Preheat the oven to gas mark 4/180°C/fan oven 160°C. Place 50g (1¾oz) dried, ready-to-eat apricots, chopped, in a bowl with 50g (1¾oz)f oats and 15g (¼oz) shelled, unsalted pistachios (minus the shell), chopped.
Warm 50g (1¾oz) Weight Watchers Reduced Sugar Apricot Jam until runny and stir into the oats. Shape into 8 rounds with your hands and place on a baking tray.
Bake for 20–25 minutes until golden. Store in an airtight container for up to a week.