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Apple & Raspberry Breakfast Oat Slice

This Apple & Raspberry Breakfast Oat Slice is a game changer for me. Are you like me? A part time working Mum who needs military precision, a Mum voice that scares the neighbours into putting on their shoes and brushing their teeth and the organisational skills of Martha Stewart to get your family out of the house so you can get to work on time?

apple and raspberry breakfast oat slice

Actually, even on the days where I do not have to go to work I still have to do the above to get Mr 6 to school on time. But I digress. I find from the moment I wake up to the moment I lock the door behind us it is action stations. Kid’s tantrums, lost shoes, breakfasts being eaten. That is, breakfast for everyone but me. Try as I might on days where I have to work I just cannot find the time to eat my breakfast. More often than not I am chowing down on a piece of peanut butter toast on the train.

apple raspberry breakfast oat slice

But I feel like I really could be doing better in the breakfast stakes. So I decided to make what is effectively portable porridge. And I am so glad I did. Enter the Apple & Raspberry Breakfast Oat Slice. The answer to my (stomach’s) prayers. So wholesome and delicious. Lightly fragranced with lemon, this mouthwatering breakfast oat slice is a great grab and go breakfast.

apple raspberry breakfast oat slice

Not only is it good for breaky, this Apple & Raspberry Breakfast Oat Slice is also great in the lunchboxes or for snacks. It is full of goodness from the oats, wholemeal flour and apple. It is also relatively low in added sugar with only 1/3 cup of honey. If you wanted to make this baby led weaning friendly you could substitute the honey for a mashed banana.

apple raspberry breakfast oat slice

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apple raspberry breakfast oat slice

Apple & Raspberry Breakfast Oat Slice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Bernadette - Goodie Goodie Lunchbox
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 15 slices 1x
  • Category: Breakfast


This nut and egg free Apple & Raspberry Breakfast Oat Slice is a delicious, wholesome way to start the day. It is also perfect for lunchboxes or snacks. Delicately fragranced with lemon this Apple & Raspberry Breakfast Oat Slice is just so easy to make.


  • 2 cups oats
  • 1 cup self raising wholemeal flour
  • zest of 1 lemon
  • 100g butter
  • 1/3 cup honey
  • 2 grated apples
  • 50g raspberries


  1. Preheat your oven to 180c and grease and line a 17.5×22.5cm slice pan with baking paper
  2. Over a medium low heat melt together the honey and butter
  3. In a large bowl mix together the oats and flour and lemon zest
  4. Add the grated apple and stir though with the melted butter and honey until combined
  5. Stir through the raspberries and press the mixture into the slice pan
  6. Bake at 180c for around 25 minutes or until lightly golden and the top bounces back when pressed lightly
  7. When the slice is cool, cut into 15 pieces.

So while this Apple & Raspberry Breakfast Oat Slice won’t help get your kids shoes on, it will make for easy breakfasts. And we all could do with those. As always, if you bake this Breakfast Oat Slice I would love you to get social with me. Post your pic to Instagram tagging me @goodiegoodielunchbox or come hang with my in my closed Facebook group and share your pic with us!

Happy baking,

Bernadette x

apple raspberry breakfast oat slice


  1. Just made these and they are delicious. Added some extra raspberries and the juice of the lemon.

  2. This recipe was great, my oven has broken so made it in the Air fryer and came out well. My toddler, husband and I loved it & I think will be something I make regularly 😋

    • Bernadette

      Ah fantastic and so glad to hear it went well in your air fryer! On a personal note I am looking at getting one of these – which do you have and do you recommend? 🙂

  3. Yum! All round delicious!! I made them in my thermomix and they were so easy! I’ll try the mashed banana and reduced honey next time. Frozen raspberries worked perfectly, didn’t defrost them beforehand, and accidentally poured in twice as much (100g instead of 50g)- still perfect!

  4. Hi Bernadette,

    I just made these and they are delicious!
    Just wondering how to store them or how long they’d last in an air tight container?


    • Ah yay! I normally freeze straight away as they’ll dry out a little in the fridge, but you could keep them in the fridge for 2-3 days. Bernadette

  5. Hi Bernadette, what would be a better substitute for butter to make this dairy free – nuttelex or coconut oil? Or something else? Thank you, it looks great and we need a brekky slice in this house! 🙂

  6. Hi Bernadette
    I made this today, turned out ok I guess. Is this supposed to be chewy on the inside? Only the top has a bit of a crunch. Also how do I store this in the freezer? In individual bags? Thanks

    • Bernadette

      Hi Ari. It is not a hard slice, it is a chewy consistency. I generally cool completely, slice into portions and store in a container. I do not wrap in individual pieces and I will separate layers with baking paper. Bernadette x

  7. So excited to have found this recipe! I had everything in the pantry and I used frozen raspberries instead of fresh. I also added a pinch of cinnamon. My almost teenage son doesn’t leave himself enough time for breakfast so I think this will be great for him, and great for me with a cuppa mid morning! Thanks Bernadette 🙂

    • Thanks so much for baking and I hope this helps with your son! The addition of cinnamon sounds delish! Bernadette x

  8. Ninez gochuico

    Approx how many days would this keep?
    Does it need to be refrigerated or will room temp in an air tight container suffice

    • I normally store these in the freezer and then get out as needed. I haven’t done any shelf testing but I would think they could be stored in an airtight container at room temp for two days. Bernadette x

  9. Sounds amazing, need to try this one. What would happen if I left out the honey? Would it still work?

    • If you wanted you could substitute with a mashed banana – would help sweeten the bake and acts as a binding ingredient too. Bernadette x

  10. What a wonderfully versatile, delicious recipe. Thank you! I’ve just made it up for afternoon tea/ lunchbox (adding in chia seeds, some blueberries and 2 mashed bananas) and the kids have attacked it proclaiming it to be “the best”.

  11. Do you use fresh raspberries or frozen?

    • Hello! I used fresh in this recipe but I will substitute for frozen when they are too expensive or not available. Just defrost the raspberries first if using frozen and you may notice the colour from the raspberries runs through the baking. Happy baking, Bernadette x

  12. Can you freeze this?

  13. Omg – the smell of this cooking is amazing!! Can’t wait to try it. I could have eaten it raw out of the bowl.

  14. I just had to say how much I laughed at the mum voice scaring the neighbours comment. Very much me my husband says. Thanks for the chuckle after a loooong day.

    Looking forward to making this tomorrow.

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