Apricot & pistachio breakfast bars
100 g, kernels
½ teaspoons, level
1½ teaspoons, level, ½ tsp for the recipe, plus extra to serve
2 medium, large, ripe, mashed
Stem Ginger in Syrup
30 g, drained
- Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a 26cm x 16cm baking tin with baking paper.
- Put the pistachio kernels onto a separate baking tray and bake for 8-10 minutes, or until golden. Roughly chop, then put into a mixing bowl.
- Add the oats, ginger, ½ teaspoon of cinnamon, dried apricots, the mashed banana, maple syrup and the stem ginger in to a bowl and stir to combine. Press the mixture into the prepared baking tin, using the back of the 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 the tin.
- Lift the baked oat mixture (on the baking paper) from the tin, scatter over some extra cinnamon, and cut into 16 bars.