250 g (8.8 oz) rolled oats
1 tsp tartaric baking powder
2 tsp cinnamon
2 JAZZ™ apples, grated
50 g (1.8 oz) raisins
60 g (2 oz) coconut oil or butter, liquid
100 g (3.5 oz) natural yoghurt
3 eggs

Preheat the oven to 175°C, top and bottom heat. Line a brownie baking tin (about 25 x 30 cm / 10 x 12 inch) or a rectangular baking try with parchment paper.

Put 200 g (7 oz) of the rolled oats through a blender, then mix with the remaining oats, cinnamon, and baking powder.

Melt the coconut oil or butter. Place all ingredients in a bowl and blend thoroughly. Evenly spread the batter into the baking tin and bake for about 25 minutes in the pre-heated oven.

Leave to set for about 5 minutes after baking, then cut into 12 evenly sized bars.