Photo of Apricot & pistachio breakfast bars by WW

Apricot & pistachio breakfast bars

Points® value
Total Time
40 min
5 min
35 min
Try one of these tasty oat-based bars for an on-the-go breakfast or afternoon snack.



100 g, kernels

Porridge oats

250 g

Ground Ginger

½ teaspoon(s), level

Ground Cinnamon

1½ teaspoon(s), level, ½ tsp for the recipe, plus extra to serve

Dried Apricots

80 g


2 medium, large, ripe, mashed

Maple Syrup

100 g

Stem ginger in syrup

30 g, drained


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4 and line a 26cm x 16cm baking tin with baking paper.
  2. 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.
  3. 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.
  4. Lift the baked oat mixture (on the baking paper) from the tin, scatter over some extra cinnamon, and cut into 16 bars.


Store the bars in a freezer bag and freeze for up to 1 month, or keep in the fridge in an airtight container for up to five days.