Apricot and pistachio breakfast bars
3
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 16 • Difficulty: Easy
These fruit and nut bars are ideal for those busy mornings when you need a grab-and-go brekky. Pair them with your morning cuppa for the energy you need to start the day.
Ingredients
Pistachios
100 g
Rolled oats, dry
250 g
Ground ginger
½ tsp
Ground cinnamon
½ tsp, plus extra to serve
Dried apricots
80 g, coarsely chopped
Banana(s)
300 g, ripe, mashed (see tip)
Maple syrup
100 ml
Uncrystallised ginger
30 g, finely chopped
Instructions
1
Preheat oven to 180°C. Line base and sides of a 26cm x 16cm (base measurement) slice tin with baking paper, extending paper 3cm above edge of tin.
2
Spread pistachio kernels over a baking tray and bake for 6-8 minutes or until golden. Cool slightly, then coarsely chop and place into a large bowl.
3
Add oats, spices, apricots, banana, syrup and ginger to bowl and stir until well combined. 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, until golden, then set aside to cool completely in tin.
4
Lift slice from tin using lining paper. Lightly dust with extra cinnamon and cut into 16 bars.
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