Preheat the oven to 350°F/177°C.
Prepare a 9-inch x 9-inch (23cm x 23cm) baking dish by spraying it with nonstick spray and lining it with parchment paper, leaving excess hanging over the sides for easy removal later.
In a large bowl, mixed rolled oats, whole wheat flour, oat bran, cinnamon, ground ginger, sugar and spice blend, and salt. In another bowl, combine the yogurt, applesauce, honey, vanilla extract and whisked eggs. Combine the wet ingredients to the dry mix and fold into an even dough. Add the apples and pumpkin seeds, stir until everything is well coated.
Press into the prepared baking dish, using another piece of parchment paper on top to pack it down and press it into the corners. Bake for 35 minutes, let cool for about 10 minutes before removing from the baking dish to cut into bars.
Keeps for a few weeks stored in the fridge, or at room temperature, in an airtight container.
Preheat the oven to 350°F/177°C.
Prepare a 9-inch x 9-inch (23cm x 23cm) baking dish by spraying it with nonstick spray and lining it with parchment paper, leaving excess hanging over the sides for easy removal later.
In a large bowl, mixed rolled oats, whole wheat flour, oat bran, cinnamon, ground ginger, sugar and spice blend, and salt. In another bowl, combine the yogurt, applesauce, honey, vanilla extract and whisked eggs. Combine the wet ingredients to the dry mix and fold into an even dough. Add the apples and pumpkin seeds, stir until everything is well coated.
Press into the prepared baking dish, using another piece of parchment paper on top to pack it down and press it into the corners. Bake for 35 minutes, let cool for about 10 minutes before removing from the baking dish to cut into bars.
Keeps for a few weeks stored in the fridge, or at room temperature, in an airtight container.
