Apricot and pistachio breakfast bars
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.
Dry rolled oats
½ tsp, plus extra to serve
80 g, coarsely chopped
300 g, ripe, mashed (see tip)
30 g, finely chopped
- 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.
- 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.
- 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.
- Lift slice from tin using lining paper. Lightly dust with extra cinnamon and cut into 16 bars.
You will need 2 extra large or 3 medium bananas for this recipe. Store bars in a reusable container in the fridge for up to 5 days, or seal in a reusable freezer bag and freeze for up to 2 months.