WW Ireland (Weight Watchers Reimagined): Weight Loss & Wellness Help

Apricot & pistachio breakfast bars

5
5
3
  • SmartPoints value per serving
  • Prep: 5 Mins
  • Cook: 35 Mins
  • Serves: 16
  • Difficulty: Easy

Apricot & pistachio breakfast bars

5
Prep: 5 Mins
Cook: 35 Mins
Serves: 16
Difficulty: Easy
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Ingredients

  • 100g Pistachios, kernels
  • 250g Porridge oats
  • 1/2 level teaspoons Ground Ginger
  • 1 1/2 level teaspoons Ground Cinnamon
  • 80g Dried Apricots
  • 2 medium Banana(s), large, ripe, mashed
  • 100g Maple Syrup
  • 30g Blue Dragon Stem Ginger in Syrup

Instructions

  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 all of the remaining ingredients to the 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 the extra cinnamon, and cut into 16 bars.

Notes
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.

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