Oatmeal Breakfast Cookies

I really like to eat cookies and for years I looked for a cookies recipe that was healthy enough to eat for breakfast.  A little while ago I cam across this recipe at http://chocolateandzucchini.com/ (the photo is from there too)
It makes the perfect breakfast cookies.  I have adjusted the recipe to use food storage fruits instead of fresh.



Oatmeal Breakfast Cookies (Clafoutis)
- 2-1/4 C quick cooking oats, uncooked, or 2-3/4 C old fashioned oats, uncooked
- 2/3 C brown sugar
- 3/4 C Freeze Dried Strawberries (or other dried fruits)
- 1 cup dry apples, rehydrate in 2 cups hot water and drained.
- 1/4 to 1/3 C nuts, chopped (walnuts, almonds, sunflower seeds, hazelnuts..., or even better a mix of all - optional)
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3-1/3 C milk
- 2 eggs, lightly beaten (2 Tbsp egg powder plus 1/4 cup water)
- 1 Tbsp vanilla extract
(Serves 8.)
Preheat your oven to 180°C (360°F). Lightly oil an 13 by 9-inch baking dish.
In a large bowl, combine the oats, sugar, raisins, chopped nuts, cinnamon and salt. Mix well. In a medium bowl, combine the milk, eggs and vanilla. Mix well. Add this to the dry ingredients, and mix until well blended.
Pour the mixture into the baking dish, and use a wooden spoon to make sure the solids are more or less evenly spread out. Arrange the apple slices over the surface. They will sink somewhat but that's okay, they'll float right back up when the oatmeal cooks.
Put in the oven to bake for 55 to 60 minutes, until the center is set and firm to the touch. Let cool slightly : it should be eaten a bit warm but not scalding hot.
Cut in 8 servings, and serve with yogurt and fruit if desired ; it is also nice with a thin spread of jam or peanut butter. Store the leftovers in the refrigerator, tightly covered, or wrap each serving individually and put in the freezer. You can then take a serving out the night before and leave it to thaw until the morning, when a 30-second stay in the microwave will bring it to the perfect temperature.
Original recipe by Quaker Oats.