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Apricot & Ginger Bars

I had some rolled porridge oats which needed using up, and aside from the obvious flapjack recipes, I decided to go for something a little different.

There are some very tasty and nutritious recipes around, using apricots as one of the base ingredients. So here is one I found… Apricot and Ground Ginger bars. No oven needed, just a square lined tin and a fridge.


200g dried Apricots chopped, soaked in kettle-hot water and drained ready for use

4 tbsp honey or maple syrup if preferred

100g coconut oil

200g rolled oats

2 tbsp ground ginger

60g hazelnuts chopped

60g raw shelled pistachios chopped

60g pumpkin seeds

80g 55% dark chocolate for topping



  1. Place chopped and soaked apricots, coconut oil and honey/maple syrup in food processor and blend till pulped.

  2. Add oats and ground ginger to the blender and whizz until all ingredients are mixed together.

  3. Place chopped nuts and pumpkin seeds into a mixing bowl and tip out the mixture from the blender. Bring together with a spatula until the nuts and seeds are evenly distributed throughout the mixture.

  4. Turn out the bar mix into a lined square tin and press down firmly, taking care to make sure the corners are even and firm too.

  5. Press down some whole apricots, pistachios, or whole hazelnuts into the top of the mixture.

  6. Place in the fridge for at least 2 hours.

  7. When set and firm, turn the slab out of the tin and cut into 12 bars.

  8. Put a glass or heatproof bowl over a saucepan of boiling water and melt the chocolate.

  9. Using a spoon, drip or spread the melted chocolate over the top of the bars. You can just dip the ends of the bars if confident enough!

  10. Place on wire tray or paper to set.

  11. Eat and enjoy!

Mel x

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