In a large bowl, add the oats, yogurt, and milk. Stir to combine and set aside
In a small saucepan over medium heat, add the butter. Warm, stirring frequently, until the butter has browned and smells nutty (~ 5-10 minutes).
Pour into a heat-proof bowl. Add a tablespoon of water to the saucepan. Swirl it around to deglaze the browned bits at the bottom, before adding it to the mixing bowl
Add the sugars to the browned butter and whisk until smooth. Add the eggs, one at a time, mixing after each.
Add all the flour, salt, baking powder, baking soda, and ginger, and mix until most of the dry streaks are gone. Combine with the soaked oats mix before folding in the apple chunks
Cover and transfer the batter to the fridge for at least 30 minutes or up to 12 hours. (This gives the flour a chance to hydrate.)