Apricot Oat Bites

1. 1

   Preheat oven to 350F.

2. 2

   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.

3. 3

   Mix the oats with the flour and the baking powder.

4. 4

   Put the dried apricots in the food processor next and chop to small bits (about the size of a dried currant.

5. 5

   ).

6. 6

   In a separate bowl, mix together the yogurt, sugar, honey, milk, and egg.

7. 7

   Add the fruit to the wet ingredients and mix.

8. 8

   Combine wet and dry ingredients.

9. 9

   This will be a very dry dough and it stays crumbly throughout.

10. 10

    Mix as well as you can until the liquids are evenly dispersed.

11. 11

    Spoon into mini-muffin tins and press down to compress.

12. 12

    Add more until each well is slightly mounded on top, while being completely compressed.

13. 13

    Bake 10 minutes.

14. 14

    Cool about 10 minutes in tins before removing to finish cooling on a rack.

15. 15

    These freeze well, and the small size can go into a lunch box frozen and be completely thawed by noon!

No additional tips available.