Ingredients
- Olive oil spray
- 410 g can pear slices in juice, drained
- 2 eggs
- ¼ cup olive oil
- â…“ cup milk
- 2 teaspoons finely grated orange rind
- ¾ cup wholemeal self-raising flour
- 100 g almond meal
- 1 cup wholegrain rolled oats
- ¼ cup firmly packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon mixed spice
- 1 cup pecans, coarsely chopped
- 200 g dried apricots, chopped
- 1 tablespoon honey, warmed
Method
Step 1
Lightly spray an 8-hole (¾ cup capacity) mini loaf pan with oil. Line each hole with baking paper to cover base and extend up sides.Â
Step 2
Process pear slices in a food processor until smooth. Transfer pear puree to a medium bowl. Whisk in eggs, oil, milk and rind until combined. Â
Step 3
Place flour, almond meal, oats, sugar, baking powder and spice in a large bowl. Add pear mixture. Stir until combined. Stir in half the apricots and half the pecans.Â
Step 4
Spoon mixture evenly into holes in prepared tray. Sprinkle with remaining pecans and apricots. Lightly press into batter.Â
Step 5
Bake in preheated 170 °C oven (fan-forced) for about 25 minutes or until lightly golden and cooked when tested with a skewer. Brush bars with honey. Stand in pan for 15 minutes, then transfer to a wire rack to cool. Â
Tips
- If you don’t have a mini loaf pan, line 8 holes in a texas muffin pan (¾ cup capacity) with café style muffin wraps. Spoon mixture evenly into wraps and cook for an extra 5 minutes (about 30 minutes in total).
- Bars will keep for several days in an airtight container or can be frozen for up to 2 months, making them ideal as a portable breakfast to grab and go.
- To serve, try warming muffin bars in the microwave or cut in half lengthways, then toast and spread with smooth ricotta.
- You can replace pecans and apricots with any dried fruit or nut combination. Try dates and walnuts, or figs and almonds.
