Apricot and pistachio breakfast bars
SmartPoints® value per serving
Dry rolled oats
1 tsp, including ½ tsp extra, to serve
80 g, coarsely chopped
300 g, ripe, mashed (see tip)
30 g, finely chopped
- Preheat oven to 180°C and line a 26cm x 16cm (base measurement) baking tin with baking paper.
- Place pistachio kernels on a baking tray and bake for 8-10 minutes or until golden. Coarsely chop and place in a large bowl.
- 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.
- Lift baked oat mixture (on baking paper) from tin. Scatter over extra cinnamon and cut into 16 bars.
You will need 2 extra-large or 3 medium bananas for this recipe