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Milo slice

Milo slice

Total Time
35 min
10 min
25 min
Looking for a delicious and simple dessert to satisfy your sweet tooth? Look no further than our milo slice! Recipe featured in 'The 20-kilo challenge' cookbook.


Wholemeal self-raising flour

130 g

Rolled oats, dry

110 g

Shredded or desiccated coconut

35 g, (desiccated)

Milo Milo, dry powder

60 g

Monk fruit sweetener

100 g


2 medium

No added sugar apple puree

½ cup(s), (125g)

Reduced fat oil spread

½ cup(s), (115g), melted


  1. Preheat oven to 180°C. Lightly spray a 20 cm square cake tin with oil. Line base and sides with baking paper.
  2. Combine flour, oats, coconut, Milo and sweetener in a large bowl. Whisk eggs, apple puree and oil spread in a medium bowl. Add egg mixture to flour mixture and stir to combine. Pour into prepared tin and smooth top with a spatula. Bake for about 25 minutes or until golden brown and firm to touch. Remove from oven and set aside to cool completely. Cut into 16 pieces to serve.


TO REFRIGERATE: Store in a reusable container for up to 5 days. TO FREEZE: Store in a reusable container, with baking paper between layers, for up to 2 months. Thaw at room temperature to serve.