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Ingredients
| rolled oats: 3 1/2 cups |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1/2 tsp |
| whole plain yogurt: 1/3 cup |
| light brown sugar (packed): 1/3 cup |
| honey: 1/3 cup |
| 2% milk: 1/4 cup |
| eggs: 1 |
| dehydrated apricots: 1 cup |
Apricot Oat Bites
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
10 min -
Servings
36 serving(s)
Tags
- Preheat oven to 350°F.
- Grind the oats in a food processor or blender a little -- they do not have to be as fine as flour, but not chunky, either.
- Mix the oats with the flour and the baking powder.
- Put the dried apricots in the food processor next and chop to small bits (about the size of a dried currant.).
- In a separate bowl, mix together the yogurt, sugar, honey, milk, and egg.
- Add the fruit to the wet ingredients and mix.
- Combine wet and dry ingredients.
- This will be a very dry dough and it stays crumbly throughout. Mix as well as you can until the liquids are evenly dispersed.
- Spoon into mini-muffin tins and press down to compress. Add more until each well is slightly mounded on top, while being completely compressed.
- Bake 10 minutes.
- Cool about 10 minutes in tins before removing to finish cooling on a rack.
- These freeze well, and the small size can go into a lunch box frozen and be completely thawed by noon!