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Photo of Apricot and pistachio breakfast bars by WW

Apricot and pistachio breakfast bars

5
5
3
SmartPoints® value per serving
Total Time
40 min
Prep
5 min
Cook
35 min
Serves
16
Difficulty
Easy

Ingredients

Pistachios

100 g

Dry rolled oats

250 g

Ground ginger

½ tsp

Ground cinnamon

1 tsp, including ½ tsp extra, to serve

Dried apricots

80 g, coarsely chopped

Banana

300 g, ripe, mashed (see tip)

Maple syrup

100 ml

Uncrystallised ginger

30 g, finely chopped

Instructions

  1. Preheat oven to 180°C and line a 26cm x 16cm (base measurement) baking tin with baking paper.
  2. Place pistachio kernels on a baking tray and bake for 8-10 minutes or until golden. Coarsely chop and place in a large bowl.
  3. Add oats, ginger, cinnamon, apricots, banana, maple syrup and ginger to bowl and stir to combine. Press mixture into prepared tin, using the back of a spoon to level it and making sure it reaches into the corners. Bake for 20-25 minutes, or until just golden, then set aside to cool completely in tin.
  4. Lift baked oat mixture (on baking paper) from tin. Scatter over extra cinnamon and cut into 16 bars.

Notes

You will need 2 extra-large or 3 medium bananas for this recipe

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