️ One bowl and minimal washing up.
❤️ Soft, chewy texture with plenty of chocolate flavour.
❤️ Perfect for school lunchboxes and afternoon snacks.
❤️ Made with simple pantry staples.
❤️ Freezer friendly for easy grab-and-go treats.
Top Tips
Absolutely! I also tweaked the wording slightly so it matches the style you've been using across your recipe blog—short, practical tips with the key advice first.
TOP TIPS
Don't overbake: Remove the slice as soon as it's lightly golden to keep it soft and chewy.
Cool the butter: This prevents the chocolate chips from melting into the mixture.
Press the mixture firmly: Gently pressing the mixture into the tin helps the slice hold together once baked.
Chill before slicing: Refrigerate the iced slice for 2–3 hours before cutting for beautifully clean slices.
Make it your own: Swap the white chocolate chips for milk or dark chocolate chips, or add chopped nuts or seeds for extra crunch.
Extra smooth icing: For an ultra-smooth, glossy icing, blend all of the icing ingredients together in a small blender before spreading.
Serving Suggestions
This Milo Oat Slice is delicious served:
in school lunchboxes
as an afternoon snack
with a cup of tea or coffee
alongside a glass of milk
on weekend picnics
for bake sales or morning teas
Storage
Store in an airtight container at room temperature for up to 5 days.
Alternatively, refrigerate for extra freshness.
Freeze for up to 3 months. Simply thaw at room temperature when ready to enjoy.
Frequently Asked Questions
Can I use quick oats?
Yes. Quick oats will work, although rolled oats give the slice a slightly chewier texture.
Can I freeze Milo Oat Slice?
Absolutely. Wrap individual pieces or freeze in an airtight container for up to 3 months.
Do I have to add icing?
Not at all. The slice is delicious on its own, but the Milo icing makes it feel a little more indulgent.
Can I add chocolate chips?
Yes! White chocolate chips are especially delicious, but milk or dark chocolate chips also work beautifully.
Milo Oat Slice
A quick, chewy and delicious Milo Oat Slice made with oats, coconut and white chocolate chips. Perfect for lunchboxes, snacks or afternoon treats!
Ingredients
- 150g unsalted butter, melted and cooled to room temperature
- 1 cup rolled oats
- ½ cup self-raising flour
- ½ cup plain flour
- ½ cup Milo
- ¾ cup desiccated coconut
- ¾ cup brown sugar (lightly packed)
- ½ cup white chocolate chips
- 1 egg, lightly whisked
- 1 teaspoon vanilla extract
- 1 cup icing sugar
- ⅓ cup Milo
- 50g butter, softened
- 1 teaspoon vanilla extract
- 1 tablespoon boiling water (plus extra if needed)
Instructions
- Preheat the oven to 160°C fan-forced (180°C conventional). Line a 28cm x 18cm slice tin with baking paper.
- In a large bowl, combine the oats, self-raising flour, plain flour, Milo, coconut, and brown sugar. Mix well.
- Add the white choc chips, vanilla, egg and cooled melted butter. Stir until combined.
- Press the mixture evenly into the prepared tin and smooth the top.
- Bake for 20–25 minutes, or until the top is golden brown. Allow to cool completely in the tin before icing or slicing.
- In a small bowl, sift the icing sugar and stir through the Milo.
- Add the softened butter, vanilla and boiling water. Stir gently until smooth and glossy. Adjust with extra icing sugar or water if needed.
- Spread over the cooled slice, allow it to set slightly, then slice into squares.
Notes
TOP TIPS:
- Cool the butter: Let melted butter cool before mixing to stop the chocolate chips from melting.
- Neat slices: Chill the slice before cutting for clean, even edges.
- No icing? No worries: Skip the icing for a more wholesome, lunchbox-friendly bar.
- Freezer-friendly: Slice, wrap and freeze for easy grab-and-go snacks.
Icing tips
- If the icing is too thick, add boiling water 1 teaspoon at a time until smooth.
- If it’s too runny, add extra sifted icing sugar 1 tablespoon at a time until thickened.
- For ultra-smooth icing, blend all ingredients in a small blender until thick and glossy.
Storage & variations
- Store in an airtight container at room temperature or in the fridge for up to 5 days.
- Freeze the un-iced slice for up to 1 month - perfect for lunchbox prep.
- Swap white chocolate chips for dark chocolate, seeds or chopped nuts for a fun twist.
Nutrition Facts
Calories
357Fat
20 gSat. Fat
13 gCarbs
42 gFiber
2 gNet carbs
40 gSugar
28 gProtein
4 gSodium
47 mgCholesterol
51 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
