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.
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.
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.
Spoon mixture evenly into holes in prepared tray. Sprinkle with remaining pecans and apricots. Lightly press into batter.
Bake in preheated 170C 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.

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.