Preheat the oven to 200 C. Line a square cake tin with parchment. Mix the oats, ground almonds, baking powder, cinnamon, salt and apricots in a mixing bowl.

Separately whisk the milk, egg, bananas, syrup and almond extract. Pour the wet ingredients into the dry ingredients.

Cut the pears into small dice and stir through the mixture. Tip it into the tin, smoothing the top. Bake for 45 minutes, then cool completely before cutting into squares.

Andy’s Sugar Safe® Tips

Remember that maple syrup has a high fructose content so keep an eye on your sugar/fructose intake for the day and try to limit it to less than 30g (added sugar/fructose).

If you enjoyed this sweet treat, why not try my zesty ricotta cheesecake?