Based on http://girlonbikewrites.blogspot.com/2011/01/san-francisco-style-oat-cakes.html, with minor modifications (like half the sugar). These are super forgiving, so sub and experiment as you like.

• 3.5 cups rolled (old fashioned) oats
• 1.5 cups flour
• ¼ tsp baking powder
• ⅔ cup yogurt
• ½ cup honey
• 1 tsp vanilla
• 1 egg
• 1 cup chopped dried fruit, my favorite combo is blueberries and apricots

1. Grind the oats in a food processor for a few seconds - not entirely to powder but well ground. Mix with the flour and baking powder.
2. Combine the remaining ingredients in a separate bowl and mix well.
3. Mix the wet and dry ingredients. It will be stiff and sticky, you’ll probably have to make a mess of your hands. Might be able to let a strong mixer do this for you.
4. Shape the glop into small oat cakes. The original recipe recommends hockey puck size discs but they’re much better as smaller snacks. Walnut size balls or mini-cupcake size discs are nice.
5. Bake at 350F for about 15 minutes. Long enough to set the egg and not so long they’re blackened or crisp. This is a pretty wide window.

originally submitted by jes_p on May 7, 2020