Dried Apricot Oatcakes

Lately I've been stumped on new breakfast ideas, especially since my increasingly independent little man likes to feed himself.  This recipe is from the cookbook called Cooking for Baby, which was a great shower gift from my sister.  Here is a recipe full of whole grain oats, plus a little fruit.  The cakes can store in an airtight container for 3 days or freeze for up to 3 months.  Makes about 15 two-inch rounds.

Vegetable oil spray
2 cups Old-fashioned rolled oats
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/8 tsp salt
2 tbsp melted unsalted butter
1 tbsp honey (for babies over 1 year)
3 tbsp dried apricot, finely chopped
2 tbsp shredded unsweetened coconut

Preheat oven to 400.  Line 2 baking sheets with aluminum foil and spray with oil.

In a mixing bowl, combine oats, cinnamon, baking soda, and salt.  Make a well in the center and add the butter and honey.  Mix with a spatula until oats are coated.  Mix in apricots and coconut.  Heat 1 cup of water until very hot, but not boiling.  Add hot water 2 tablespoons at a time to oat mixture, stirring after each addition with spatula until oats become wet and sticky.  You will not need to use all of the water.  With wet hands, mix oat dough a final time.  Dough will be sticky and loose.

Using 2 large spoons, scoop and drop dough onto baking sheets.  With wet fingertips, shape dough into 2 inch round oatcakes.

Bake until edges turn golden brown and centers are firm and not sticky, about 15 minutes.  Transfer to a wire rack to cool.  They will crisp while cooling.