1 cup ROGERS OAT BRAN
1 cup ROGERS PORRIDGE OATS & ANCIENT GRAINS
1/2 cup brown sugar
1/4 cup skim milk powder
1/2 cup oil
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup cocovnut
1/2 cup slivered almonds
2 tbsp. cold water
1/2 cup dried apricots, chopped
Preheat oven to 350F (175C).
Combine oat bran, porridge oats, sugar, skim milk powder, oil, salt, vanilla, coconut and almonds.
Beat together egg and cold water. Add to oat bran mixture and stir well. Add apricots.
Drop by spoonful onto cookie sheets.
Bake 10-12 minutes, until golden brown. Let stand on baking sheets 5 minutes before moving to cooling rack.