Why buy store-bought snacks when they are so easily made at home from wholesome ingredients. #venueandmenu
2 cups (500 ml) rolled oats
½ cup (125 ml) whole wheat flour
½ cup (125 ml) oat bran or wheat germ
1 teaspoon (5 ml) ground Cinnamon
½ teaspoon (2.5 ml) ground Ginger
½ teaspoon (2.5 ml) sugar and spice blend
1/8 teaspoon (1.25 ml) salt
1/3 cup (80 ml) natural Greek yogurt
3/4 cup (180 ml) sugar-free applesauce
2 tablespoons (30 ml) honey
1/3 cup (80 ml) maple syrup
1 teaspoon (5 ml) vanilla extract
2 apples, diced into pieces
1/3 cup (80 ml) pumpkin seeds
Melted white chocolate, to drizzle as a topping
Pre-heat the oven to 350°F/177°C. Prepare a 9-inch x 9-inch (23 cm x 23 cm) 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.