Ingredients
- 1 cup (90 g) wheat bran
- 1 cup (80 g) rolled oats
- 2 medium apples (about 300 g total)
- 2 large eggs
- 3/4 cup (180 g) plain yogurt (can use Greek or regular)
- 1/3 cup (113 g) honey
- 1 teaspoon (2 g) ground cinnamon
- 1 teaspoon (4 g) baking powder
Step-by-Step Instructions
- Preheat the oven to 180°C (350°F). Line your baking tin with parchment paper or lightly grease it to prevent sticking.
- Grate the apples into a large mixing bowl, including the peel for extra fiber and color.
- Add the eggs, yogurt, and honey to the grated apples. Whisk or stir until the mixture is smooth and well combined.
- In a separate bowl, combine wheat bran, rolled oats, cinnamon, and baking powder. Stir to distribute evenly.
- Add the dry ingredients to the wet apple mixture. Gently fold them together until just combined—don’t overmix, or the texture can become tough.
- Pour the batter into the prepared tin, spreading it out evenly. It will be somewhat thick but spreadable.
- Bake for 25 to 30 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Allow to cool completely in the tin. This step is important so the fingers hold their shape when cut.
- Once cool, cut into thick fingers or bars. Store leftovers in an airtight container.
Pro Tips
- Use firm apples and grate them finely to avoid large chunks that affect baking texture.
- Don’t skip the cooling step—cutting too soon can cause sticking or crumbling.
- If your yogurt is very thin, strain it slightly to avoid excess moisture making the batter soggy.
- For extra flavor, toss the oats with a pinch of nutmeg or add a handful of chopped nuts or seeds.
- Press the batter evenly in the pan to ensure uniform cooking and consistent finger sizes.