[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 50% off*!

*On Core & Premium 12 month plans only. Offer ends 24/02/2024. See terms.
Apricot and pistachio breakfast bars

Apricot and pistachio breakfast bars

Total Time
50 min
15 min
35 min
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.



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


300 g, ripe, mashed (see tip)

Maple syrup

100 ml

Uncrystallised ginger

30 g, finely chopped


  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.


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.