Prep Time

15 mins

Cook Time

20 – 25 mins




130g butter, melted
1 x 60g egg, lighted whisked
100g roughly chopped dark chocolate
1 cup finely diced Buderim Ginger Naked Ginger
2/3 cup brown sugar
1 cup rolled oats
2/3 cup shredded coconut
1/2 plain flour
1/2 cup self raising flour


  • Preheat oven to 180oC (Fanforced 160oC).  Line a 17 x 27cm slice pan with baking paper.
  • Sift the combined flours into a medium sized bowl.  Add the oats, coconut, sugar, and Naked Ginger.  Stir to combine.
  • Gently melt the butter in a small saucepan, over low heat.
  • Make a well in the centre of the dry mix and add the melted butter and then the egg.  Use a wooden spoon to stir.  Then lastly, add the chopped chocolate.
  • Spoon the mixture into the prepared pan and use the back of an egg lifter to smooth out the surface.
  • Bake in the preheated oven for 20-25 minutes or until golden brown.  Remove from the oven and allow to cool.  Place in the refrigerator and when completely cold, cut into bars to serve.

Helpful Notes

A standard Australian Metric 250mL cup  & 20mL tablespoon measuring set are used

New Zealand Metric tablespoon measure = 15mL or 3 teaspoons

Products in this recipe