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Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.